Tiramisu

• 1 9 - or 10-inch Pan di Spagna, baked and cooled
• Espresso Syrup
• 1/3 cup sugar
• 1/4 cup water
• 1/2 cup very strong brewed espresso
• 1/4 cup Italian or other brandy
• Zabaglione Filling
• 3 large egg yolks
• 1/3 cup sugar
• 1/3 cup sweet Marsala
• 1/2 pound Mascarpone, at room temperature
• 2/3 cup heavy whipping cream
• Decorations
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• Ground cinnamon
• Ground coffee
• Unsweetened cocoa powder

1. Cut the pan di spagna into vertical slices about 1/4-inch thick.
2. Place a layer of the slices in the bottom of a shallow 2-quart dish, such as a gratin dish, and soak with one-third of the syrup, using a brush.
3. Spread with half the filling.
4. Repeat with the pan di spagna on the top and soak with the remaining syrup.
5. Whip the cream with the sugar until it holds its shape and spread it on the surface of the dessert.
6. Decorate with the cinnamon and ground coffee or the cocoa powder.
7. Refrigerate for several hours before serving.

pan, espresso syrup, sugar, water, espresso, italian, zabaglione filling, egg yolks, sugar, sweet marsala, mascarpone, heavy whipping cream, decorations, heavy whipping cream, sugar, ground cinnamon, ground coffee, cocoa powder

Taken from www.foodnetwork.com/recipes/tiramisu.html (may not work)