| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Dessert, Italian, Pudding | 6 | Servings |
INGREDIENTS
| 3 | lg | EGGS; with yolks and whites separated |
| 1/2 | c | SUGAR |
| 8 | oz | MASCARPONE |
| 1 | c | EXPRESSO or STRONG COFFEE |
| 2 | tb | COGNAC or BRANDY |
| 20 | LADY FINGERS; toasted, | |
| 1/8 | c | COCOA |
INSTRUCTIONS
The company that makes this particular brand of cheese (Bel Gioioso, pronouced "bel-joy-oso" Cheese Inc. of Denmark, Wisconsin) put this recipe on the side of its 8-ounce Mascarpone container. They call it their "Famous 'Tiramisu' Dessert Recipe," but then again, I guess every cheese company, every restaurant has a "famous" recipe. This one makes 6 servings. Directions 1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar, and Cognac into the large mixing bowl. 2. Beat 2 to 3 minutes. 3. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth. 4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. 5. Gently fold into Mascarpone mixture. 6. Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish. 7. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa. 8. Continue layering and finish with a Mascarpone layer. 9. Sprinkle and refrigerate 1 hour before serving. Recipe by: WALT Posted to EAT-L Digest by Walt Gray <waltgray@MNSINC.COM> on Nov 19, 1997
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