Tiramisu Cake

Ingredients

• 8 large eggs, separated
• 1 pound mascarpone
• 1 cup granulated sugar
• 4 ounces almond biscotti
• 1 ½ cups brewed espresso, cooled
• 2 tablespoons plus 2 teaspoons coffee liqueur, such as Kahlua
• Ladyfingers (recipe follows)
• 1 ½ cups heavy cream
• 1 tablespoon confectioners’ sugar
• 1 teaspoon vanilla extract
• Best-quality milk chocolate, chilled, for garnish

For the ladyfingers:

• 6 large eggs, separated
• 11 tablespoons granulated sugar, divided
• 1 teaspoon vanilla extract
• 1 1⁄4 cups all-purpose flour
• Confectioners' sugar, for dusting

Instructions

1. 1
   Whisk together yolks and mascarpone in a large bowl until smooth. Add granulated sugar; whisk until dissolved. Set aside.
2. 2
   Place biscotti in the bowl of a food processor; pulse to form coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
3. 3
   In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.
4. 4
   Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers.
5. 5
   In a large bowl, whisk together heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.
6. 6
   For the ladyfingers: Draw two 13-by-4-inch rectangular templates on each of two pieces of parchment paper; place on rimmed baking sheets; set aside. Prepare a large pastry bag with a 1/2-inch tip, and set aside.
7. 7
   Heat oven to 350°. Whisk yolks, 10 tablespoons granulated sugar, and vanilla using high speed on an electric mixer fitted with the whisk attachment, until mixture is thick and pale, 1 to 2 minutes. Gradually add flour, folding in gently; set aside. Using electric mixer, whisk egg whites until frothy. While whisking, gradually add remaining 1 tablespoon sugar; beat until stiff, 1 to 2 minutes. Fold 1/3 of whites into reserved yolk mixture to lighten, then fold in remaining whites until just incorporated.
8. 8
   Fill pastry bag with batter, and pipe ladyfingers, 1/2 inch thick, between the short lines drawn on parchment paper. Using a fine mesh sieve, generously dust ladyfingers with confectioners' sugar, and allow the sugar to soak in, about 3 minutes. Place in oven and bake, rotating trays once, until light golden, 15 to 18 minutes. Transfer to wire racks to cool and dry out slightly, at least 2 hours. Remove from parchment paper.