Tiramisu

Awesome! This recipe comes from Tropea restaurant in Redmond.

3 egg yolks
3 tbsp superfine sugar
1 1/3 marsala wine, brandy, or orange liqueur
1/4 c. very strong espresso
8 oz. mascarpone, room temperature
1/2 c. cream
4 oz. ladyfingers

Beat the egg yolks and sugar in the top of a double boiler until ivory colored.  Add 1/3 cup of liquor and whisk over gently simmering water until mixture begins to thicken, let cool. Stir the coffee into the mascarpone.

Whip the cream to soft peaks, fold the cream to the zabaglione. Dip the lady fingers int o the remaining 1 c. liquor and coffee and arrange in a single layer in the bottom of the bowl. Cover them with half the cream, repeat the layers, finishing with the cream. Refrigerate for several hours. Before serving, top with shaved chocolate or cocoa powder.