Tiramisu

This is a wonderful desert for the summer. There are many recipes for tiramisu, this is probably the best, since it is not soggy, and retains it’s shape.

2 eggs; 2 egg yolks; 12 tablespoons sugar; 500 grams Mascarpone cheese (1 large tub), do not substitute with American cream cheese, the latter is too heavy for this recipe; 1 cup whipping cream; pinch of salt; 10 tablespoons ‘sweet Marsala’ wine; 3-cups espresso, or any dark roast strong coffee; Lady fingers, (Savon brand is wonderful), approximately 50; Shaved semi-sweet chocolate, or cocoa for dusting

Place the 2 eggs yolks and 2 whole eggs with 8-tablespoons sugar in electric mixing bowl. Whip it to soft peak stage. Once soft peak is achieved, whip in the mascarpone cheese. It should be the consistency of heavy butter frosting. In a separate bowl, whip 1-cup cream with 2-tbs sugar and pinch of salt. Recommend chilling the bowl and the beater for best results. Once cream is whipped, fold it into the mascarpone egg mixture with 2-tbs Marsala wine. It should be the consistency of fluffy frosting. Make the espresso coffee. Transfer the coffee to a bowl large enough to dip lady finger cookies. Mix 2-tbs sugar and 8-tbs Marsala wine with coffee.

Assembly: Use a 9 by 13 glass baking pan. Dip lady finger cookies in coffee mixture. Line the bottom of the glass pan with the lady finger cookies. Warning, dip it quickly. DO NOT let it soak too long, or tiramisu will become very soggy. Spread ½ mascarpone mixture on top of first layer. Using the same technique of dipping the lady fingers, create a 2^nd layer on top of mascarpone mixture. Spread remaining mascarpone. Chill for a minimum of 24-hours.

To serve, simply cut into squares, dust with cocoa or shaved chocolate. If you wish, add fruit (i.e., raspberries) to garnish.