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Tiramisu Classic Original - Mary's (best recipe) scaled up a bit

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This scaled up recipe is about 20% more...so I can have extra for freezer! Made for DIck Jerrie 3/20: 9x9 pan with removable bottom lined with plastic wrap. Each layer of ladyfingers took 17 for total of 34. Reduce cream ingredients to 3/4

Have a container at least 12 x 8 inches, approx 2 inches deep ready. Recipe makes more than needed so have an 8x8 or 9x9 ready. Or one larger one

Zabaglione: (Make ahead/chill.) Beat yolks in heat proof bowl until fluffy. Beat in sugar and Marsala. Setl over simmering watee, beat until cream thickens, about 145 F. Chill to room temp.

Mash the mascarpone cheese in a bowl with a rubber spatula until creamy and soft. Add the zabaglione into the mascarpone cheese and mix well.

Whip the cream. Gently fold into zabaglione until smooth. Chill in fridge until almost cold.

For coffee dip: Dissolve 2 teaspoons sugar in the coffee (with some espresso powder) when the coffee is still hot. Or Kahlua in place of sugar. Let the coffee cool to room temperature. Set aside. Have extra coffee ready, just in case the quantity is not enough.

To assemble: Lightly soak the ladyfingers in the coffee, one at a time. Dip ladyfingers in coffee fast. Don't let the cookies absorb too much liquid or they may become too soft and mushy. Place them in one layer in the dish. (Last time I made this I didnt dip long enough.)

Distribute half the zabaglione cream over ladyfingers. Sprinkle with a little cocoa powder.

Repeat the step with a second layer of ladyfingers laid in the opposite direction. Top with the rest of the cream. Smooth the top. DONT SPRINKLE WITH COCOA POWDER YET!

Refrigerate for 4 hours. Right before serving, sprinkle heavily with the cocoa powder. Dont put cocoa powder ahead of time. It will melt ugly.

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