Recipe - Lynnes Tiramisu

12 ounce Ladyfingers
2 Containers (8 oz) marscapone
cheese
1 cup Confectioners sugar
1 cup (approximately) brewed
espesso, divided and cooled
6 Eggs, separated, at room
temperature
4 tablespoon Dark rum (could also use
cognac)
2 tablespoon Bittersweet or sweetened
cocoa powder (up to 4)

This is my variation of Tiramisu. I got the basic recipe on the marscapone
cheese package. In my area, marscapone can be found in the grocery store in
the "Gourmet" food section with the fancy imported cheeses, coffee beans,
etc.

1. Toast ladyfingers in 300š oven for about 510 minutes, turning once,
until lightly browned. Keep an eye on them so they do not over brown. Set
aside.

2. Beat egg yolks together with sugar, two tablespoons of espresso and rum
until well mixed and smooth. Add marscapone and continue beating for
several mintues until smooth and glossy.

3. In a separate bowl, beat eggwhites with a pinch of salt until stiff
peaks form. Fold eggwhites into marscapone mixture.

4. In a glass bowl or other serving dish, layer one third of ladyfingers.
Sprinkle generously with espresso. Spread with one third of marscapone
mixture. Sprinkle with cocoa. Continue remaining layers in same order.

5. Chill until ready to serve. May be made several hours in advance.
Here in Rhode Island there are many citizens with Italian ancestry and many
wonderful Italian restaurants. Based on my samples of tiramisu at many
different restaurants I feel compelled to continue this research :) I
would say that this recipe is fairly authentic. It's also quite easy and
always a hit. A footed glass bowl makes a particularly nice presentation.
Posted to EATL Digest 16 Apr 97 by Lynne Fraser Lynne_Fraser@BROWN.EDU
on Apr 16, 1997