- 6 egg yolks
- 80 gram sugar
- Zest of 1/2 orange
- 450 gram mascarpone cheese
- 3 egg whites
- 50 gram sugar
- 160 ml strong espresso, cooled
- 2 teaspoons Marsala wine or dark rum
- 24 pieces ladyfingers, homemade or bought
- 25 gram cocoa-powder
- 40 gram chocolate shavings, for garnish
- 20 gram icing sugar for dusting
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks, orange zest and sugar until thick and fluffy, about 5 minutes.
Stir mascarpone cheese to make is smooth and carefully fold into egg-sugar mix.
Add 1 tablespoon of espresso and mix until thoroughly combined.
Beat egg whites and second sugar to light, but firm consistancy, similar to a meringue
Fold egg whites into mascarpone mix in two stages.
In a small shallow dish, add remaining espresso and marsala (or rum).
Dip each ladyfinger into espresso for only 2-3 seconds. (Letting the ladyfingers soak too long will cause them to fall apart.)
Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Dust with the cocoa-powder and cover tiramisu with plastic wrap. Refrigerate for at least 2 hours.
Before serving, garnish with chocolate shavings and icing sugar.