Ingredients:

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2 (8oz) containers mascarpone cheese

1 lb whole milk ricotta

1 pint of heavy cream, whipped (you may substitute with a 16 oz container of thawed Cool Whip if you’re rushing)

1 tsp vanilla

2 teaspoons lemon extract

1/4 cup confectionery sugar

1/2 cup mini chocolate chips

1 (16oz) package of dry lady fingers (savoiardi)

2 1/2 cups of weak espresso coffee

Directions:

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Begin by mixing mascarpone, ricotta, whipped cream, sugar, vanilla and lemon extract in a large bowl with a hand mixer.

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When mixture is fluffy and smooth, add chocolate chips.

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Mix one minute longer and set aside.

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Use a 13x9 glass baking dish to assemble the tiramisù.

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Place coffee in a bowl.

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Quickly dip each lady finger (both sides) in the coffee and place on the bottom of the glass pan until you have an even layer.

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Spread a little less than half of the whipped mix over the soaked lady fingers.

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Cover evenly with another layer of soaked lady fingers.

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Place the remaining whipped mix into a piping bag with a rosette tip.

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Squeezing gently, make rosettes over the entire top layer.

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Sprinkle with unsweetened cocoa powder.

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Cover with film wrap and refrigerate at least 12 hours.

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Serve cold.