Tiramisu

(taken from the Better Homes and Gardens Cook Book)

2 3-oz pkgs ladyfingers

1/3 c granulated sugar

2 T instant espresso coffee powder (or coffee substitute like Pero, Postum, or Cafix)

2 T rum (I omit this, but could use rum flavored extract)

2 8-oz cartons mascarpone cheese or cream cheese, softened

1/2 c. sifted powdered sugar

1 t. vanilla

2 oz semisweet chocolate, grated

1 c. whipping cream

2 T coffee liqueur or strong coffee  (again, I use coffee substitue, just made strong)

1/2 oz semisweet chocolate, grated

1.  Chill a medium mixing bowl and the beater of an electric mixer.

2. Meanwhile, for syrup, in a small saucepan combine granulated sugar, espresso coffee powder, and 1/3 cup water.  Cook over medium heat until boiling.  Boil for 1 minute. Remove from heat; stir in rum.  Cool completely.

3.  For filling, in a medium bowl stir together the mascarpone, powdered sugar, and vanilla.  Stir in the 2 ounces grated chocolate.

4. To assemble,  split the ladyfingers and place one-third of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan.  Brush ladyfinger halves with one-third of the syrup and spread with half of the filling.  Add one-third more ladyfinger halves, and top with one-third of the syrup and the remaining filling.  Top with remaining ladyfinger halves;  brush with remaining syrup.

5. In the chilled mixing bowl combine whipping cream and liqueur.  Beat with the chilled beaters on medium speed until soft peaks form.  spread whipped cream over top cake layer; sprinkle with the 1/2 ounce grated chocolate.  Cover and chill at least 4 hours before serving.  To serve, cut into squares;  use a spatula to remove cake from pan.