Ingredients

2 egg yolks1/4 c. sugar1/2 c. Marsala wine (or orange liqueur, or extra strong coffee)1/2 lb. mascarpone cheese (or cream cheese)1 c. Real Whipping Cream1/2 c. extra strong cold coffee2 Tbsp. brandy (or orange liqueur, or orange juice)24 dry Italian ladyfingers (or other plain cookies or cake)6 oz. semi-sweet chocolate, finely chopped (approx. 1 c.) Mix the custard 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. Beat mascarpone cheese until smooth and then slowly beat in cooled custard. Whip cream until light. Gently fold into cheese mixture. Reserve. Combine coffee with brandy. Reserve. Line an 8 inch 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. Refrigerate a few hours or overnight before serving. Tiramisu can be frozen for up to one month. Makes 10 to 12 servings

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