1 16-ounce container mascarpone cheese (or if not available, substitute two 8-ounce packages cream cheese, beaten with 3 tablespoons milk, increase confectioner's sugar to 2/3 cup and leave out the salt. 3 squares semisweet chocolate, coarsely grated 1 1/2 cups heavy or whipping cream 2 teaspoons instant espresso-coffee powder 2 3- to 4 1/2-ounce packages ladyfingers 3 tablespoons coffee-flavor liqueur 1 teaspoon vanilla extract two-thirds of the grated chocolate 1/2 teaspoon salt 1 cup cream

Here is My recipe for Tiramisu: Beat the cheese with a whisk, adding 1/2 cup confectioner's sugar, 3 tablespoons coffee-flavor liqueur, 1 teaspoon vanilla extract, two-thirds of the grated chocolate and 1/2 teaspoon salt. Save the rest of the chocolate for the top of the cake.

Beat 1 cup cream to soft peaks, and fold into the cheese mixture with a rubber spatula.

Stir together the espresso powder, 1/3 cup coffee liqueur, 1/2 teaspoon vanilla extract, and 2 tablespoons water.

Separate the ladyfingers into halves. Line a 10-cup glass bowl with a quarter of the ladyfingers, brush with 2 tablespoons espresso mixture. Spoon 1/3 cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture and cheese mixture to make 2 more layers. Top with remaining ladyfingers, gently pressing them into the cheese mixture. Brush the ladyfingers with the espresso mixture, and sprinkle the remaining grated chocolate over the top, saving out 1 tablespoon for garnish.

Beat the remaining 1/2 cup heavy cream and 2 tablespoons confectioner's sugar until soft peaks form. Spoon whipped cream into a decorating bag fitted with a large star tip. Pipe large rosettes on top of the dessert and sprinkle the last of the chocolate over the rosettes. Cover and chill the dessert in the refrigerator for at least 2 hours to blend flavors. Makes 16 Rich servings, at 380 calories each.