Mmmm, Tiramisu

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Yesterday's feast day, one of many this week, brought Tiramisu to the dessert table. Usually I make a Twinkie Tiramisu, a recipe borrowed from one of the Walt Disney resort restaurants. But at college boy's urging (come on, mom, make a real one!), I made a true tiramisu, sans Twinkies. I combined a few recipes and came up with one that was simple, but tasted pretty authentic, although, I am in no way an expert on authentic tiramisu. Let's just say it was more authentic than that which is made with Twinkies.

Tiramisu

8 oz. mascarpone cheese, at room temperature
1/2 c. sugar
2 1/2 c. whipping cream, divided
1 t. vanilla extract
1/4 c. powdered sugar
1 cup espresso, or double strength coffee, cooled
1/4 c. coffee liqueur (Kahlua)
2 (3-ounce) packages ladyfingers
1 T. cocoa

Beat cheese, sugar, 1/2 cup whipping cream and vanilla with mixer
at medium speed until creamy.

Beat remaining 2 cups whipping cream and 1/4 cup powdered sugar
together at high speed until soft peaks form.
Fold cheese mixture and whipped cream together.

Stir together espresso (or double strength coffee) and liqueur.
Quickly dip each ladyfinger, one at a time, into coffee mixture.
(The best way to do this is dip and then place the ladyfinger in the serving dish
because they disintegrate quickly)

Arrange one-third of ladyfingers in bottom of a large glass bowl.
(If using a round bowl, you may find it helpful to arrange ladyfingers
in a "wagon wheel."
Just use halves to fill in the gaps --
you can't see how the ladyfingers are arranged
once the dish is assembled.)


Top with one-third of cream mixture.
Sift cocoa over the cream (about 1 teaspoon).
Repeat twice.
Sprinkle with final layer of cocoa.
Chill tiramisu at least 2 hours.

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