Title: Tiramisu 
 Categories: Desserts, Italian
      Yield: 8 Servings
 
           Rita Taule
      6    Egg yolks
      6 tb Sugar
      6 tb Dry Marsala
      1 lb Mascarpone room temp.
    2/3 c  Chilled whipping cream
    1/3 c  Freshly brewed Espresso coff
    1/4 c  Dark rum
      3 tb Sugar
      1 ts Vanilla extract
      1    12x6x1 layer sponge cake cut
      3 tb Shaved bittersweet chocolate
      3 tb Finely ground Espresso coffe
 
  Whisk yolks, 6 tablespoons sugar, and Marsala in large metal
  bowl to blend. Set bowl over saucepan of simmering water (do not
  allow water to touch bottom of bowl).  Using portable electric mixer
  beat until mixture triples in volume about 5 minutes. Cover
  zabaglione and refrigerate until well chilled.  (Can be prepared 2
  days ahead). Place mascarpone in large bowl. Using electric mixer
  whip cream with 2 tablespoons sugar in medium bowl to soft peaks.
  Fold into mascarpone. Gently fold in zabaglione. Refrigerate until
  well chilled about 3 hours. Combine espresso coffee, rum, 3
  tablespoons sugar, and vanilla in small bowl. Brush over both sides
  of cake pieces.  Place generous tablespoon mascarpone mixture in
  bottom of each of 8 balloon-shaped wineglasses. Set cake square or
  wedge into each at angle. Top with remaining mascarpone mixture.
  Combine shaved chocolate and ground coffee beans.  Sprinkle over  
  desserts.  Refrigerate until chilled at least 30 minutes and up to 3
  hours. NOTE:  Instead of 12x6x1 layer sponge cake cut into eight 3
  squares you may use a 9 round sponge cake cut into 8 wedges.