If my Grandmother was Italian's Tiramisu


  • 1/2 cup heavy cream 
  • 2 large eggs, separated 
  • 1/3 cup plus 1 tablespoon of granulated sugar 
  • 1/2 pound mascarpone (1 cup) 
  • 1 cup strong brewed espresso at room temperature 
  • One 7-ounce package dry ladyfingers, preferably Italian savoiardi 
  • 1/4 cup unsweetened cocoa powder, for dusting


1. In a medium bowl, whip the heavy cream until it is firm and refrigerate. In a large bowl, beat the egg yolks with the 1/3 cup of sugar until light in color. In another bowl, using a whisk or an electric handheld mixer, beat the egg whites until they hold soft peaks. Add the remaining 1 tablespoon of sugar to the whites and beat until they're firm and glossy. Using a rubber spatula, fold the whipped cream into the beaten yolk-and-sugar mixture, then fold in the mascarpone and one-third of the beaten egg whites. Gently fold in the remaining egg whites. 

2. Pour the espresso into a shallow bowl. Dip both sides of half of the ladyfingers in the espresso and use them to line the bottom of an 8-by-10- or 8-by-11-inch glass or ceramic baking dish. Spoon half of the mascarpone mixture over the ladyfingers and spread it in a smooth, even layer. Dip both sides of the remaining ladyfingers in the espresso and arrange them on top. Spread the remaining mascarpone mixture over the ladyfingers in a smooth, even layer. Cover and refrigerate the tiramisu overnight. 

3. Just before serving, sift the cocoa powder over the top of the tiramisu. Cut the tiramisu into squares and serve.