Use and Care Manual

 egg yolks
 cup plus  tablespoons of
granulated sugar divided
 teaspoon vanilla extract
 eight ounce containers of
mascarpone cheese
½ cup heavy whipping cream
 cup freshly brewed espresso hot
or warm divided
½ cup Kahlua liquor divided
½ cup of condensed milk
 oz packs of Italian lady fingers
crunchy
 Tablespoon unsweetened
cocoa powder
¾ cups bittersweet or semisweet
chocolate curls optional
 ounces semisweet chocolate chips
1. In a large heat proof glass bowl beat
egg yolks sugar and vanilla for  minutes
on medium to high speed Place bowl over
a pot of simmering water and continue
beating until the mixture doubles in size
Remove bowl from heat and add the
containers of mascarpone cheese and
continue beating until very smooth Place
bowl in the refrigerator to chill

2. In a separate bowl beat heavy cream
with  tablespoons of sugar until stiff peaks
form Fold the whipped cream mixture into
the bowl of the cheese mixture and chill
3. In a separate bowl combine
¾
cups
of the espresso
¼
cup of the Kahlua and
the condensed milk Dip the lady fingers
in the espresso mixture one at a time and
layer in the bottom of a trifle dish or x
baking dish Top first layer of lady fingers
with a third of the cheese mixture Repeat
this process finishing with the cream Sift
the cocoa powder over the top layer of
cream and top with the chocolate curls
Refrigerate for at least  hours in a trifle
dish you can use any size or  hours if
slicing from a rectangular vessel
MAKES  SERVINGS
FOR THE SAUCE Before serving in a
medium saucepan bring the remaining
¼
cup of espresso and
¼
cup of Kahlua to a
boil over medium high heat Remove from
heat and add the  ounces of semisweet
chips Allow to stand  to  minutes until
melted Stir well until very smooth Serve
immediately with the Tiramisu on the side
or poured on top!
Tiramisu Trifle with Espresso Chocolate Sauce
BY ANA QUINCOCES