Tiramisu

My first attempt at tiramisu turned out very tasty, but rather soft and liquidy. Next time I think i'll try more custard and less whipped cream in the filling (twice as much custard, half as much cream). And I would soak the lady fingers in actual espresso instead of really strong instant coffee (or make the instant coffee even stronger). I modified this recipe from Cooking for Engineers.

Tiramisu
Yield: 1 8x8pan, ~9 servings
4 large egg yolks
1/2 c Bailey's liquer
1/2 c granulated sugar
8 oz marcarpone cheese
1 c heavy whipping cream
36 lady fingers (enough to cover an 8x8 pan twice)
2 c very strong instant coffee (~2-4 Tbsp dry coffee granules)
cocoa powder for dusting

First make a custard by beating the egg yolks until light and fluffy. Beat in the Bailey's and the sugar. Place mixture over a double boiler and cook (while continuously stirring) until the mixture has thickened and is slowly bubbling (about 10min). Remove from heat and allow to cool.

While the custard is cooling, beat the mascarpone cheese until fluffy. Whip the cream until soft peaks form. Fold the cheese and the cream into the custard.

Pour the coffee onto a plate. Just pour a little amount at a time. Dip each lady finger into the coffee VERY quickly and place into the 8x8 pan. Use half the lady fingers to create a layer completely covering the bottom of the pan. Spread half the custard mixture over the lady fingers. Create another layer of lady fingers and spread the remaining custard. Dust with a layer of sifted cocoa powder. Cover with plastic wrap and refridgerate overnight.