Sostanza’s Tiramisu

INGREDIENTS

INSTRUCTIONS

From: kwarner@halcyon.com (Kathy Warner)
Date: 14 May 1994 04:53:00 GMT
Here are three Tiramisu recipes from the Seattle Times. Delaurenti's is a
delicatessen (an Institution, really) in the Pike Place Market in Seattle.
They got the recipe from an exchange student from Milan who had her mother
fax over the recipe. Sostanza is a local Italian restaurant. The third
recipe is from Southern Living, says the Seattle Times, and is for people
who don't know where their chickens have been and are concerned about
salmonella.  The Times also says it's not in cookbooks because it's new,
even in Italy.  The latest issue of Eating Well has a lower-fat version
that I haven't tried yet, but should. We had the second version for
Christmas dinner and it was divine.
1. Cream mascarpone with the sugar, egg yolks, vanilla and 2 tablespoons
Cognac.
2. In another bowl, whip the cream until stiff. Carefully fold in the
mascarpone mixture. Keep cool.
3. When the espresso is cool, add the remaining 4 tablespoons of Cognac.
4. Using a 9-by-16-inch sheet pan (it should have 1-inch edges), spread a
quarter-inch layer of the mascarpone cream about five inches wide down the
middle. (There will be space on either side of the pan.) Dip the biscuits
lightly into the espresso and place in a row atop the mascarpone mixture
the entire length of the pan. Using a spatula, spread a half-inch layer of
the mascarpone cream over the biscuits. Sprinkle with a fourth of the
grated chocolate. Repeat for 2 more layers, topping the final layer with
the grated chocolate. Facing the biscuits in different directions in each
layer will make the dessert firmer for slicing. Chill several hours to
overnight. Serves 12.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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