Tiramisu (pesach) Recipe

1

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

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.