Tiramisu' is a very famous Italian dessert but it's quite new even on our tables.
It hasn't got a long history but, because of it's own great taste, everyone loves it.
Tiramisu’ can be prepared in advance and kept in the freezer.
Remember to remove it from the freezer enough time in advance to serve it cold but soft, not frozen.
1 cup and half of espresso coffee
about 40 savoiardi biscuits (ladyfinger cookies)
4 egg yolks
4 egg whites, whipped
1 lb. mascarpone cheese
1/2 cup of sugar
cocoa powder or chocolate chips/ drops
1/2 cup of marsala wine (if you like, it's an optional, I never use it)
Prepare espresso and let it be cold (you can sugar it when it's hot and mix but I don't love very much too sweet desserts so I don't usually do it).
With a rubber spatula mash mascarpone cheese untill it's creamy, mix yolks and sugar untill sugar is melted and pour the mixture in the bowl with mascarpone.
Beat very well, untill everything is well mixed, if you want add marsala wine now.
Whip the whites and add them to mascarpone: fold the whipped whites in the cream mixing up and down (not round) gently.
Now take a glass container of about 12 X 8 inches, soak ladyfinger one at time and places them in a layer on the bottom of container.
Pour and spread half of the mascarpone cream over the cookies, repeat the step with a second layer of biscuits and top with the rest of the cream.
Sprinkle with cocoa powder or cover with chocolate chips (my favourite!).
Refrigerate for about 3-4 hours.
You can also choose individual servings in glass cups, here just put one layer of ladyfingers and then a generous quantity of cream, in this case 2 hours in the freezer are enough.