The Ultimate Tiramisu’
Il tiramisu’ alla Oprah
Mix the cold coffee and the liqueur in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy on the inside.
Beat the egg yolks with ½ of the sugar until the mixture is thick enough to form along ribbon when you lift the beaters. (If you concerned about using raw eggs once you have beaten the egg yolks cook them in a double boiler whisking constantly until they become at thick as a custard cream. Be careful not to overcook them or they will become scrambled eggs. Then proceed with the recipe.)
Add the Mascarpone and beat for 2-3 more minutes. Set aside.
Beat the eggwhites adding the remaining sugar a bit at the time, until they form stiff peaks and have a glossy sheen, about 4 minutes.
Gently fold the eggwhites in the Mascarpone mixture, until the mixture is all the same color.
Add the chopped semisweet chocolate and gently fold it into the mixture.
In a 9x17 glass baking dish assemble the dessert. Layer the bottom of the pan with the soaked cookies.
Top with a layer of the chocolate- Mascarpone mixture. Repeat the procedure to make one more layer.
Using a flour sifter cover the top of the Tiramisu’, sprinkle a thin layer of sweet cocoa powder.
Place the Tiramisu’ in the refrigerator and let it rest for at least 5 hours, better if overnight.
Serve it with pride.
You will notice there they might be enough of the mixture leftover to make a smaller Tiramisu’. This usually never happens to me because I always keep tasting to make sure that there is enough sugar and chocolate, by the time I am done there is just enough for only one pan. Don’t laugh it will happen to you too!