TIRAMISU

Makes 6-8 servings

I had my first taste of Tiramisu in Vail Colorado at "The Left Bank" restaurant. They served it is a wine glass and I LOVED it!! After that trip, I tried it in several different places and it always came like a slice of cake. I didn't love it so much..... not enough mascarpone mixture and too much lady fingers. So, I decided to make my own and double the mascarpone. The mascarpone mixture is light and fluffy and not too sweet. Tastes kind of bland on it's own but when you pair it with the coffee-amaretto soaked lady fingers it is blissful!! I also used to make my own ladyfingers when I made this, but last night I cheated because I found some packaged ladyfingers at central market..... we were just as happy with the final outcome!

Note: This recipe has raw eggs in it... if you are worried about using raw eggs, use pasteurized egg substitute.

1 cup strong black coffee
4 tbsp amaretto
4 eggs
1 1/3 cup sugar
16 ounces Mascarpone cheese
2 tablespoons amaretto
2 1/2 heavy cream
1 package lady fingers
Chocolate shavings (use a potato peeler or cheese grater on a chocolate bar)


Mix the coffee with 4 tablespoons amaretto and set aside.

Combine the eggs and sugar in a bowl and beat until thick and light. Set aside.

Put the Mascarpone cheese into mixer bowl and add a little of the egg mixture, beat on slow to medium until incorporated. Continue adding egg mixture a little at a time while beating. Once all has been added, beat until smooth, scraping sides of bowl occasionally. Add cream and beat on medium to high speed until smooth and fluffy.

Break lady fingers into fourths and dip into coffee mixture. Quickly drop in to the bottom of a goblet or wine glass. Top with a layer of the mascarpone mixture. Repeat ladyfingers in coffee and mascarpone until glass is full. Drizzle a little coffee mixture over top and sprinkle with chocolate shavings.

Cover and chill.