Authentic Italian Tiramisu

1. Brew coffee and allow to cool to room temperature.
2. In a large bowl, whisk egg yolks and 1/4 cup of sugar until pale, doubled in volume and "ribbons" remain for a few seconds when spoon is lifted from the mixture, about 3-4 minutes.
3. Whisk in mascarpone a little bit at a time.
4. In another large bowl, beat egg whites and remaining 1/4 cup sugar until stiff, glossy peaks form.
5. Fold egg whites into mascarpone mixture.
6. Add 2 tablespoons Marsala to the coffee.
7. Dip ladyfingers quickly into the coffee and arrange in a layer in the bottom of a 9x13-inch pan. Do not "soak" the ladyfingers in the coffee or your Tiramisu will turn out soggy.

Gluten-Free Ladyfingers Instructions

1. Preheat oven to 350°F. Lightly grease cookie sheets then line with parchment paper.
2. Beat egg whites until stiff peaks form. Slowly add sugar, continue beating until whites are stiff and smooth. In a little bowl, lightly beat the egg yolks with a fork, then fold them into the whites.
3. In a small bowl, whisk together the tapioca, sweet rice, sorghum, millet and xanthan gum. Sift the flours over the egg mixture, then fold gently until just mixed.
4. Use a pastry bag with a plain tip, fill with batter, then pipe into strips (or any other shape), about 1 inch apart. Sprinkle half of the powdered sugar over the piped batter, wait 5 minutes and repeat with the other half. Hold the parchment paper in place and tap off excess sugar.
5. Bake for 10 minutes, then rotate sheets and bake for 5 more minutes, until puffed up and lightly browned. Let cool for 5 minutes on sheet, then cool on rack.