Classic Tiramisu

Combine egg yolks and sugar and whip until thick and lemon colored, about one minute. Place in top of double boiler over boiling water. Reduce heat to low and cook, stirring constantly, for eight minutes. Remove from heat and cool to room temperature. Add mascarpone cheese, beating well. Whip heavy cream until stiff peaks form. Fold into egg yolk mixture; set aside.

Line bottom and sides of 3 qt. casserole with split lady fingers. Brush ladyfingers with Kahlua. Spoon half of cream mixture into bowl. Repeat ladyfingers, brush with Kahlua, and then the other half of the cream mixture. Top with unsweetened cocoa.

Refrigerate until cold.

NOTE: This recipe is on the back of the package of Ladyfingers. A friend made it, using regular mascarpone cheese (which she got at Blue Pepper, if you live in Ft. Myers.) I found mascarpone cheese at Publix in the stand alone cooler of gourmet cheese. It was coffee flavored for Tiramisu and was also very good. However, I liked it better with the regular mascarpone cheese. The ladyfingers were in the bakery section on an island with cakes and cookies. I put the cocoa in a small strainer and just sprinkled it across the top of the dessert.

The directions on the back of the package say to top it with sweetened whipped cream, but that seemed like overkill to me! It gave the recipe for it, and also a recipe on how to make your own mascarpone cheese if you don’t have any!