• 3 egg yolks
• ½ cup sugar
• 1 lb mascarpone cheese
• 1½ cups coffee
• ½ cup Kahlua
• ½ cup amaretto liqueur
• about 36 ladyfingers
• ½ cup cocoa powder
• ½ cup confectioners sugar

Special Equipment

• 9" springform pan

1. Beat eggs and sugar on high speed in stand mixer with whisk attachment or with hand mixer until light and fluffy, 2-3 minutes
2. Add the mascarpone and beat again until fluffy, 4-5 minutes.
3. In a separate bowl, mix together amaretto, Kahlua and coffee.
4. Begin to build the tiramisu in the springform pan by spreading about ¼ of the mascarpone mixture on the bottom
5. Follow by dipping each ladyfinger quickly into the coffee mixture (don't hold in too long - they disintegrate quickly!), then laying one flat layer atop mascarpone layer. Be sure to use partial ladyfingers to fill in all the gaps
6. Repeat mascarpone layer, then ladyfinger layer two more times. Alternate direction of the ladyfingers every other layer. Finish with a final layer of mascarpone
7. Stir together cocoa powder and confectioners sugar. Sift over the top
8. Cover with plastic wrap and refrigerate overnight before serving. This will help layers to solidify
9. Run knife along edge of pan before releasing spring, and removing outer ring
10. Slice into 12 pieces. For plating, sprinkle with confectioners sugar and serve with fresh raspberries, creme anglaise, raspberry sauce and/or chocolate sauce