Recipe - Coffee Tiramisu

G. Granaroli XBRG76A
MM:MK VMXV03A
6 Egg yolks
1 One fourth cup Sugar
1 One fourth cup Mascarpone cheese, softened
12 ounce Whipped cream or non dairy
topping (Cool Whip)
1 One half cup Cold espresso coffee
4 tablespoon Brandy
Topping powdered unsweetend
cocoa
48 Ladyfingers (27 ounce pks)

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low
speed for 2 min. Fold in cream (or whipped topping) Combine coffee and
brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and
line up on a platter to make a rectangle about 7 by 13 ". Cover with 1/2
the mascarpone/cream mixture. Repeat with another layer and top with
remaining cream mixture. Sift chocolate on top. With remaining ladyfingers,
cut them in half and arrange arround your rectangle with cut side down. The
cream

around the edges of the layers acts as a "glue". Refrigerate for about 4
hours. To serve, cut into squares.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini