For the best tiramisù, be sure to use fresh organic ingredients and enjoy with love!
1/2 Cup granulated sugar
16 oz Mascarpone cheese.
16 oz Ladyfingers, 2 (8 oz) packages.
1 Cup brewed expresso coffee or strong coffee.
1/2 Cup sweet Marsala dessert wine, amaretto or your liquor of choice.
1 (2 oz) Dark chocolate bar, grated or unsweetened cocoa powder for garnish.
1 cup Maraschino cherries, cut in half with or w/o stems for garnish.
Prepare the coffee, pour into a shallow dish and let it cool. Mix in the sweet Marsala dessert wine, or your liquor of choice.
Separate the egg yolks and egg whites.
In a medium mixing bowl, beat egg yolks and sugar until they are thick and creamy. Then, gently mix in the mascarpone.
In a separate bowl, beat egg whites until soft peaks form. Do not over beat the egg whites. Fold the egg whites into the mascarpone mixture.
Dip Ladyfingers quickly into the coffee and liquor mixture one at a time.
You want them to soak up the flavor and liquid. But be careful not to soak them too long or they will begin to dissolve.
Then, arrange them side by side in a serving dish to create a single layer. Cover the ladyfingers with about a third of the mascarpone mixture. Repeat to create more layers using all the ladyfingers and mascarpone mixture. Finish with the chocolate topping and garnish with the Maraschino cherries.
Refrigerate for about 4 hours before serving.