- 17 ounces mascarpone
- 4 eggs separated (yolks and whites in separate bowls)
- 1 cup fine sugar
- 6 cups espresso
- 1 cup Amaretto
- 1 cup Marsala wine
- 4 packages lady fingers (about 80 to 100)
- Cocoa for dusting
- 2 tablespoons vanilla extract
- 8.5 ounces Mascarpone
- 4 ounces ricotta
- 4 ounces powdered sugar
- 1 teaspoon almond extract
Beat mascarpone with spatula till creamy. In another bowl, beat the 4 egg yolks with half the sugar. In a third bowl, beat the 4 egg whites with sugar until stiff peaks form. Fold the three separate bowls together with a spatula trying not to overwork the egg whites. Pour espresso, Amaretto, and Marsala in three separate bowls, and dunk the lady fingers in each bowl in that order. Layer dunked lady fingers on bottom of 16 × 8 inch pan and cover with about a quarter of the cheese mixture. Sprinkle a little of the cocoa powder through a strainer. Repeat with the rest of the lady fingers, cheese mixture and cocoa powder and end with a ladyfinger layer. Put pan in the refrigerator for at least three hours before serving.
For Mascarpone Topping, whip all ingredients together and serve on top of tiramisu, dust with cocoa powder.