2 cups espresso (480ml)
1/3 cup sweet Italian vemouth (180ml)
40 Italian 'Savoiardi' Lady finger cookies 1.1 lbs fresh mascarpone cream cheese (500g)
5 eggs 5 tablespoons of sugar (75ml)
Bittersweet chocolate for shaving
Separate the yolks from the whites into two different mixing bowls. In the bowl with the yolks, add sugar and beat yolk mixture with an electric mixer until consistency is creamy. Add mascarpone cream cheese and mix thoroughly. In the other mixing bowl, beat egg whites until they turn into fluffy white peaks. Carefully fold white peaks into the creamy yolk mixture.
In another bowl, mix together espresso and vermouth. Dip cookies in coffee mixture for a few seconds, making sure they are wet outside but still somewhat dry in the middle. Arrange dipped cookies in one tightly pack layer on the bottom of a cake pan. Pour 1/2 of the cream on top of the cookies and spread evenly. Add a second layer of soaked lady fingers, then evenly spread the remaining cream on top.
Plastic wrap the cake pan and leave Tiramisu to rest in the fridge for 3-4 hours. Before serving, sprinkle with chocolate shavings.
Yield: 8 servings
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