Skill required: Membership in "Tiramisu Lovers Anonymous"
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch strips
1. Finely chop chocolate in food processor. Set aside.
2. Mix sugar and egg yolks in food processor 30 seconds.
3. Add vanilla and process until pale yellow, about 1 minute.
4. Add cheese in batches and blend until smooth.
5. Transfer to medium bowl.
6. Cover and chill 1 hour.
7. Beat whipping cream until stiff.
8. Fold into cream cheese mixture.
9. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)
10.Pour espresso into large shallow dish.
11.Dip cake strips in espresso, turning to coat all sides lightly.
12.Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together.
13.Sprinkle with half of chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over.
14. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Yield: 8 servings
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