Aaronson Tiramisu

INGREDIENTS

INSTRUCTIONS

SOAKING MIXTURE
From: kmeade@ids2.idsonline.com (The Meades)
Date: Tue, 2 Jul 1996 22:09:31 -0400
Recipe By: Susan Aaronson Beat the egg yolks with the sugar until light in
color and the batter forms a `ribbon' when the beater is lifted and the
batter doesn't `plop' off the beater but rather falls back on itself in a
ribbon. Add the mascarpone, beating well and then the heavy cream. Put in
the refrigerator.
Soaking: Mix the coffee, sugar and liqueurs together until sugar is
dissolved. Pour half of the mascarpone mixture into a large bowl. Dip 1
ladyfinger at a time into the coffee mixture until thoroughly moistened but
not dripping. If you allow the ladyfingers to absorb too much of the coffee
mixture, they will exude their liquid into the cream layer and the cream
will be watery. Cover the entire surface of the cream layer with the dipped
ladyfingers. Pour the remaining mascarpone mixture over the ladyfingers,
smoothing with a spatula. Chop some bittersweet chocolate into medium/small
chunks and sprinkle over the top of the dessert. Refrigerate for at least 8
hours, overnight is best. Serve cold. This is a truly decandent dessert
MC-Recipe Digest V1 #137
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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