Chef Rob Gentile's Tiramisu

Directions

For the sabayon

1. In a large mixing bowl, add the eggs, egg yolks, and sifted powdered sugar. Using a hand or a stand mixer, whisk on low speed to incorporate, then increase the speed and whisk until the mixture is thick and pale yellow, about 5 minutes (the sabayon should drop from the side of a spoon in a large ribbon). Transfer about 3/4 of the sabayon to another bowl and set aside.
2. Add the Saputo Mascarpone to the mixing bowl containing the remaining sabayon. Whisk until smooth. Pour the saved sabayon over the Mascarpone mixture and use a spatula to fold it in. Do not beat to make sure the mixture remains airy and light. Keep folding until thoroughly incorporated and smooth. Set aside. 

For the coffee mixture

1. In a bowl, combine the coffee and liqueur. Set aside.

To assemble

1. Place a 23 cm (9 inch) square baking dish on a working surface. Quickly dip both sides of a lady finger cookie in the coffee mixture, then place flat in the top left corner of the pan. Repeat to cover the entire bottom of the dish with two rows of cookies.
2. Cover with half of the sabayon. Add a layer of coffee-dipped lady finger cookies. Cover with the remaining sabayon.
3. Use a fine-meshed strainer to sprinkle the cocoa powder all over, then garnish with shaved chocolate. 
4.  Refrigerate for at least 3 hours before serving.

A recipe developed by our chef collaborator @rob_gentile