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!