Name: Tiramusu
Ingredients: 8 Eggs, separated; 1/3 c Sugar; 1 lb Mascarpone; 1 c Heavy cream; 2 c Espresso coffee, cooled; 2/3 c Brandy; 30 Lady finders; 2 oz Bittersweet chocolate, grated; Sifted Dutch process cocoa powder for garnish

The amount of research against psychology is amazing and from people in their own camps… The impossibility of integration of avowedly pagan psychologists with Scripture seems obvious. One begins to wonder whether these promoters of psychology have any biblical discernment… Church leaders must bear the guilt of the invasion of psychology into the church. These are the people who are ordained of God to guard the minds of their sheep (I Tim. 4:1, 2, 6). Instead, they have invited wolves into the fold. Christian publishers are guilty as well. The “profit margin” has become the most important consideration for them. In reality Christian publishers ought to be under the authority of the church, so even in this area church leaders are at fault.

Edward Payne

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch		1	Servings

INGREDIENTS

8		Eggs, separated
1/3	c	Sugar
1	lb	Mascarpone
1	c	Heavy cream
2	c	Espresso coffee, cooled
2/3	c	Brandy
30		Lady finders
2	oz	Bittersweet chocolate, grated
		Sifted Dutch process cocoa powder for garnish

INSTRUCTIONS

I don't have the Bakers Dozen Tiramisu, but I do have David Rosengarten's.
Incidentally, I used to work at TVFN and I did a lot of work with the
website and with the recipe request program! If this recipe isn't
satisfactory, you can always send them $3 and get that recipe along with
all the other ones from that week - you probably don't want all that but as
a last resort . . .
Mix egg yolks and sugar well. Add Mascarpone, a little at a time, to egg
yolk mixture and mix until smooth. Set aside. In a separate bowl, beat
whipping cream into egg yolk mixture, then fold in the egg whites to mix.
Spread about 1/3 of the cream mixture in the bottom of a 4-6 quart glass
baking dish or serving bowl. Place espresso coffee in a large mixing bowl.
Quickly dip a lady finger into the espresso (don't soak it at all - just
dip very quickly), then lay it in the bakind dish, on top of the cream
mixture. Top with grated chocolate. Continue in this manner, laying the
lady fingers side by side to cover the bottom of the dish. Place another
1/3 of the cream mixture on top of the soaked bisquits. Cover this with
another layer of espresso soaked lady fingers. Top with the remaining cream
mixture and grated chocolate. Dust the final layer of cream mixture with
grated chocolate and cocoa powder. Chill 2 hours to set.
Yield: 12 servings Posted to TNT - Prodigy's Recipe Exchange Newsletter by
danielle <danielle@mlive.com> on Jul 9, 97

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