Tiramisu

Directions

1. 1
   {"0":"3 large eggs, separated","1":"3\/4 cup sugar","2":"1 (8-oz) container mascarpone cheese","3":"1 pint chilled heavy cream","4":"2 cups very strong brewed coffee or brewed espresso, cooled to room temperature","5":"3 tablespoons sweet Marsala wine","6":"18 savoiardi (crisp Italian ladyfingers, 6 oz)","7":"1\/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder","9":"Beat together yolks and 1\/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.","10":"Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks.","11":"Add remaining 1\/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat 1\/2 cup cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.","12":"Stir together coffee and Marsala in a shallow bowl.","13":"Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity)or a springform pan. If using the springform, you will need to set this on a tray,as some of the coffee will drip out. Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.","14":"Just before serving, whip the remaining 1 1\/2 cups of heavy cream with superfine or powdered sugar to taste, then fold in 1 t coffee extract, or super strong espresso. Pipe the cream on the top of the tiramisu and then garnish with shaved chocolate."}