Happy Birthday Mahsa jan!
Love you and many kisses
100 gr heavy cream
2 eggs yolk, separated
100 gr sugar
350 gr mascarpone
1 cup strong brewed espresso at room temperature
20 dry ladyfingers (about 2 package)
1/4 cup unsweetened cocoa powder, for dusting
1/2 cup Amaretto, or Brandi (optional)
In a medium bowl, whip the heavy cream until it is firm and refrigerate. In a large bowl, place over simmering water and gradually beat the egg yolks with the sugar until light in color, using a whisk or an electric handheld mixer.
Using a rubber spatula, fold the whipped cream into the beaten yolk-and-sugar mixture, then fold in the mascarpone and the beaten egg whites. here zou can add Ammaretto or Brandy. and again beat gently.
Pour the espresso into a shallow bowl. Dip both sides of half of the ladyfingers in the espresso and use them to line the bottom of a glass or ceramic baking dish. Spoon half of the mascarpone mixture over the ladyfingers and spread it in a smooth, even layer sift the cocoa powder over the top . Dip both sides of the remaining ladyfingers in the espresso and arrange them on top. Spread the remaining mascarpone mixture over the ladyfingers in a smooth, even layer. again sift the cocoa powder over the top of the tiramisu. Cover and refrigerate the tiramisu overnight (about 8 hours)
Cut the tiramisu into squares and serve.