| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Desserts, Italian |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; separated |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Mascarpone & 2 tbsp |
| 1/2 |
c |
Cheese; cottage & 2 tbsp – |
| 1 |
ts |
Lemon zest or vanilla |
|
|
Salt |
| 24 |
|
Ladyfingers (italian are bes |
|
|
Coffee mixture: |
| 1 |
c |
Coffee; very strong |
| 2 |
tb |
Liquor or almond extract |
| 2 |
tb |
Sugar |
| 2 |
ts |
Cocoa powder |
INSTRUCTIONS
Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone
and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg
whites with dash of salt till stiff and add to cream mixture. Mix coffee,
liquor or almond extract and sugar till dissolved. Layer bottom of bowl
with ladyfingers and 'wet' them with half of coffee mixture. Spread half of
cream, put a second layer of ladyfingers and coffee and spread remaining
cream on top. Refrigerate at least 1/2 day. Before serving, sprinkle with
cocoa powder.
SOURCE: Joelle Mornod rec.arts.food (Usenet), Lausane Switzerland via Eric
Decker, R-Cuisine ***Please note this recipe has raw egg in it***
To make Strawberry-Rhubarb Tiramisu: cook 1 lb rhubarb (4 cups) with 1/2
cup sugar and 2 Tbsp water for 5 minutes. Slice 1 cup strawberries,
sprinkle with 1 tsp sugar and let stand 1 hour. Make cream as above (reduce
sugar to 3 Tbsp), layer bowl with ladyfingers and wet them with rhubarb or
strawberry juice. Put a layer of rhubarb, strawberries, half of the cream
and repeat, finishing with cream. Refrigerate half a day. Decorate with
strawberries before serving. from Joelle Mornod, Ecole Polytechnique,
Federale de Lausanne, rec.arts. food via Eric Decker R-Cuisine Source:
Joelle Mornod rec.arts.food
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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