Tiramisu

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly.This is your sabayon. Remove from the heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks, and beat until combined.

In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone-sabayon mixture and set aside.

Take the cold espresso and dip the lady fingers into it just long enough to get them wet; do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6X9). Spoon half the mascarpone cream filling over the lady fingers.

Repeat the process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving.