1 c. sugar
1/2 c. Marsala wine
6 lg. egg yolks
1 lb. mascarpone cheese, room temperature
1 1/2 c. hot water
5 tsp. instant espresso powder or instant coffee powder
1/2 c. Kahlua liqueur
1 1/2 (7 1/2 oz.) pkgs. about Champagne biscuits (ladyfinger type cookies)
1 oz. semisweet chocolate, grated

Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of boiling water and whisk constantly until candy thermometer registers 170 degrees about 4 minutes. Remove from over water. Gradually whisk in mascarpone.

Combine 1 1/2 cups hot water and espresso powder in medium bowl; stir to dissolve. Mix in liqueur. Dip 1 biscuit briefly into espresso mixture, turning to coat. Place flat side facing up in bottom of 9 inch diameter springform pan. Repeat with enough biscuits to cover bottom of pan. Pour half of mascarpone mixture over. Dip more biscuits in espresso mixture and arrange atop mascarpone mixture in pan, covering completely. Pour remaining mascarpone mixture over. Sprinkle with chocolate. Refrigerate until firm, at least 4 hours or overnight. Run small sharp knife around pan sides to loosen. Release pan sides. Cut tiramisu into wedges and serve.

Italian cream cheese available at Italian markets and some specialty foods stores. If unavailable, blend 1 pound cream cheese with 1/2 cup whipping cream. 8 servings.