Tiramisu

I like the combination of coffee and alcohol in this dessert. It's very light, creamy and uplifting.

• Ladyfingers (enough to layer the bottom of your containers)
  
• 4 egg yolks
• 3 egg whites
• 2-to-3 tablespoons granulated sugar, depending on sweetness of liquor
  
• 1 teaspoon confectioner's sugar
• 250gr of mascarpone cheese
  
• 1 cup Madeira wine. That's what I had available, but you can also use Porto, Vin Santo, Marsala, or any liqueur-sweet wine you can find. Coffee liqueur is also good, and brandy works, too.
• 1/2 cup espresso coffee
• 1/2 cup heavy whipping cream
• cocoa powder for dusting
  

Preparation:

1. Separate the eggs.
   
2. Beat the egg yolks with one or two tablespoons of sugar (depending on how sweet is your liquor) until it has a light ivory-yellow color.
3. Move the bowl to a double boiler over simmering water, add 1/3 cup wine (or other liquor) and whisk until it thickens. Set it aside.
4. Using a rubber spatula, press and mix the mascarpone cheese until it's a thick cream.
5. Stir a spoon of the sugar in the espresso, add to the mascarpone and mix until it's smooth.
6. Whip the cream with a drop of vanilla, and a teaspoon of confectioner's sugar until it forms peaks, and put it in the fridge.
7. Make a meringue of the egg whites (I used 3 egg whites, not all 4) and fold it into the now cold zabaglione.
8. Pour the liquor left in a dish and dip the ladyfingers in there for 5-10 seconds, sugar side down. Layer the bottom of a container (a tarte-pan) or individual cups, wine-glasses, etc. I used 5 large teacups.
9. With a spatula, cover the ladyfingers with mascarpone, then zabaglione, and then cream. You can make 3 or 6 layers on top of the ladyfingers by repeating with mascarpone, zabaglione and ending with cream. I guess you can even fold everything together and fill the cups up. I used 6 layers, this way it looks cooler, and probably you keep more of the meringue air bubbles, which give it a very light texture.
10. Put in the fridge to set, for at least a couple of hours
11. Dust with cocoa powder before serving

It looks better in transparent cups or wine glasses, but the teacups were all I had. It tasted quite good, not too sweet, and very light and airy.