Dinner is served

Thanks DeeDee :) Here are two recipes I use. One uses eggs, one doesn't. Both are tasty :) TiramiSu ----------------------------- 1 pkg ladyfingers (about 40) 2 cups fresh espresso, cooled to room temp (or you can use powdered wwater--the difference is almost undetectable) 3Tbsp + 1-4 cup granulated sugar 8 oz mascarpone cheese 1 pint heavy whipping cream 1 Tbsp Kahlua or other liqueur (optional) cocoa powder or finely grated dark chocolate -------------------------------------------------------------- 1. Combine espresso with 3 Tbsp sugar. 2. Put mascarpone cheese in a large bowl,and add whipping cream, liqueur and 1-4 cup sugar. Whip until thick and smooth. You should be able to drag a spoon through and leave a trail, but be careful not to overbeat. 3. Using an 8x8" square glbutt dish, begin your layering. Dip each ladyfinger in the sweetened espresso and lay side by side until you have covered the bottom of the dish. Top with 1-2 of the cream mixture. Repeat with remaining ladyfingers and cream. 4. Top with cocoa powder or grated chocolate and chill at least 2 hours to set.

Tiramisu 2 ----------------- 8 oz mascarpone cheese 1 pint heavy cream 3 egg yolks 5 Tbsp sugar, divided 2 cups (approx) fresh, cooled espresso 3 Tbsp Kahlua (optional..can also use other liqueur or a couple teaspoons vanilla) about 32 Savoiardi (Italian ladyfingers...these are crisp, not soft)

First thing you'll do is put the egg yolks in the top of a double boiler and whisk until they are lemon colored and thickened over simmering water. Add 2 Tbsp of sugar midway through, superfine is best. Remove from heat. You can now add a little Kahlua if you like, or other flavoring. Cool. Whip mascarpone until smooth and soft, then add in the custard. In a separate bowl, whip cream to soft peaks with 2 Tbsp sugar. Fold into mascarpone mixture. Combine the espresso with 1 Tbsp Kahlua (if desired) and 1 tbsp superfine sugar. Pour espresso into a flat bottomed dish (I use a small Pyrex dish for this, but the Tupperware sandwich containers work in a pinch, just do part of it at a time). Have your serving dish ready. My favorite is my 7x11 glbutt baking dish. (I like to use glbutt as I think it makes a more dramatic presentation when you can see the layers through the sides). Working from one side to the other, dip the ladyfingers into the espresso for a few seconds on each side and lay into the bottom of the dish. Work until you have covered the entire bottom, and if you have any gaps, you can cut some of the ladyfingers in half lengthwise to fill them. Don't oversoak or you will have a puddle of espresso in the bottom after it sits. Cover with a layer of the mascarpone cream, then repeat until your reach the top, ending with the cream. Top with either sifted quality cocoa powder (I like to use the Valrhona cocoa for this) or finely grated bittersweet chocolate. Cover and refrigerate for at least 2 hours, then remove from the fridge at least 15 minutes prior to serving. If it is too cold, you won't get the full flavor and effect of the creaminess vs. the ladyfingers.