Tiramisu (pesach)

By michaelmeiner

Ingredients

• 2 boxes baby fingers
• CREAM
• 12 ounces chocolate
• 1 stick margarine
• 1/2 cup water
• 2 Tablespoons coffee
• 3/4 cup sugar
• 4 egg yolks
• 8 ounces whipped topping
• DIPPING MIXTURE
• 3 Tablespoons sugar
• 1 cup hot water
• 2 Tablespoons coffee
• 16 ounces whipped topping

Details

Servings 1

Preparation

Step 1

For the cream, melt chocolate and margarine in a double boiler. Stir to combine. Add water, coffee and sugar; mix until heated through and smooth. Remove from heat and allow to cool slightly. Add yolks one at a time, stirring well after each addition. When cream has cooled, fold in the 8 ounces of whipped topping.

Dissolve coffee in water. Stir in sugar. Briefly dip baby fingers into the coffee mixture until moistened. Remove carefully with a slotted spoon, handling gently to avoid breakage. Place a layer of baby fingers in a 9 x13 inch pan or trifle bowl. Spread layer of cream on top of the baby fingers. Spoon whip on top of cream. Repeat to make a second layer.