INGREDIENTS

DIFFICULTY: LOW          PREP. TIME 30 MIN          COOKING TIME: 0 MIN          SERVINGS: 12          COST: MEDIUM

TWO LARGE EGGS

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THREE LARGE EGGS SEPARATED

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1/2 CUP + 2 TBS (125 gr.) GRANULATED SUGAR

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3 CUPS (24 OZ.) (675 gr.) MASCARPONE CHEESE

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1 TBS DARK RUM (OPTIONAL)

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1 CUP (240 ml ) ESPRESSO, MOKA OR VERY STRONG AMERICAN COFFEE 

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16 OZ. (450 gr.) ITALIAN LADYFINGERS OR PAVESINI

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1 TBLSPOON COCOA POWDER
+ AS NEEDED TO DUST

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8 OZ. (225 GR.) DARK CHOCOLATE, MELTED

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RECIPE

In a 9-inch pie plate pour coffee and set a side to cool.
Do not add sugar to coffee, there is enough sugar in the ladyfingers.

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In medium bowl, with mixer at high speed, beat egg whites until firm and soft peaks form. Set a side.

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In large bowl, with mixer on low speed, mix eggs, egg yolks and sugar. Do not over mix.

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Add mascarpone cheese and rum (optional), mix just until blended.

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With rubber spatola, fold egg whites into mascarpone cheese mixture.

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Add the melted chocolate, mixing constantly

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Add the cocoa powder, mix

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Dip both sides of ladyfingers in coffee and arrange in the dish cup or glass you are going to use (individual portions or larger).

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Spread mascarpone mixture over ladyfingers.

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Dust with cocoa powder. Repeat by adding another layer of dipped ladyfingers, mascarpone cheese mixture and cocoa powder, remember that you have to finish off with the cocoa powder.

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You may use any type of ladyfingers you prefer ( the american ones are thinner then the italian ones)  and any size dish, from individual portions to bigger dishes. Keep in mind that the amount of ladyfingers will vary depending on the size of the dish you are using. 
Once the Tiramisù is assembled, cover with saran wrap and refrigerate at least 3 to 4 hours or overnight.
Since this recipe requires raw eggs, make sure you are using extremely fresh ones, keep tiramisù refrigerated and consume within one to two days.