Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Mascarpone or soft cream Black coffee (approx)
Cheese 9 oz Ladyfingers or 14 oz. angel
3/4 c Sugar Food or sponge cake, thinly
8 lg Egg yolks Sliced
1/2 c Sweet wine 1 tb Unsweetened cocoa
2 c Expresso or very strong

1. In a small bowl, using a fork, beat the cheese until creamy. Set aside.

2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
boiling water. Using a hand-held electric mixer set on medium high, beat
the sugar and egg yolks in the bowl for 1 minute, or until the mixture is
well blended. With the mixer set on low speed to prevent splashing,
gradually add the wine. Continue to cook and beat the mixture, increasing
the speed to medium and then to high as the mixture thickens. Cook and beat
for 5-7 minutes, or until the mixture is thickened and light, scraping down
the sides of the bowl frequently with a rubber spatula.

3. Remove the bowl from the heat and continue to beat the mixture for 1
minute longer. Beat in the cheese just until blended (makes about 5 cups).

4. Pour one cup of the expresso into a small shallow bowl that is large
enough to hold a ladyfinger if it is placed horizontally in the bowl.

5. Quickly dip the rounded top side of each ladyfinger into the expresso.
Only the top half of the ladyfingers should be soaked with the expresso. If
the ladyfingers get too wet, they will fall apart! Add more coffee to the
bowl as needed.

6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass
or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the
custard mixture over the ladyfingers and spread to cover them. Dip the
remaining ladyfingers in the expresso (there will be a few remaining ones
and form a second layer over the custard mixture. Pour the remaining
custard mixture over the ladyfingers and spread to an even layer.

7. Place the cocoa in a strainer and dust the top of the tiramisu evenly.
Cover and refrigerate for at least 10 hours.

Makes: 10-12 servings.

Source: "Cooking with Regis and Kathie Lee", 1993

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