My recipe for Tiramisu

This is an original Italian Tiramisu recipe I've been using lately and I wanted to share as the result is really light and fresh (with some fluffy tiramisu cream y'all!) yes, try it and (please) consume it in two, three days the most as this is a dessert that must be eaten right after it's been cooled down in the fridge for the very first time and the cream is at its best consistency. It's coming from a lady named Lorenza..

Tirami su di Lorenza

3 eggs, separated
3tbs to 1/2 cup granulated sugar
250gr mascarpone cheese
200gr whipped cream, whisked till it forms soft peaks
1-1 1/2 box of ladyfingers
3/4 cup strong espresso coffee, cold
4-5 tbs brandy or Marsala
100gr dark chocolate (at least 60% cacao)

Beat the egg whites with the whisk attachment until a meringue is formed. In another bowl beat the egg yolks with the sugar until white and fluffy. Add the mascarpone cheese into the batter of the yolks and sugar and beat until combined. Add slowly the beaten whipped cream and meringue. Whisk coffee and brandy or Marsala together and dip in it all the ladyfingers just for a second or two so that they get wet. Arrange half of them in a rectangular baking dish. Cover them with half of the cream batter. Do the same arrangement one more time. Use a serrated knife and cut the chocolate in shaves. Put the chocolate shaves on top of the cream. Put the Tiramisu in the fridge at least for 3 hours, up to overnight, until set. Enjoy!

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