Ingredients

• 5 eggs

• 1 cup sugar

• 2 teaspoons vanilla extract

• 2 Tablespoons Amaretto or rum

• 1/2 teaspoon almond extract

• pinch of cream of tartar

• 20 oz Mascarpone cheese

• 2 double shots strong espresso or 1 Tablespoon instant espresso

• 1/2 cup sugar

• 2 cups strong coffee

• 1 cup ice

• ladyfingers

• cocoa powder for dusting

Instructions

Preparation

Lightly grease a 9″x13″ pan and set aside.

Separate the eggs, placing the yolks in one mixing bowl and the whites in another.

Make the Yolk Mixture

Place the bowl with the yolks on an electric mixer and, using the whip attachment, beat the yolks while adding 1/2 cup of the sugar.

Continue beating until the yolks are light in color and slightly thickened.

Add the vanilla, Amaretto, and almond extract, then mix well. Set aside.

Whip the Egg Whites

Place the egg whites in a clean bowl and add the cream of tartar.

Whip the whites on medium speed until they begin to thicken.

Slowly add the remaining 1/2 cup of sugar and continue to beat on high speed until the whites are glossy and stiff.

Prepare the Mascarpone Custard

Place the Mascarpone cheese in a large bowl. Add 1/3 of the yolk mixture and stir to combine.

Fold in the remaining 2/3 of the yolks.

Repeat the process with the whipped egg whites: fold in 1/3 first, then gently fold in the rest until fully incorporated. Set aside.

Make the Espresso Syrup

Combine the espresso, sugar, and coffee in a saucepan.

Bring to a simmer over medium-high heat and simmer for 5 minutes.

Remove from the heat and add the ice to cool the mixture.

Assemble the Tiramisu

Dip each ladyfinger into the cooled espresso mixture just long enough to coat the outside.

Arrange the soaked ladyfingers in the bottom of the pan in a single even layer.

Spread 1/2 of the custard over the ladyfingers.

Repeat the layering with another layer of soaked ladyfingers and the remaining custard.

Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for best texture.

Serve

Dust with cocoa powder before serving.