Tiramisu

1. Step 1: First, make your Sol Food pancakes as usual, sized and shaped to fit the dish you'll build your tiramisu in. Set them aside.
2. Step 2: Separate the egg yolks and whites into two bowls.
3. Step 3: Add 3 tablespoons of sugar to the yolks and whip with an electric whisk until they're pale, thick, and creamy. Add the mascarpone and whip again until everything is smooth and combined. Set that aside.
4. Step 4: Clean the beaters really well before moving on. You don't want any yolk getting into the whites or they won't whip properly.
5. Step 5: Start whipping the egg whites. Once they get nice and frothy, add the other 3 tablespoons of sugar and keep whipping until you get stiff, glossy peaks. You should basically be able to turn the bowl upside down without them moving. Just don't go too far and overwhip them.
6. Step 6: Take about a third of the whipped egg whites and gently fold them into the mascarpone mixture. Once that's mostly combined, fold in another third, then the rest. Be gentle here. You want to keep as much of that air in the mixture as possible.
7. Step 7: Pour your espresso or cold brew into a shallow bowl, with a splash of cream or milk if you're using it.
8. Step 8: Quickly dip each pancake into the coffee mixture, turning it to get both sides. You only need about 2 to 5 seconds. Don't let them sit in there too long or they'll get soggy.
9. Step 9: Lay the pancakes in a glass or ceramic dish to make one even layer. Break a few up if you need to fill in the gaps.
10. Step 10: Spread half of the mascarpone mixture over the pancakes, then grate some dark chocolate over the top.
11. Step 11: Do the same thing again with another layer of coffee-dipped pancakes and the rest of the mascarpone mixture.
12. Step 12: Finish it off with a good dusting of cocoa powder, then throw it in the fridge for a few hours to set.

Enjoy!