Update my dinner status, I'm making this tonight.
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: kwarner@halcyon.com (Kathy Warner) Date: 14 May 1994 04:53:00 GMT Here are three Tiramisu recipes from the Seattle Times. Delaurentis is a delicatessen (an Institution, really) in the Pike Place Market in Seattle. They got the recipe from an exchange student from Milan who had her mother fax over the recipe. Sostanza is a local Italian restaurant. The third recipe is from Southern Living, says the Seattle Times, and is for people who dont know where their chickens have been and are concerned about salmonella. The Times also says its not in cookbooks because its new, even in Italy. The latest issue of Eating Well has a lower-fat version that I havent tried yet, but should. We had the second version for Christmas dinner and it was divine. 1. Cream mascarpone with the sugar, egg yolks, vanilla and 2 tablespoons Cognac. 2. In another bowl, whip the cream until stiff. Carefully fold in the mascarpone mixture. Keep cool. 3. When the espresso is cool, add the remaining 4 tablespoons of Cognac. 4. Using a 9-by-16-inch sheet pan (it should have 1-inch edges), spread a quarter-inch layer of the mascarpone cream about five inches wide down the middle. (There will be space on either side of the pan.) Dip the biscuits lightly into the espresso and place in a row atop the mascarpone mixture the entire length of the pan. Using a spatula, spread a half-inch layer of the mascarpone cream over the biscuits. Sprinkle with a fourth of the grated chocolate. Repeat for 2 more layers, topping the final layer with the grated chocolate. Facing the biscuits in different directions in each layer will make the dessert firmer for slicing. Chill several hours to overnight. Serves 12. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
