My Tiramisu

Ingredients for the ladyfingers:
6 T sugar
1/4 cup all purpose flour
3 eggs, separated
1 T powdered sugar

* * * * * *

Ingredients for mascarpone cream:
1 cup mascarpone cheese
4 eggs, separated
4 T sugar
1/2 cup heavy cream
2 to 3 T powdered sugar
vanilla extract, to taste (approximately 1 teaspoon)

* * * * * *

Ingredients for the espresso syrup:
10 ounces brewed espresso
1 T brandy
1 T Kahlua, optional
2 T sugar

* * * * * *

cocoa powder, for dusting
semisweet chocolate shavings

Preparing the ladyfingers:
Preheat oven to 350 degrees F.

Whip egg yolks and half of the sugar until pale in color.

In a separate bowl, whip egg whites until doubled in size, then add remaining sugar.

Fold flour into egg yolk mixture until completely incorporated.

Fold egg whites into yolk/flour mixture until completely incorporated.

With a pastry bag filled and fitted with a round tip, pipe ladyfingers approximately 3-inch long and 1-inch wide onto baking sheet.

Sprinkle with powdered sugar and bake until golden brown, approximately 10 minutes. [In my oven: 325 degrees F for as long as 30 minutes - Watch carefully.]

* * * * * * *

Preparing the mascarpone cream:
Whip heavy cream until soft peaks form, whip powdered sugar into cream, then set aside in refrigerator.

Whip egg yolks and half of sugar until pale in color.

Add mascarpone cheese to yolks and mix until smooth.

In a separate bowl, whip egg whites until doubled in size, then add remaining sugar until dissolved.

Add vanilla to taste.

Fold in egg whites and whipped cream until completely smooth.

* * * * * * *

Preparing the espresso syrup:
Combine espresso, brandy, Kahlua (if using) and sugar until sugar is dissolved.

* * * * * * *

Assembling the tiramisu:
Soak ladyfingers in the espresso syrup briefly.

In an 8-inch by 8-inch square or round dish, place 1 layer of the ladyfingers.

Spread half of the mascarpone cream on the ladyfingers.

Repeat both steps.

Dust cocoa powder over the top and shave chocolate over the top.