Recipe - Delaurentis Tiramisu

1 cup Sugar
6 Eggs; separated
1 pound Mascarpone cheese
2 7 ounce pckgs dried ladyfingers
(about 24)
2 cup Brewed espresso; *see note
Unsweetened ground cocoa to
dust
1 small Semisweet chocolate; to
shave

Recipe by: haque@underground.irhe.upenn.edu (Amina Haque) * lightly
flavored with about 4 TB amaretto, marsala, or any favorite lique 1. In a
bowl, whisk together the sugar and egg yolks. Gradually add the mascarpone
and continue stirring until the mixture becomes creamy. In another bowl,
whip the egg whites to a meringue consistency (stiff peaks). Carefully fold
the meringue into the mascarpone mixture. 2. Quickly and lightly dip enough
ladyfingers or biscuits into the brewed espresso to line the bottom of an
8by8inch pan or glass serving dish. Cover the ladyfingers or biscuits
with one half of the mascarpone mixture, followed by a thorough dusting of
cocoa and shaving of chocolate. Repeat the layering process. (If you prefer
a less moist dessert, you can divide the layers into thirds, or dip your
ladyfingers even faster....) 3. Once assembled, shake the pan lightly to
settle the ingredients. Chill at least two hours (overnight is preferable)
before serving. Cut into portions and serve. From: Suzy
suzy@gannett.infi.net Date: Tue, 11 Feb 1997 00:00:01 0500 (EST)
Posted to EATL Digest by Walt Gray waltgray@MNSINC.COM on Nov 19, 1997