Tiramisu

So, last Saturday, I attended a "girls' night" potluck. Knowing that most of the attendees would bring savory dishes, and knowing that I'd be expected to bring some sort of sweet item, I decided to make Tiramisu. I browsed the web, and found Giada DeLaurentis' version on Heaven In Your Mouth. I tweaked it just a bit.

Tiramisu^*
Source: Giada DeLaurentiis

Ingredients

• 6 large egg yolks
• 3 tbsp sugar
• 1 lb marscapone cheese, at room temperature
• 1 ½ cups strongly-brewed espresso, cooled
• 1 tbsp + 2 tsp sweet marsala wine (divided)
• 24 packaged ladyfingers
• bittersweet chocolate (for garnish)

Directions

1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Scrape down the bowl.
2. Add mascarpone cheese and beat until smooth. Scrape down the bowl.
3. Add 1 tablespoon of espresso and 1 tbsp marsala wine and mix until thoroughly combined.
4. In a small shallow dish, combine remaining espresso and marsala.
5. Dip each ladyfinger into espresso for only 2 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
6. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
7. Spread half of the mascarpone mixture evenly over the ladyfingers.
8. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
9. Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
10. Before serving, use microplane grater to sprinkle chocolate shavings on top of tiramisu.

^* This recipe contains raw eggs. Children, the elderly, pregnant women, and anyone with a compromised immune system should not eat this dessert. You may substitute pasteurized eggs.