Classic Tiramisu

Contrary to popular belief, Tiramisu is incredibly easy to make. It takes no time at all to put together (< 1 hour). Really, most of the time occupied by this dish is letting it set/cool, and eating it! Try this one next time you have a sweet tooth.

Ingredients:

• 6 eggs (yolks)
• 1 pint - real whipping cream
• 1 large package (50+ count) - Lady fingers (use the dry italian kind)
• 1 pound -  mascarpone cheese
• 10 tablespoons granulated sugar
• 4 tablespoons powdered sugar
• 14 shots - brewed espresso (or 10 shots espresso plus 6 oz. strong coffee)
• ~ 2-3 tablespoons- powdered cocoa

Method: 

• Brew coffee/espresso (about 5 cups), add sugar to taste, pour coffee onto a plate and set aside, let cool slightly. 
• Beat mascarpone cheese and 10 tablespoons of sugar until no longer granular (~3-5 min), then mix in egg yolks, set in frig mix for another 3 minutes (this mixture should be dense).
• Take lady fingers and dip in espresso, you want the lady finger to soak up the coffee but, you do not want it to get soggy. The Lady finger should keep its shape (Error on the dry side, you do not want a soggy tiramisu).
• In a decent size casserole pan, make a layer of lady fingers that have been dipped in espresso.
• Take your mascarpone mixture and layer on the coffee lady fingers.
• Do one more layer of lady fingers soaked in espresso on top of the mascarpone mixture. So after this point you should have lady fingers then cheese mixture and then one more layer of lady fingers.
• Take your whipping cream, and mix on high until you get the fluffy consistency. When it is fluffy (~10 minutes) add powdered sugar and fold through. Try not to mix too roughly or the whipped cream will not be as fluffy. 
• Top the tiramisu with the whipping cream
• Sift a layer of good cocoa over the top.
• Let sit in refrigerator at least 6 hours preferably over night. Then serve.