6 egg yolks (organic eggs)
3 tablespoons sugar
1 lb. mascarpone cheese
4 cups espresso coffee or very strong coffee, cooled
2 teaspoons of Marsala liquor
2 packages of ladyfingers
½ cup cacao (unsweetened chocolate powder)
6 dessert dishes

In a large bowl beat egg yolks and sugar until thick.

Add mascarpone cheese and beat until smooth.

Add 1 table spoon of espresso and mix until well combined.
Poor in a shallow dish the espresso and the marsala.

Dip each ladyfinger into the espresso for only a few seconds, otherwise if you soak them to long they will fall apart.

Place the soaked ladyfinger on the bottom of the dessert dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly ½ of the mascarpone mixture over the ladyfingers.

Arrange another layer of soaked ladyfingers and top with the remaining mascarpone.

Cover the tiramisu with plastic wrap and refrigerate for at least 4-5 hours or have it stay overnight in the fridge.
Did you know that …

Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto in Italy. However on July 29, 2017, Tiramisu was entered by the Italian Government on the list of traditional food from the Friuli-Venezia-Guilia region, which is just North of the Veneto region.