Tiramisù
Serves 6
6 eggs, separated
1 1/2 cups sugar, divided
2 (8-ounce) containers mascarpone cheese, at room temperature
1 1/2 cups espresso or strong coffee, divided
2 tablespoons plus 1/4 cup amaretto, divided
20 to 25 packaged ladyfingers
Cocoa powder, for dusting
Combine egg yolks and 1/2 cup sugar in a large bowl. Beat with an electric mixer at medium-high speed 2 to 3 minutes until light yellow; add mascarpone, 1 tablespoon espresso, and 2 tablespoons amaretto, whisking until very smooth.
Combine egg whites and 1/2 cup sugar in a separate large bowl. Beat with an electric mixer at medium-high speed until stiff peaks form. Gently fold into mascarpone mixture.
Combine remaining espresso, amaretto, and remaining 1/2 cup sugar in a shallow bowl.
Quickly dip each ladyfinger into espresso mixture and create a single layer along the bottom of a 13×9-inch dish.
Spread half of mascarpone mixture over ladyfingers, then create a second layer of soaked ladyfingers. Top with remaining mascarpone mixture. Dust liberally with cocoa powder.
Cover dish with plastic wrap and refrigerate at least for 3 hours and up to 8 hours before serving.
