Prep 0 mins
Cook 0 mins
Note: You will notice there may be enough of the mixture leftover to make a smaller Tiramisu. This usually never happens to me, because I always keep tasting to make sure that there is enough sugar and chocolate. By the time I am done, there is just enough for only one pan. Don't laugh. It will happen to you too!
- 2 (3 ounce) packages lady finger cookies
- 2 1⁄2 cups strong coffee
- 1⁄2 cup coffee liqueur
- 9 eggs, separated
- 1 3⁄4 cups sugar
- 1 1⁄2 teaspoons vanilla
- 1 1⁄2 lbs mascarpone
- 1 cup semisweet chocolate, finely chopped
- 1⁄2 cup sweetened cocoa powder
- Mix the cold coffee and the liqueur in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside.
- Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.
- Add the Mascarpone and beat for 2 - 3 more minutes. Set aside.
- Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes.
- Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color.
- Add the chopped semisweet chocolate and gently fold it into the mixture. .
- In a 9 x 17 glass baking dish, assemble the dessert. Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate, Mascarpone mixture. Repeat the procedure to make one more layer.
- Using a flour sifter, sprinkle a thin layer of sweet cocoa powder on top.
- Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight.