First, beat the 3 egg whites until it doesn't fall out when the bowl is tipped over. Yes, those were the actual instructions!
Let it set in the fridge for at least 6 hours:
By the way, did I say YUM yet??? Delizioso!!! Even my teacher was impressed and she's from Italy :-) But like I said, I still can't get over the fact that we are using raw eggs in this recipe. I was so careful to be sure that the Tiramisu stayed cold during the trip to school. I am guessing no one got sick after. Phew! I am definitely a Tiramisu snob now with this authentic recipe. Thanks again to my Italian teacher for sharing. Grazie!!!