Mascarpone Cream

Cup of Yum
1. Separate the yolks from the egg whites. You will only use 1 egg white and 2 two yolks for this recipe.
2. Mix half of the sugar with the egg yolks and beging beating with a hand mixer until whipped. Sugar should be dissolved, and the volume of the mixture should nearly double in size. Set aside.
3. Mix the other half of the sugar with the egg white and repeat the process. This time, use the whisk attachment for whipping. The volume should increase much more. You will know it is ready when you remove the whisk from the mixture, and the egg white still sticks to it.
4. In a large mixing bowl, beat the mascarpone.
5. Add the whipped yolks.
6. Mix until well combined.
7. Add the whipped egg white and combine, slowly folding it in with a spatula in a circular motion.
8. It's important to use a folding motion to add air into the final mixture. You will get a creamy and delicious mascarpone cream.

Soaked Ladyfingers

1. Dunk the ladyfingers into the cooled coffee, soaking them each for about 5 seconds.

Assemble Tiramisu

1. Start placing the first layer of ladyfingers in the bottom of an 8” springform pan. You will have to break some ladyfingers to fill in any small gaps.
2. Once the first layer of soaked ladyfingers is complete, use a spoon to spread half of your mascarpone cream over the top.
3. Repeat the process for another layer of ladyfingers and another layer of cream. (You can do more or less layers, as you prefer.)
4. Chill tiramisu in the fridge for about 3 hours. Remove the springform pan from the sides. You can use a butter knife to loosen the edges if needed, then just smooth the sides back out.
5. Dust lightly with cocoa powder or coffee grains for decoration if desired.