	Eggs	6 , separated
	Sugar	1⁄2 Cup (8 tbs)
	Light brown sugar	1⁄2 Cup (8 tbs)
	Mascarpone cheese	1 Pound
	Sponge fingers	500 Gram (2 packages)
	Black coffee	2 Cup (32 tbs) (hazelnut flavored, i use decaf which completely contradicts the name tirimisu which means pick me up)
	Vanilla bean/Vanilla bean extract	1
	Coffee liquer	1 Dash (a splash of)
	Powdered cocoa	2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 1269 Calories from Fat 590

% Daily Value*

Total Fat 67 g102.7%

Saturated Fat 33.5 g167.5%

Trans Fat 0 g

Cholesterol 369 mg123%

Sodium 265.4 mg11.1%

Total Carbohydrates 180 g59.9%

Dietary Fiber 32.3 g129.1%

Sugars 79.5 g

Protein 41 g81.5%

Vitamin A 28.2% Vitamin C

Calcium 25.6% Iron 80%

*Based on a 2000 Calorie diet

Directions

place the seperated eggs in individual bowls

add the white sugar to the yolks

add the vanilla to the yolks ( if you are using the vanilla bean simply slice down the middle of the bean and use the knife to scrape the insides of the bean into the yolks).... otherwise use about 1 tbsp of vanilla extract

Mix the yolks vigorously until the mixture is well blended and becomes pale.

Next gently fold in the marscapone into the blended yolks until well enveloped and mixed.

now add the 1/2C light brown sugar into the egg whites along with a shot of coffee liqeur. use a mixer and beat at high speed until you have formed stiff peaks.

Now take this mixture and fold into the yolks mixture to make a thick and fluffy base for your tirimisu.

now get yourself a 2 to 4qt casserole dish

take a sponge finger and dip it into the hazelnut coffee.
Lay the finger on the bottom of the dish (repeat with the other sponge fingers until you have formed your first layer or foundation)

now take your tirimisu base (i would the proper name for this base but not everyone would know what i was talking about)
and cover your first layer of sponge cookies.

now on top of this first layer i sprinkle a little cocoa on top but you don't have to at this point.

now repeat a layer of sponge cookies dipped in coffee.

now repeat your layer of tirimisu base

continue repeating the cookies and the base until you have reached the top of your dish with the tirimisu base being the final layer.

use the rest of the cocoa and cover the top of your base.

chill for 24 hours

Enjoy.