Tiramisu

Espresso Syrup Components:
1/3 cup water
½ cup sugar
2/3 cup espresso coffee, strong brewed

Mascarpone Filling Components:
1½ cups heavy whipping cream
1/3 cup sugar
2 tsp. Vanilla extract
16 oz. Mascarpone cheese, softened to room temperature
8 oz. Savoiardi ladyfingers

Syrup Directions:
Combine water and sugar in a saucepan. Bring to a Simmer, stirring occasionally to dissolve the sugar. Remove from Heat. Once cooled, add espresso.

Filling Directions:
Whip cream with sugar and vanilla, until soft peaks form. Fold cream into softened mascarpone.

Assembly:
Place a layer of savoiardi ladyfingers on the bottom of a shallow two quart baking dish. Sprinkle with half the espresso syrup. Spread with half the mascarpone filling.
Repeat until filled. Smooth the top layer using a spatula. Cover with plastic wrap and refrigerate for up to 24 hours before serving. Dust lightly with cocoa powder for garnish.

Makes 12-16 servings