Prepare and bake the Savoiardi (Lady Fingers); set aside.
Prepare Coffee Syrup; set aside.
Prepare Mascarpone Filling; set aside.
To Assemble the Tiramisu: Line the inside of a loaf pan with a large sheet of wax paper, making sure the wax paper is large enough to hang down the sides of the pan.
Place half (1/2 pound) of the Savoiardis (lady fingers) in the bottom of the pan. Sprinkle with 1/2 the Espresso Coffee Syrup, spread 1/4 of the Mascarpone Filling over the top, and then 1/3 of the shaved chocolate.
Repeat with the remaining lady fingers, the remaining Espresso Coffee Syrup, and another 1/4 of the Mascarpone Filling (smoothing it over the top). Add another 1/3 of the shaved chocolate.
Bring up the flaps of wax paper, folding it over the top and then wrap the entire pan in plastic wrap. Refrigerate at least 6 hours, but preferably overnight.
Serving the Tiramisu: When ready to serve, remove from the refrigerator, remove the plastic wrap, and fold back the wax paper. Invert the loaf pan onto a large serving platter, tapping the bottom to remove the loaf. Remove the wax paper.
Hand mix the remaining Mascarpone Filling until creamy again. Spread the filling over the top of the entire tirarmisu loaf with a spatula. Sprinkle with the remaining shaved chocolate and dust with cocoa power.
Slice and enjoy! Gustuso!
Preheat oven to 375 degrees F. (185 degrees C.). Spray a large baking sheet with non-stick cooking spray, dust with flour and discard any that doesn’t stick.
In a small bowl, combine the corn starch and sifted cake flour.
In another bowl, beat the egg yolks with 1/4 cup sugar.
In a large bowl using your electric mixer, whip the egg whites until stiff. Slowly incorporate the remaining 1/2 cup of sugar. Fold the egg yolk mixture in the egg white mixture. Then fold in the flour/corn starch mixture.
Pour or spoon the batter into a pastry bag fitted with a 1/2-inch plain tip. Pipe 5-inch long strips of the batter, about 1-inch apart, onto the prepared baking sheet. Let the batter strips sit for 1 to 2 minutes and then dust the strips with sifted powdered sugar. Bake for approximately 10 minutes. They should puff up, brown lightly, and still be soft. Remove from oven and leave on the baking sheet for approximately 5 minutes before placing them on a cooling rack.
Ladyfingers keep 2 to 3 weeks in an airtight container.
Makes approximately 20 to 25 lady fingers.
In a small saucepan over low heat, combine espresso coffee and sugar; bring just to a simmer, stirring occasionally, to dissolve the sugar. Remove from heat and let cool.
Once cooled, stir in the Amaretto Di Saronno liqueur. Place mixture in a large mixing bowl and add 3 egg yolks. With with your electric mixer, beat approximately 2 to 3 minutes.
In a large bowl using your electric mixer, place the heavy whipping cream, sugar, Amaretto Di Saronno liqueur, and egg whites; beat until soft peaks form. Fold the softened mascarpone cheese into the whipped mixture and then gently mix until creamy.
* You can either make your own savoiardi (lady fingers) or purchase them. Naturally, the best tasting ones are the homemade lady fingers.
Tiramisu Recipe: https://whatscookingamerica.net/history/cakes/tiramisu.htm