TSR VERSION OF OLIVE GARDEN TIRAMISU BY TODD WILBUR

Steps:

• Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce the heat so that the water is simmering.
• Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan.
• Stir the mixture often for 8 to 10 minutes or until the mixture thickens.
• Remove the bowl from the heat, and to it add the 2 cups of mascarpone cheese and the vanilla.
• Whisk the cheese until it smooths out.
• In a separate bowl, whip the cream with an electric mixer until thick.
• Slowly fold the whipped cream into the mascarpone mixture until it's completely incorporated, but don't over mix or it will lose its fluff and flatten out.
• Combine the espresso and Kahlua in a large, shallow bowl.
• One-by-one, quickly dip each ladyfinger in the espresso.
• The ladyfinger will soak up the espresso like a sponge, so dip quickly.
• Arrange half of the dipped ladyfingers side-by-side on the bottom of an 8 x 8 inch serving dish or baking pan.
• Spoon about half of the cheese mixture over the ladyfingers, then add another layer of soaked ladyfingers on top of the cheese mixture.
• Spoon the remaining cheese mixture over the second layer of ladyfingers and spread it evenly.
• Put two t. of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.
• Cover and chill for several hours.
• To serve, slice the dessert twice across and down creating 9 even portions.