Tiramisu

• 6 egg yolks
• 1 1/4 c. sugar
• 1 1/4 c. Mascarpone cheese
• 1 3/4 c. whipping cream
• 6 oz. Tiramisu liqueur, Marsala wine or rum
• 1 c. strong coffee
• 48 ladyfingers
• sugar
• cocoa

1. In top of double boiler, beat together egg yolks and sugar until lemon yellow.
2. Bring water to boil.
3. Reduce heat to low and cook 10 minutes stirring constantly.
4. Remove mixture from heat. Stir in Mascarpone, beating well.
5. Let cool to room temperature. Beat whipping cream until soft peaks form.
6. Fold into the egg and cheese mixture.
7. Combine liqueur with coffee and use this mixture to brush ladyfingers until they are well saturated, but not falling apart.
8. Line sides and bottom of a 3-quart souffle dish or any straight-sided dish with 36 of the ladyfingers.
9. (I have used a flat baking dish with good results; just cut the ladyfingers in half lengthwise.)
10. Pour in half the filling.
11. Layer remaining ladyfingers on top.
12. Cover with remaining filling. Smooth the top with spatula.
13. Combine sugar and cocoa to taste and sprinkle on top.
14. Cover and chill overnight.
15. Serves 8 to 12.

egg yolks, sugar, mascarpone cheese, whipping cream, tiramisu liqueur, coffee, ladyfingers, sugar, cocoa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206501 (may not work)