Christmas Tiramisu

Description

 * Makes: 10-12 servings

Ingredients

 * 1 lbs mascarpone or soft cream cheese
 * ¾ cup sugar
 * 8 large egg yolks
 * ½ cup sweet wine
 * 2 cup espresso 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.
 * 2) Set aside.
 * 3) Place a large (about 10-12 cups capacity) metal bowl over a pot of boiling water.
 * 4) 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.
 * 5) With the mixer set on low speed to prevent splashing, gradually add the wine.
 * 6) Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens.
 * 7) 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.
 * 8) Remove the bowl from the heat and continue to beat the mixture for 1 minute longer.
 * 9) Beat in the cheese just until blended (makes about 5 cups).
 * 10) Pour one cup of the espresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl.
 * 11) Quickly dip the rounded top side of each ladyfinger into the espresso.
 * 12) Only the top half of the ladyfingers should be soaked with the espresso.
 * 13) If the ladyfingers get too wet, they will fall apart! add more coffee to the bowl as needed.
 * 14) Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan.
 * 15) Do not use a metal pan.
 * 16) Form one layer.
 * 17) Pour half of the custard mixture over the ladyfingers and spread to cover them.
 * 18) Dip the remaining ladyfingers in the espresso (there will be a few remaining ones and form a second layer over the custard mixture.
 * 19) Pour the remaining custard mixture over the ladyfingers and spread to an even layer.
 * 20) Place the cocoa in a strainer and dust the top of the tiramisu evenly.
 * 21) Cover and refrigerate for at least 10 hours.