Traditional Tiramisu

This is the final recipe gleaned from pastry day. This is an excellent dessert that freezes well. Since I'm not a coffee aficionado, I would consider using a chocolate liquor.

Traditional Tiramisu
1 1/2 tsp. unflavored geletin powder (can double to reduce setting time)
1 1/4 cups sweet Marsala wine
6 egg yolks
3/4 cup sugar
2 cups heavy cream
1 lb. Mascarpone cheese (at room temperature)
*cream cheese can be substituted*
2-3 oz. package ladyfingers
3 cups expresso
cocoa for dusting

Sprinkle gelatin powder on top of 1/4 cup Marsala wine and set aside. Whip the cream to stiff peaks and set aside.

Combine egg yolks, sugar and remaining wine in mixer bowl. Set over double boiler and whisk constantly by hand until it is thick enough to coat a spoon. Remove from heat and whip at medium until cool to the touch. Chill in refrigerator.

Gradually stir cheese into egg mixture. Fold this mixture into whipped cream one third at a time. Heat the gelatin mixture to dissolve, and quickly stir into a small portion of the cream mixture. Add this to the remaining cream mixture.

Lay half the ladyfingers on bottom of greased 9-inch pan. Brush liberally with coffee. Spread half cream filling on top and sprinkle with cocoa powder. Repeat layers. Chill at least two hours or overnight to set.