Tiramisu from Michela Barrata's Kitchen
INGREDIENTS: (4 servings)
2 egg yolks
2 egg whites
1/2 cup sugar sugar
1 cup Mascarpone cheese
1 cup coffee (espresso coffee works better, but I had great results with soluble coffee too like Nescafe’)
1 package of lady fingers
unsweetened cocoa powder to taste
In a bowl, beat the eggs yolks with the sugar, until creamy and smooth. In another bowl, whisk the egg whites.
Stir the mascarpone into the egg yolks, then add the stiff egg whites and carefully fold so the mixture remains light and frothy.
Dip (not soak) the lady fingers in the coffee and place them in the bottom of a dish (or in four small dishes or glasses).
Then pour in a layer of the cream mixture and continue alternating layers of biscuits and cream. Garnish with a generous sprinkling of cocoa. Refrigerate the tiramisù for about two hours. Enjoy!
I like serve it in glasses when I have guests, I think it’s a cleaner and nicer presentation :-)
Sometimes I make a kids friendly version using choice milk to dip the lady fingers in instead of coffee.