2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely
– chopped (approx 1 cup) Ingredient notes: Orange liqueur or extra strong coffee may be used in place of Marsala wine. Cream cheese may be used in place of mascaroine cheese. Orange liqueur or orange juice may be used in place of brandy. Ladyfingers should be approx 4×1-inch size. Plain cookies or cake may be used in place of ladyfingers. 1. Make the filling by beating egg yolks with sugar until light. Beat in
Marsala. Cook gently in a double boiler or in a stainless steel or glass bowl set over a pot of simmering water. Cook gently, stirring constantly, until thickened. Cool. 2. Beat mascarpone cheese until smooth and then slowly beat in cooled
custard. 3. Whip cream until light. Gently fold into cheese mixture. Reserve.
4. Combine coffee with brandy. Reserve.
5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (Do not
worry if ladyfingers do not fit exactly, break up extras and fit into spaces.) Drizzle with half of the coffee mixture. Spread half the filling over. Sprinkle with half the chocolate. Repeat layers starting with ladyfingers, drizzling with remaining coffee, spreading remaining filling over ladyfingers and topping with chocolate. 6. Refrigerate a few hours or overnight before serving. Tiramisu can be
frozen for up to one month.