Tiramisu – Catherine’s

Photo by Grafvision, stock.adobe.com

From the kitchen of Catherine Burcin

In a medium bowl, combine:

3 egg YOLKS

5 Tbsp sugar

Beat well.

In a separate bowl, beat to stiff peaks:

3 egg WHITES

In a third, larger bowl, combine:

the egg yolk mixture

6 oz Mascarpone cheese

Fold in the egg whites to make a creamy mixture.

In a 9×12 serving dish arrange in a tight layer:

ladyfingers, approximately 18

Using a spoon, drizzle over ladyfingers:

1/2 c Coffee Liqueur

1/2 c Espresso Coffee

Cover the ladyfingers with the mascarpone mixture.

Evenly distribute over mascarpone layer:

2 oz bitter chocolate, grated

Dust with:

a little more than 1/4 c unsweetened cocoa powder

Cover the filling with a second layer of ladyfingers, about 18 more

Drizzle with:

1/2 c Coffee Liqueur

1/2 c Espresso Coffee

Place the dish in the refrigerator for at least 12 hours.

The Tiramisu can be made 24 hours in advance.

Top with:

little less than 1/4 c unsweetened cocoa powder