Tiramisu

• 1-1/4 cup Freshly Brewed Coffee, Cooled (I Used Cappuccino)
• 5 Egg Yolks
• 1/2 cups Granulated Sugar
• 1 teaspoon Vanilla Extract
• 24 ounces, weight Mascarpone Cheese
• 24 Ladyfingers
• Chocolate For Shaving (I Used 70%)

1. Note for people with sensitivities, this recipe includes raw eggs. See note (*) below for more details.
2. First brew the coffee, and allow to cool to room temperature.
3. In a large bowl, beat together the egg yolks and sugar until you reach a thick, pale yellow mixture (about 5-6 minutes). Stir in the vanilla, then beat in the mascarpone until combined. Beat in 1/4 cup of the cooled coffee until combined. Set aside.
4. Use the remaining coffee to brush each ladyfinger with and arrange them in an 8x8 glass baking dish. Do a full layer across the bottom of the dish (you can break them to make them fit if needed). Then spread 1/2 of the mascarpone mixture onto the top of the ladyfingers. The arrange another layer of soaked ladyfingers on top of that and top with remaining mascarpone mixture.
5. Refrigerate for at least 2 hours. When ready to serve garnish the cake with chocolate shavings. Enjoy!
6. * Use caution when consuming raw eggs due to SLIGHT risk of salmonella or other food-born illnesses. To reduce the risk, use fresh grade A or AA with intact shells. Avoid contact between yolks or whites and the shell. Use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

freshly brewed coffee, egg yolks, sugar, vanilla, mascarpone cheese, ladyfingers, chocolate for

Taken from tastykitchen.com/recipes/desserts/tiramisu-11/ (may not work)