===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-02-94 (23:15)             Number: 347
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: PANDORA 2 @1810003*1          Recvd: NO  
Subj: Christmas Tiramisu             Conf: (37) Home Cooki
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The following posts are ALL of the Tiramisu recipes I could
find...you'll have to sort through them, and see which works best for
you :)
---------- Recipe via Meal-Master (tm) v8.01

      Title: Christmas Tiramisu
 Categories: Desserts, Christmas
      Yield: 10 servings

      1 lb Mascarpone or soft cream
           Cheese
    3/4 c  Sugar
      8 lg Egg yolks
    1/2 c  Sweet wine
      2 c  Expresso or very strong
           Black coffee (approx)
      9 oz Ladyfingers or 14 oz. angel
           Food or sponge cake, thinly
           Sliced
      1 tb Unsweetened cocoa

  1. In a small bowl, using a fork, beat the cheese
  until creamy. Set aside.

  2. Place a large (about 10-12 cups capacity) metal
  bowl over a pot of boiling water. Using a hand-held
  electric mixer set on medium high, beat the sugar and
  egg yolks in the bowl for 1 minute, or until the
  mixture is well blended. With the mixer set on low
  speed to prevent splashing, gradually add the wine.
  Continue to cook and beat the mixture, increasing the
  speed to medium and then to high as the mixture
  thickens. Cook and beat for 5-7 minutes, or until the
  mixture is thickened and light, scraping down the
  sides of the bowl frequently with a rubber spatula.

  3. Remove the bowl from the heat and continue to beat
  the mixture for 1 minute longer. Beat in the cheese
  just until blended (makes about 5 cups).

  4. Pour one cup of the expresso into a small shallow
  bowl that is large enough to hold a ladyfinger if it
  is placed horizontally in the bowl.

  5. Quickly dip the rounded top side of each ladyfinger
  into the expresso. Only the top half of the
  ladyfingers should be soaked with the expresso. If the
  ladyfingers get too wet, they will fall apart! Add
  more coffee to the bowl as needed.

  6. Place the ladyfingers, flat side down, in the
  bottom of a 13 x 9 glass or ceramic pan. Do not use a
  metal pan. Form one layer. Pour half of the custard
  mixture over the ladyfingers and spread to cover them.
  Dip the remaining ladyfingers in the expresso (there
  will be a few remaining ones and form a second layer
  over the custard mixture. Pour the remaining custard
  mixture over the ladyfingers and spread to an even
  layer.

  7. Place the cocoa in a strainer and dust the top of
  the tiramisu evenly. Cover and refrigerate for at
  least 10 hours.

  Makes: 10-12 servings.

  Source: "Cooking with Regis and Kathie Lee", 1993

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  OLX 2.1 TD  I love the smell of money in the morning.

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