27-36 savoiardi (lady fingers)
120 g sugar
250 g mascarpone
120 ml espresso or strong coffee
25 g cocoa powder
4 tbsp (optional) Marsala wine or Amaretto liqueur
or brandy or dark rum
Prepare the coffee and set aside to cool (in the fridge).
(OPTIONAL) Combine hot coffee with 2 tbsp of Marsala/liqueur/etc.
Separate the egg whites from the yolks.
In a large mixing bowl using a handheld or stand mixer fitted with a whisk attachment, whip the egg whites until stiff peaks by adding gradually half of the sugar (60g) during the whiping process. Set the stiff egg whites aside.
Add a second half (60g) of the sugar to the egg yolks and using a handheld or stand mixer fitted with a whisk attachment, start to whip this mixture until it goes from bright yellow to a pale yellow color and has a thick, foamy consistency (around 5-7 minutes).
Add the mascarpone (and optionally 2 tbsp of Marsala/liqueur/etc.) into egg yolk mixture and whisk until smooth (medium speed).
Then gently fold in the whipped egg whites in 2-3 additions until smooth.
Dip ladyfingers very quickly (less than a second) into the cold coffee and line them in one layer on the bottom of a square/rectangle serving dish.
Spread about 1/3 of the mascarpone cream on top. Repeat two more times, ending up with a layer of mascarpone cream on top.
Cover it with plastic wrap tightly so that no air or smell from the fridge can go inside the Tiramisu. Refrigerate at least 4 hours or preferably overnight. Dust with cocoa powder to cover all top surface just before serving.
Replace the coffee with cocoa.
Replace egg whites with 120 ml whipped cream (fløte).
Mascarpone, egg whites, egg yolks, cream (fløte) should be cold and straight out of the fridge.
Store leftovers in the fridge for up to 3 days.. It freezes very well for up to 3 months. For thawing, place in the fridge overnight.