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Name: Le Latinis Tiramisu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 14
Cuisine: American
Ingredients: 1/4 c Amaretto; 2 c Mascarpone Cheese; 1 Bitter Chocolate Square; 20 Savoyarde Biscuits; 1/2 c Double Strength Espresso; 2 tb Cognac; 1/2 c Sugar; 25 Italian Amaretto Biscuits; 7 Eggs separated

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INGREDIENTS

1/4 c Amaretto
2 c Mascarpone Cheese
1 Bitter Chocolate Square
20 Savoyarde Biscuits
1/2 c Double Strength Espresso
2 tb Cognac
1/2 c Sugar
25 Italian Amaretto Biscuits
7 Eggs ; separated

Servings

INSTRUCTIONS

* The mascarpone cheese should be whipped until fluffy. Grate the bitter chocolate square. In a shallow bowl, mix together coffee, cognac and half of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar side up. Reserve leftover espresso mixture. A layer of coffee dipped biscuits should cover the bottom of dish. Beat egg whites until they hold peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar and continue beating until all of the sugar has been incorporated. Add the mascarpone cheese. Stir in grated chocolate and remainder of the amaretto. Gently fold in stiffly beaten egg whites. Spoon the mixture over the Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and place them on the cheese mixture. Serve chilled. Serves 14. --

NOTES

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Le Latinis Tiramisu

1/4 c Amaretto
2 c Mascarpone Cheese
1 Bitter Chocolate Square
20 Savoyarde Biscuits
1/2 c Double Strength Espresso
2 tb Cognac
1/2 c Sugar
25 Italian Amaretto Biscuits
7 Eggs separated

* The mascarpone cheese should be whipped until fluffy. Grate the bitter  chocolate square. In a shallow bowl, mix together coffee, cognac and half  of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and  immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar  side up. Reserve leftover espresso mixture. A layer of coffee dipped  biscuits should cover the bottom of dish. Beat egg whites until they hold  peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar  and continue beating until all of the sugar has been incorporated. Add the  mascarpone cheese. Stir in grated chocolate and remainder of the amaretto.  Gently fold in stiffly beaten egg whites. Spoon the mixture over the  Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and  place them on the cheese mixture. Serve chilled. Serves 14. --

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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 14 Servings

Calories: 396
Calories from Fat: 214 (54%)

Amt Per Serving		% DV

	Total Fat 23.8g	32 %
	Saturated Fat 10.3g	51 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 2.2g
Cholesterol 565.2mg		174 %
Sodium 281.8mg		10 %
Potassium 215.2mg		6 %
Total Carbohydrate 26.1g		8 %
	Dietary Fiber 0g	0 %
	Sugars, other 26.1g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 396

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