CLASSIC TIRAMISU

Tiramisu, 7 1/4" springform pan, serves 8

3 egg yolks
6T white sugar
1/4c Sperone dry Marsala wine (if using sweet wine, then use 3T sugar instead of 6)
1/4c water
275g tub Tre Stelle Mascarpone cheese

1/3c doubly strong coffee
1/3c Kahlua
2 packages of Ladyfingers (hard, sugar coated)

Unsweetened Cocoa to dust

At least 24 hours before serving:

1. Put on a small pot of doubly strong coffee.

2. In a double boiler, whisk egg yolks and sugar until mixture thickens.

3. Take off heat, whisk in Marsala and water to make Zabaglione.

4. In a medium bowl, beat Mascarpone cheese until soft. Slowly stir in Zabaglione, whisk until smooth.

5. In a shallow bowl, combine strong coffee and Kahlua.

6. Quickly dip Ladyfingers in coffee mixture, making sure to coat both sides. Place in a single layer on a small (7 1/4") springform/cheesecake pan. Cover the bottom of the pan with plastic wrap to prevent spillage.

7. Spoon half of Mascarpone/Zabaglione mixture over the dipped Ladyfingers.

8. Dip more Ladyfingers into the coffee mixture, and place over the Mascarpone layer.

9. Spoon the rest of the Mascarpone mixture over the dipped Ladyfingers.

10. Cover the top with plastic wrap, make sure the bottom layer of wrap is secure, and place in the fridge. The Tiramisu must set for at least 24 hours, however the flavours are most satisfying after 2-3 days in the fridge.

Just before serving:

11. Gently open the spring form pan, using a knife to separate the sides from the cake.

12. Cut leftover Ladyfingers in half and apply them vertically to the sides of the Tiramisu, cut side down.

13. Liberally dust the top with Unsweetened Cocoa powder. If desired, use strips of baking parchment to make stripes.
Serve with coffee and sliced strawberries.

Tiramisu

Tools: Rectangular glass or ceramic terrine or a roughly 8 x 10-inch cake mold

Preparation time: 30 minutes (not including ladyfingers)

Cooking time: None

Yield: 6 to 8 servings

2 cups (16 ounces) heavy cream, well chilled

1 cup (4 ounces) confectioners' sugar

1 cup (8 ounces) fresh mascarpone or crème fraîche

About 50 ladyfingers in strips (See "Looking at ladyfingers," below)

1 cup (8 ounces) strong espresso, cool

2 tablespoons cocoa powder or chocolate shavings

1. Whip the heavy cream and confectioners' sugar until it forms soft peaks. Keep cold.

2. In a bowl, stir 1/2 cup (4 ounces) mascarpone to soften it. Fold the whipped cream into the mascarpone until well blended.

3. Arrange your ladyfinger strips so that they fit the serving container you're using. (You'll probably have to play jigsaw puzzle and remove individual ladyfingers to do so.)

4. Pour the espresso into the bottom of a separate wide-bottomed container or cake mold.

5. Take some ladyfingers and dip them, flat side down (this side is more porous) into the espresso for about 3 seconds. Remove and place into the serving container, flat side up. Repeat with about half of the ladyfingers — or enough to fit snugly into the serving container.

6. Spoon the mascarpone-cream mixture all over the ladyfingers. Spread it evenly. Dip the remaining ladyfingers into the espresso as before, and lay those, flat side up, over the mascarpone-cream layer. Apply remaining mascarpone evenly.

7. Dust the top with sifted cocoa powder, or sprinkle with chocolate shavings.