Margaret's Espresso Tiramisu
- 2 egg yolks
- 14 cup sugar
- 12 cup marsala wine
- 12 lb mascarpone cheese
- 1 cup whipping cream
- 1 14 cups espresso, cold
- 6 tablespoons brandy, preferably cognac
- 24 ladyfingers
- 6 ounces chocolate, dark, semisweet, shaved into small pieces
- Make custard filling by beating egg yolks with sugar until light.
- Beat in Marsala wine.
- Cook custard in a double boiler or in a stainless steel or glass bowl set over a pot of simmering water.
- Cook gently, stirring constantly, until thickened, approximately 10 minutes.
- Cool completely.
- Put Mascarpone cheese in a medium bowl, then slowly beat in cooled custard.
- Whip cream until light, but not overly thick or firm.
- Gently fold into cheese mixture.
- Place in refrigerator to cool.
- In a long shallow dish, combine coffee with cognac or brandy.
- Reserve.
- Line an 8-inch baking dish or trifle bowl with ladyfingers.
- (If ladyfingers do not fit exactly, cut them to fit).
- Before laying down each ladyfinger, dip quickly in coffee/liquor mixture.
- Flip over and dip the second half quickly.
- Cookies should still be firm.
- Lay into dish.
- Once bottom layer is in the dish, spread half the cheese mixture over cookies.
- Sprinkle with chocolate.
- Place another layer of dipped ladyfingers over the first.
- Spread with the remainder of the filling and sprinkle with chocolate.
- Cool overnight to allow flavors to mingle and dish to firm.
egg yolks, sugar, marsala wine, mascarpone cheese, whipping cream, espresso, brandy, ladyfingers, chocolate
Taken from www.food.com/recipe/margarets-espresso-tiramisu-216998 (may not work)