Recipe: McCall's Tiramisu

MCCALL'S TIRAMISU

2 cups mascarpone cheese
3 eggs, separated*
5 tablespoons sugar
1 tablespoon vanilla
3 cups cold espresso
1 pound Italian ladyfingers
3 tablespoons unsweetened cocoa

Let cheese and eggs come to room temperature.

In a large bowl, beat the eggs and sugar with an electric mixer on low speed for two minutes, then on high till light and fluffy. Add vanilla and cheese, 2 heaping tablespoons at a time, beating well after each addition. When all the cheese has been added, increase speed to medium and beat two minutes longer.

In separate bowl, beat egg whites to stiff peaks and fold gently into cheese mixture.

In a small bowl combine the cold espresso with the vanilla. Have ready a 10x14x2-inch baking pan.

One at time dip each ladyfinger briefly in the flavored espresso and arrange the ladyfingers in a single layer in the bottom of the pan. Use half of the ladyfingers.

Pour half of cheese mixture evenly over ladyfingers, place another layer of ladyfingers, spoon the rest of the espresso over, and spread the remaining cheese over the ladyfingers.

Smooth the top of the cheese and evenly sift the cocoa over the cheese. Cover with plastic wrap and refrigerate for at least an hour.

TO SERVE:
Cut into squares, and sift a little additional cocoa over the top.

Servings: 16
Source: McCall's Magazine

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*COOKING EGG YOLKS FOR USE IN RECIPES:
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks:

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

*COOKING EGG WHITES FOR USE IN RECIPES:
Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe. - Source: The American Egg Board