A few years back I made the traditional Tiramisu, but while preparing the dessert, the topping, tasted bland. Whipped cream has little taste and the traditional toppings of cocoa powder or dark chocolate are both somewhat "bitter".

Though I've made this popular Italian dessert the traditional way on numerous occasions before, this time it hit me as “just not that interesting".

I enhanced the taste of the topping with "cream of coconut" and decided to take it one step further. I substituted a combination of German and white chocolate, the bars that you can buy at the grocery store, for the cocoa, and …wow, now it had flavor. You'll be hard pressed to find a better tasting Tiramisu than this and your family and friends will rave about it as well.

Tiramisu

Ingredients:
A round Tiramisu pan
2 round sponge cakes or enough lady fingers to cover round cake plate with 2 layers (about 2 pkgs)
2 cups Mascarpone cheese—or, easier and less costly, 2 parts whipped cream to 3 parts cream cheese. Warm cheese for easier mixing.
1/2 cup whipped cream (in addition to above if you choose to mix your own "generic" Mascarpone)
1 cup sugar
4 eggs, separated
1/2 cup shaved German chocolate,
1/2 cup shaved white chocolate
1/2 cup espresso or strong coffee, leftover from the morning is okay
1/2 cup Kailua or similar liqueur
1/2 can of Cream of Coconut.

Preparation:
Separate eggs in 2 bowls
Add the sugar to the yokes in a metal bowl or pan.
Place this bowl into another pan with bowling water, or use a double boiler. If you  
insert a bowl into a sauce pan, for example, make sure it doesn't touch the water.
(all you are trying to do here is kill any possible bad microscopic organisms in the
raw eggs).
Whisk until fully blended and slightly cooked—about 5-7 minutes.
Mix the egg whites vigorously until they are frothy (ideally, use an electric mixer).
Add to whipped yokes and sugar—whisk until combined
Optional: If you like the liquor taste, add Kailua, Grand Marnier, or flavored brandy
to the yoke mixture.
Add the egg whites to the yoke mixture.
Layer the bottom of a 9x13 round cake disk pan with sponge cake that fits snugly
or with the lady fingers. The sponge cake is tasty and easy for this, but stores
that have these are sometimes hard to find.
Soak this cake layer with 1/2 of the coffee.
Sprinkle with 1/2 of the shaved chocolate.
Add another layer of cake or lady fingers. Soak with the rest of the coffee.
Add the other half of the egg/Kailua mixture and smooth it out.
Whip the whipped cream until it peaks, then add the Cream of Coconut to the whipped egg whites and mix it in well.
Cover the top of the cake with the whipped cream mixture and sprinkle it with the rest of the chocolate.
Refrigerate this sumptuous Italian dessert recipe for a minimum of two hours. I like
to put it in the freezer until it is well formed.