Kerry's Tiramisu

1 1/2 cups sugar
3 cups whipping cream
1/2 cup plus 2 tablespoons espresso coffee
1/4 cup plus tablespoons hot water
3 tablespoons Grand Marnier
1 cup Mascarpone cheese
2 tablespoons Marsala Wine
3 eggs yolks
6 tablespoons sugar
1 teaspoon vanilla
3 egg whites
Pinch of salt
Lady Fingers or sponge cake 1/2 inch thick
12 oz. milk chocolate (grated)
Shaker of powdered sugar

For Tiramisu: In a mixing bowl, whisk the espresso, water and Grand
Marnier together, set aside. In a mixing bowl, combine the Mascarpone and
Marsala together and beat until smooth. In a medium bowl beat the egg
yolks, and 3 tablespoons of the sugar together until smooth, set over a
hot water bath and beat for 3 minutes until light and foamy. Remove from
the heat, and without waiting beat this mixture into the Mascarpone
mixture. Whip the 3 cups whipping cream, slowly adding the 1 1/2 cups
sugar. In two small additions, fold the Mascarpone mixture into 2 cups of
the whipped cream to lighten mixture. Then fold that mixture back into the
remaining whipped cream. In a standing electric mixer, beat the egg whites
and salt on medium speed until foamy. Increase the speed and add the
remaining 3 tablespoons sugar, beat until glossy, not dry. Fold the egg
whites, all at once into the Mascarpone mixture.

Moisten the lady fingers with the espresso mixture and line them into the
bottom of a 9 x 13 cake pan. Top with a third of the Mascarpone mixture,
spreading it out evenly. Top that with a third of the white chocolate
mousse. Sprinkle generously with grated chocolate and powdered sugar. Add
another layer of moistened lady fingers. Top with a third Mascarpone
mixture, spreading evenly, then another layer of mousse, sprinkle
generously with the grated chocolate and powdered sugar. Add another layer
of moistened lady fingers. Top with the remaining Mascarpone mixture. Top
with the remaining white chocolate mousse. Garnish the Tiramisu with
grated chocolate. Refrigerate uncovered for a minimum of 2 hours.


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