Tiramisu with
KoKo Indulgence Raspberry Sauce

• Start with Zabaglione cream

  
  
• Five (5) egg yolks (large grade or 6 small)
  
• ^1/4 Cup sugar
  
• ^1/2 Cup Scatter Creek Nilla Dreams Wine or favorite cream sherry wine
  
• One (1) cup whipping cream
  
• Three (3) tablespoons sugar
  
• One (1) tablespoon Nilla Dreams Wine or favorite cream sherry wine
  
  

• In the top of double boiler, beat egg yolks and sugar until pale yellow in color. Bring water to a boil in bottom portion of double boiler. Turn heat down to simmer. Place top of double boiler over water and gradually add cream sherry wine. Stir continuously, scraping sides for 6-10 minutes until soft mounds form. Transfer to bowl, cover and chill 30 minutes.

  Then Whip until soft peaks form

  
  
  

• Fold in

  
  
• One (1) pound Mascarpone cheese
  
• Zabaglione cream
  
  

• Cover and chill 1 hour. After 1 hour, also gather

  
  
• Two (2) cups freshly brewed espresso or very strong coffee
  
• ^1/2 Cup KoKo Indulgence Dessert Wine or favorite dessert port
  
• One (1) tablespoon vanilla
  
• Two (2) tablespoons sugar
  
• Two (2) 7-ounce packages crisp Lady Fingers
  
• Three (3) tablespoons cocoa powder (unsweetened)
  
  

• Combine coffee, KoKo Indulgence, vanilla and sugar. Dip ladyfingers in coffee mixture (dip quickly so they do not fall apart). Arrange in 9x13 pan. Spread half the cheese mixture evenly over ladyfingers, dust with cocoa. Dip and arrange ladyfingers over cheese layer. Spread rest of cheese layer evenly and sprinkle with cocoa. Cover and refrigerate at least 5 hours or overnight.

KoKo Indulgence Raspberry Sauce

• One (1) cup raspberry juice

  Thaw a large bag of frozen raspberries in a strainer over a bowl and press out juices

• ^1/2 Cup KoKo Indulgence Dessert Wine or favorite dessert port
• ^1/4 Cup sugar
• One (1) teaspoon cornstarch

• Bring to a boil and simmer about 5 minutes. Cool completely. Drizzle over Tiramisu before serving.