TIRAMISU LADY FINGERS ENJOY DAN:

                                TIRAMISU LADY FINGERS by CHEF DAN:

Serves 6

INGREDIENTS:

6 egg yolks (about 1/2-cup)

3/4-cup sugar

1-pound mascarpone

3/4-cup heavy cream

1-1/2-cups strong Espresso

1/2-cup coffee flavored Liqueur

24-pack lady fingers, (Savoiardi style

1/2-cup bittersweet chocolate savings, for garnish

DIRECTIONS:

1.   Combine egg yolks & yolks in the top of a double boiler, over boing water.

2.   Reduce heat to low, cook for 10 minutes, stirring constantly.

3.   This is your sabayon, remove heat & whip egg yolks until thick.

4.   Allow to cool before adding mascarpone.

5.   Add mascarpone to whipped yolks, beat until combined.

6.   In a separate bowl, using an electric mixer whip cream to stiff peaks.

7.   Gently fold the whipped cram in the mascarpone sabayon mixture.

8.   set aside.

9.   Mix expresso with coffee liquor & dip the ladyfinger into the mixture.

10  Just long enough to get them wet, DO NOT soak them.

11  Arrange the ladyfinger in the bottom of a prepared baking dish.

12  Spoon 1/2-the mascarpone cream filling over the ladyfingers.

13  Repeat process with layer of ladyfingers.

14  Add another layer of tiramisu cream.

15  Refrigerate for 4 hours or overnight.

16  Before serving, sprinkle with chocolate savings.