Individual Tiramisus

• 3 egg yolks
• 1/4 cup sugar
• 2 tablespoons Marsala wine
• 1/2 cup heavy cream
• 1 cup Mock Mascarpone, recipe follows
• 3/4 cup strong coffee, sweetened with 1 tablespoon sugar, cooled
• 8 (1/2-inch thick) slices store-bought pound cake, cut in thirds
• 2 tablespoons unsweetened cocoa, for dusting
• 8 ounces cream cheese, at room temperature
• 2 tablespoons vanilla Greek yogurt
• 1/4 teaspoon vanilla extract

1. Place the egg yolks, sugar and wine into a metal bowl.
2. Place the bowl on a pan of barely simmering water, making a double boiler.
3. Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes.
4. The mixture should be uncomfortably warm to the touch, but not burning.
5. Remove from the heat and set aside.
6. In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside.
7. In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended.
8. Fold in the whipped cream.
9. Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side.
10. Transfer to a 6 to 8-ounce parfait glass to create the first layer.
11. Top the slices of cake with a few spoonfuls of the cream filling mixture.
12. Repeat the process with another 3 slices of cake and top with more filling mixture.
13. Repeat the process for the remaining parfait glasses.
14. Dust each dessert with the cocoa.
15. Refrigerate for a couple of hours before serving.
16. In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended.
17. Refrigerate if a firmer texture is desired.
18. Use in recipes as an inexpensive alternative to mascarpone.

egg yolks, sugar, marsala wine, heavy cream, mascarpone, coffee, storebought pound cake, unsweetened cocoa, cream cheese, vanilla, vanilla

Taken from www.foodnetwork.com/recipes/melissa-darabian/individual-tiramisus-recipe.html (may not work)