Classic Tiramisu

Directions

1. 1
   In a medium bowl, using a handheld electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form.
2. 2
   In another medium bowl, beat the egg yolks with the sugar until pale and thickened.
3. 3
   At low speed, beat the mascarpone into the yolks.
4. 4
   Fold the beaten whites into the mascarpone mixture.
5. 5
   Spread half of the mascarpone mixture in a 9-by-13-inch glass baking dish.
6. 6
   Pour the espresso into a shallow bowl.
7. 7
   Dip the ladyfingers in the espresso until evenly moistened and arrange in a layer on the mascarpone mixture; you may need to break a few in half to make them fit.
8. 8
   Spread the remaining mascarpone mixture on top.
9. 9
   Sift cocoa powder over the tiramisu.
10. 10
    Cover and refrigerate overnight.
11. 11
    Scatter the chocolate curls evenly over the tiramisu and serve.