Tiramisu: (non-alcoholic)

This non-alcoholic recipe fits in a 6X6 inch baking dish that can be covered. There are different layers but they're made in different parts.

IMPORTANT NOTE: Before starting, make espresso or strong coffee (from the cookie bottom step below), so it'll cool before beginning the Zabaglione cream.

Zabaglione Cream:

3 large egg yolks
1/4 cup sugar

Directions:

• In the top part of a double boiler, beat eggs and sugar together until pale.
• Put water in the bottom of the double boiler and bring to a boil. Once it's boiling, place the top of the double boiler on top and stir.
• Cook 6-10 minutes or until thick, as in a pudding.
• Transfer to a bowl and cover. Refrigerate for 30 minutes or until cool.

Mascarpone Cheese Topping:

1/2 cup whipping cream
1 Tbsp sugar
8 ounces Mascarpone cheese
cooled Zabaglione Cream (from the first step)

Directions:

• Whip cream with sugar until soft peaks form.
• Add Mascarpone cheese and Zabaglione cream and beat until firm.
• Refrigerate for half an hour.

Cookie Bottom:

1/2 cup brewed strong coffee or espresso, cooled--from the first important note, above.
1 Tbsp sugar
1/2 Tbsp. vanilla
at least 8 ladyfingers (or whatever fits the bottom of your pan to make it 2 ladyfingers deep)

Directions:

• Line 6-inch square baking dish with ladyfingers (as many as will fit). If you like a nice firm bottom of the dessert, put a double layer in the pan.
• Mix coffee, sugar, and vanilla in a bowl.
• Spoon coffee mixture over ladyfingers so they're moist, but not falling apart. There may be some liquid left over if you don't like the cookies soaked in coffee.

Construction:

1-2 Tbsp. cocoa powder

Directions:

• Spoon Mascarpone cheese mixture over ladyfingers layer and level the top.
• Sprinkle cocoa powder over top (as much or as little as you like). I use a small sifter/strainer to do this.
• Chill, covered, for at least 3 hours.

Enjoy!