Categories: Cheese, Desserts, Italian 
      Yield: 12 servings 
  
      2    Egg yolks 
    1/4 c  Sugar 
    1/2 c  Marsala wine 
    1/2 lb Mascarpone cheese 
      1 c  35% Real Whipping Cream 
    1/2 c  Extra strong coffee, cold 
      2 tb Brandy 
     24    Dry Italian ladyfingers 
      6 oz Semisweet chocolate, finely 
           - chopped (approx 1 cup) 
  
  Ingredient notes: Orange liqueur or extra strong coffee may be used in 
  place of Marsala wine. Cream cheese may be used in place of mascaroine 
  cheese. Orange liqueur or orange juice may be used in place of brandy. 
  Ladyfingers should be approx 4x1-inch size. Plain cookies or cake may be 
  used in place of ladyfingers. 
  1. Make the filling by beating egg yolks with sugar until light. Beat in 
  Marsala. Cook gently in a double boiler or in a stainless steel or glass 
  bowl set over a pot of simmering water. Cook gently, stirring constantly, 
  until thickened. Cool. 
  2. Beat mascarpone cheese until smooth and then slowly beat in cooled 
  custard. 
  3. Whip cream until light. Gently fold into cheese mixture. Reserve. 
  4. Combine coffee with brandy. Reserve. 
  5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (Do not 
  worry if ladyfingers do not fit exactly, break up extras and fit into 
  spaces.) Drizzle with half of the coffee mixture. Spread half the filling 
  over. Sprinkle with half the chocolate. Repeat layers starting with 
  ladyfingers, drizzling with remaining coffee, spreading remaining filling 
  over ladyfingers and topping with chocolate. 
  6. Refrigerate a few hours or overnight before serving. Tiramisu can be 
  frozen for up to one month.