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Christmas Tiramisu
1 lb Mascarpone or soft cream Cheese 3/4 c Sugar 8 lg Egg yolks 1/2 c Sweet wine 2 c Expresso or very strong Black coffee (approx) 9 oz Ladyfingers or 14 oz. angel Food or sponge cake, thinly Sliced 1 tb Unsweetened cocoa 1. In a small bowl, using a fork, beat the cheese until creamy. Set aside. 2. Place a large (about 10-12 cups capacity) metal bowl over a pot of boiling water. Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended. With the mixer set on low speed to prevent splashing, gradually add the wine. Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula. 3. Remove the bowl from the heat and continue to beat the mixture for 1 minute longer. Beat in the cheese just until blended (makes about 5 cups). 4. Pour one cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bow
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