Tiramisu VI

1. 1

   Mix the cold coffee and the liqueur in a large bowl.

2. 2

   In batches, dip the cookies in the coffee mixture.

3. 3

   You want them to be moist on the outside but still crunchy inside.

4. 4

   Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.

5. 5

   Add the Mascarpone and beat for 2 - 3 more minutes.

6. 6

   Set aside.

7. 7

   Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes.

8. 8

   Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color.

9. 9

   Add the chopped semisweet chocolate and gently fold it into the mixture.

10. 10

    .

11. 11

    In a 9 x 17 glass baking dish, assemble the dessert.

12. 12

    Layer the bottom of the pan with the soaked cookies.

13. 13

    Top with a layer of the chocolate, Mascarpone mixture.

14. 14

    Repeat the procedure to make one more layer.

15. 15

    Using a flour sifter, sprinkle a thin layer of sweet cocoa powder on top.

16. 16

    Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight.

No additional tips available.