Tiramisù with Frangelico Liqueur
From the kitchen of: Yolanda Caccamo Quackenbush
* 6 cups of Espresso (I have an espresso maker, but if you do not own one, you can buy instant espresso at the store).
* 40 Savoiardi, Lady Finger Biscuits (you can buy packages of these in the Italian section of Wegmans or at an Italian import store).
* 8 Egg Yolks
* 8 TBSP of Sugar
* 2 cups of Heavy Cream
* 2 Cups of Mascarpone Cheese
* 8 TBSP of Frangelico Liqueur (you can leave out the liqueur if you wish or use a different kind)
* 2 TBSP of Unsweetened Cocoa Powder
* In a 2 quart pot about a 1/4 full with water and bring to a light simmer.
* In a 1 1/2 quart heat proof mixing bowl, whisk Egg Yolks, 4 TBSP of Sugar, and 2 TBSP of Frangelico.
* Place bowl on top of pot with simmering water and whisk for about 8 minutes. This will make sure that the egg is not raw and will form almost a custard. When done, take bowl off the pot and set aside to cool (you can use a double boiler if you have one).
* While that is cooling, get a small mixing bowl out and put the Mascarpone Cheese in it and give it a stir with a fork to make it soft and smooth. Set aside.
* In a large mixing bowl, use an electric mixer to whip Heavy Cream and 4 TBSP of Sugar until it is well whipped into a Whipped Cream consistency.
* Fold the Masarpone Cheese into the Whipped Cream Mixture and then fold in the Egg Yolk Mixture into that until all blended. Set Aside.
* Pour Espresso into a deep dish and add 6 TBSP of Frangelico.
* Dip each ladyfinger(one at a time) in the Espresso mixture, being careful that there are no hard spots in the middle and that they don't disintegrate. Place them flat side down in a 9x13 baking dish to form the first layer.
* Spread half of the Mascarpone mixture on the top.
* For the second layer, repeat the same technique with the remaining lady fingers and cheese mixture.
* Cover and refrigerate for at least 4 hours or over night.
* When you are ready to serve, sift Cocoa powder over the top!