Authentic Italian Tiramisu

Ingredients

• Egg yolk

  raw

  6 large yolk (separated from white) or 102g

• Egg white

  raw

  4 egg white (separated from yolk) or 160g

• Granulated sugar

  white

  ½ cup or 100g

• Mascarpone

  Polenghi - Freshdirect

  32 tbsp or 480g

• Ladyfingers

  with lemon juice and rind

  36 ladyfinger or 396g

• Decaf brewed coffee

  1 ½ cup or 356g

• Dessert wine

  sweet

  1 fl oz or 30g

• Cocoa powder

  unsweetened, European style

  ¼ cup or 20g

Directions

1. Brew coffee and allow to cool to room temperature.
2. In a large bowl, whisk egg yolks and 1/4 cup of sugar until pale, doubled in volume, and "ribbons" remain for a few seconds when spoon is lifted from the mixture, about 3-4 minutes.
3. Whisk in marscarpone a little bit at a time.
4. In another large bowl, beat egg whites and remaining 1/4 cup sugar until stiff, glossy peaks form.
5. Fold egg whites into mascarpone mixture.
6. Add 2 tablespoons Marsala to the coffee.
7. Dip Savoiardi ladyfingers quickly into the coffee and arrange in a layer in the bottom of a 9x13-inch pan. Do not "soak" the ladyfingers in the coffee or your Tiramisu will turn out soggy.
8. Spread half of the mascarpone mixture on top of the ladyfingers.
9. Top with another layer of dipped ladyfingers.
10. Spread remaining mascarpone mixture evenly on top of ladyfingers.
11. Refrigerate at least 8 hours before serving. (Overnight works well too.) This allows the filling to set and the ladyfingers to soften and absorb the coffee.
12. Sprinkle with cocoa powder and chocolate shavings immediately before serving.
13. (source: http://kitchenjoyblog.com/authentic-italian-tiramisu/)