Rich and creamy, this Italian dessert is simply decadent.

INGREDIENTS

1 ½ cup brewed espresso, at room temperature

2 tsp. vanilla

2 tbsp. brown sugar

3 large egg yolks

2/3 cup plus 1 tbsp. sugar

1 ¼ cup heavy cream

1 pound mascarpone cheese, at room temperature

7 oz. pkg. Italian ladyfingers (24 cookies)

Unsweetened cocoa powder for dusting

Bittersweet chocolate, scrape with veggie peeler for curls

 INSTRUCTIONS

In a medium bowl, stir together the espresso, 1 tsp. vanilla and the brown sugar; set aside. 

In a double broiler, whisk together the egg yolks, 2/3 cup sugar and ½ cup cream over simmering water until the mixture lightens in color and thickens, about 7 minutes.  Transfer the insert to a larger bowl filled with ice water.  Whisk until cold, about 5 minutes.  Whisk in the mascarpone and remaining 1 tsp of vanilla until smooth.

Dip half of the ladyfingers into the espresso mixture and lay flat in a single layer on the bottom of a 8 inch square baking dish.  Spread half the mascarpone mixture on top.  Repeat with the other half of the ladyfingers and the remaining mascarpone mixture.  Refrigerate for 2 hours.

Using an electric mixer, beat the remaining ¾ cup cream and 1 tbsp of granulated sugar, on medium speed until stiff peaks form.  Spread the whipped cream onto the chilled tiramisu and using a small strainer, dust the whipped cream with the cocoa.  Top with the chocolate curls and cut into rectangles.