Tier-me-awesome

I made my first Tiramisu and although it was hardly perfect, it did come through with great flavor. The recipe I used called for rum, but I substituted in Godiva liqueur. Also, in search of ingredients, Victor and I discovered that both lady fingers and Mascarpone cheese are hard to find. We did eventually track them down in a close by Giant. Next time I'll be sure to buy an extra package of lady fingers as I ran out quickly and was unable to line the outside of the container to make the dessert look more presentable. I also made extra espresso in the middle of assembling as the recipe greatly underestimated the finger's absorbancy.

My major complaint with the Tiramisu was that it wasn't completely firm when we scoped into it, but mostly I blame Victor's impatience for this flaw. Victor claims I put too much cocoa powder on the top, but overall made comments like: "I'm addicted."

I rate this recipe a 4.5 out of 5 and will make again.

INGREDIENTS

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 3 cup strong brewed coffee, room temperature
• 1/4 cup Godiva liquer
  
• 3 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

DIRECTIONS

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.