Tiramesù

Veneto

6 egg yolks

3 ½ fl oz (100 ml) Marsala

3 oz (80 g) sugar

1 lb 2 oz (500 g) Mascarpone cheese

24 Savoy biscuits (ladies’ fingers)

3 ½ fl oz (100 ml) Marsala

1 cup strong black coffee

Unsweetened cocoa powder

  1. Beat the egg yolks and sugar together until light and fluffy
  2. Add the mascarpone and Marsala.  If the mixture is very thick you can thin it with a little white wine.
  3. Dip the biscuits in the mixture of coffee and Marsala.  Take care not to make the biscuits too soggy so that they break.
  4. Lay the biscuits in one layer in a 10 inch (25 cm) dish.  Cover with half of the mascarpone mixture.
  5. Repeat until all the ingredients have been used, ending with a layer of the mascarpone mixture.
  6. Sprinkle with unsweetened cocoa powder and place in the fridge (preferably over night).

You can use liqueurs other than Marsala.  Amaretto or brandy both work well.

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