Tiramisù for you!

I had a volunteer meeting tonight and the dinner was spaghetti and meatballs so I offered to bring Tiramisu. Perfect ending for any meal, especially Italian. Tiramisu is one of my favorite desserts to make because it requires no baking. The origin of this dessert has many variations and no one clear originator. It is said to be made by Italian women who freshend up left over dry cake soaked in coffee to give to their husbands as they headed off to war to keep them alert. Whatever the origin, the truth is it is luscious, creamy yumminess! My recipe, like the cake, has no clear origin it has just been adapted my own to my taste over the years.
Tiramisù
Makes one 9 x 13 pan

2 packages lady fingers (approximately 48 cookies)
6 egg yolks (Use Fresh & Organic)
3/4 cup white sugar
1/2 cup whipping cream
21 oz. marscapone cheese (it comes in 7 oz. containers
2 cups strong cold coffee
1/2 cup Godiva chocolate liquor or coffee liquor
Cocoa powder
Instant espresso granules (optional)

1) In a cold bowl whip the egg yolks, sugar and heavy whipping cream until smooth, creamy, light yellow and fluffy, add in the marscapone cheese and whip until combined.
2) Combine coffee and liquor in a bowl.
3) Pipe in 1/3 of the cheese/cream into the bottom of the 9x 13 pan.
4) Dip lady finger into coffee/liquor mixture and place in bottom of pan and arrange until bottom is covered. Arrange cookies up the sides (as shown in picture for a fancy display).
5) Pipe in next 1/3 of the cheese/cream atop of the cookies.
6) Sprinkle with instant espresso and cocoa powder.
7) Repeat layering dipped cookies, cheese/cream and top with cocoa powder.
8) Refrigerate at least 2 hours before serving, longer is better.

TIP: Don't be afraid to break cookies in half to make sure the bottom/sides are covered.

Disclaimer: The recipe contains raw eggs which should not be consumed by young children or pregnant women.