Tiramisu

I love a good Tiramisu. This is a wonderful Tiramisu. My understanding is this recipe originated straight from  a great Italian kitchen in Italy. How much more authentic can you get. 

* raw egg warning. This has raw eggs in it.

Tiramisu

2 eggs

2 egg yolks

12 Tbl. sugar

500 grams Mascarpone cheese (one large tub)( I have in a pinch used cream cheese. But the Mascarpone is the best.)

1 Cup heavy whipping cream

pinch salt

10 Tbl. sweet Marsala wine

2 Cups espresso, plus more if needed

1 large package Lady Fingers (4 sleeves of 12 biscuits)

1 large chocolate mocha candy bar (I buy these at World Market here in Texas. If you can't find a solid chocolate mocha candy bar use 1 Cup chopped semisweet chocolate chips.)

Place the 2 whole eggs and 2 egg yolks in a mixing bowl and add 8 Tbl sugar. Beat with mixer until it forms a good ribbon (should nearly have soft peaks.) Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 Tbl. sugar and pinch of salt. Once hard peaks form, add whipped cream to the egg/mascarpone cheese, mix gently till smooth adding 2 Tbl. Marsala wine. In separate bowl, pour the hot espresso and 2 Tbl. sugar and 8 Tbl. Marsala wine. 

To Assemble:

9x13 glass pan

One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of the pan (be careful to dip quickly or biscuits will get soggy, but make sure you completely submerge them before putting in the pan. You want them to soak up a little of the coffee mixture. ) Using a spatula spread half the cheese mixture over biscuits. Grate half the candy bar evenly over the mascarpone mixture. Repeat the process above for a second layer. This should fill the pan. Refrigerate 8-10 hours or over night. Dust the top lightly with cocoa powder and the other half of the candy bar grated.  Serve with a huge cup of coffee or a good cappuccino.