My signature Tiramisu

It took me about three times before I was successful with making this Tiramisu. The very first time, it came out watery and I had to throw it all out. I finally found a working recipe that I modified to my liking. It takes about 45 minutes to prepare and you must chill it for a few hours before eating. You must have a lot of patience to make this one.

7 yolks
1 cup sugar for yolks
3 cups or container mascarpone or tiramisu flavored marscarpone
4 1/2 tablespoons water
1 1/2 tablespoons powdered gelatin
3 egg whites
1/4 cup sugar for whites
1/2 cup heavy cream, whipped
2 1/2 cups cooled espresso or strong coffee
2 T kalhua
20 to 24 ladyfingers (2 packages of soft spongy ladyfingers)
1 cup chocolate shavings or cocoa powder

In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Stir slowly until melted and immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine coffee and kalhua, taste and adjust by soaking a ladyfinger. In an 8 by 10-inch pan, arrange ladyfingers close together in neat rows until the bottom of the pan is completely covered. Drizzle the coffee mixture over the ladyfingers until well covered but not soaked, unless you like soggy tiramisu. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings or cocoa powder over mousse. Create another layer and chill until set. The very last layer, shake the pan with the cocoa powder on top covering all the mousse evenly. Refrigerate.

I'm curious if anyone tries this recipe to see if it came out well. This recipe doesn't always translate well unless you try it a few times. Let me know how it turns out.