Tiramisu - from Caroline

Our friends, Caroline and Franklin, had us over for dessert after supper club this week. We went to an Italian restaurant - so she made Tiramisu! Everyone loved it!! It is made in a triffle dish or large glass bowl so you won't have to make individual servings. It makes a great presentation and is best if made the day before serving.

Tiramisu
Ingredients:
1 (16 oz) container mascarpone cheese
1/2 tsp salt
2 tbsp. plus 1/2 cup confections sugar
3 tbsp. plus 1/3 cup coffee-flavor liqueur
1 1/2 tsp vanilla
3 (1 oz) squares semi-sweet chocolate, grated
1 1/2 cup heavy whipping cream
Instant espresso-coffee powder (or regular instant coffee if necessary)
2 to 3 (4 1/2 oz) packages ladyfingers

Directions:
1. In a large bowl, with a wire whisk or fork, beat mascarpone, salt, 1/2 confectioners sugar, 3 tbsp. coffee flavored liqueur, 1 tsp. vanilla, and 2/3 of the grated chocolate. Set aside the remaining chocolate for the top of the dessert.
2. In a small bowl, with the mixer at medium speed, beat 1 cup whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.
3. In another small bowl, stir instant espresso-powder, remaining 1/3 cup coffee-flavor liqueur, remaining 1/2 tsp. vanilla, and 2 tbsp. water.
4. Separate lady fingers into halves. Line 2 1/2 quart glass or crystal bowl with one-fourth of the ladyfingers; brush with 2 tbsp. of espresso mixture. Spoon a third of the cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture over ladyfingers to make two more layers. Top with remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remaining espresso mixture. Sprinkle remaining grated chocolate over top of dessert, reserving 1 tbsp. for garnish.
5. In small bowl, with mixer at medium speed, beat the remaining 1/2 cup cream and remaining 2 tbsp. confectioners sugar until stiff peaks form.
6. Spoon the whipped cream onto the top of the dessert.
7. Sprinkle the reserved grated chocolate on top of the whipped cream. Refrigerate until chilled (at least two hours) - this allows the flavors to blend.

(Serves 16)