Tiramisu

Chocolate Zabaglione (recipe follows; make first)

8 ozs. mascarpone cheese

2/3 c. whipping cream

½ c. sugar

1 ½ c. espresso coffee, warmed

48 ladyfinger cookies

Unsweetened cocoa powder, for garnish

Dark chocolate shavings, for garnish

Place the mascarpone in a bowl and set aside. Beat cream and ¼ c. of the sugar in a medium bowl until soft peaks form. Fold into the mascarpone. Then fold in the chilled Zabaglione. Cover and refrigerate.

Whisk the espresso and the remaining ¼ c. sugar in a glass measuring cup. Line a 9 ¼ by 5 by 2 ¾ inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Line sides and bottom of prepared pan with lady fingers in a single row. Fill in all gaps with partial lady fingers. Drizzle coffee on fingers until they all look like they are wet, not drenched.

Layer 1/3 of the mascarpone mix on top of the lady finger bottom. Add another row on top of moistened lady fingers. Repeat until all mascarpone is layered. it will be taller than the pan. Cover the top completely with wrap and refrigerate for at least 6 hours.

To serve, unwrap and invert the tiramisu onto a platter, removing plastic wrap. Sift cocoa on the top and with a vegetable peeler or knife, make chocolate shavings and sprinkle on top.

Chocolate Zabaglione

2 T. whipping or heavy cream

¼ c. semisweet chocolate chips

4 large egg yolks, room temp

1/3 c. sugar

¼ c. Kailua

Pinch salt

Cook cream and chocolate in a small heavy saucepan over medium heat until melted and smooth. Remove from heat and keep warm.

Whisk the egg yolks, sugar, Kailua and salt in a large glass or stainless bowl until blended. Set over a saucepan of simmering water but do not let the bowl touch the water. Whisk the mixture over the water until the mixture is thick and creamy, about 4 minutes. Remove from heat and with a large rubber spatula, fold the chocolate mix into the egg mix. Cover and refrigerate to chill completely.