Tiramisu

In a stand mixer, with whisk attachment:

3 egg YOLKS

2/3 c sugar

Beat until pale & thick.

Add:

1 tsp vanilla

1/4 tsp salt

Set aside.

In a stand mixer, with whisk attachment , in a clean bowl:

3 egg WHITES

Beat to soft peaks

Add:

1 Tbsp sugar

Beat to stiff peaks.

With a large spatula, fold the yolks and whites together.

Just a few folds, to marbleize.

Sift into mixture:

1 c flour

2 Tbsp cornstarch

Gently fold just until incorporated.

Chill 30 minutes to help prevent spreading.

Put batter in a piping bag.

Pipe onto a cookie sheet lined with parchment or a silicone mat. Generously sprinkle with confectioner sugar.

This helps prevent spreading.

Do not sprinkle second tray with confectioner sugar until just before it goes in oven.

Bake @ 375 until edges are golden, about 12 minutes

Bake one tray at a time or they won't bake evenly.

Move to cooling rack.

Once cooled, seal in an airtight container.

If left out too long they will get soft.

Put an inch of water in a pot.

Heat on low.

In a large heatproof bowl:

4 egg YOLKS

1/2 c sugar

Place bowl on pot of water.

The water should be hot enough to steam glass, but below a simmer.

Whisk until mixture becomes pale yellow and thickens, about 10 minutes.

Cool.

In a stand mixer, with whisk attachment:

1 2/3 c whipping cream

Beat to soft peaks.

Combine:

8 oz container mascarpone cheese

3 Tbsp marsala wine

Add to whipped cream.

Add yolk mixture.

Make a cup of black coffee.

Arrange 9 jelly jars in front of you.

Break the ladyfingers in half (so they fit in jar).

Quickly immerse the broken ladyfinger in the coffee.

It should be wet but not falling apart.

Place one broken ladyfinger in each jar.

Put a scoop of cream mixture in each jar.

Repeat layering ladyfingers and cream.

Each jar should have 2 full ladyfingers = 4 broken ladyfingers.

Cream layer on top.

Cover & refrigerate until ready to serve.

Just before serving, top with a light dusting of cocoa powder.

This recipe perfectly fills 9 jelly jars to the top.