TIRAMISU (Adapted from "Joy of Cooking")

TIRAMISU 10 to 12 servings

(Adapted from "Joy of Cooking")

Tiramisu is Italian for "pick me up"-and how could ladyfingers soaked in espresso and brandy and slathered with sweetened Marsala-laced marscapone failed to do so?

Prepare (or buy, in our case):
24 ladyfingers

In a medium heatproof bowl, beat on high speed until thick and pale yellow, about 2 minutes:
5 large egg yolks
1/3 cup sugar

Whisk in:
1/3 cup sweet Marsala
1 tablespoon water

Set the bowl in a large skillet of barely simmering water and whisk or beat on low speed until the mixture reaches 160°F.
Remove the bowl from the skillet and let cool for about 15 minutes, stirring from time to time.

Beat until soft peaks form:
1/3 cup heavy cream
2 teaspoons vanilla

Place in a large bowl:
12-14 ounces marscapone cheese, softened

Fold in the whipped cream and the cooled egg yolks mixture.

Combined in a shallow dish:
3/4 to 1 cup cold espresso or extra strong coffee
2 to 3 tablespoons rum or brandy
2 to 3 tablespoons sugar

Dip half of the ladyfingers or cake strips into the espresso mixture and arrange in a serving dish leaving a little space between each.

Spread half of the marscapone filling over and between the ladyfingers.

Sprinkle with half of:
5 ounces bittersweet or semi sweet chocolate, grated

Dip the remaining ladyfingers into the remaining espresso mixture and arrange on top. Spread the remaining filling over in between the ladyfingers, and sprinkle with the remaining chocolate.
Sift over the top
: 1 tablespoon unsweetened cocoa

Chill before serving.