Prep time       1 hour

Serves             10-12

You Will Need

13 X 9 Baking dish

Whisk and Metal Bowl

Ingredients

24 ladyfingers

4 cups whipped cream

1 pound mascarpone cheese- room temperature.

½ cup powdered sugar

1 teaspoon good quality vanilla

3 cups strong brewed espresso

1 cup granulated sugar

½ cup bourbon

¼ cup shredded chocolate for dusting

Directions

Place the whipped cream in a large metal bowl. Slowly fold in the mascarpone cheese until fully incorporated. Add the powdered sugar and vanilla- mix.

Combine the espresso, sugar and bourbon in a bowl and mix.

Carefully dip the ladyfingers in the coffee mixture for 6 seconds- too much liquid will cause the cookies to fall apart.

Place the dipped cookies in the bottom of the 13 X 9 pan in a neat row.

Layer half of the mascarpone-whipped cream mixture on top of the cookies.

Dip the remaining cookies, then place them on top of the cream- finish the dish with the remaining cream mixture.

Let the tiramisu rest in the fridge for 1 hour, dust with the shredded chocolate, and serve.