1 c mascarpone
¼ c powdered (confectioners) sugar
2/3 cup cold strong brewed coffee (recomend Sumatran or Costa
Rican)
1 ¼ c heavy cream
3 tbsp coffe liquor (Kaluha or Tia Maria)
4 oz ladyfingers
2 oz semisweet chocolate chips
Unsweetened cocoa powder
Line a loaf pan with plastic wrap or waxed paper
Mix mascarpone and powdered sugar in large mixing bowl, beat for
60-90 seconds
Add 2 tbsp of coffee, mix thoroughly
Add 1 tbsp liquor to cream and mix until cream is stiff and forms
peaks, add 1 tbsp
To mascarpone mixture, mix thoroughly, fold in rest of mixture.
Place ½ of mixture in Loaf pan, smooth and level top.
Put remaining coffee in bowl for dipping ladyfingers.
Dip ladyfingers on one side, and place on top of mascarpone in single
layer.
Add remainder of mascarpone to loaf pan, smooth and lever top and
repeat dipping
Procedure with remaining ladyfingers.
Cover with plastic wrap, and chill 4-6 hours.
Turn tiramisu out of loaf pan by placing serving tray over pan and
flipping.
Dust top lightly with cocoa powder.
To serve, cut into slices.