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Recipe from 15 Spatulas
3 egg whites
6 egg yolks
8 oz mascarpone cheese, at room temperature
2 tbsp amaretto liqueur
3+3 tbsp sugar
1 cup freshly pulled espresso, cooled to room temperature
3-4 dozen ladyfingers, storebought or homemade
cocoa powder, for dusting
1. In a super clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for
about 3-5 minutes until the egg whites hold stiff peaks (see photo above). In a separate bowl,
whip the egg yolks with the other 3 tbsp sugar for 3-5 minutes until the egg yolks are thick,
frothy, and pale yellow in color. Add the mascarpone and amaretto liqueur to the egg yolks and
whip until combined. Gently fold the stiff egg whites into the egg yolk mixture and set aside.
2. Gather up a 8x6 glass container (or you can do individual servings in glasses), and dunk each
ladyfinger into the espresso for 2-5 seconds and place the ladyfinger into the bottom of the
glass dish. Don't let the ladyfinger soak so much that it falls apart, just a quick dunk to let it
absorb a little bit of espresso. Once the ladyfingers have formed a single layer in the bottom of
the dish, spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of
espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.
3. Wrap the top of the glass container with plastic wrap and let the tiramisu refrigerate for 4-6
hours. This part is important, it allows the layers to soak into each other and the flavors to meld
together. Serve cold.