Tiramisu - a genuine pick me up dessert

Uhu - it has been a while but the other days the boys got all excited when they put the groceries from the recent shopping away. They spotted the biscotten fingers - A N D that means only one thing in our house, well two actually - teething being the other one.
YEP it was Tiramisu time again. Ever since they have been to Europe, it has been their favorite dessert of late. And I do make a Tiramisu that knocks your socks off. It is a typical Italian dessert and literally translates into "pick-me-up" (nope - not the boy pick up girl thing) more like a stimulant - and given the quantity and strength of coffee inside (not to mention the sherry) - no wonder.
Anyhow - I came across this really fab recipe and it is D I V I N E ! - and sadly also loaded with several unwanted calories, *sighs* so it is not for the faint hearted or people just starting out on a Jenny Craig diet. But hey - once in a blue moon even this old bear is allowed to indulge in a little pick-me-up :)
Be warned - if you make this for your family - you may have to keep on making this, like forever.
Makes like - well - 4-8 portion size-- unrestrained eating habits depending (hehehe no sense in making something small - not with four ravenous dessert eaters round here)
Then of course if you have visitors you may wish to appear more refined and cultured, ergo make it into a round gateaux with fancy decorations on top - or even in individual dessert bowls (glass) or serve little on a huge plate with lots of arty drizzles over the top - but in the end - everyone will devour however much is in front of them.

feel free to half everything

Ingredients
4 large egg yokes
200 g sugar
500 g Mascarpone (full fat drained cream is best)
4 Egg whites

600ml of strong espresso coffee (cooled)
(ok - I use one of the large plungers and add about 6 table spoons of espresso coffee and brew that)
400 ml Marsala (minimum - actually any strong flavoured sherry will do - try some coffee or chocolate liquers)
plenty of spongefingers - 30 plus
cocoa powder
50 - 100 g of grated chocolate

small amount of whipped cream


Whisk the yolks and sugar together - beat until light and creamy.
Add mascarpone and blend together.
Beat Egg whites until stiff - then gently fold into the mascarpone mixture.
You are aiming for a light fluffy mix.
mix coffee / sherry in small bowl

I normally use a 23 cm square (and 8 cm high) cake tin with a solid bottom -
Take one spongefinger - soak in liquid, remove before they get to soggy and line cake tin
Once the base is covered with sponge fingers spread with 1/3rd of your mascarpone mix.
Sprinkle with cocoa powder
repeat with soaked sponge / then mascarpone mixture
(I normally get three layers of sponge fingers)

If you run out of liquid - fear not more coffee/sherry mix can easily be made.
(In the unlikely event you have to much liquid left over - you can like *drown* the top sponge fingers - or simply bottle the rest and chill for next weekends endeavor - 'cause I'm sure you have to make a second Tiramisu then . . . )
cover the top layer with the whipped cream and sprinkle the grated chocolate on top.
Chill for minimum of 12 hours . . . . . . .
(I KNOW -- t w e l v e hours ! ! ! ! Actually if you leave it for like 24 - 36 hours the moisture and flavors will be totally absorbed (just like the Hungarian Goulash) by the sponge fingers and it will become more divine - but this would be a good test of your will powers . . . . )

hehehe Cut into squares and simply enjoy on its own or with a very mild cup of coffee

Will last for 3-4 days if kept in the fridge; Assuming you can refrain from eating it up all in one go (something that no one here yet managed - its too good)

PS. Hide the bathroom scales for the next three days - no sense in deflating the experience afterwards :P