Italian Tiramisu

Recipe View 7 mins In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg yolks and 1/3 cup of the sugar until pale and thickened, about 5-7 minutes. Be careful not to scramble the eggs. Remove from heat and let cool slightly. (5-7 mins)

Recipe View 5 mins In a large bowl, gently fold in the mascarpone cheese, beaten egg whites, cream and kirschwasser into the cooled egg yolk mixture until smooth and well combined. Set aside. (5 mins)

Recipe View 2 mins In a shallow dish, dissolve the remaining 2/3 cup sugar in the chilled coffee, stirring until sugar is dissolved. (2 mins)

Recipe View 5 mins Quickly dip the ladyfingers, one at a time, into the coffee mixture, ensuring they are lightly soaked but not soggy. (5 mins)

Recipe View 3 mins Arrange a single layer of coffee-soaked ladyfingers in a 9 x 13 inch glass baking dish. (3 mins)

Recipe View 3 mins Spread half of the mascarpone cream mixture evenly over the ladyfingers. (3 mins)

Recipe View 8 mins Repeat with another layer of coffee-soaked ladyfingers and the remaining mascarpone cream mixture, ending with a layer of cream. (8 mins)

Recipe View 4 hrs Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the Tiramisu to set. (240 mins)

Recipe View 1 mins Just before serving, dust the top generously with unsweetened cocoa powder.