easy and delish tiramisu

I found this great new (new to me!) blog that does video tutorials as well.  It's called 15 Spatulas and I tried their recipe on tiramisu.  It was easy and tasted delicious!  You should check out the video recipe (see link below).

<iframe width="560" height="315" src="//www.youtube.com/embed/RMEsbHHSJFQ" frameborder="0" allowfullscreen></iframe>

http://www.youtube.com/watch?list=UUKojKxwpk8XsA8wwRezGwmA&v=RMEsbHHSJFQ

Tiramisu

Recipe from 15 Spatulas

Ingredients:

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

Directions:

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.