I will not, by any means, call this recipe my own. I think it's a Renate original, of which I've made minor changes here and there. Anyhoodles, I am very proud of myself because it turned out heaps better than I expected! And it was the first time I'd made tiramisu with whipped egg whites. Another delightful thing about this recipe is the nutty, textured addition of chopped almonds. Woo-hah! (Got you all in check..)
4 egg whites
4 egg yolks
7/8 cup icing sugar
500 g mascarpone
5-6 shots of espresso
1/8 cup almonds, finely chopped
1/8 cup amaretto
1/8 cup cocoa powder
1 deep (glass) baking dish
Using a mixer, whip the egg whites vigorously until they form stiff peaks. In a separate bowl, whip the egg yolks and icing sugar until frothy. Gradually fold the mascarpone into the egg yolk and icing sugar mix. Afterward, gradually fold the egg whites into the mascarpone mix. Set aside.
When the espresso has cooled down to room temperature, one by one, quickly dip each ladyfinger into the espresso and place it into the dish. Create a layer of dipped ladyfingers in the dish. Using a pastry brush, spread some amaretto over the ladyfingers. Then, cover the layer with some chopped almonds. Finally, cover the layer with 1/3 of the mascarpone mix.
Repeat this process twice to create 2 more layers of ladyfingers so that mascarpone ends up being your topmost layer. Using a sifter, sprinkle a thin layer of cocoa powder over this topmost layer. Wrap the dish in saran wrap and let it sit in the fridge overnight. Then, hear your guests oou and ahh when they finally get the chance to dig into your homemade tiramisu the following day. Showstopper!!!