Use tangy goat cheese in this indulgent-yet-familiar single-serving tiramisu.
Place egg yolks and ½ cup (120 ml) sugar in a mixing bowl. Place bowl over a pot of gently simmering water.
Whisk constantly for four to five minutes over the bain-marie until the egg mixture has lightened and is thick and ribbon-y.
In a second mixing bowl, using a hand mixer, beat together the goat cheese and Kahlua until light and clumpy.
Pour the egg yolk mixture into the cheese mixture and beat for 10 to 15 seconds.
In a third bowl, using the hand mixer, whisk the cream and vanilla until stiff peaks form.
Fold the whipped cream into the goat cheese-egg mixture.
In a fourth bowl, using a hand mixer with clean, dry beaters, whisk the egg whites until soft peaks form.
Add remaining half a cup (120 ml) of sugar and salt and whisk until stiff peaks form.
Fold the egg whites into the cheese-yolk-cream mixture. Reserve for plating.
Pour the espresso and Amaretto into a wide, shallow bowl. . Lightly dip the ladyfingers in the espresso mixture one at a time, turning once, until the cookies are damp, but not soft, around one second per cookie. Let the excess drip out of the cookie back into the bowl.
Arrange the ladyfingers at the bottom of a wide dish and cover it with approximately half of the reserved filling. Layer the second half of the ladyfingers over top and evenly spread the remainder of the filling atop them.
Cover and refrigerate until well chilled, a minimum of two hours, up to overnight.
Garnish with chocolate shavings and cocoa powder. Serve immediately. Enjoy!