Instructions: Dip each biscuit into the espresso; place in a single layer on bottom and around sides of a glass or ceramic baking dish, about 8 inches square or similar capacity. Combine the water and powdered egg whites in a large stainless-steel bowl, stirring gently until the powder dissolves, 3 to 4 minutes. With an electric mixer, beat at medium-high speed until stiff peaks form, 5 to 7 minutes.

In another large bowl, beat together the ricotta, egg substitute, mascarpone and sugar. Stir in about one-third of the beaten egg whites, then gently fold in the remainder with a rubber spatula. Pour over the ladyfingers. Cover and refrigerate 6 to 8 hours. Sprinkle with the cocoa just before serving.

Description: "Tiramisu is a festive way to end a holiday meal."

NOTES : it serves 8 but it looks like it could be scaled to fit champagne glasses or similar.

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