Mormon Tiramisu

I have been craving a "legal" version of this since I ate it at a work party last year. This tastes so similar. It is amazing. No coffee or alcohol!

 

Try this:  Both the mascarpone and the lady fingers are available at Roth's.  You don't have to use the double boiler method, but the payoff in improved flavor is worth it, in my opinion.  You can make this in any container, any size or shape if you don't have a trifle bowl.

6 extra-large egg yolks, at room temperature
6 heaping tablespoons granulated sugar
3/4 cup milk
1 pound mascarpone cheese
8 ounces bittersweet chocolate
24 very crisp Italian ladyfingers
2 cups heavy cream
1 tablespoon granulated sugar
1 teaspoon confectioners' sugar
2 cups strong Nestle quick or other chocolate milk recipe mixed extra strong

Instructions:

Bring water to a boil in the bottom of a double boiler.

Combine the egg yolks and sugar in a crockery or glass bowl and stir with a wooden spoon until the sugar is completely dissolved and the egg yolks turn a lighter color. Add the milk and mix thoroughly. Transfer the egg mixture to the top part of the double boiler and insert it over the boiling water. Stir constantly with a wooden spoon, always in the same direction, until the cream is thick enough to coat the spoon, just before the mixture is about to start to boil. Absolutely do not allow the mixture to boil. Immediately remove the top part of the double boiler from the heat. Continue to stir for 1 minute longer, then transfer the crema to a crockery or glass bowl to cool, about 1 hour.

Place the mascarpone in the bowl of a food processor, add the cooled crema and blend very well until a very smooth and light cream forms. Refrigerate until needed.

Chop the chocolate coarsely. Place the ladyfingers in one layer in a jelly-roll pan.

Whip the heavy cream, granulated sugar and confectioners sugar in a chilled metal bowl with a wire whisk. Add the cooled crema-mascarpone and whisk very well.

Soak the ladyfingers with the cold chocolate and gently transfer 12 of them to a 14-inch "trifle" bowl. Spread half of the cream on top of the ladyfingers, then sprinkle on half of the chocolate. Make one more layer with the remaining ingredients, then cover with plastic wrap and refrigerate for at least 1 hour before serving.