Tiramis ù Ingredients:

- 500 grams Mascarpone cheese- 4 fresh eggs- 4 Tablespoons of sugar- Package of Ladyfingers- 2 cups of coffee- Milk- Half a cup of rum or brandy- Powdered cocoa to sprinkle on top

1. Fill the coffee maker with coffee. Put on the attachment to filter the water, then fill the thing with water. Put it on the stove to make the espresso.

2. Get 2 separate bowls. Crack open eggs and put the egg whites in one bowl, while putting the yolks in the other bowl.

3. Add sugar to the egg yolks, and mix well with an electric mixer.

4. Next, add the mascarpone cheese into the egg/sugar mixture. If you want to add alcohol, add however much you want to add now. Mix well with the electric mixer, and then set aside.

5. With the electric mixer, mix the egg whites until they become a thick mixture of fluffy white bubbles. Be sure there isn’t any liquid to them – they need to be more frothy than anything else.

(This pic is in the beginning stages of being mixed. See below to see what the end result of the frothy white mixture looks like)

6. Meanwhile, remove the coffee from the stove top and set in a bowl in the refrigerator to cool the espresso.

7. Combine the white frothy egg whites to the bowl with the egg yolks/sugar/mascarpone cheese and by hand mix them together well. (This is a huge secret to success with this recipe I’m told).

8. Remove the espresso from the refrigerator. Taste it to see how strong it is. You can dilute the strength of the espresso by adding however much milk you want until the strength is best suited for your own liking. Mix well.

9. In the dish you are going to serve your tiramisù in, pour a layer of the creamy mixture to cover the bottom of the dish.

10.Open the package of ladyfingers and carefully dip each one into the bowl of espresso, making sure the ladyfinger isn’t soaking up too much or too little espresso. This can be tricky.

11.Put the wet ladyfingers one right next to another in the dish on the creamy mixture until you have completely filled that layer.

12.Next you pour some more creamy mixture onto the ladyfingers, dip more ladyfingers in the espresso, and cover in another layer of cream. Repeat this process until your dish is filled. Be sure the top layer is creamy (not ladyfingers).

13.Top off the creamy mixture with cocoa powder.

14.Refrigerate tiramisù for about 7 hours, as it takes that long for everything to set for the best result.