Tiramisu Me, Baby, One More Time

I'm not going to lie, people usually devour my tiramisu, leaving no scraps or streaks of the delicious concoction left to be had.  They compliment my supreme talents profusely & beg and plead for the recipe (obviously something this good has to be a family secret, right?  Yes, a family secret from a German/Scandinavian/Vietnamese family, that's it.)  You too can make this mana from Heaven because I'm going to let you in on a little secret:  I just follow the recipe on the Bel Gioioso marscapone cheese (8 oz) package.  It's super easy, impressive and so tasty that you'll be the hit of any occasion.  Do I feel shameful for taking the credit for a readily available recipe that has probably been recreated by thousands of people?  Heck no!  Of course I put my own little spin on it to make it my own, French pressing the espresso and substituting amaretto for the brandy.  Seriously, this is a great basic recipe for quick and delectable tiramisu.  Give it a try & you'll never be able to say that you don't have time to whip up a homemade dessert.

Tiramisu

3 large eggs, separated
1 cup espresso or strong coffee, cooled (I put about 1/3 cup of espresso grounds to 1 cup of hot water and brew it in my French press which essentially steeps the coffee, resulting in a stronger flavor)
1/2 c granulated sugar
2 T cognac or brandy (any liqueur will do.  I've used amaretto, cointreau, coffee liqueur, chambord, etc)
8 oz. Bel Gioioso marscapone cheese
1 pkg. lady fingers (about 20 cookies, give or take) Note: you could substitute the lady fingers for amaretti cookies if you're using amaretto liqueur and want more almond flavor
natural cocoa for dusting

Mix together the egg yolks, 1T cooled espresso, granulated sugar and liqueur of your choice.  Beat 2-3 minutes, until the sugar is incorporated into the liquid, resulting in a smooth mixture.  Add the marscapone cheese and beat until smooth, about 3-5 minutes.

In the bowl of a stand mixer with the wire wisk attachment, combine egg whites and a pinch of sugar.  Beat until stiff peaks form.

Add about 1/3 of the egg whites to the marscapone mixture, gently folding it to lighten the rich marscapone mixture.  Fold in the rest of the egg whites until incorporated.  Be careful not to over mix the mixture.  You want it to be light and fluffy.

Carefully dip each side of the ladyfinger (or amaretti cookie) into the remaining cooled espresso and make a layer along the bottom of a 9x13" baking dish (I use glass because it makes a good presentation).  Spread 1/2 of the marscapone mixture over the cookies and then sprinkle with cocoa.  Repeat another time, finishing with the cocoa layer.  If your dish isn't big enough for 2 layers, 1 layer is just find.  Work with what you've got.  Cover and refrigerate for at least a few hours (overnight is better), allowing time for the flavors to incorporate.  Serve chilled.