| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Dessert, Italian, Pudding |
6 |
Servings |
INGREDIENTS
| 3 |
|
EGG YOLKS |
| 2 |
tb |
SUGAR |
| 4 |
dr |
VANILLA ESSENCE |
| 1 |
pk |
TRIFLE SPONGES |
| 10 |
|
AMARETTI BISCUITS |
| 1 |
c |
STRONG COFFEE; cold, |
| 3 |
tb |
COFFEE LIQUEUR; or AMARETTO, or MARSALA |
| 2 |
|
Tubs MASCARPONE |
|
|
COCOA POWDER; a quantity |
INSTRUCTIONS
Mark Grimshaw has an Italian Cuisine Website that's in the growing stages.
But, he does have some recipes online, including the following Tiramisu
recipe. You might want to visit it. Instead of lady fingers, he substitutes
trifle sponges and Amaretti biscuits. He also eliminates the egg whites.
Serves 6 (or as Mark says, "4 gluttons"). Directions 1. Whisk the egg yolks
with the sugar and vanilla essence. 2. Add the Mascarpone cheese and mix
well together. 3. Mix the coffee and the liqueur. 4. Line the bottom of a
small lassgne-type dish with the trifle sponges. 5. Pour the coffee mixture
and the crushed Amaretti biscuits over the trifle sponges. 6. Leave to soak
in for a few minutes, then press the sponges until they form a layer on the
bottom of the dish. 7. Pour the Mascarpone cheese mixture over the top of
this and smooth off. 8. Put in the refrigerator to set. 9. Approximately 1
hour before you serve it, dust the top of the cheese with cocoa powder.
Recipe by: WALT
Posted to EAT-L Digest by Walt Gray <waltgray@MNSINC.COM> on Nov 19, 1997
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