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Note, this recipe is best prepared 24 hours ahead of time

Ingredients:

• 3 eggs, separated
• 1/4 cup sugar
• 12 ounces mascarpone cheese, room temperature
• 18 Balocco Savoiardi Ladyfingers
• 1 cup espresso, room temperature
• 2 tbsp Frangelico
• Powdered unsweeted cocoa

Directions:

1. Beat egg whites until they form stiff peaks, set aside
2. Beat egg yolks for a minute then add sugar
3. Continue beating mixture until thick batter forms
4. Slowly add mascarpone cheese and continue to mix until smooth. Throughout process, stop the mixer and scrape the bottom of the bowl with a spatula to make sure all the ingredients are blended.
5. Stop beating egg yolks and use spatula to fold in egg whites
6. Add Frangelico to espresso
7. Dip each ladyfinger for 2-3 seconds in espresso and let excess drip off
8. Form first layer of tiramasu by lining soaked lady fingers in an 8″x8″ tray
9. Spread egg mixture over first layer of lady fingers
10. Line second layer of lady fingers on top of egg mixture
11. Add second layer of egg mixture
12. Refrigerate for 24 hours
13. Plate tiramasu and top with powdered cocoa