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Hans Verasdonck's Tiramisu

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Hans Verasdonck writes from Paris that he has tried some of the recipes on the website, and "as I have some experience in gastronomical cooking, I modified one major point, I melted the mascarpone first in an "au bain marie" before inserting it in the prepared basic volumes. It should not warm too much. This, I discovered, made it much more easy to incorporate it in the rest, and I have the impression it makes the result more 'creamy.'" His measurements are in metric, so you'll need to convert first.

Ingredients

• EGGS, 5 whole
• SUGAR, 6 full spoons
• VANILLA SUGAR, 3 little bags (commercial product)
• MASCARPONE CHEESE, (80%) 500 grams
• MARASQUINO LIQUEUR, 1 small liqueur glass
• STRONG COFFEE
• LADYFINGERS

Directions

1. Make some very strong coffee, and pour it in a large plate so that it will soon be cold.
2. Add the marasquino liqueur.
3. Mix the egg yolks with 4 spoons of sugar, add the vanilla sugar.
4. Mix all until it doubles the volume and starts to be rather white.
5. Depending on the eggs, beat 2 or 3 egg whites until they are completely "snow hard"
6. Warm a glass bowl over boiling water for 3 minutes.
7. Put the mascarpone in the bowl and beat it until it becomes smooth and half thick.
8. Add the 2 remaining spoons of sugar and continue beating for 3 minutes.
9. Add the egg white to the beaten yolks.
10. Add the mascarpone.
11. Mix slowly and delicately.
12. Dip the LADYFINGERS in a cold coffee/marasquino mix, and arrange them in the cake form pan.
13. Spread some Tiramisu mix over the ladyfingers.
14. Repeat (layer) this 2 or 3 times.
15. Cover with plastic wrap to prevent the Tiramisu from absorbing other "smells" in the refrigerator.
16. Let it rest for 18-24 hours in the refrigerator.