We had a little dinner party this weekend and I made one of my favorite desserts - Tiramisu. In case you didn't know, the word "tiramisu" is Italian for pull-me-up (or pick-me-up) and this dessert will certainly put a little zip in your step with sugar and coffee. I don't think you can eat tiramisu without a moan of delight and a smile. Enjoy!
6 egg yolks
1 1/4 c. white sugar
1 c. marscapone cheese
1 3/4 c. heavy whipping cream
2 (3 oz. each) packages of soft lady fingers
1 c. strongly brewed coffee
1/2 c. kahlua or amaretto
For garnish (optional):
1/4 unsweetened cocoa
dark chocolate curls
Combine egg yolks and sugar in the top of a double boiler over boiling water.
Reduce heat to low and cook for 10 minutes, whisking constantly.
Remove from heat and whip egg/sugar mixture until thick and lemon-colored.
Add marscapone cheese to the egg/sugar mixture and beat until well combined.
In a separate bowl, beat heavy whipping cream into stiff peaks.
Gently fold the whipped cream into the yolk mixture.
In a small bowl, combine coffee and kahlua/amaretto.
Line the side of a 9" springform pan with about 1/3 of the lady fingers.
Dip 1/2 of the remaining lady fingers quickly into coffee/alcohol mixture to soak and then place into bottom of springform pan.
Spread 1/2 of marscapone mixture on top of the ladyfingers.
Dip remaining lady fingers into coffee/alcohol mixture and place on top of marscapone layer.
Spread remaining marscapone mixture on top.
If desired, sprinkle unsweetened cocoa over the top of the marscapone mixture and top with dark chocolate curls.
Refrigerate at least 24 hours before serving.
Remove outer ring of springform pan before serving.
(If you don't have a springform pan, this can also be made in a 9 x 13" pan. Just use 1/2 of the ladyfingers for the bottom layer and the other 1/2 for the middle layer - don't use any on the sides.)