Tiramisu

- LW

I got this recipe from Jen Panero at Starbucks. Instead of the traditional brandy, this recipe uses a mix of coffee and coffee liqueur, which allows you to dip the lady fingers in the coffee rather than just brushing them, as you would if using liqueur alone.

The recipe requires a lot of bowls, but if you can keep them straight, it's pretty easy. You can make it in a single pan and cut slices, as this recipe recommends, or you could divide the ingredients and layer them in individual-serving dessert glasses.

Ingredients
3 cups strong black coffee, cooled (a dark roast is best, like Espresso or Italian from Starbucks)

4 Tablespoons of Kahlua, Starbucks coffee-flavored liqueur, or other coffee liqueur, divided

2 eggs, yolks separate from whites

3 tablespoons sugar

8 ounces mascarpone cheese (cream cheese can also work in a pinch)

1 cup heavy cream

3 packages lady fingers

2 teaspoons cocoa powder

Directions
Take 4 bowls. Put the coffee and 3 tablespoons liqueur in bowl 1.

Using electric beaters beat the egg yolks and sugar in bowl 2 for 3 minutes, or until thick and pale. Add the mascarpone and beat until just combined.

Whip the heavy cream and 1 tablespoon liqueur in bowl 3 and fold it into mascarpone mixture in bowl 2.

Beat the egg whites in bowl 4 until soft peaks form. Fold quickly and lightly into the mascarpone mixture in bowl 2, trying not to lose volume.

Quickly dip half of the lady fingers, one at a time into the coffee mixture in bowl 1. Arrange the lady fingers in the bottom of a deep serving dish (approx. 9 x 12 pan). Spread half of the cream mixture over the lady fingers. Dip the remaining lady fingers and repeat the layers.

Smooth the surface and dust liberally with cocoa powder. Refrigerate for 2 hours, or until firm, to allow the flavors to develop.