*6 egg yolks (use pasteurized eggs)
*3 egg whites (use pasteurized eggs)
3 tablespoons sugar
1-pound mascarpone cheese
1 ½ cups strong espresso, cooled (see note)
2 – 3 tablespoons simple syrup (optional)
1 tablespoon dark rum
24 packaged ladyfingers (see note)
½ cup bittersweet chocolate shavings, for shaving

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth.

Add 1 tablespoon of espresso and mix until thoroughly combined.

In a separate clean bowl, using clean beaters, beat the egg whites until soft peaks form.Gently fold the beaten egg whites into the mascarpone mixture – do not over fold in an effort to keep the mixture light and fluffy.

In a small shallow dish, add remaining espresso and rum and add 2 – 3 tablespoons simple syrup, if desired. Dip each ladyfinger into espresso for only a second or two. Allowing the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfingers on the bottom of a 9” x 9” baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. Before serving, sprinkle with chocolate shaving

Notes:

*Consumption of raw or under cooked eggs may increase the risk of foodborne illness

Espresso: I make my espresso using the instant espresso powder – you will find this located in the baking aisle near the packaged baking chocolate bars in most grocery stores

Ladyfingers: I buy them from the bakery department at the Giant Eagle Market district – you have to ask them to get them from their freezer