Tuscan Tiramisu Recipe

How to make it

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• I used a round glass trifle dish for this recipe. (WAY too tall, it's all I had in such short notice.) I would suggest a regular glass baking dish 9x11, 8x8 OR a round glass dish approx. 9in, but feel free to experiment!

• The Filling

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• In a bowl whisk together the egg yolks and sugar until blended and creamy. Add mascarpone ,whisk until blended thoroughly and mixture is smooth and light. The reason for using high quality mascarpone cheese is to eliminate grittiness. The more expensive the better in this case! Set in fridge until ready to use.

• Assembly

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• Brew a cup of dark espresso or instant espresso let cool to room temperature. Add about one nip's worth of coffee liqueur(optional but well worth it!) I used Kahlua, came out wonderful. Now you can either use one or two lady fingers to make the thickness for the cake. I used one. Quickly dip, and I mean quickly, for not even one second, in and out, the lady fingers one by one into the espresso. Begin to form the bottom layer of the cake into the dish. Remember you can either use one thick or two thick. Once your base layer is formed add half of the filling. Smooth out with a small spatula. Make another layer of the lady fingers. Add the rest of the filling, smooth. Either shave the chocolate or grind up very finely in a food processor. The reason for using 60-70% bittersweet chocolate is because the bitterness compliments the filling perfectly! If ground up sprinkle as much or as little chocolate over top of cake as desired. If shavings cover top of cake with as many or as few shavings as desired. The more the merrier! Store in fridge for 2 hours or overnight. Enjoy! Goes wonderful with a glass of wine!