Homemade tiramisu... not as daunting as it might seem.
Recipe from my CIA book:
Yields 2 4" rounds - used springform pans
2T+2t Kahlua/coffee liquer
1/2C Granulated Sugar- divided into 1/3C and the remainder
2 Egg yolks
1/3 of an Egg (tricky tricky - I divided using weight)
13oz. Mascarpone Cheese
1/3t Vanilla Extract
1 Large Egg White
16 stale Ladyfingers (approximately, I used a whole package of 24)
Cocoa powder for dusting
Powdered sugar for dusting
Combine espresso and Kahlua. Set aside.
Whisk together the 1/3C granulated sugar, egg yolks and the 1/3 of a whole egg. In the stand mixer bowl, set over simmering water, whisk until volume nearly doubles and becomes a light lemon yellow color.
Transfer bowl to mixer with whisk attachment and whip at high speed until mixture is cooled to room temperature.
Add half of the mascarpone cheese and vanilla extract at low speed until very smooth. Scrape bowl as needed. Add remaining mascarpone and mix enough to combine evenly.
In a separate bowl, whip egg white with remaining sugar until forms medium peaks. (This won't be very much). Fold beaten egg white into the mascarpone mixture.
Wrap and chill overnight in the fridge.