Christmas Tiramisu


 * Makes: 10-12 servings.

Ingredients

 * 1 	lbs	mascarpone or soft cream
 * Cheese
 * 3/4 	cup	Sugar
 * 8 	large	egg yolks
 * 1/2 	cup	Sweet wine
 * 2 	cup	Expresso or very strong Black coffee (approx)
 * 9 	oz	ladyfingers or 14 oz. angel
 * Food or sponge cake, thinly sliced
 * 1 	tbsp	Unsweetened cocoa

Directions

 * 1) In a small bowl, using a fork, beat the Cheese until creamy. Set aside.
 * 2) Place a large (about 10-12 cups capacity) metal bowl over a pot of boiling water.
 * 3) Using a hand-held electric mixer set on medium high, beat the Sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended.
 * 4) With the mixer set on low speed to prevent splashing, gradually add the wine.
 * 5) Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens.
 * 6) Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula.
 * 7) Remove the bowl from the heat and continue to beat the mixture for 1 minute longer.
 * 8) Beat in the Cheese just until blended (makes about 5 cups).
 * 9) Pour one cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl.
 * 10) Quickly dip the rounded top side of each ladyfinger into the expresso.
 * 11) Only the top half of the ladyfingers should be soaked with the expresso.
 * 12) If the ladyfingers get too wet, they will fall apart! add more coffee to the bowl as needed.
 * 13) Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan.
 * 14) Do not use a metal pan. Form one layer.
 * 15) Pour half of the custard mixture over the ladyfingers and spread to cover them.
 * 16) Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture.
 * 17) Pour the remaining custard mixture over the ladyfingers and spread to an even layer.
 * 18) Place the cocoa in a strainer and dust the top of the tiramisu evenly.
 * 19) Cover and refrigerate for at least 10 hours.