Recipe(tried): Espresso *yumyum**Tiramisu for Xmas.....

For Xmas or New Year's, I am going to serve this delicious and yummy Espresso Tirmasu.

Espresso Tiramisu from Cakes, Cupcakes & Cheesecakes, Williams-Sonoma

Lightened Version*** by Sarah Phillips

3 cups mascarpone cheese**
1 1/2 cups confectioner's sugar
1/4 cup Marsala wine (available in the supermarket)
3/4 cup heavy cream, chilled
2/3 cup water
5 teaspoons instant espresso powder or regular coffee powder
butter pound cake, homemade or store bought
unsweetened cocoa powder

Notes:
**If you can't find mascarpone (it's expensive), make your own. Mix together: 1 1/2 pounds cream cheese, 1/2 cup heavy cream and 6 TBSP sour cream.
*** For a lighter version, use 1 1/2 pounds Neufchatel cheese (1/3 reduced-fat), 1/2 cup evaporated skimmed milk and 6 TBSP light sour cream, not fat-free. Use store bought or homemade angel food cake or reduced-fat cake, or any cake this slices nicely.

In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, 1 cup of the confectioner's sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute, set aside.

In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner's sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.

Using a long serrated knife, cut the cake crosswise into slices, 1/4 - 1/3 inch thick. Select a 2-1/2 quart oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep. Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed. Brush half of the cooled espresso syrup over the cake. Spread 1/2 of the cheese mixture evenly over the top. Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed. Brush the remaining cooled espresso syrup evenly over the top. Then spread the remaining cheese mixture over the top. Cover with plastic wrap and refrigerate until firm, for at least 2 days or for up to 2 days.

Using a fine mesh sieve or strainer, sift cocoa evenly over the top just before serving. (I am going to use a cake stencil, and make a Xmas type decoration on top!!)

Using a large spoon, scoop the tiramisu onto individual plates.

Serves 10-12