Classic Tiramisu

Using an electric hand mixer, whip the egg whites until they are very foamy, add 1/3 cup of granulated sugar and continue whipping until they form stiff, glossy peaks 

In a separate bowl, combine the 4 egg yolks with 13 cup of granulated sugar and whisk vigorously until creamy and pale yellow in color

Add 500 grams of mascarpone and a teaspoon of vanilla extract and continue mixing until smooth and completely combined 

Add about a third of the whipped egg whites, gently fold until mostly combined and repeat with the remaining egg whites until they have been all folded into the mascarpone mixture (be sure the fold gently to avoid deflating the egg whites)

Quickly dip a lady finger into the strongly brewed coffee and place into the bottom of a 11”x7”x2” or similar sized 2 quart dish 

Continue placing the dipped lady fingers into the bottom of the dish until you have a single layer throughout 

If making the 2 layered version, add half of the mascarpone cream. If making 3 layers tiramisu, add 1/3 of the mascarpone cream and spread evenly across the entire dish

Repeat with additional lady fingers and mascarpone cream until your layers have been assembled being sure to finish with the remaining mascarpone cream