Tiramisu (No Cream)
- 16-20 dried ladyfingers (toasted, if necessary)
- 3 large eggs, separated
- ½ cup sugar
- 6 oz. espresso or strong coffee
- 2 tbs. Tiramisu Liqueur (Cognac or brandy may be substituted)
- 8 oz. mascarpone
- 1/8 cup cocoa
- Prepare mascarpone mixture by combining 3 egg yolks, ½ cups sugar, 1 Tbs. of the espresso, 2 Tbs. liqueur into a large mixing bowl.
- Beat with beater for 2-3 minutes.
- Add mascarpone and continue to beat for another 3-5 minutes, until consistency is smooth. Set aside.
- Combine 3 egg whites and a pinch of sugar and beat until mixture forms stiff peaks.
- Gently fold mascapone mixture and egg white mixture together.
- Pour the rest of the espresso into a flat dish and gently dip one side of the lady finger and layer on bottom of serving dish.
- Add a layer of mascarpone mixture. Sprinkle with cocoa.
- Continue with another layer of lady fingers, mascarpone mixture and cocoa.
- Refrigerate for 1 hour before serving.