Tiramisu


3 & 1/2 cups coffee, (Chilled) - 1 (16 oz) container mascarpone - 6 oz. Whipping Cream - 1 Tsp Icing Sugar - 1 Tsp Vanilla extract - 1 Tsp Marcella Wine (or Rum, optional) - Chocolate for grating

First prepare the coffee with sugar & put into the freezer until it’s ice cold (3 & 1/2 cups). Work the mascarpone in a glass bowl using a rubber spatula, making sure you eliminate any lumps. Whip cream in separate bowl, so that it thickens slightly then add coffee (a cup at a time) and fold in. Fold in the cream with the mascarpone then whisk to desired thickness. Whisk in the wine (or rum, optional). Place the remaining 1/2 cup coffee in a bowl. Dip the savoiardi cookies (firm ladyfingers) in the coffee, just long enough to wet the outside. One by one lean them into a martini glass (2 each. Away from each other). Pour the mascarpone cream on top and refrigerate for about 20 minutes. Garnish the top with shaved dark chocolate and serve.