Title: Chocolate mascarpone cream
 Categories: Baker
      Yield: 4 Servings
 
     21 oz Mascarpone cheese
     11    L/2 ounces milk chocolate,
           Cut into small pieces
      8    Eggs, separated
           L/2 cup granulated sugar
      2 tb Kahlua
      2 tb Rum
           Unsweetened cocoa, sifted,
           For decoration
           About l/4 cup coarsely
           Grated milk chocolate, for
           Garnish
           For the Soaking Liquid:
      4 c  Espresso coffee,
           Decaffeinated or regular
        l  L/4 cups water
        l  Cup sugar
      3 tb Kahlua
      3 tb Rum
 
  In The Large Bowl Of An Electric Mixer, Using Paddle Or Be mascarpone
  until fluffy, scraping down the sides of the bowl and under the
  beaters as necessary.
  
  Meanwhile, in a medium bowl, set over simmering water, melt the
  chocolate. Set aside.
  
  In a large heatproof bowl, set over simmering water, whisk the egg
  yolks with l/4 cup sugar until sugar dissolved and mixture is hot to
  the touch. Remove from heat and scrape into the mascarpone.  On
  medium speed, beat just until combined.  Lower speed, add the melted
  chocolate, and mix well.
  
  In a large bowl of the electric mixer, using the whip attachment,
  whip the egg whites to soft peaks.  Add the remaining l/4 cup sugar
  and continue to beat until shiny and firm but not stiff.  Fold into
  the mascarpone mixture. Stir in the Kahlua and rum.  Refrigerate
  until needed.
  
  For the Soaking Liquid
  
  In a small pot, combine all of the ingredients, bring to a boil.
  Remove from the heat and let cool.
  
  To assemble the Tiramisu
  
  I like to use parfait or Pilsner glasses for this dessert.  Place all
  of the glasses on a flat work surface.  Cut out cake circles that
  will fit into the size glass your using.  Using a ladle, place a
  small amount of Mascarpone cream in the glass, dip a cake circle in
  the soaking liquid (squeeze out any excess) and place on top of the
  cream. Ladle more cream on top of the circle, place another soaked
  circle of cake and finish with a layer of cream.  Repeat this with
  all of the glasses. Refrigerate for about an hour or until set.
  Decorate with grated milk chocolate and sifted cocoa.
  
  Yield: 12 servings