Magical Scratch-Made 'Amarettomisu', by some crazy SoJer I know.. 
Ingred's:
Coffee 'Dip':
(Note: this is an absolute Min for a small-batch (ie: 9" x 9") Find it helpful to make at Least 1.5x these quantities (for the Dip, at least) and definitely Double them (all Ingreds) for a 13" x 9", or a 'triple layer' cake...)
1/2 cup (120 ml) brewed Espresso or very strong coffee ('Instant' is helpful for this / makes tailoring the strength easy)
1/8 cup (~30 ml) sweet Marsala wine...
1/8 cup (~50 ml 'mini') Disarrono Amaretto
2 teaspoons Vanilla extract
1/8 cup granulated white / natural cane sugar
Filling:
3 large egg yolks (but not Too large.. Too much yolk > Mascarpone ratio = sweet Elmers glue
1/8 cup (50 grams) granulated sugar, divided
8 ounces (225 grams) Mascarpone cheese (about 1 1/4 cups)
3/4 cup (175 ml) heavy cream
18 to 20 Savoiardi Italian ladyfingers (the 7-ounce package, but Strongly suggest getting 3x Packages for a 9"x9" and 4x for a 13"x9" or if making a triple-layer..)
1 ounce (30 grams) Minimum bittersweet chocolate bar for grating / dusting (suggest 60% cacao or 'darker', to-taste.. and Freeze it..)
Prep:
Dip:
Combine Espresso (or strong coffee), 2 tablespoons of the Marsala wine, All the Amaretto (50 ml), vanilla extract, and a tablespoon of the sugar in a wide bowl. Set aside to cool to room temp.
Ladyfingers:
Take out of package and 'pre-set' them in baking pan to see how they'll 'nest' - You may have to 'snip some' to get them to fit, length-wise. (but those snippets make great 'rewards' for any little helping-hands in the kitchen...
Filling:
Take Mascarpone out of Fridge / let warm up to room temp so it is soft & 'blendable'. Vigorously whisk (Best by hand..) Egg yolks, remaining 2 tablespoons of Marsala, and 3 tablespoons of sugar in a pyrex bowl set into a saucepan of barely simmering water until tripled in volume, usually ~6 to 8 minutes.
(Note: You Can use a handheld electric mixer at slow speed, but.. a) Do not stop beating until expanded / removed from the heat and b) Do not 'overbeat' / whip, or use too-high a temp (Not 'boiling' water! That is, unless you Like sneaker-sole.
Meantime, if you have any 'helping hands', they can whip the heavy cream in a bowl until it holds stiff peaks. Add sugar / vanilla, to-taste, if you wish. Also, remind to Not whip too-much, so-as to Not turn it into Butter.
Remove the bowl from heat then fold-in Mascarpone cheese until just combined. If it 'lumps', simply keep stirring until it all blends in. Once the egg-Mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the mix, then the remaining half just until fully incorporated (the whipped cream will 'deflate' a little, but hand-whisking in such manner as to 'aerate', makes for a Really nice 'fluffy' cream, vs a heavy / paste-like one...)
Assembly:
Dip the ladyfingers very quickly into the Coffee ('dip, roll, remove' in 1 sec.) and line the bottom your pan (this is where 'pre-fitting' comes in handy for expedient finishing..)
Spoon half of the Mascarpone filling / spread over the ladyfingers in an even layer. Grate half of the bittersweet chocolate over filling. (Note: This is why you Freeze the chocolate, so it'll 'withstand' the grating, without turning into Goo in yer warm hands. Grate 1 pile using the 'fine' holes, and a bit at the end using course, for the Top layer..)
Repeat above for the second (and, third, if you've Doubled the quantities for a triple-layer..) Grate more chocolate on top, and finish with 'course' choco-chunks. Fresh, sliced Strawberries are an Awesome 'topper' / addition, flavor-wise. Cover with Foil and refrigerate at least 5-6 hours.
When ready to serve, dust with More grated chocolate (if you wish..) and / or decorate at-will, (ie: the above suggestions, etc..) Here's a 'two-layer' example:
..But I prefer making them Smaller - but 3 Layer.. (more of a 'satisfying Mouthful'.. 
Some say leave out at room temperature ~20 minutes before serving, but.. Personally, I like it 'chilled', served with hot, Strong coffee. Can be re-refridged up to ~2-3 days, but much after that, the ladyfingers turn into coffee-flavored mush - Which doesn't mean it's "bad", but 'Tiramigoo' just doesn't have as much 'curb-appeal'.
Yes, this is a 'spendy' / time-consuming dessert, and a bit tricky to make the first time, but.. Once you master it, believe me, this particular recipe is Well worth the effort. And feel free to 'Go Nuts' with yer post-prep 'Topping Decorations', ie:
etc, etc..
jd
Ingred's:
Coffee 'Dip':
(Note: this is an absolute Min for a small-batch (ie: 9" x 9") Find it helpful to make at Least 1.5x these quantities (for the Dip, at least) and definitely Double them (all Ingreds) for a 13" x 9", or a 'triple layer' cake...)
1/2 cup (120 ml) brewed Espresso or very strong coffee ('Instant' is helpful for this / makes tailoring the strength easy)
1/8 cup (~30 ml) sweet Marsala wine...
1/8 cup (~50 ml 'mini') Disarrono Amaretto
2 teaspoons Vanilla extract
1/8 cup granulated white / natural cane sugar
Filling:
3 large egg yolks (but not Too large.. Too much yolk > Mascarpone ratio = sweet Elmers glue
1/8 cup (50 grams) granulated sugar, divided
8 ounces (225 grams) Mascarpone cheese (about 1 1/4 cups)
3/4 cup (175 ml) heavy cream
18 to 20 Savoiardi Italian ladyfingers (the 7-ounce package, but Strongly suggest getting 3x Packages for a 9"x9" and 4x for a 13"x9" or if making a triple-layer..)
1 ounce (30 grams) Minimum bittersweet chocolate bar for grating / dusting (suggest 60% cacao or 'darker', to-taste.. and Freeze it..)
Prep:
Dip:
Combine Espresso (or strong coffee), 2 tablespoons of the Marsala wine, All the Amaretto (50 ml), vanilla extract, and a tablespoon of the sugar in a wide bowl. Set aside to cool to room temp.
Ladyfingers:
Take out of package and 'pre-set' them in baking pan to see how they'll 'nest' - You may have to 'snip some' to get them to fit, length-wise. (but those snippets make great 'rewards' for any little helping-hands in the kitchen...
Filling:
Take Mascarpone out of Fridge / let warm up to room temp so it is soft & 'blendable'. Vigorously whisk (Best by hand..) Egg yolks, remaining 2 tablespoons of Marsala, and 3 tablespoons of sugar in a pyrex bowl set into a saucepan of barely simmering water until tripled in volume, usually ~6 to 8 minutes.
(Note: You Can use a handheld electric mixer at slow speed, but.. a) Do not stop beating until expanded / removed from the heat and b) Do not 'overbeat' / whip, or use too-high a temp (Not 'boiling' water! That is, unless you Like sneaker-sole.
Meantime, if you have any 'helping hands', they can whip the heavy cream in a bowl until it holds stiff peaks. Add sugar / vanilla, to-taste, if you wish. Also, remind to Not whip too-much, so-as to Not turn it into Butter.
Remove the bowl from heat then fold-in Mascarpone cheese until just combined. If it 'lumps', simply keep stirring until it all blends in. Once the egg-Mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the mix, then the remaining half just until fully incorporated (the whipped cream will 'deflate' a little, but hand-whisking in such manner as to 'aerate', makes for a Really nice 'fluffy' cream, vs a heavy / paste-like one...)
Assembly:
Dip the ladyfingers very quickly into the Coffee ('dip, roll, remove' in 1 sec.) and line the bottom your pan (this is where 'pre-fitting' comes in handy for expedient finishing..)
Spoon half of the Mascarpone filling / spread over the ladyfingers in an even layer. Grate half of the bittersweet chocolate over filling. (Note: This is why you Freeze the chocolate, so it'll 'withstand' the grating, without turning into Goo in yer warm hands. Grate 1 pile using the 'fine' holes, and a bit at the end using course, for the Top layer..)
Repeat above for the second (and, third, if you've Doubled the quantities for a triple-layer..) Grate more chocolate on top, and finish with 'course' choco-chunks. Fresh, sliced Strawberries are an Awesome 'topper' / addition, flavor-wise. Cover with Foil and refrigerate at least 5-6 hours.
When ready to serve, dust with More grated chocolate (if you wish..) and / or decorate at-will, (ie: the above suggestions, etc..) Here's a 'two-layer' example:
Some say leave out at room temperature ~20 minutes before serving, but.. Personally, I like it 'chilled', served with hot, Strong coffee.
Can be re-refridged up to ~2-3 days, but much after that, the ladyfingers turn into coffee-flavored mush - Which doesn't mean it's "bad", but 'Tiramigoo' just doesn't have as much 'curb-appeal'.Yes, this is a 'spendy' / time-consuming dessert, and a bit tricky to make the first time, but.. Once you master it, believe me, this particular recipe is Well worth the effort.
And feel free to 'Go Nuts' with yer post-prep 'Topping Decorations', ie:
etc, etc..jd
