Tiramisu

• 2 cups cholesterol-free egg product
• 2 cups granulated sugar
• 1-1/2 qt. mascarpone cheese
• 2/3 cup Marsala wine, divided
• 3 cups whipping cream
• 1 cup powdered sugar
• 1-1/4 qt. brewed double-strength GEVALIA Kaffe, Columbian Blend, cooled
• 72 each crisp ladyfingers
• 1 piece bittersweet chocolate

1. Place egg product and granulated sugar in large bowl of electric mixer.
2. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. Add mascarpone cheese and 2 Tbsp.
4. of the wine (or 1 Tbsp.
5. of the wine for trial recipe); beat until well blended.
6. Set aside.
7. Beat whipping cream and powdered sugar in clean large bowl of electric mixer on high speed until stiff peaks form.
8. Fold into cheese mixture.
9. Mix coffee and remaining wine in shallow bowl.
10. Dip ladyfingers, 1 at a time, into coffee mixture, letting soak 1 to 2 seconds on each side.
11. Gently shake off excess liquid.
12. Place 18 ladyfingers in bottom of each of 2 half hotel pans (or 1 half hotel pan for trial recipe); cover evenly with half of the cheese mixture.
13. Repeat layers of ladyfingers and cheese mixture.
14. Grate chocolate evenly over desserts; cover.
15. Refrigerate at least 8 hours or overnight.

cholesterolfree, sugar, mascarpone cheese, marsala wine, whipping cream, powdered sugar, gevalia kaffe, crisp ladyfingers, bittersweet chocolate

Taken from www.kraftrecipes.com/recipes/tiramisu-97645.aspx (may not work)