Tiramisu

You're going to need a digital scale to weigh your ingredients for this recipe. I like this recipe because it is just pure, basic goodness. It comes from the back of the package of the Forno Bonomi ladyfingers. I buy both my ladyfingers and my mascarpone at DeLaurenti in Seattle. I also get my chocolate there. I like Callebaut, but for dusting I use Valrhona.

Ingredients:

500 g. Lady fingers (I use Forno Bonomi brand)

630 g. Mascarpone cheese (I use Castelli brand)

370 ml. Strong warm coffee

150 g. Sugar

5 eggs (divided)

 Bitter cocoa for dusting (I use Valrhona)

1- Beat egg yolks and sugar in a large bowl until appear pale and thick. Add the mascarpone and mix gently until very stiff.

2- Beat egg whites and a pinch of salt in a separate bowl until soft peaks form, then gently fold them into the mascarpone mixture.

3-Prepare the coffee, pour it into a shallow dish and let it cool down. Dip the Ladyfingers quickly into the coffee one at a time and arrange them side by side, in a serving dish. Cover the biscuits with the mascarpone mixture. Use all the Ladyfingers and the cream to form more layers.

4-Top with a layer of cream mixture. Dust the top with cocoa and/or shaved good quality chocolate. Refrigerate for at least 4 hours before serving.