Margarets Espresso Tiramisu - egg yolks

Method

• Make custard filling by beating egg yolks with sugar until light.
• Beat in Marsala wine.
• Cook custard in a double boiler or in a stainless steel or glass bowl set over a pot of simmering water.
• Cook gently, stirring constantly, until thickened, approximately 10 minutes.
• Cool completely.
• Put Mascarpone cheese in a medium bowl, then slowly beat in cooled custard.
• Whip cream until light, but not overly thick or firm.
• Gently fold into cheese mixture.
• Place in refrigerator to cool.
• In a long shallow dish, combine coffee with cognac or brandy.
• Reserve.
• Line an 8-inch baking dish or trifle bowl with ladyfingers.
• (If ladyfingers do not fit exactly, cut them to fit).
• Before laying down each ladyfinger, dip quickly in coffee/liquor mixture.
• Flip over and dip the second half quickly.
• Cookies should still be firm.
• Lay into dish.
• Once bottom layer is in the dish, spread half the cheese mixture over cookies.
• Sprinkle with chocolate.
• Place another layer of dipped ladyfingers over the first.
• Spread with the remainder of the filling and sprinkle with chocolate.
• Cool overnight to allow flavors to mingle and dish to firm.