Tiramisu is a relatively new recipe. It hasn't been in existence for more than 30 years, but it's already a classic dessert. There are so many variations but the basic set up consists of lady fingers soaked in espresso and rum with a layer of mascarpone cheese and topped with a dusting of cocoa powder.
My recipe is super-simple.
Package of lady fingers (the soft kind)
a small cup of strong coffee
2 containers of mascarpone cheese
1/4 cup of sugar
2 egg whites
In a bowl, add your two egg whites and your sugar. With a handheld mixer, whip that mofo until it forms stiff peaks. In a smaller bowl, loosen up your mascarpone cheese by mixing it by hand with a spoon. This is an important step because stiff mascarpone is going too tough to mix into the delicate egg whites. Fold the mascarpone cheese into the egg whites. Set aside.
In a small baking dish, add a layer of lady fingers. Spoon over some of the coffee onto the ladyfingers.
Add half off the mascarpone mixture over the lady fingers. Then create another layer of ladyfingers and soak them in coffee.
Carefully add the rest of the mascarpone mixture. Dust top with cocoa powder. Chill in the fridge for a few hours to let the tiramisu set. If you don't let it chill for a sufficient amount of time, it will be difficult to scoop out and eat. I tell you this out of personal experience.
This makes a 2-layered tiramisu. Depending on your baking dish you may only want to make 1 layer. If you want to use cups or glasses, you can make a multi-layered tiramisu parfait. Or quadruple the recipe and make a ginormous trifle! The sky is the limit.