In the Kitchen: Tiramisu

Chef Cristina Chang Bryant, owner of Sweet Pea To Go in Cheshire ( www.sweetpeatogo.com ), joins Teresa in the kitchen to demonstrate her recipe for Tiramisu, a rich and delicious Italian dessert.

Tiramisu

4 sleeves of lady fingers (48)
8 large very fresh eggs
16 ounces Mascarpone
1 cup sugar
16 ounces strong coffee
2 oz Marsala
4 oz Kahlua
1/4 cup cocoa

Directions:

Separate the egg yolks and whites in separate mixing bowls. Beat the egg whites with half the sugar until stiff. Beat the egg yolks separately with the remaining sugar until creamy and pale yellow.

In a separate bowl mix the Mascarpone with the Marsala wine with a spatula.

Incorporate the egg yolk mixture into the Mascarpone. Then fold the egg whites into the mascarpone mixture.

Make 2 cups of strong coffee and mix with the Kahlua. Put it in a squirt bottle.

Line the lady fingers in a sheet pan. Squirt the lady fingers with the coffee mixture, don't oversoak.

In a deep dish, add a layer of the soaked cookies. Cover with 1/3 of the Mascarpone mixture.cover with the cookies and repeat. On the final layer , sprinkle the cocoa. Refrigerate until ready to serve. It is best if it sets for a few hours. Can also be frozen.