It’s an assembling job, and you can vary it however you want: more cheese, less coffee, less egg yolk, more chocolate, a different liquor or cookie, etc.
Separate the eggs. In one mixing bowl whip the egg white with a pinch of salt, in another whip the yolks with half the sugar, until forming a foam, adding a little at a time.
In a large bowl work the cheese with the rest of the sugar until smooth, and finally in a different bowl beat the heavy cream – if you’re using it – and a dash or two of vanilla (the cream and vanilla are optional.
If the Mascarpone is fresh, I prefer and make it without. In that case, simply add the Mascarpone a big plop at a time to the yolk-sugar and mix well.)
Incorporate the cream into cheese by folding in with bottom-up movements, using a spatula, then the yolks then the whites.
Mix the strong unsweetened espresso with a bit of good Rum (optional again, and if the coffee is good, like Illy, make sure it’s good stuff. I like a teaspoon of Marsala for the added contrast to the sweetness and fat,) and place the mixed liquid in a bowl.
Soak the ladyfinger cookies well either directly or by brushing the fluid generously over top in or with the coffee and liquor, then place on the bottom of a deep pan
Now spread a layer of the cheese mix, then another layer of soaked cookies, etc.
On the final layer of Mascarpone generously sprinkle a layer of unsweetened chocolate, and refrigerate well before serving
It’ll reach its peak the following day, if the Tiramisu makes it through the night.
If this will be the first time you make it… trust me, it likely won’t. You’ll open the fridge again at 11 or so if it’s a weekday, jut a tiny piece. Well, we can take off a little more, straighten out the slice. Well, what the heck, might as well finish the first column, leave one for tomorrow.. and so on, fork after fork, particularly i you balanced the coffee-liquor contrast.
Ah, if you don’t use the whipped cream but only the eggs, it will look a bit more yellow than it appears in the picture. Serve with a Moscato.