Recipe - Aaronson Tiramisu

8 Egg yolks
One half cup Sugar
Three fourths cup Sugar
One fourth cup Kahlua
15 ounce Mascarpone cheese
One fourth cup Rum
2 cup Heavy cream; whipped stiff
One fourth cup Grand Marnier

SOAKING MIXTURE
2 cup Strong coffee

From: kmeade@ids2.idsonline.com (The Meades)

Date: Tue, 2 Jul 1996 22:09:31 0400
Recipe By: Susan Aaronson Beat the egg yolks with the sugar until light in
color and the batter forms a `ribbon' when the beater is lifted and the
batter doesn't `plop' off the beater but rather falls back on itself in a
ribbon. Add the mascarpone, beating well and then the heavy cream. Put in
the refrigerator.

Soaking: Mix the coffee, sugar and liqueurs together until sugar is
dissolved. Pour half of the mascarpone mixture into a large bowl. Dip 1
ladyfinger at a time into the coffee mixture until thoroughly moistened but
not dripping. If you allow the ladyfingers to absorb too much of the coffee
mixture, they will exude their liquid into the cream layer and the cream
will be watery. Cover the entire surface of the cream layer with the dipped
ladyfingers. Pour the remaining mascarpone mixture over the ladyfingers,
smoothing with a spatula. Chop some bittersweet chocolate into medium/small
chunks and sprinkle over the top of the dessert. Refrigerate for at least 8
hours, overnight is best. Serve cold. This is a truly decandent dessert

MCRecipe Digest V1 #137

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.