Recipe - Tiramisu - Italian Coffee Trifle

2 Egg yolks
One fourth cup Sugar
One half cup Marsala wine
One half pound Mascarpone cheese
1 cup 35% Real Whipping Cream
One half cup Extra strong coffee, cold
2 tablespoon Brandy
24 Dry Italian ladyfingers
6 ounce Semisweet chocolate, finely
chopped (approx 1 cup)

Ingredient notes: Orange liqueur or extra strong
coffee may be used in place of Marsala wine. Cream
cheese may be used in place of mascaroine cheese.
Orange liqueur or orange juice may be used in place of
brandy. Ladyfingers should be approx 4x1inch size.
Plain cookies or cake may be used in place of
ladyfingers. 1. Make the filling by beating egg yolks
with sugar until light. Beat in Marsala. Cook gently
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. Cool.
2. Beat mascarpone cheese until smooth and then slowly
beat in cooled custard.
3. Whip cream until light. Gently fold into cheese
mixture. Reserve. 4. Combine coffee with brandy.
Reserve. 5. Line an 8inch baking dish or trifle bowl
with ladyfingers. (Do not worry if ladyfingers do not
fit exactly, break up extras and fit into spaces.)
Drizzle with half of the coffee mixture. Spread half
the filling over. Sprinkle with half the chocolate.
Repeat layers starting with ladyfingers, drizzling
with remaining coffee, spreading remaining filling
over ladyfingers and topping with chocolate. 6.
Refrigerate a few hours or overnight before serving.
Tiramisu can be frozen for up to one month.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini