This is my New Year's Eve standby dessert but don't feel you have to wait until then. I do love it, so creamy and delicious with all those wonderful flavors of coffee and chocolate. By the way, what is your all time favorite food combination? I think my may be coffee and chocolate, followed by blueberries and lemon curd, but that's just me - what about you? Back to the tiramisu, you could make it in a huge dish for everyone to tuck in or in a more sophisticated fashion in individual glasses topped with a pretty cookie. Whichever way it's bound to please.
6 egg yolks
2 egg whites
1 cup of sugar plus 2 tablespoons sugar
3 packets of ladyfinger biscuits
3, 8 oz tubs mascarpone cheese
2 oz best quality dark chocolate
Cocoa powder (I used Hershey's)
1/3 cup Kahlua
1 1/4 cups espresso
2 teaspoons vanilla extract
Dark chocolate for decoration
Place the egg, egg yolks and sugar in a heat proof bowl over a pan of simmering water. Whisk until the mixture is pale and thick and has doubled in size, about 8-10 minutes.
Remove mixture from the bowl, place in a bowl of an electric mixer, beat until cool.
Add the mascarpone and blend until very smooth - a minute or so.
In another bowl whisk the egg whites with the remaining 2 tablespoons sugar until they form medium peaks.
Fold the egg whites into the mascarpone mixture.
In a shallow dish combine the Kahlua, espresso and vanilla. Moisten the ladyfingers, one by one and place into the bottom of a serving dish, top with a layer of the mascarpone mixture, dust with cocoa powder, confectioner's sugar and a grating of chocolate. Repeat with more layers of ladyfingers and mascarpone filling, ending with the filling. Liberally dust the top with more cocoa, confectioner's sugar and grated chocolate.
Place in the fridge to chill for at least 3 hours or overnight if possible.