Homemade mascarpone
Three 8-ounce packages light cream cheese, softened
1/2 cup heavy cream
1/3 cup sour cream
Tiramisu
1 1/2 cups powdered sugar
1/4 cup Marsala wine
3/4 cup heavy cream
2/3 cup water
5 teaspoons instant espresso powder
Three 3-ounce packages ladyfingers
Cocoa powder, fresh whole strawberries, and/or mint leaves for garnish

For the homemade mascarpone.
Place the cream cheese, heavy cream, and sour cream in a food processor and process until smooth.
(Or you can beat the ingredients together with an electric mixer until well blended.) For the tiramisu.
In a food processor, process the mascarpone with 1 cup of the powdered sugar and the wine until blended.
Add the cream and process until blended.
(Or you can use an electric mixer to combine ingredients.) Set aside.
In a small saucepan over high heat, combine the water, remaining 1/2 cup powdered sugar, and espresso powder.
Bring to a boil, then remove from the heat.
Cool 5 minutes.
In the bottom of a 13 x 9 x 2-inch baking dish or decorated shallow casserole dish, arrange a single layer of ladyfingers.
Brush with some of the espresso syrup.
Spread a third of the mascarpone mixture over.
Repeat layers twice, ending with the mascarpone.
Cover and refrigerate until firm.
To serve, sift cocoa lightly over the top and spoon into serving dishes.
Garnish each serving with a whole strawberry and mint leaves, if desired.
Will keep in the refrigerator for up to 2 days.
For individual tiramisus.
For eight or nine individual servings, use two 3-ounce packages ladyfingers.
Prepare mascarpone mixture and espresso syrup as directed.
Arrange eight or nine long-stemmed dessert goblets on a tray for ease in handling.
Place 3 ladyfingers in the bottom of each goblet.
Brush with the espresso syrup.
Fill hall of each goblet with mascarpone and top with a second layer of ladyfingers.
Brush the ladyfingers with syrup, then spoon the remaining cheese mixture over.
Cover the goblets and place the tray in the refrigerator until the tiramisu is firm.