5 eggs, room temperature
5 Tbsp sugar
16 oz mascarpone cheese, room temperature
1 1/2 tsp vanilla extract (optional)
1-2 Tbsp Bailey's or Kahlua or rum or Grand Marnier (optional)
200 gr lady finger* cookies (enough for 2 layers)
~1/2 cup espresso coffee
cocoa powder
Separate the egg yolks from the whites and beat whites till fluffy. Set aside.
In another bowl, beat the eggs yolks and the sugar together until smooth. Add the mascarpone and beat until smooth for about 5 min. DO NOT overmix or the mascarpone will break and become granular. The consistency can also come out wrong if the mascarpone is not at room temperature. Fold in egg whites. Next, add the vanilla extract and Bailey's to the espresso coffee.
Place a layer of lady fingers moistened with espresso coffee on the bottom of a 9 x 13 inch pan. In order to get the moistness right, lay the finger flat in the bottom of the bowl with coffee, sugared side UP and immediately pull it out. If dipped too long, the lady fingers and tiramisu will come out soggy. Cover with a layer of half the mascarpone cream, then add a second layer of lady fingers moistened with coffee. Top with the remaining mascarpone mixture, spreading evenly. Refrigerate at least 3 hours before serving (overnight is best). Sprinkle with cocoa powder on top before serving.
* Lady fingers are available from Whole Foods.