Tiramisu

This popular dessert is so rich that I prefer serving it at home on a Sunday afternoon when friends and family come by to gossip over cups of good strong coffee. Of course you can serve it at the end of a meal, but make sure that the meal is a light one. Ladyfingers may be purchased at many Italian bakeries.

Ingredients:
​4 large eggs, separated 1 pint heavy cream
2/3 cup plus 2 tablespoons sugar
8 ounces mascarpone
2 to 4 tablespoons Cognac
20 to 24 ladyfingers
1 ½ cups brewed espresso, chilled
1 tablespoon cocoa

​Place egg whites in top of a double boiler and beat over simmering water until the whites form soft peaks. Place egg yolks in top of another double boiler and beat until the yolks are thick and lemon-colored and reach a temperature of 160°F. Reserve. Whip the cream until soft peaks are formed. Reserve. In a large mixing bowl, combine the 2/3 cup sugar, mascarpone, and Cognac, and beat for 2 to 3 minutes, or until smooth. Gently fold the reserved egg yolks into the mascarpone mixture, followed by the reserved egg whites and the reserved whipped cream, until all the ingredients are thoroughly blended. Pour the espresso in a small bowl. Dip each ladyfinger in the espresso, and layer them in the bottom and sides of a large glass bowl. Top with ½ of the mascarpone mixture, add a middle layer of espresso-dipped ladyfingers, and spread the remaining mascarpone mixture on top. Sprinkle with cocoa. Refrigerate 1 hour before serving.