Tiramisu'

In our family, we don't drink coffee and/or alcohol, so I have modified this recipe to fit our taste.

I have included the original ingredients for those who want to try it the original way. The directions will be for the modified version.

Preparation time: about 45 minutes
Serves about 12-16

Original Ingredients:
16 oz. Mascarpone Cheese
4 Eggs
½ cup Sugar
about 2 packages of Savoiardi (Lady Fingers)
2 cups Coffee
4 tablespoons of liquor (Marsala)
Cocoa powder

Ingredients for modified version:
8 oz Cream Cheese
½ cup Heavy Whipping Cream
4 eggs
½ cup sugar
about 2 packages of Savoiardi
2 cups cold Orzo Coffee (Orzoro)
Cocoa Powder

Note: you may need to visit an Italian specialty food store to find the Savoiardi and the Orzo Coffee. But if you cannot find them, I have found these substitutions to work: Vanilla Wafers or angel food cake for the Savoiardi; cold "hot cocoa" for the cold Orzo coffee.

Directions:
Prepare the Orzo coffee and let it cool in a flat dish.
In a mixing bowl, mix the egg yolks and sugar until well blended (the yolks will be pale yellow).
In another mixing bowl whip the egg whites until firm and then gently incorporate with the egg yolk and sugar mix.
Next, mix the cream cheese and the whipping cream until a nice and fluffy cream forms. Pour in the other mixture and blend well.

You are now ready to start assembling the Tiramisú.

In a glass baking dish, create the first layer with Savoiardi dipped on each side in the cooled orzo coffee. Spread a layer of cream on top of the Savoiardi, dust with cocoa powder. Continue creating the layers and finish with the cream layer dusted with cocoa powder.

Refrigerate for at least one hour (I like to refrigerate it at least for half a day).

Please note that the Savoiardi are dipped in the orzo coffee, not soaked. The orzo will soak through on its own.

If you use the Vanilla Wafers, you will need to create two layers of cookies before spreading the cream. The first layer will cover the bottom of the dish; the second will cover the spaces left by the round cookies.

If you are going to use the angel food cake, you will need to prepare slices about 1/4 of an inch thick.

The Savoiardi are, of course, the best choice for this dessert. However, I found them difficult to locate in my little town.
The angel food cake is a good substitute if you want a "light" tasting dessert. You may want to dip the slices in the orzoro or chocolate longer than the cookies.
The vanilla wafers are a good substitute if you want a "richer" taste. For this one though, I have found that you need a glass of milk standing by.