Ingredients (for 6 servings):|
4 squares (4 oz/120 g) semisweet plain chocolate
1 - In the top pan of a double boiler over simmering water , melt the chocolate. (Note: Don't have a double boiler? Not to worry! Just put a small amount of water into a large pot, heat the water to SIMMERING and put a smaller pot inside the larger one. The idea is to be able to heat the ingredients GENTLY). Set aside to cool.
2 - While the chocolate is cooling, we can make the zabaglione.
Separate three egg yolks, reserving the white from one egg.
In the top pan of a double-boiler, combine the yolks and sugar. Beat with a hand-beater
until frothy and light.
3 - Beat the egg white you saved earlier until stiff peaks form. Fold into the cooled zabaglione.
4 - In a separate bowl, stir together the espresso and ricotta. Set the mixture aside. Whip the cream until stiff peaks form.
5 - Dip the ladyfingers into the remaining wine. Arrange them on the bottom of a 9" (23 cm) bowl. Cover with half the ricotta mixture, then half of the zabaglione and half of the whipped cream. Repeat the layers of ricotta and zabaglione and top with the remaining whipped cream. (Note: If you're a great artist, like me, you should use a pastry bag to decorate the TIRAMISU with the whipped cream. If you're like my cyber partner, Gene, who doesn't even know what a pastry bag is, just slop it on with a spatula or -- well, anything, as long as you get it on there).
6 - Refrigerate at least 6 hours, but no more than 12 hours.
7 - When you are ready to serve your appreciate guests your deliciuos homemade TIRAMISU, sprinkle with the instant-coffee powder.
8 - Buon appetito! Enjoy!
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