4 Tablespoons powdered or confectioners’ sugar (4X not 10X)
A pinch of salt
250 grams or 8-10 ounces marscapone cheese
Ladyfingers or savoiardi biscuits, enough for two layers in your pan, trim to fit evenly
2 cups espresso coffee, cooled (not instant)
2 ounces chocolate, cut into small pieces (optional)
1/4-1/2 cup unsweetened cocoa powder (optional decoration for top of tiramisu)
Separate eggs, set yolks aside. Beat egg whites wi th 2 Tablespoons confectioners’ sugar
and a pinch of salt until stiff glossy peaks form. Set aside.
Beat egg yolks with remaining sugar for 5-10 minutes, until lemon colored and thick.
Add the marscapone cheese and stir well with a wooden spoon until completely incorporated.
Dip ladyfingers into the espresso quickly on one side only. Place one layer of dipped
ladyfingers into a long flat serving dish, dipped side up. Sprinkle with chocolate if desired.
Gently fold beaten egg whites into egg yolk-marscapone mixture. Spread half the mixture
over the dipped ladyfingers. Add another layer of dipped ladyfingers. Top with the remaining
egg mixture. Dust with cocoa if desired. Refrigerate at least two hours before serving.