5 large eggs
1 cup of sugar
500 gr. of mascarpone (Galdoni or Polenghi)
1 cup of espresso coffee
1 or 2 tablespoons of tia maria or other coffee liqueur
1 pack of savoiardi ladyfingers
Separate the egg yolks from the whites.
In one bowl, beat the whites until they form peaks.
In other bowl, beat egg yolks, add the sugar slowly, then add the mascarpone. Mix well.
Add half the egg whites and mix at low speed until well incorporated. Fold the rest of the whites into the mixture.
Pour the Tia maria in the espresso and dip the ladyfingers in it. Line the ladyfingers in a glass container. Spread half of the mascarpone mix on top. Line another row of espresso-dipped ladyfingers, then top with the rest of the mascarpone mix. Top the dessert with powered cacao or grated chocolate.
Cover and let rest for a few hours in the fridge (best if done the day before).
Two little tips that make a big difference:
1) If they sell Tre Stelle Tiramisł in the States, please do not buy it unless you want your Tiramisł to be very liquidy. The ones I listed are those I used and liked. There might be others that are good, but I don't know which.
2) Dip the ladyfingers in the espresso one at a time and very quickly. The longer they stay in the coffee, the soggier they'll be.
3) I found the longer you beat the egg yolk mixture before adding the egg whites, the fluffier and lighter the cake will be.