b'Tiramis NICK STELLINOServes 8 to 10 2V cups strong coffee, cooledV cup coffee liqueur 2 packages ladyfingers cookies 9 eggs, yolks and whites separated 1X cups C&H or Domino Sugar, divided1V pounds mascarpone cheese 1V teaspoons vanilla extract 1 cup semisweet chocolate, finely chopped V cup sweet cocoa powderMix the cold coffee and the liqueur in a large bowl. In batches, dip the ladyfingers in the coffee mixture. You want them to be moist on the outside but still crunchy on the inside. Beat the egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beater out. (If you are concerned about using raw eggs, once you have beaten the egg yolks, cook them in a double boiler, whisking constantly until they become as thick as a custard cream. Be careful not to overcook them, or they will become scrambled eggs. After cooking the yolks, proceed with the recipe.) Add the mascarpone and beat for 2 to 3 more minutes. Set aside. Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes. Gently fold the egg whites into the mascarpone mixture until the mixture is all the same color. Add the vanilla and chopped semisweet chocolate, and gently fold them into the mixture. In a 9-by-17-inch glass baking dish, assemble the dessert. Layer the bottom of the dish with the soaked cookies. Top with a layer of the mascarpone-chocolate mixture. Repeat the procedure to make 1 more layer. Using a flour sifter, cover the top of the tiramis with a thin layer of sweet cocoa powder.Place the tiramis in the refrigerator and let it rest for at least 5 hours; its even better if refrigerated overnight. Serve it with pride! For an extra treat, top with Salsa di Fragole (Strawberry Sauce). See recipe on next page.chefs tip: You may notice that theres enough of the mixture left over to make an additional, smaller tiramis. This usually doesnt happen to me, because I keep tasting to make sure that there is enough sugar and chocolate. By the time I am done, there is enough for only one pan. Dont laughit might happen to you, too!CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Artisan Series Orange Muscat 74'