1 Cup Espresso or strong Coffee (room Temperature)
1/2 Cup Mackinac Island Fudge Liqueur
2 tsp. Real Vanilla Extract
1/3 Cup Sugar
8 oz. Room Temperature Mascarpone Cheese
20 Lady Fingers
3/4 Cup Heavy Cream
3 Lg. Egg Yolks
Cocoa Powder (optional)
1) In a wide bowl, combine Espresso, 4 Tsp. Sugar, 1 tsp. Vanilla, and Mackinac Island Fudge Liqueur, and set aside.
2) In a Large Heat-proof bowl, combine Egg Yolks, 1 tsp. Vanilla, and remaining Sugar. Set bowl over a pan of simmering water to create a double boiler and whisk constantly until mixture has tripled in volume (you can use electric beaters) and remove from heat, cool for 5 minutes and then whip in the Softened Mascarpone Cheese.
3) Whip Cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in Cream.
4) To Finish: Dip half the ladyfingers quickly into the Espresso mixture, and line the bottom of a 9" square pan. Spoon half of Mascarpone mixture over Ladyfingers and then repeat the two layers. If you'd like, you can dust the top of the Tiramisu lightly with Cocoa Powder. Refrigerate for two hours and then enjoy! Keeps well overnight.
Recipe by Sarah Drews