tiramisu

After my recent winter trip to Italy I came home with a desire to try and recreate the delicious Tiramisu that I had in Venice and Florence.  At first I thought it must be extremely hard to make something so delicious, but it turns out that making Tiramisu is quick and easy!  I adapted the recipe from Kitchen Joy:   http://kitchenjoyblog.com/authentic-italian-tiramisu/

Shout out to my excellent baking partner Jesse from Scones and Patron https://www.sconesandpatron.com/ 
Thanks for letting me go onto your roof!

YIELD
The recipe called for making a 13" x 9" pan of Tiramisu, but Jesse and I decided to split that into an 8" x 8" and a circular pan of unknown diameter.  

INGREDIENTS 

• 6 egg yolks, at room temperature
• 4 egg whites
• 1/2 cup granulated sugar
• 2 cups (16-ounces) mascarpone
• Almond Biscoti (Trader Joe's)
• Mini Nilla Wafers
• 1 1/2 cups coffee 
• 2 tablespoons Kahlua
• 1/4 cup cocoa powder
• A sprinkle of Cinnammon
• 2 ounces dark or semi-sweet chocolate baking bar, grated

DIRECTIONS

• Brew coffee and allow to cool to room temperature (so you don't burn yourself)
• In a large bowl, whisk the egg yolks and 1/4 cup of sugar until it thickens and becomes more pale, and "ribbons" remain for a few seconds when spoon is lifted from the mixture, about 3-4 minutes.   Then whisk in the marscarpone a little bit at a time.
• In another large bowl, beat egg whites and remaining 1/4 cup sugar until stiff, glossy peaks form.  *Consider using an electric mixer for this.  
• Fold the egg whites into the mascarponeand egg yolk mixture.
• Add 2 tablespoons Kahlua to the coffee.
• Dip Biscotti (Base layer) quickly into the coffee and arrange in a layer in the bottom of the 8 x8 -inch pan. Do not over "soak" the Biscottiin the coffee or your Tiramisu will turn out soggy!  
• Spread half of the mascarpone mixture on top of the Biscoti.
• Top with a layer of the Nilla Wafers.  *I used Mini Nilla Wafers because we ran out of Almond Biscoti and we had to make a Safeway trip.  
• Spread the remaining mascarpone mixture evenly on top of the final layer of Mini Nilla Wafers.  
• Sprinkle with cocoa powder, and a little bit of cinnammon if you'd like, as well as the grated or shaved chocolate 
• Refrigerate at least a few hours before serving. (Overnight would probably be best) This allows the filling to set and the cookies to soften and absorb the coffee.  I refrigerated mine for about 3 hours and the cookies became extremely soft and were very easy to cut through.