Tiramisusi

8

17.5 MASCARPONE CHEESE 2 EGG YOLKS 2 OZ. SUGAR (4 TBSP) 1 OZ. + 1 OZ. STRONG ESPRESSO 7 SAVOIARDI COOKIES ½ C. SWEET MARSALA 1 OZ. + 1 OZ. AMARETTO

USE WHISK ATTATCHMENT ON STAND MIXER ARRANGE SAVOIARDI COOKIES ON BOTTOM OF APPROXIMATELY 11 X 7 X 1¾" HIGH DISH. SPRINKLE WITH THE MARSALA (YOU MAY NOT NEED ALL OF IT). TURN COOKIES OVER AND SPRINKLE WITH 1 OZ. AMARETTO AND THEN 1 OZ. ESPRESSO. CREAM EGG YOLKS AND SUGAR UNTIL VERY THICK. SLOWLY ADD 1 OZ. ESPRESSO AND 1 OZ. AMARETTO, MIXED TOGETHER, INTO EGG YOLK MIXTURE. CONTINUE MIXING ON HIGH SO THAT IT GETS COOLED DOWN. STOP THE MIXER AND ADD THE MASCARPONE CHEESE. MIX UNTIL IT'S THICK AND HOLDS THE PATTERN OF THE WHISK. PUT THE CHEESE MIXTURE ON TOP OF THE LADY FINGERS, AND SMOOTH OUT THE TOP. COVER WITH PLASTIC WRAP AND REFRIGERATE. BEFORE SERVING, SPRINKLE WITH COCOA POWDER.