Tiramisu

source: Italian Desserts

6 whole eggs, separated
2/3 cup powdered sugar
1 tsp vanilla extract
2/3 cup cake flour (i.e., self-rising)

1¾ cup whipping cream
1¾ cup powdered sugar
2½ tbsp Marsala wine
½ tsp vanilla extract
1 lb mascarpone cheese

1 cup espresso
2 tsp sugar

a chocolate bar, grated, to garnish
strawberries, to garnish

Preheat oven to 375F. Spray a 13x9 inch cake pan with oil, and coat lightly with flour. Beat egg yolks with an electric mixer until frothy. Set aside. Whip egg whites and 2/3 cup sugar until stiff peaks form. Gradually fold in egg yolks and vanilla. Fold in cake flour until well blended. Spread the batter in the prepared pan.
Bake cake for 12 minutes, until a fork inserted in the center comes out clean. Cool, and remove from pan. Slice into two equal squares.
Beat whipping cream, 1¾ cup sugar, Marsala and vanilla until soft peaks form. Soften the mascarpone by pulsing in a food processor, then add it to the whipped cream. Beat until stiff.
Pour half of the coffee on one of the cake halves. Top with half of the cream. Place other half-cake on top, soak with remaining coffee, and top with remaining cream. Garnish with chocolate flakes and strawberries.

Best if allowed to chill overnight.

9 servings.