Tiramisu

Ingredients:
3 Lg Eggs
1 C Espresso (brewed)
1/2 C Sugar
2 Tbsp Cognac or Brandy
8 oz. Mascarpone (Italian Cream Cheese)
1/8 C Cocoa
20 Ladyfingers, toasted

Combine 3 egg yolks, 1 Tbsp. Espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes.
Add Mascarpone and beat 3-5 minutes until smooth.
(I have found that this step is best when mixed in a non metallic bowl)

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.

Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer.
Dust top with Cocoa
Refrigerate for at least two hours.
A true key to success in serving Tiramisu is to serve it very very cold. But don't let it freeze.

Makes six servings.
(Do not use a metal mixing bowl for the Mascarpone Mixture. The cognac will not blend with the other ingredients in a metal bowl)