Tiramisu

One hot afternoon, the same afternoon God gave the beer pong table, I was looking for something to make because I was in a baking mood. Stacey was the only one home and since she does not like fruit, lemon, cinnamon, or nuts in her baked goods, I was limited. I found a recipe in my Food and Wine Magazine Cookbook for Tiramisu, she wanted some!

I've made it twice now, once in a 8 x 11 pan, single layer and again in a 8 x 8 pan double layer. This first batch came out a lot better with more flavoring and it was less runny.

In the microwave (I put all in a 2 cup pyrex measuring cup) boil 1 cup of water. Add 3 Tablespoons of instant coffee. Stir in 1 Tablespoon of rum. Allow to cool while you mix up the remainder of ingredients.

In a large bowl beat 5 large egg whites with a pinch of salt with a hand mixer until they have stiff peaks.

In another large bowl, beat 4 large egg yolks with 1/3 cup white sugar with a hand mixer until it is light yellow and fluffy. Mix in one container of mascarpone (8 oz) in with the egg yolks, When incorporated, mix a second 8 oz container of mascarpone cheese into the egg yolks. Gently fold together the egg whites with the cheese mixture until well incorporated.

Take 1/2 the cheese mixture (a 1/3 if doing 2 layers) and spread on the bottom an 8 x 11 pan (9x9 for double). Pour some of the coffee mixture is a shallow bowl and dunk 2 lady fingers at a time in the liquid, flipping them to absorb plenty of the coffee mixture. Place the lady fingers in the pan so they are touching with a little cheese oozing through. Continue until the bottom of the pan is covered. Spread the remaining 1/2 (or another 1/3 and then repeat with the lady fingers) of the cheese mixture over top. Lightly dust about 1/4-1/3 cup unsweetened cocoa powder over the top.

Place covered in the fridge overnight. Before serving, grate dark chocolate (I like Lindt's 80%) over the top. Cut and serve up the deliciousness!