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1
Separate egg whites and yolks into two large bowls.
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2
Beat egg yolks while gradually adding sugar until smooth and pale in color.
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3
Fold mascarpone cheese into egg yolks gently.
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4
In the other bowl, beat egg whites into stiff peaks.
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5
Fold egg whites into mascarpone cheese mixture gently.
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6
Refrigerate until ready to assemble tiramisu.
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7
I brew the espresso like coffee in my coffee machine to save time. I use 4 Tablespoons of freshly ground espresso beans to 6 oz. water and I usually have to make it in 2-3 batches because the basket in my machine won't hold enough of the grounds to make it all at once. I suggest adding the grounds first, then matching that amount with water.
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8
Combine room temperature espresso with coffee liqueur and set aside.
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9
To assemble tiramisu:
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10
Dip ladyfingers two at a time (one in each hand) into coffee mixture for one second on each side, then place immediately into pan. Continue until pan is covered in one layer of ladyfingers.
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11
Spoon half of mascarpone cheese mixture onto ladyfingers in the pan, carefully spreading evenly to sides of pan.
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12
Repeat with another layer of ladyfingers dipped in coffee mixture, then the remaining mascarpone cheese mixture, making sure to smooth top out evenly.
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13
Put the unsweetened cocoa powder in to a fine sieve or strainer and tap gently over the tiramisu, covering it with a thin layer of cocoa powder.
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14
Cover with plastic wrap and refrigerate for at least one hour, overnight is preferred.
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15
Tip: use leftover coffee mixture to make delicious adult iced coffees in the blender. Just add lots of ice, cream and sugar, then sprinkle cinnamon on top!
