Francesca Tori in Bologna, Italy taught me to make perfect tiramisu. In Italy they use savoiardi cookies, but lady fingers are easier for me to source. I also found a liquour called “Tiramisu” that I use sometimes instead of amaretto. Be sure to whip the yolks and sugar very well in order to dissolve the sugar and make the custard very light. You can also make this recipe in individual cups for serving.
8 ounce carton mascarpone cheese
2/3 cup sugar
200 grams lady fingers cookies
1 cup espresso coffee w/Amaretto liquor added
cocoa or chocolate shavings to garnish
Whip sugar and egg yolks until very smooth and lightly colored (takes 5-7 minutes). Add mascarpone cheese and continue mixing. In separate bowl, whip egg whites (room temperature) until stiff. Fold into egg yolk mixture. Dip the cookies quickly in the coffee/liquor mixture and cover the bottom of a 9X9” glass dish. Cover with the mascarpone batter. Put in freezer for several hours. Remove from freezer 20 minutes before serving. Top with chocolate, cut and serve.