1 box (7 oz.) Savoiardi or Lady Fingers
6 eggs, separated
1/2 pint heavy cream or 1 pound mascarpone cheese
1/4 cup sugar
1 tsp. vanilla
1 cup strong warm coffee
1/4 cup coffee liqueur
Arrange Savoiardi in rectangular serving dish, (approximately 11" x
13"). Lightly soak Savoiardi with a mixture of coffee and coffee
liqueur. While gradually adding sugar, beat egg yolks (approximately
5-10 minutes) until very stiff and egg yolks appear pale in color.
Beat heavy cream until very stiff (if using mascarpone, do not beat)
and fold into egg yolks.
In a separate bowl, beat egg whites with a wire whisk or electric
beater until very stiff and gently fold egg whites into the mascarpone
mixture. Add vanilla to mixture and fold gently. Cover Savoiardi
with this cream mixture. Cover with aluminum foil or plastic wrap.
Refrigerate at least one hour before serving. Sprinkle with cocoa
or chocolate flakes before serving.
Tiramisu may be frozen and should be defrosted in the refrigerator
for at least 4 hours before serving.