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From: rose@galtee.cs.wisc.edu (Scott M. Rose)
Newsgroups: rec.food.recipes
Subject: OVO: Tiramisu - Italian Cheese Charlotte
Summary: original subject was RECIPE: Tiramisu
Keywords: recipe ovo
Message-ID: <1990Oct20.060059.27358@mthvax.cs.miami.edu>
Date: 19 Oct 90 21:38:09 GMT
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	Tiramisu - Italian Cheese Charlotte

24 firm ladyfingers
2 cups espresso, cooled
6 eggs, separated
2 tbl. granulated sugar
1 lb. mascarpone
4 tbl. brandy, rum, or bourbon
2 tbl. triple sec
cocoa powder

Heat oven to 350 degrees. Arrange the ladyfingers on a baking sheet
and toast them for maybe fifteen minutes. Put the espresso in a wide
bowl and soak each ladyfinger briefly. Arraunge half the ladyfingers
in a rectangular serving dish. In another bowl, beat the egg yolks 
with the sugar until the combo turns pale yellow. Add the mascarpone,
brandy, and triple sec; stir to combine. In a separate bowl, beat the
whites until stiff. Fold whites into the mascarpone mixture. Layer
half the mixture atop the ladyfingers in the serving dish. Add another
layer of ladyfingers, followed by the remaining mixture. Dust liberally
with cocoa. Cover and refrigerate at least one hour before serving.
Yields twelve to sixteen servings.

Caveats:	1. Posted without testing.
		2. Contains raw eggs, always a health risk.
		3. One ounce of mascarpone => 11 grams of fat.

Source: Pizza Today, February 1990; copied without permission.
--
	Scott Rose
	rose@cs.wisc.edu