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Delaurenti's Tiramisu

Source of Recipe


Lou and Pat Delaurenti






List of Ingredients



• 1 cup sugar
  
• 6 eggs, separated
  
• 1 lb. mascarpone (found in specialty stores)
  
• Two 7-ounce packages of dried ladyfingers (about 24) or biscuits
  
• 2 cups brewed espresso, lightly flavored with about 4 Tbsp marsala, amaretto, or any favorite liqueur
  
• Unsweetened ground cocoa to dust
  
• Small piece of semisweet chocolate to shave
  






Instructions



1. In a bowl, whisk together the sugar and egg yolks. Gradually add the mascarpone and continue stirring until the mixture becomes creamy. In another bowl, whip the egg whites to a meringue consistency (stiff peaks). Carefully fold the meringue into the mascarpone mixture.
   
   
2. Quickly and lightly dip enough ladyfingers or biscuits into the brewed espresso to line the bottom of an 8x8-inch pan or glass serving dish. Cover the ladyfingers with one-half of the mascarpone mixture, followed by a thorough dusting of cocoa and shaving of chocolate. Repeat the layering process. (If you prefer a less moist dessert, you can divide the layers into thirds.)
   
   
3. Once assembled, shake the pan lightly to settle the ingredients. Chill at least 2 hours (overnight is preferable) before serving.
   
   Cut into portions and serve.
   
   Makes 6 servings.