Tiramisu

Tiramisu is a delicate, no bake dessert that I have enjoyed making many times over the years. It was a special treat to prepare it during a cooking class in Rome last summer, yet this version remains my favorite. It's easiest to prepare layered in a large casserole dish yet preparing it in individual small dishes or ramekins is a very elegant way to serve. Make a kid-friendly version but subbing hot cocoa (room temp) for coffee

Ingredients:

• 6 egg yolks

• 1/2 cup sugar

• 1 pound softened mascarpone cheese

• 2 cups heavy cream

• Optional: 2 T rum

• 1 t vanilla extract

• 2-3 cups brewed coffee, cooled

• 5 eggs whites

• 40 to 50 ladyfinger cookies

• Cocoa powder for dusting

• Chocolate bar to shave for garnish on top

Directions:

1. In a mixing bowl, whisk the egg yolks and sugar until it is pale yellow, 4 to 5 minutes*

2. Add mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes

3. Whisk, or beat, the cream until stiff peaks form.

4. Add rum, vanilla and 2 T of the coffee and whisk until smooth

5. In a third bowl, whisk the egg whites until stiff peaks form, you should be able to turn bowl over upside down and eggs whites will not fall out when they are ready

6. Gently fold the mascarpone mixture into the whipped cream and mix until smooth, add egg white mix 1 cup at a time and continue to fold and carefully mix until smooth and blended

7. One at a time, submerge the ladyfingers quickly into the remaining coffee and lay in a single layer at the bottom of a 6-quart glass or ceramic dish, about 2 inches high (if they soak too long, they will start to break). Break ladyfingers if needed to evenly fit the bottom layer.

8. Spread half of the mascarpone mixture and evenly cover the ladyfingers

9. Place another layer of espresso dipped lady fingers and cover with the remaining mascarpone mix.

10. Dust cocoa powder through sifter to layer over dish.

11. Add shaved chocolate to top to garnish (use a carrot peeler to shave the chocolate bar into little curls)

12. Let chill for at least 4 hours, overnight preferred

*this recipe uses raw eggs. You can choose to whisk the egg yolks and sugar over a double boiler if preferred