TIRAMISU Recipe

To make the cream, combine the eggs, sugar, and Marsala in a 2 quart non-reactive saucepan. Cook and stir continuously over a moderate heat until the mixture thickens, being careful not to let it boil. Place the Mascarpone in a large bowl and fold in half of the warm egg mixture. This will aerate and lighten the mascarpone. Fold in the remainder of the egg in 2 parts, keeping it as light and airy as possible. Chill.

Soak enough of the lady fingers with the expresso to make 2 layers in an 11x9x2 deep glass baking dish. Gently squeeze out the excess coffee and cover the bottom of the pan with lady fingers. Spread 2/3 of the cream over the top. Cover with the remaining lady fingers, and top with the cream. Sprinkle with the cocoa powder and chill for 2 hours before serving.