Tiramisu

I'm not much of a dessert person until it comes to tiramisu and ice cream. Finding good ice cream in Statesboro isn't usually a problem but making tiramisu comes with its challenges. Lady fingers are the source of my 2 year long struggle to make this amazing dessert. None of the grocery stores carry them! (we only have 3) I just found them last week online at www.igourmet.com for a very reasonable price so I think that I will just go ahead and order them. Here is my recipe for tiramisu:

Tiramisu

6 egg yolks
1/2 cup granulated suger
1/3 cup brandy
1/4 cup Marsala
1 pound mascarpone cheese
1 1/2 cups whipping cream
3/4 cup extra-strong cofffee
24 Italian ladyfingers (not the soft kind; cookie-like)
4 ounces semisweet chocolate; finely chopped

In bowl, beat egg yolks with sugar until light, about 5 minutes. Whisk in 1/4 cup each of brandy and Marsala. Transfer to double boiler over gently simmering water; whisk for about 7 minutes or until thickened. Let cool. Beat cheese until smooth;fold in egg mixture. Whip cream; stir one-quarter into cheese mixture. Fold in remaining cream. Combine coffee and remaining brandy and marsala. Dip the ladyfingers into the coffee mixture to lightly moisten them Arrange the ladyfinger in 11x7-inch glass baking dish; spread with half of the cream mixture. Repeat layers. Top with chocolate.
Cover and refrigerate overnight. (Can be frozen for up to 2 weeks. Let thaw in refrigerator for 24 hours before serving.)