6 eggs, separated
3/4 cup sugar
3 (8 oz ea.) pkgs. Mascarpone (Italian cream cheese)
3 cups (approx.) very strong cold espresso
50 Ladyfingers (approx.)
unsweetened cocoa powder

Separate eggs. Place egg yolks in large bowl. With hand mixer on low setting, mix to creamy consistency, slowly adding sugar until mixture becomes creamy and white. Add Mascarpone and mix until you have a smooth thick cream.

In a separate large bowl beat egg whites to stiff peaks. Fold egg whites carefully into egg yolk mixture to make your Mascarpone cream.

Dip ladyfingers, one at a time, briefly into your cold espresso. (Note: they must not be soaked. Only moist... or else your tiramisu will be mush). Line bottom of a 9x12-inch dish with a single layer of moist Ladyfingers. Spread half of the Mascarpone cream on top. Add one more layer of moist ladyfingers followed by the rest of Mascarpone cream. Sift a thin layer of unsweetened cocoa powder on top.

Now, cover and refrigerate for at least 8 hours, but best overnight. Finished!

Important: Since this recipe uses raw egg, make sure you purchase fresh eggs and clean shell before cracking. You can substitute the 2 layers of ladyfingers with 2 thin sheets of pound cake with espresso drizzled over it. I had to do that once and the result was acceptable :-). This recipe is best to be made the night before, making it great for parties and such.

Hope you like it!

Makes 1 (9x12-inch) dish to serve 10.

Submitted by: C. Berry