Tiramisù
Ingredients
Directions
Take the eggs and separate the yolks from the whites. (Make sure that not even a drop of yolk gets into the whites, otherwhise the whites cannot be whipped.)
Whisk the yolks together with the sugar briskly until they form a cream; you should be able to see "ribbons" in the mixture as you whisk it.
Add the mascarpone and the amaretto, and continue whisking until you have a homogeneous cream mixture.
Beat the egg whites until they form soft peaks.
Fold the egg whites gently into the mascarpone mixture.
Assemble the dish: take a ladyfinger, dip it on both sides in the espresso, very briefly, just to barely coat the outside. (Don’t linger or your ladyfingers will soften to mush.) As you dip the ladyfingers, arrange them in a baking dish until you have covered the bottom of it. Once you have your first layer of ladyfingers, spread some of the mascarpone mixture over them, enough to cover them entirely. Repeat the alternate layering of lafyfingers and mascarpone mixture two or three times or until the dish is full.
Put the dish into the fridge for at least an hour, better several hours or even overnight. The longer you let it sit, the more the mascarpone mixture will penetrate the ladyfingers and soften them up. It will also help the elements to form a denser mass. A freshly made tiramisù will be very creamy and rather loose when served, while a well-rested one will be more cake-like.
Right before you’re ready to serve your tiramisu, dust the top of your tiramisù with unsweetened cocoa powder.
Source: Tiramisù: The Classic Recipe