Aaronson Tiramisu

Directions

1. Beat the egg yolks with the sugar till light in color and the batter forms a `ribbon' when the beater is lifted and the batter doesn't `plop' off the beater but rather falls back on itself in a ribbon. Add in the mascarpone, beating well and then the heavy cream. Put in the refrigerator. Soaking: Mix the coffee, sugar and liqueurs together till sugar is dissolved. Pour half of the mascarpone mix into a large bowl. Dip 1 ladyfinger at a time into the coffee mix till thoroughly moistened but not dripping. If you allow the ladyfingers to absorb too much of the coffee mix, they will exude their liquid into the cream layer and the cream will be watery. Cover the entire surface of the cream layer with the dipped ladyfingers. Pour the remaining mascarpone mix over the ladyfingers, smoothing with a spatula. Chop some bittersweet chocolate into medium/small chunks and sprinkle over the top of the dessert. Chill for at least 8 hrs, overnight is best. Serve cool.
2. This is a truly decadent dessert.