Tiramisu

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make espresso and cool.

Step 2

Pour cooled espresso into a deep dish and add cognac.

Step 3

Best egg yolks and sugar until light and fluffy (about 10 minutes).

Step 4

In metal or heatproof bowl beat egg yolk and sugar mixture with a whisk over simmering water (do not let bowl touch water) until sugar dissolves (about another 10 minutes).

Step 5

Add cognac and place bowl in very cold water and cool completely.

Step 6

Fold or whisk mascarpone cheese into the egg mixture until it is very smooth and all incorporated. Use a mixer on low speed to blend it very smooth if the whisk does not achieve the desired smoothness, being careful not to over-mix.

Step 7

Dip cookies into the espresso mixture and layer into an 8” X 10” X 2” dish.

Step 8

Spread half of the mascarpone filling over the cookie layer.

Step 9

Dip the remaining cookies in the espresso mixture and layer over top of the mascarpone filling layer.

Step 10

Top the remainder of the mascarpone filling over the cookie layer.

Step 11

Dust a thin layer of cocoa over the mascarpone filling layer so that no mascarpone shows through.

Step 12

Refrigerate for 4-5 hours or overnight before serving.