Tiramisu Torte

Quick, simple and sooo delicious! 

Ingredients:

• 6 egg yolks,
• 2 oz cold water,
• ½ cup extra fine granulated sugar,
• 2 teaspoon gelatin,
• 14 oz mascarpone cheese at room temperature,
• 2 teaspoon vanilla extract,
• 6 egg whites,
• ½ teaspoon cream of tartar,
• 1 cup espresso or very strong coffee, at room temperature,
• 2 oz whisky,
• 7 oz ladyfingers + another 7 oz to garnish (optional).

Method:

1. Place gelatin in cold water and set aside.
2. Brew the espresso (or coffee). When cold add whisky and set aside.
3. Fill a saucepan with a small amount of water and bring to a boil and then turn to a low simmer. In a bowl whisk together egg yolks and sugar and whisk well. Place the bowl over the simmering water and whisk constantly until the yolk mixture reaches at least 165°F (74°C). The mixture should be thick and the color should be pale yellow. Remove from heat.
4. Beat egg whites with cream of tartar until they hold stiff peaks.
5. In large bowl beat mascarpone cheese, gelatin and vanilla extract untill fluffy. Add the yolks mixture and combine until incorporated. 
6. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the beaten egg whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated.

Assemble Tiramisu Torte

1. Dip ladyfingers (side without sugar) into the coffee. Line the bottom of 7 in round cake pan with removable bottom. Try to match the ladyfingers as much as you can to make nice layer.
2. Spoon one third of the mascarpone filling over the lady fingers and spread into an even layer.
3. Dip same number of the ladyfingers into the coffee and arrange a second layer over filling. Spoon remaining mascarpone mixture over ladyfingers.
4. Cover with plastic wrap and refrigerate at least 6 hours.
5. Garnish with remaining ladyfingers and chocolate (optional).