Tiramisu

Directions

1. 1
   Separate the egg yolks from the egg whites.
2. 2
   Using an electric mixer with the whisk attachment, beat the egg whites with a pinch of salt until stiff peaks form, about 5 minutes. Set aside.
3. 3
   Using a heat-resistant bowl, whisk the egg yolks with the sugar until slightly foamy.
4. 4
   Place the heat-resistant bowl over a pan of simmering water and continue whisking the egg mixture until its about doubled in volume, the color is a pale yellow, and the consistency is similar to syrup. (The continuous movement prevents the egg from scrambling.)
5. 5
   Remove the bowl from the simmering water.
6. 6
   Using an electric mixer, whip the mascarpone until it's soft.
7. 7
   Add half of the egg yolk mixture to the mascarpone and whisk until smooth. Add the other half of the yolk mixture and continue to whisk until smooth. This prevents the mascarpone from clumping.
8. 8
   Carefully fold the egg whites into the mascarpone mixture.
9. 9
   Dunk the ladyfingers in the sugared coffee as quickly as possible. Letting them soak for even a second will make your tiramisu soggy.
10. 10
    Line the bottom of a 1.5 quart or 6 x 9.5 x 2-inch baking dish with moistened ladyfingers. Spread half (300g or 1 1/2 cups) of the cream mixture on top of the cookies. Add another layer of cookies followed by another layer of cream.
11. 11
    Sprinkle the top with cocoa powder.
12. 12
    Refrigerate for at least 6 hours before serving.