Tiramisu

6 egg yolks
6 egg whites
3 Tbl sugar
1 lb mascarpone cheese
1-1 1/2 cups cooled
1 Tbl sweet Marsala wine &  Tbls orange liqueur
Coco powder
10 lady fingers

Assembling the Tiramisu

1.  Put thin layer of cream mixture on the bottom of the pan
2.  Mix espresso and 1 Tbl of sweet Marsala wine and orange liqueur  in soup bowl
3.  Brush or dunk each ladyfinger with espresso mixture.  Place the soaked ladyfingers on the bottom of the pan or serving dish.  Break them in half if necessary to fit pat
4.  Add a layer (1/3 -1/2 inch at most) of the mascarpone mixture evenly over the ladyfingers.
5.  Sprinkle the mascarpone with the mixture of ground espresso & cocoa for an even, solid, coat.  It should be enough to completely cover the mixture but not too thick
6.  Add a drizzle of chocolate syrup-VERY  LIGHT
7. Repeat 2, 3,4, and 5 to create at least 5 layers.
8. Cover with plastic wrap and refrigerate at least 4 hours prior to serving

-Tammy from Sorci's; our favorite Italian restaurant in Sumner, WA