Recipe - Tiramisu-The Dinosaur

4 ounce Strong espresso
2 ounce Italian brandy
4 Egg yolks
2 tablespoon Sugar
2 Egg whites
2 cup Mascarpone cheese (may
substitute ricotta or cream
cheese)
30 small Savoiaridi Or 15 Broken In
Half
3 ounce Bittersweet chocolate,
broken, in 1/4" pieces
3 ounce Milk chocolate, shaved or
grated
6 lg Wine goblets

Mix coffee and brandy together and set aside.

Over a double boiler, beat egg yolks and sugar until mixture lightens in
color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5
minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone into
egg yolk mixture one quarter at a time. Fold mascarpone mixture into egg
whites and set aside. Lay savoiardi along edges of wine goblets all the way
to the bottom, lining the entire glass (while keeping 6 savoiardi for later
use). Using a pastry brush, and paint the cookies with the espresso/brandy
mixture. Fill each goblet one third full with mascarpone mixture and
sprinkle with broken chocolate. Lay one savoiardi across center and and
paint with coffee mixture. Fill each goblet with remaining mascarpone
mixture, topping each with shaved chocolate. Lay one savoiardi in each of
the remaining 5 goblets and and paint with espresso mixture.

Can be served at room temperature. Tiramisu was served chilled in the
1980s.

Yield: 4 servings

Recipe by: Molto Mario MB1D18 Posted to MCRecipe Digest V1 #611 by Sue
suechef@sover.net on May 13, 1997