Tiramisu

Line the bottom of a 22cm x 35cm refrigerator dish with half the ladyfingers and reserve

In a medium bowl, whisk together the hot water, coffee grounds, instant coffee, liqueur or brandy, and vanilla extract

Douse the ladyfingers with half that mixture and reserve the other half

In a small bowl, mix the mascarpone cheese with 2 tablespoons of powdered sugar and reserve

In a stand mixer, whip the cold heavy cream until stiff peaks form

Add the reserved mascarpone cheese mixture and fold gently with a spatula

Spread half that mixture over the ladyfingers in the refrigerator dish

Soak the remaining ladyfingers in the coffee mixture that remains and arrange them in a layer on top of the mascarpone cheese

Cover with the remaining mascarpone cheese and refrigerate for about 2 hours

Mix the powdered sugar left with the cocoa powder

Dust the tiramisu with this mixture and serve

(300 calories per serving)

Note: If you want to make the tiramisu like in Italy, substitute champagne biscuits with savoiardi (see Savoiardi)

Sweet dessert, like the French Muscat de Rivesaltes Domaine Cazes 96, $16.50, and Muscat de Beaumes de Venise Jaboulet 97, $16.50.