Tiramisu (bilingual conflict edition)

This is merely the recipe printed on the back of the packet of Savoiardi ladyfinger biscuits - except there were two recipes, because the English and French versions were totally different. Seriously. One called for 230g of mascarpone, the other 400g, for the same number of biscuits; one called for marsala, the other for brandy or cognac; and so on. LOL QUEBEC. Of course, instead of picking one over the other I fused the two, and the result turned out very well, so I'm reproducing what I did here before I forget. XD;

TIRAMISU
Serves 6-8 people (actually, it served 10 easily over two days, and not with stingy portions)

24 Savoiardi biscuits
3 large eggs
1/2 cup sugar
400g mascarpone (the regular container in these here parts is 475g; it could have taken the extra 75g with a spoonful more sugar, for no leftovers)
6 shots espresso (from a coffee shop)
4 tbsp madeira wine
cocoa powder

Lay a layer of biscuits out in a 13"x9" pan (I find 12 ladyfingers fit perfectly, but you have to stagger them). Mix the espresso with 2 tbsp of madeira, and moisten each biscuit in the pan by drizzling spoonfuls of the espresso mixture over. I do it this way rather than dipping because it's better for the bottom layer of biscuits to start off drier than the top layer, gravity being gravity. This method also makes it easier to not run out of espresso halfway, if you're like me and don't have a machine at home. (I have made tiramisu with regular coffee, and the qualitative difference is readily apparent.) This could have taken a bit more liquid overall - 2 more tbsp of madeira, or one more shot of espresso - but not more than that.

Separate the egg yolks and whites. The whites go into one bowl with a pinch of sugar; the yolks go into another bowl with the rest of the sugar, 1 tbsp of espresso, and 2 tbsp of madeira. Cream the yolk/sugar mixture with a hand mixer until it is pale and double the volume, then incorporate the mascarpone, beating well until smooth.

Wash your hand mixer (bah) and beat the egg whites until stiff peaks form. (The order is important. The yolk mixture won't mind a bit of white getting mixed in, so you don't have to wash the mixer, but if you beat the egg whites first they'll have separated again by the time you're done with the mascarpone.) Fold the egg whites into the mascarpone mixture.

Spread half the cream over the biscuits in an even layer, and sprinkle with cocoa powder. Repeat with another layer of biscuits (crosshatch the pattern, for best final consistency), moisten them with the rest of the espresso, then spread the remaining cream over and sprinkle again with cocoa powder. Cover the pan with foil and refrigerate for at least 12 hours.

This tasted better after 48 hours than 24, as per many rich alcoholic concoctions; you'd have to be consciously running an experiment to find out how much longer it keeps in the fridge after that. XD