How to Make Tiramisu-Thea's
- Lay the lady fingers on a baking sheet in a single layer. Combine the espresso and liqueuer in a small bowl and sprinkle it evenly over the lady fingers.
- In a medium bowl, beat the egg yolks with the sugar until they are thick and lemon colored. (4-5 minutes) Add the marscapone and mix on low speed until well blended.
- In a large bowl, beat the egg whites until soft peaks form. Fold the egg whites gently (use a rubber spatula) into the marscapone mixture. Line the bottom of a souffle dish with half of the lady fingers. If you don't have a souffle dish, use any 2 quart straight sided dish. Carefully spread with half of the marscapone mixture. Sift 2 tablespoons of cocoa over this. Repeat the layers and top with the remaining cocoa powder. Cover with Saran wrap and refrigerate for at least two hours.
- *If you can't find marscapone, you can substitue 1 1/2 pounds of cream cheese, 1/2 cup heavy cream and 1/4 cup sour cream.