1/2 + 2 T. powdered sugar
1/2 tsp cream of tartar
2 c. whipping cream
1 8 oz. package Mascarpone cheese
1 c. very strong coffee
1 oz. Amaretto
1 oz. Frangelico
1 14 oz. package ladyfingers
Cocoa powder to dust
Beat room temp egg WHITES until frothy, then add cream of tartar and 1 T powdered sugar and beat until stiff peaks form. Place in bowl and set in fridge for later.
In same bowl beat whipping cream until starting to thicken, then add 1/2 c. powdered sugar and continue to beat until very thick.
3 egg yolks, beat until foamy, then add 1 T. powdered sugar and mascarpone and beat until very thick, about 3 minutes.
Combine coffee and liqueurs in small(ish) container and quickly dip ladyfingers in. Immediately after dipping one ladyfinger, place it in 9x13 pan for first layer of Tiramisu (they ladyfingers will get a little soggy, so don't rush this step!). After one layer of ladyfingers in complete layer with 1/2 egg yolk mixture, then whipping cream, then egg white mixture, then dust with cocoa powder. Repeat layers one time starting with dunking the ladyfingers.
Chill for 10-12 hours, slice and enjoy!