Tiramisu

An adaptation of a rich dessert originating in Milan, using cream cheese instead of mascarpone, and very pretty in a glass bowl. Serve with cups of espresso.

6 eggyolks
1 cup sugar
1/2 cup sweet Marsala wine
3 8-ounce packages cream cheese, at room temperature, cut into pieces
1 1/2 cups freshly brewed espresso or other strong coffee, at room temperature
1/2 cup Kahlua liqueur
1 to 2 packages Italian ladyfingers or champagne biscuits (available at Italian markets and gourmet shops)

GARNISH

1 cup heavy cream, whipped and lightly sweetened
Shaved semisweet chocolate

1. Put the egg yolks in the bowl of an electric mixer. Add the sugar and mix until light and fluffy. Add the Marsala and mix well. Slowly add the cream cheese, a piece at a time, until the mixture is thick and creamy.

2. Combine the espresso and Kahlua in a bowl and quickly dip the ladyfingers, one at a time, into this mixture. Line 8 individual glass dessert dishes or wine goblets with the ladyfingers and spoon in the cream cheese mixture. Refrigerate until ready to serve.

3. Just before serving, decorate the tiramisu with whipped cream piped through the star tube of a pastry bag. Scatter chocolate shavings over the top.

N 0 T E: This dessert may also be made in a large glass serving bowl. Layer the ladyfingers alternately with the cream cheese mixture and decorate as above.

SERVES 8