Tiramisu
========
by Erzsebet Frombold, Santiago, Chile
*Serves 8*

8 oz semisweet chocolate
16 oz (500g) cream cheese, cut into pieces, room temperature
1 can (14oz/400g) of sweetened condensed milk
4 eggs, separated
3 T rum (or cognac or sweet marsala)
3 T coffee liqueur
6 T espresso powder (Nescafé Clasico works well)
36-48 savoiardi (ladyfinger cookies) (about 12 oz) 

Make chocolate shavings, then finely chop remaining chocolate in food 
processor (or use cocoa powder). Set aside.
Beat egg yolks until pale yellow, add cream cheese and beat until smooth, 
then add ¾ can of condensed milk (reserve remaining for coffee) and rum and 
beat until uniform in color.
In a separate bowl, beat the egg whites to a soft peak and fold into the 
cream mixture.
Dissolve coffee powder in 2 c hot water, stir in reserved condensed milk, 
coffee liqueur, and 2 c of cold water.
Dip cookies in coffee, turning to coat all sides lightly (do not soak). 
Arrange on bottom of shallow glass serving dish (2½ to 3q), ensuring the 
bottom is fully covered. Spread half the custard mixture over the ladyfinger 
layer. Top with a second layer of ladyfingers and the remaining custard 
mixture. Cover and refrigerate at least 2 hours. (Can be prepared 1 day 
ahead.)
Prior to serving, sprinkle remaining chocolate over, and garnish with 
chocolate shavings.