Directions

1. 1

   Combine egg yolks and sugar in the bowl of an electric mixer. Using the whisk attachment, beat on medium-high speed for approximately 5 minutes, until the mixture becomes pale, fluffy, and significantly increased in volume.

2. 2

   Add the room-temperature mascarpone cheese to the egg yolk mixture. Continue mixing on medium speed until fully incorporated and the custard is smooth and creamy.

3. 3

   Pour the Amaretto di Saronno into the mascarpone custard and mix on low speed until evenly combined. Transfer this mixture to a separate bowl and set aside.

4. 4

   Place the egg whites in a clean mixer bowl (ensure the bowl and whisk attachment are completely free of grease). Whip on medium-high speed until stiff peaks form.

5. 5

   Gently fold the whipped egg whites into the mascarpone custard using a rubber spatula, being careful not to deflate the whites. Work in two additions if needed to maintain airiness.

6. 6

   Transfer the cream mixture into a large piping bag fitted with a wide opening or plain tip. Have the cooled espresso in a shallow bowl nearby.

7. 7

   To assemble, lightly brush two ladyfingers with the cooled espresso and arrange them side by side in the bottom of a serving glass or dish. Pipe one-quarter of the cream mixture over the ladyfingers.

8. 8

   Repeat the process with another pair of espresso-brushed ladyfingers followed by a layer of piped cream. Continue alternating layers until all ingredients are used, finishing with a cream layer.

9. 9

   Cover the assembled tiramisu with plastic wrap and refrigerate overnight (or at minimum 6 hours) to allow flavors to meld and the dessert to set properly.

10. 10

    Just before serving, lightly dust the top of each tiramisu with dark cocoa powder using a fine sieve or sifter.