Super Secret Recipe #1: Tiramisu

I definitely enjoy thrifting and estate-saling, but I actually do put this great vintage kitchware to use by cooking on occasion (I especially like to cook on the weekends when there's no pressure!)  This weekend I dusted off a recipe I hadn't used in a while- Tiramisu.  This is a modified Giada De Laurentis (of Food Network fame) recipe, and I think you'll be pleased with the results.  Most large supermarkets carry the Stella D'oro "Original" cookies (at least Safeway in CA does)- look in the cookie/cracker aisle or the international foods aisle.  The cookies have an amaretto flavor and turn into the perfect cake-like consistency when dipped in the espresso and Bailey's.  This recipe is not hard!  If you're intimidated by the double boiler, you can skip it- I'm just a little queasy about raw eggs.  Did I mention that this dessert is incredible with port?

Tiramisu

-  6 eggs, separated into yolks and whites

-  16 oz mascarpone cheese (soft, creamy white cheese)

-  1/2 cup sugar

-  1 cup strong espresso (quad shot from Starbucks plus a little water works great)

-  1/4 cup Bailey's Irish Cream or Dark Rum

-  2 boxes Stella D'oro Original cookies (Breakfast Treats)

-  Dark chocolate or cocoa powder (for dusting on top)

-  Double boilder set-up (I use a metal bowl over a pot of boiling water)

- Separate yolks and whites, being careful not to get any yolk in the whites.  Combine sugar and yolks in a metal bowl, place on double boiler, and cream together.  Leave on heat for approximately 3-5 minutes, stirring constantly.  Remove from heat and allow to cool for 5 minutes.  Add mascarpone cheese and 1 T of cooled expresso, beat with a wisk until smooth.  With a mixer (or a wisk if you've got mad skills), beat egg whites until fluffy (soft peaks).  Lightly fold egg whites into mascarpone mixture.

- Take remainder of espresso and Bailey's or Rum and mix together in a large bowl.  Take the cookies and quickly dunk into espresso (1-2 seconds).  Arrange dunked cookies in a single layer on a 13x9 baking dish, cutting cookies if needed to cover the entire bottom of the dish.  Pour half the mascarpone mixture over the cookies and spread in an even layer with a spatula.  Place another layer of cookies on top, and finish with the remaining mascarpone.

- Refrigerate for at least 2 hours (I find it's better the second day).  Before serving, grate some dark chocolate or sprinkle cocoa powder over the top.  Enjoy!