Tiramisu
 (lift me up! or Cheer me!)

5 eggs
5 tablespoons of sugar
strong coffee
Marsala wine, cognac,  Calvados or Bourbon whiskey
about 24 ladyfingers cookies (one pack should do)
ground chocolate
about 1/2 pound of Marscarpone cheese (1 pack of Belgioioso Mascarpone)

• Prepare the coffee (about 1 cup) and let it cool down in a bowl.
• In another shallow bowl, pour the liquor.
• Separate the eggs, yolks and whites in two big bowls.
• Beat well the egg yolks with the sugar, until it is very thick and pale.
• Add the mascarpone cheese to the yolks mixture, until it blends well. You should “smooth” the mascarpone with a spatula, before adding it to the mix..
• Beat together the egg whites and a pinch of salt until stiff, but not dry, peaks form.
• Fold gently egg whites into the yolk and mascarpone mixture . Do not overmix. It should blend, without losing too much volume.
• Now arrange the Tiramisu. Dip quickly the lady finger cookies in the coffee and then in the liquor (fast, otherwise it will get too soft). Place them in a first layer in a deep pirex.
• Them add a second layer of the cream (use half of the cream), and sprinkle grated ou ground chocolate.
• Start again: one layer of ladyfinger cookies (savored with coffee and liquor), one layer of cream (the second half) and finish it with the chocolate.
• Cover it with plastic film and leave it at least for four hours in the refrigerator. I hope  it is clear. Usually it takes about 20 to 30 minutes after the coffee is cold.

If you have any doubt, please let me know. After one or two attempts, you can make some changes: try different types of cookies, try stronger or weaker coffee, change the liquor, more or less sugar,  or you can use chocolate chips, instead of ground chocolate.

Some people put a layer of strawberry halves before the second layer of ladyfingers. You may be creative and try your own variation. Every Italian family has its own recipe of Tiramisu. Create yours!