Tiramisu with Chef Tony in Sorrento

Not sure if I'll prepare this at home, but it was very good.  Make ahead so it can be refrigerated for at least 2 hours. 

For 12 servings - use 9x12 glass dish

INGREDIENTS:

1 cup American coffee - not espresso

+/- 1 tsp Amaretto

20 lady fingers to cover the bottom

1/2 pound ( 150 gm) mascarpone  

3 eggs separated

1 cup heavy cream

3 Tbsp + 1 Tbsp sugar

Dark chocolate chips for topping

DIRECTIONS:

1) Mascarone in one bowl

2) Yolks into the mascarpone; whites into a separate bowl

Heavy cream in a 3rd bowl

Sugar into the cream, 3Tbsp sugar into the mascarpone, and 1 Tbsp sugar into the egg whites.

Mix 2 minutes for the heavy cream, 2 minutes for the egg whites until there are soft peaks

3 minutes for the mascarpone mixture

Mix the 3 bowls together and mix with a SPATULA, 3 minutes.

Lady fingers - break one open to make sure it's not too dark.  Quickly dip the lady fingers in the coffee 'po, po' - quickly so there's no coffee on the inside.  Arrange across the bottom of the glass dish.

Cover with the mixture.

Chocolate chips 'everywhere'

REFRIGERATE for over 2 hours.