Mom's Tiramisu (via the Waldorf-Astoria)

Many years ago, my mother had the opportunity to take a cooking class at the Waldorf-Astoria hotel in New York City. For many years, my parents would go to a Christmas party at the Waldorf, back when the hotel meant something. Now it's just owned by Hilton, which is just sad. But that's a different rant.

Here is the recipe she got from the cooking class. She took it when Tiramisu was taking off in popularity. It is one of the few varieties of Tiramisu that I like. It is much airier than most I have tasted. See what you think. Don't forget the Espresso sauce.

Tiramisu
(the recipe from the kitchen of the Waldorf-Astoria)
(yield 8-10 servings)

Ingredients

• 1 lb. Mascarpone cheese
• 2 egg yolks
• 1/2 cup sugar
• 6 tbsp. Kahlua
• 2 egg whites
• 1 cup strong coffee or instant espresso (room temperature)
• 2 cups sponge cake, lady fingers, or biscuits

Mix Mascarpone, egg yolks, 1/4 cup sugar, and 3 tbsp. Kahlua in a large wooden bowl with a wooden spoon. Do not over mix.

Whip egg whites, slowly adding sugar until forming a medium meringue. Fold into above cheese mix.

When above base is ready, fill a medium bowl with alternating layers of base and sponge cake pieces brushed with coffee mix. Use all cheese base, reserve remaining coffee mix for sauce. Cover and rest overnight. Serve with espresso sauce (recipe below) and fresh raspberries.

Espresso Sauce

• ½ cup heavy cream
• ½ cup milk
• 1 tsp. vanilla
• 2 egg yolks
• ¼ cup sugar
• 3 oz. coffee/Kahlua mix

Combine all ingredients and whisk gently over a double boiler until mixture is thick enough to coat the back of a spoon. (Mixture may also be microwaved for 2 minutes). Add mixture to sauce and chill.