Tiramisu (Homemade GLC)

6 egg yolks
1 1/4 cups granulated sugar
1 1/2 cups mascarpone cheese (for Tiramisu)
1 3/4 cups whipping cream beaten to soft peaks
1 3/4 cups cold expresso or strong brewed coffee
3 tablespoons of cognac or brandy
24 lady fingers (use Alessi Biscotti Lady fingers, fresh is too soggy)
2 tbsp. unsweetened cocoa powder, divided

If mscarpone cheese is unavailable, combine 1 8oz pkg of softened cream cheese, 1/4 cup sour cream and 2 tbsps whipping cream in medium bowl. Beat 2 minutes with electric mixer at medium speed until light and fluffy.

Beat egg yolks and sugar in small bowl with electric mixer at medium-high speed until pale yellow. Place in top of double boiler over simmering water. Cook, stirring constantly for 10 minutes. Combine yolk mixture and mascarpone cheese in large bowl; beat with electric mixer at low speed until well blended and fluffy. Fold in whipped cream. Set aside.

Combine expresso, cognac (or brandy) in medium bowl. Dip 24 lady fingers individually into expressor mixture and arrange side by side in single layer in 13x9 baking dish. (Dip lady fingers quickly or they will absorb too much liquid and fall apart.)

Spread half the mascarpone mixture evenly over ladyfinger layer. Sift 1 tbsp cocoa powder over mascaropone layer. Repeat with another layer of lady fingers dipped in expresso mixture. Cover with remaining mascarpone mixture. Sift remaining 1 tbsp cocoa powder over top.

Refrigerate at least 4 hours, preferably overnight, before serving.

Serving Size: Makes 16 1/2" slices