DELAURENTI'S TIRAMISU

      Title: DELAURENTI'S TIRAMISU
  Categories: Dessert, Italian
       Yield: 1 Servings
  
       1 c  Sugar
       6    Eggs; separated
       1 lb Mascarpone cheese
       2    7 oz pckgs dried ladyfingers
            --- (about 24)
       2 c  Brewed espresso; *see note
            Unsweetened ground cocoa;
            -to dust
       1 sm Semisweet chocolate; to
            -shave
  
   Recipe by: haque@underground.irhe.upenn.edu (Amina Haque) * lightly
   flavored with about 4 TB amaretto, marsala, or any favorite lique
   
   1.  In a bowl, whisk together the sugar and egg yolks. Gradually add
   the mascarpone and continue stirring until the mixture becomes
   creamy. In another bowl, whip the egg whites to a meringue
   consistency (stiff peaks). Carefully fold the meringue into the
   mascarpone mixture.
   
   2.  Quickly and lightly dip enough ladyfingers or biscuits into the
   brewed espresso to line the bottom of an 8-by-8-inch pan or glass
   serving dish. Cover the ladyfingers or biscuits with one half of the
   mascarpone mixture, followed by a thorough dusting of cocoa and
   shaving of chocolate. Repeat the layering process. (If you prefer a
   less moist dessert, you can divide the layers into thirds, or dip
   your ladyfingers even faster....)
   
   3.  Once assembled, shake the pan lightly to settle the ingredients.
   Chill at least two hours (overnight is preferable) before serving.
   Cut into portions and serve.
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