- 3 large eggs, separated
- 3/4 cup sugar
- 1 (8-oz) container mascarpone cheese (1 scant cup)
- 1/2 cup chilled heavy cream
- 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
- 2 tablespoons sweet Vin Santo (more traditionally Tuscan) or Marsala wine
- 18 savoiardi (crisp Italian ladyfingers, 6 oz)
- 1/4 cup fine-quality bittersweet chocolate shavings or 2 tablespoons unsweetened cocoa powder
- 8 “balloon” red wine glasses
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Vin Santo in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 2 seconds on each side, break it into with your fingers and transfer to the wine glass. Pipe the marscapone mixture into the glass with an icing pipe bag and layer with another soaked ladyfinger. Top it off with another swirl of marscapone mixture. Fill the glass only half full. Fill your other wine glasses.
Chill tiramisu, covered, at least a couple of hours. Just before serving, sprinkle with cocoa or shave with chocolate.