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1
In a small bowl, using a fork, beat the cheese until creamy.
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2
Set aside.
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3
Place a large (about 10 to 12 cups capacity) metal bowl over a pot of boiling water.
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4
Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended.
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5
With the mixer set on low speed to prevent splashing, gradually add the wine.
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6
Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens.
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7
Cook and beat for 5 to 7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula.
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8
Remove the bowl from the heat and continue to beat the mixture for 1 minute longer.
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9
Beat in the cheese just until blended (makes about 5 cups).
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10
Pour one cup of the espresso into a small shallow bowl that is the bowl.
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11
Quickly dip the rounded top side of each ladyfinger into the espresso.
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12
Only the top half of the ladyfingers should be soaked with the expresso.
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13
If the ladyfingers get too wet, they will fall apart!
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14
Add more coffee to the bowl as needed.
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15
Place the ladyfingers, flat side down, in the bottom of a 13 x 9 inch glass or ceramic pan.
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16
Do not use a metal pan.
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17
Form one layer.
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18
Pour half of the custard mixture over the ladyfingers and spread to cover them.
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19
Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture.
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20
Pour the remaining custard mixture over the ladyfingers and spread to an even layer.
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21
Place the cocoa in a strainer and dust the top of the tiramisu.
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22
Cover and refrigerate for at least 10 hours.
