Classic Tiramisu

• 6 egg yolks
• 1 1/4 c. sugar
• 1 1/4 c. mascarpone cheese*
• 1 3/4 c. heavy or whipping cream
• 2 (3 oz. each) pkg. ladyfingers
• 1/3 c. coffee liqueur or Brandied Espresso*

1. In a small mixer bowl beat egg yolks and sugar until thick and lemon colored, about 1 minute.
2. Place in top of a double boiler over boiling water.
3. Reduce heat to low and cook 8 to 10 minutes, stirring constantly.
4. Remove from heat.
5. Add mascarpone cheese, beating well.
6. In a small mixer bowl whip cream until stiff peaks form.
7. Fold into egg yolk mixture; set aside.
8. Line bottom and side of 2 1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up.
9. Brush with coffee liqueur or Brandied Espresso.
10. Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl.
11. Repeat ladyfingers, espresso and cream layer.
12. Garnish with Sweetened Whipped Cream, cocoa and chocolate curls.
13. Cover and refrigerate several hours or overnight.
14. Yields 10 to 12 servings.

egg yolks, sugar, mascarpone cheese, heavy, ladyfingers, coffee

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382733 (may not work)