===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-02-94 (23:15)             Number: 353
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Tiramisu Parfaits              Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Tiramisu Parfaits
 Categories: Desserts, Italian, Chocolate
      Yield: 4 servings

      1    Egg whites; large
      1 pn Cream of tartar
    2/3 c  Sugar
    1/2 lb Mascarpone cheese
      2 tb Dark rum
      2 oz Bittersweet chocolate; fine
           -quality/chopped fine
      1 c  Butter cookies; crumbs or
           -pound cake crumbs
      1 c  Coffee; brewed/lukewarm

--------------------------GARNISH--------------------------
      2 oz Bittersweet chocolate; chop
           -fine

  Put the eggwhites in a bowl of an electric mixer and
  put the bowl in a second bowl of hot water and let the
  whites stand, stirring occasionally, for 15 minutes.

  Add the cream of tartar and salt and bet the whites
  until they just hold stiff peaks. While the whites are
  being beaten, in a saucepan combine the sugar and 1/4
  cup of water.  Bring the mixture to a boil, stirring
  to dissolve the sugar, and boil the syrup until it
  registers 240 deg. on a candy thermometer.  Add the
  sugar syrup to the whites in a stream, slowly,while
  beating and beat the mixture until it is cool.  Add
  the mascarpone, rum and chocolate and beat until well
  combined.  Divide the cookie or cake crumbs among 4
  stemmed glasses.  Drizzle each portion with 2
  tablespoons of the coffee and top the crumbs with half
  the mascarpone mixture.  Layer the remaining cookie
  crumbs, coffee and mascarpone mixture in the same
  manner.  Chill the parfaits, covered for a minimum of
  2 hours, or overnight.

  Garnish:  In a metal bowl, set over a pan of barely
  simmering water, melt the chocolate.  Line a baking
  sheet with foil and spread the chocolate about 1/8"
  thick on the foil.  Chill the chocolate triangles on
  the baking sheet until it is just set, but not hard,
  and with a pastry wheel, cut it into triangles.  Chill
  the chocolate triangles on the baking sheet until they
  have hardened and peel the foil carefully from them.
  Garnish each parfait with a chocolate triangle.

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  OLX 2.1 TD  It is hereditary in my family to have no children.

                          VQWK 6.20 [Rev H - 04/04/94]
