Tiramisu

Acknowledgement: This recipe is from Alberto Bononi, a friend from Parma, Italy.
Inci Özgünes

3 cups of espresso
1 teaspoon of almond extract (optional)
200 gm of sugar (slightly less than a cup)
3 large or 4 medium eggs, separated
16 oz of Mascarpone cheese
1 packet of savoiardi(?) [24 lady fingers]
2 tablespoons of cocoa
1/2 cup of sliced, unroasted almonds (skins on)
  1. Make 3 cups of espresso and add in the almond extract before using.
  2. Beat the egg yolks with the sugar, then beat in the Mascarpone cheese.
  3. Beat the egg whites in another bowl until stiff peaks form. Fold the egg whites into the cheese mixture.
  4. One by one dip 12 of the lady fingers in the espresso mixture and line them up in a layer in a large glass bowl. Spread half of the cheese mixture over the lady fingers. Sprinkle half of the almonds over it. Then sprinkle half of the cocoa over that. Repeat.
  5. Refrigerate for at least 1/2 hr before eating.
Note: since the eggs will be eaten raw, make sure you put the eggs in hot water for half a minute to kill any salmonella causing organisms.

From the Dinner Co-op