This is a family recipe handed down through the years and something that I very rarely order out (except perhaps in Italy) as I find I'm usually disappointed. I make mine sans alcohol, because I prefer the simple combination of pure espresso and mascarpone (and have also had many an alcohol-drenched tiramisù- cancelling out the coffee completely) but marsala or any liquor of choice can very easily be added. The assembly can be adapted to whatever shape & size dish you use, but I tend to go for a rectangular glass pyrex dish, measuring 12x8".
Continue for the recipe!
4 large eggs, separated
3 tbsp granulated sugar
1 1/2 cups mascarpone
2 cups espresso, cooled
2 tbsp cocoa powder
Beat the egg whites until stiff peaks form.
Beat together the sugar and egg yolks , then beat in cheese until smooth.
Using a rubber spatula, fold in the whites.
Place the coffee in a wide bowl, and dip the savoiardi in, coating both sides, then arrange in the bottom of the dish. Top with the mixture, or layer if you wish, until all the savoiardi and mascarpone mixture have been used up.
Cover with plastic wrap and refrigerate for at least 6 hours (or preferably overnight)
Before serving, sprinkle over the cocoa powder.