TIRAMISU

This is a classic Italian dessert. The main flavor is coffee soaked into ladyfingers and layered with a creamy mascarpone mixture

8 oz espresso

8 oz coffee

2 tblsp sugar

1 oz Kahlua

1 lb mascarpone cheese ( cream cheese)

1/2 cup granulated sugar

2 egg yolks

1/4 cup Grand Marnier

1 tbsp lemon juice

1 1/2 tsp vanilla extract

1 cup whipping cream

2 pkg small ladyfingers

1 tbsp unsweetened cocoa powder

chocolate decorations

1/2 cup raspberries

Directions

1. In large bowl, beat mascarpone with sugar.
2. In separate bowl, set over hot (not boiling) water, beat egg yolks with clean beaters until pale and thickened; beat into mascarpone mixture.
3. Stir in grand marnier, lemon juice and vanilla
4. Whip 1/2 cup of the cream; fold into mascarpone mixture.
5. Mix coffee, espresso, kahlua and first amount of sugar.
6. Working quickly dip the ladyfingers in the coffee mixture then line bottom of an 8-cup trifle bowl with 12 ladyfinger halves.
7. Spread with one-quarter of the mascarpone mixture.
8. Sift 1 tsp of the cocoa over the top.
9. Repeat mascarpone and cocoa.
10. Cover lightly and refrigerate for at least 4 hours or overnight.
11. Dust entire surface with more sifted cocoa powder.
12. Garnish surface with chocolate decorations, fresh raspberries, gold dragees and rose geranium leaves, if desired.
13. Alternately, shaved dark chocolate may be used.