Kahlua Tiramisu with Amaretto Ice Cream

• 2 teaspoons unflavored gelatin
• 1/2 cup Marsala
• 6 large egg yolks
• 3/4 cup sugar
• 2 8-ounce containers mascarpone cheese
• 3/4 cup whipping cream
• 1 cup hot water
• 1/4 cup Kahlua or other coffee liqueur
• 4 teaspoons instant espresso powder
• 26 (about) Champagne biscuits (4-inch-long ladyfinger-like biscuits) from two 3.5-ounce packages
• 2 tablespoons unsweetened cocoa powder
• Amaretto Ice Cream

1. Sprinkle gelatin over Marsala in medium metal bowl.
2. Let stand 5 minutes to soften.
3. Whisk in egg yolks and 1/2 cup sugar.
4. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
5. Whisk constantly until candy thermometer registers 165F, about 5 minutes.
6. Remove bowl from over water.
7. Gradually add mascarpone, whisking vigorously until well blended.
8. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks.
9. Fold into mascarpone mixture.
10. Whisk 1 cup hot water, Kahlua, and espresso powder in another medium bowl to blend.
11. Dip half of Champagne biscuits, 1 at a time, into coffee mixture.
12. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary.
13. Pour half of mascarpone mousse over ladyfingers.
14. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse.
15. Spoon remaining mascarpone mixture over.
16. Sift 2 tablespoons cocoa powder over.
17. Cover with plastic wrap and refrigerate overnight.
18. Release pan sides.
19. Cut into wedges and serve with Amaretto Ice Cream.

unflavored gelatin, marsala, egg yolks, sugar, mascarpone cheese, whipping cream, water, kahlua, espresso powder, cocoa, cream

Taken from www.epicurious.com/recipes/food/views/kahlua-tiramisu-with-amaretto-ice-cream-105564 (may not work)