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. Champagne biscuits (ladyfinger type cookies)
1 oz. semisweet chocolate, grated

Whisk first 3 ingredients in a double boiler or a medium size heatproof (pyrex or metal) bowl. Set bowl over a saucepan of boiling water and whisk constantly until candy thermometer registers 170°F degrees (about 4 minutes). Remove bowl from heat. Gradually whisk in mascarpone.

Combine 1 1/2 cups hot water and espresso powder in a medium bowl; stir to dissolve. Add liqueur. Dip 1 biscuit briefly into espresso mixture, turning to coat. Place flat side facing up in the bottom of a 9 inch diameter spring-form pan. Repeat with enough biscuits to cover the bottom of pan.

Pour half of mascarpone mixture over. Dip more biscuits in espresso mixture and arrange over the mascarpone mixture in pan, covering completely. Pour remaining mascarpone mixture over the top. Sprinkle with chocolate.

Refrigerate until firm, at least 4 hours or overnight. To loosen the Tiramisu, run a knife around the inside edges of the pan. Release the pan's spring sides.

Slice Tiramisu into wedges and serve.

Mascarpone is a form of Italian cream cheese which may be found Italian markets and often in the specialty foods refrigerated dairy section of supermarkets.

If mascarpone is not available a suitable but different substitute may be had by blending 1 pound cream cheese with 1/2 cup whipping cream.

8 servings.