From: kathr@comm.mot.com Date: 19 Feb 1994 01:18:19 -0500 From the Chicago Tribune Food Guide 1. Beat cream in large bowl with electric mixer until frothy. Beat in confectioners sugar until soft peaks form. Transfer whipped cream to a large wire mesh strainer lined with a coffee filter or cheesecloth; set strainer over a bowl. Refrigerate up to several hours; (until ready to assemble or serve). 2. Put cheese into small bowl; beat with electric mixer until light and fluffy. Beat in about 1/2 of the whipped cream until smooth and light. 3. To assemble, divide crumbled ladyfingers among 4 serving dishes. Sprinkle each with 1 Tablespoon of the coffee and 1/2 to 1 tablespoon of the dark rum. Top each with 1/4 of the cheese mixture and 2 scoops of the coffee ice cream. Freeze up to one hour before serving. 4. To serve, spoon remaining whipped cream into a pastry bag fitted with a 1/2 inch star-tip (or just dollop the whipped cream on top with a spoon!). Spoon some chocolate sauce over each serving. Pipe or spoon some whipped cream over all; sprinkle with 1 Tablespoon of the shaved chocolate. Garnish with a chocolate curl and serve immediately. NOTE: Ladyfingers for tiramisu, such as Savoiardi made by Bistefani in Italy, are available at Italian specialty markets, and at some supermarkets. Other ladyfingers or cubed pound cake can be substituted. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.