Tiramisu

By Nicole Cammarata

1 cup sugar
½ cups sweet Marsala wine
6 eggs yolks
1 pound Mascarpone cheese, room temperature*

1-1/2 cups hot water
5 tsp instant coffee powder
½ cup coffee-flavored liqueur
Approximately 12 oz. ladyfingers
Unsweetened cocoa for dusting cake
1 oz. semi-sweet chocolate, grated (optional)

Whisk sugar, wine, and egg yolks in a metal bowl.

Set bowl over a saucepan of boiling water.
Whisk constantly until mixture begins to thicken, about 5 minutes.
Remove bowl and whisk in cheese until smooth.

Combine 1-1/2 cups hot water with instant coffee. Stir to dissolve powder.
Add liqueur.
Dip 1 ladyfinger into the coffee mixture, turn to coat, and quickly remove.
Place the cookie, rounded side down in the bottom of an 8-inch square dish.
Repeat with additional ladyfingers to cover the bottom of the pan.
Pour ½ of cheese mixture over.
Repeat procedure with another layer of ladyfingers and another layer of cheese.
Refrigerate until firm, about 4 hours.
Before serving, dust top with cocoa.
Garnish with grated chocolate, if desired.
Cut into squares to serve.


*Note: If mascarpone cheese is unavailable, blend two 8-ounce packages cream cheese with ½ cup heavy cream and 5 TB. sour cream.