Tiramisu

Directions

1. 1
   Place cream and 1 1/2 cups sugar into standing mixer and whip to stiff peaks.
2. 2
   Place bowl in refrigerator and let chill.
3. 3
   Beat egg yolks and the mascarpone cheese with 1/2 tablespoon sugar until very thick, about 3 minutes.
4. 4
   Place in refrigerator and let chill.
5. 5
   Whip the egg whites, cream of tartar and remaining 1/2 tablespoon sugar to stiff peaks.
6. 6
   Chill in refrigerator.
7. 7
   In a large bowl combine espresso coffee, frangelica and amaretto.
8. 8
   Dip ladyfingers, 1 at a time into coffee-liquor mixture and line bottom of baking pan with 1 layer ladyfingers.
9. 9
   Top with alternating layers of egg-yolk mascarpone mixture, whipped cream mixture and whipped egg whites.
10. 10
    Sprinkle with cocoa powder through a sifter.
11. 11
    Repeat layering, starting with soaked ladyfingers.
12. 12
    Sprinkle the top with cocoa powder until dark brown.
13. 13
    Place in refrigerator for 10 to 12 hours.
14. 14
    *RAW EGG WARNING
15. 15
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
16. 16
    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.