===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-02-94 (23:15)             Number: 350
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Tiramisu "Pick-me-up" Cak      Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Tiramisu "Pick-Me-Up" Cake
 Categories: Desserts, Cakes, Italian
      Yield: 8 servings

      2    Egg yolks
    1/2 c  Sugar
      1 c  Mascarpone cheese
      1 pt Whipping cream - chilled
      1 ts Vanilla
           CAKE:
      1    Genoese - (genoese) cake,
           -sliced in 3 layers
    1/4 c  Sugar
    3/4 c  Espresso - or strong coffee
      1 oz Rum
      2 tb Cocoa powder

  This is very similar to the recipe in Andrea Appuzzo's
  book La Cucina di Andrea's.

  Number of Servings:   8

  FILLING:

  1.  Whisk egg yolks and 1/4 cup sugar together.  Whisk
  in the mascarpone cheese.

  2.  In a separate bowl, whip the cream, the rest of
  the sugar, and the vanilla until almost stiff - NO
  PEAKS

  3.  Fold the mascarpone cheese mixture into the
  whipped cream and continue to whip, until stiff.  Set
  aside.

  4.  Make a fully-dissolved syrup with 1/4 cup sugar, 2
  Tbsp water, espresso and rum.

  5.  Brush a layer of the sponge cake with espresso
  mixture.  With a spatula, smooth about half-inch thick
  layer of the mascarpone cheese mixture on top.  Brush
  the second cake layer with espresso, and place it
  espresso side down on the first layer.  Brush the top
  with espresso. Spread on another half-inch of the
  mascarpone mixture. Repeat the procedure with the
  third layer of cake.  Cover the top and sides of the
  cake with a thin layer of mascarpone filling.

  6.  With a sieve and a spoon, sprinkle the top of the
  cake with cocoa powder.  Cover the sides of the cake
  with chocolate shavings. Refrigerate at least three
  hours.  This cake does not hold up well when exposed
  to any heat, so keep it cool

  Serves eight.

  From La Cucina di Andrea's - by Chef Andrea Apuzzo
  89-63780 Published by Cucina dell'ART, Inc. Andrea's
  Restaurant 3100 Nineteenth Street Metairie, Louisiana
  70002

  Chef Andrea says, "This is a relatively new Italian
  dessert that is all the rage in Italy and New York.
  The original version was made with lady fingers, and
  was scooped out in the manner of an English trifle. We
  took a fresh approach to it by substituting sponge
  cake for the lady fingers. It is so light that you
  don't eat it -- you inhale it."

  Having enjoyed this wonderful creation, I can assure
  you that it also is calory free.  (F.H.T)

  From Fred Towner

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  OLX 2.1 TD  Sex is nobody's business except the three people involved

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