INGREDIENTS

INSTRUCTIONS

Ok, here's the tiramisu recipe using all the egg, from _Maida
Heatter's Best Dessert Book Ever_. My notes follow.  a 13X9 casserole
that holds at least 14 cups  Mix the expresso and the Grand Marnier.
Place half of this mixture  into a shallow bowl for dipping the
ladyfingers into. Dip each  ladyfinger in the expresso mixture, being
careful that they don't  disintegrate. Place them flat side down in the
casserole to form a  pretty solid layer, trimming and pieceing where
necessary. Drizzle  any remaining espresso over the ladyfingers. Set
the casserole aside.  Whisk the mascarpone and rum together in a large
bowl until smooth.  Set aside. In the top of a double boiler over warm
water on  medium-low heat, beat the yolks with 3 Tbsp of the sugar
until light  and foamy. Remove from the heat and immediately beat into
the  mascarpone/rum mixture. Set aside. Whip the cream with the vanilla
until just firm. Fold the mascarpone mixture gradually into the
whipped cream. Set aside. Beat the egg whites with the salt until it
forms soft peaks. Gradually add the remaining 3 Tbsp of sugar until
the whites hold a stiff peak but not until dry. Add the beaten whites
all at once to the mascarpone/cream mixture and fold together. Pour
half of this mixture over the ladyfingers in the casserole. Smooth  the
top. Prepare the second half of the ladyfingers as above, laying  them
on top of the smoothed cheese mixture. Pour the rest of the  cheese
mixture over the second layer of ladyfingers and smooth the  top. The
dish will be very full. Refrigerate uncovered. After at  least four
hours of chilling, sift or strain a dense, even layer of  cooca over
the whole surface of the tiramisu. Wipe the rim of the  casserole,
cover with plastic wrap, and refrigerate at least  overnight. To serve,
cut with a very sharp knife into rectangles (12  good-sized servings,
in my experience). Slide a wide metal spatula  under a portion, lift
it, and slide it off with another spatula onto  a chilled plate. Try to
keep it top side up as much as possible.  Notes: The large Pyrex 13X9
casserole isn't quite large enough--there  are enough bits and pieces
left over to make a few individual  desserts in the smaller Pyrex
bowls.  When I tried dipping purchased ladyfingers in the espresso,
they  disintegrated very quickly. I solved this problem by dividing the
coffee mixture into two liquid measuring cups, laying out the dry
ladyfingers in the casserole, and then drizzling the coffee over  them.
Worked much better that way.  The whole combination of cheese, eggs,
and cream filled a very large  bowl--I don't remember if it was the
8-quart or the 12-quart, but it  was pretty darned full.  I didn't have
any Grand Marnier, so I used some form of plain brandy.  The commercial
ladyfingers I bought come in a 3 oz pack, with a red  label. I bought
three of them and had a bit leftover. I don't know if  it's kosher or
not, though, since it was a very long time ago that I  made this.  This
is not a dish to be trying on a hot day.  Posted to JEWISH-FOOD digest
V97 #027  From: pixel39@skypoint.com (Jen Getty)  Date: Wed, 18 Sep
1996 21:46:28 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4722
Calories From Fat: 3297
Total Fat: 370.5g
Cholesterol: 2031.4mg
Sodium: 3611mg
Potassium: 742.7mg
Carbohydrates: 143.4g
Fiber: 0g
Sugar: 78.4g
Protein: 125.6g