Italian Tiramisu Recipe

Make and hang the Homemade Mascarpone following the recipe directions.

Make the Homemade Ladyfingers following the recipe directions and store in an air-tight container until needed.

In the bowl of a stand mixer fitted with a whisk attachment (or using a handheld electric mixer) whisk the egg yolks and sugar together on high speed for about 5 minutes or until the mixture is pale and forms a ribbon when the whisk is lifted.

With the mixer on medium-low speed, mix in the mascarpone cheese until just incorporated. Transfer to a large bowl and set aside.

Thoroughly clean the bowl and whisk attachment of the stand mixer making sure all grease is removed. Add the egg whites and whisk on medium-high speed for about 3 minutes or until stiff peaks form.

Using a large metal spoon, gently fold the egg whites into the mascarpone mixture until incorporated.

In a wide, shallow bowl combine the coffee and brandy.

Quickly dip the ladyfingers in the coffee mixture (one at a time) and line the bottom of a 9x13-inch (23x33cm) baking dish with them.

Spread ⅓ of the mascarpone cream evenly over the cookies.

Repeat these steps until you have three layers.

Cover and let the Tiramisu set in the refrigerator for at least 4 hours but no more than 24 hours.

Before serving, dust generously with the cocoa powder and enjoy. Store leftovers covered in the fridge for 1 day.