Tiramisu

One of my favorite Italian desserts is Tiramisu. I absolutely love the creamy, coffee flavored layers and the hint of cocoa. It is definitely a dessert that I have grown to love as I got older. I absolutely hated Tiramisu as a child, maybe it's because of the coffee...orrr knowing raw eggs are part of this dish. It's funny how your tastes change as time goes by. There are several food items that I loved as a child, but absolutely hate now. Then there's food that I hated as a child, but absolutely love now. Obviously, my tastes will continue to change, and makes me wonder what I'll love/hate 10 or 20 years from now. Anyhow, onto this wonderful Tiramisu, it's incredibly simple to make and definitely a great dessert to have or as a simple snack during the day.

Tiramisu

(Source: Epicurious)

3 large eggs, separated

3/4 cup sugar

1 (8-oz) container mascarpone cheese (1 scant cup)

1/2 cup chilled heavy cream

2 cups very strong brewed coffee or brewed espresso, cooled to room temperature

2 tablespoons sweet Marsala wine

18 savoiardi (crisp Italian ladyfingers, 6 oz)

1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites. Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. Just before serving, sprinkle with chocolate.