INGREDIENTS

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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