Classic Tiramisu

Serves 8.

Note: This recipe uses raw eggs, which is the traditional way of making tiramisu. If you are concerned about their food safety, you can use pasteurized eggs. Use the Italian ladyfinger biscuits/cookies that are called savoiardi; American-brand ladyfingers are too soft and turn to mush. (The Italian biscuits are available at Byerly's, Wal-Mart and elsewhere.) Recipe from Isidoro Rebuli, owner and chef of Trattoria alla Cima in Italy, and adapted by Donna Tabbert Long.

• 5 eggs, separated (see Note)

• Salt

• 1/2 c. sugar, divided

2 c. mascarpone, room temperature

42 Italian biscuits/cookies called savoiardi (see Note )

1 c. to 1 1/2 c. prepared espresso (or extra strongly brewed coffee), room temperature

Unsweetened cocoa powder (for sifting on top)

Directions

In the bowl of an electric mixer, beat the egg whites with a pinch of salt until they just begin to form soft peaks. Slowly beat in 1/4 cup sugar, beating until the egg whites form stiff peaks. Transfer to a small bowl.

Pour the egg yolks into the bowl used for beating the whites, then beat the egg yolks with the remaining 1/4 cup sugar until thick and light-colored, about 3 minutes.

Stir the mascarpone into the egg yolks with a whisk until the mixture is smooth and lump-free.

With a rubber spatula, fold half of the beaten egg whites gently into the yolk mascarpone mixture, then fold in the remaining beaten egg whites until incorporated. Do not overmix.

To assemble: Spoon a layer of the mascarpone/egg mixture on the bottom of a 9- by 13-inch pan. (You can also make individual portions, using martini glasses, small ramekins or coffee cups.)

Working one cookie at a time, submerge each cookie in espresso for a few seconds until soaked but not soggy.

Place each cookie (one next to the other) on top of the mascarpone layer. Spoon another layer of the mascarpone egg mixture over the cookies. (Tip: If you like, you can also scatter some shaved chocolate over the mascarpone, as David Lebovitz does.) Then, do another layer of the dipped cookies, ending by spooning a final layer of the mascarpone egg mixture over the cookies.

Cover with plastic wrap. Refrigerate several hours or overnight. Immediately before serving, use a sifter and sift unsweetened cocoa powder on top.

Nutrition information per serving:

Calories 480 Fat 31 g Sodium 96 mg

Carbohydrates 41 g Saturated fat 18 g Calcium 83 mg

Protein 12 g Cholesterol 320 mg Dietary fiber 1 g

Diabetic exchanges per serving: 3 other carb, 1 ½ medium-fat meat, 4 ½ fat.