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Tiramisu (Italian for "pick me up") is an incredible Italian dessert

300 g Savoiardi biscuits (or lady fingers)
450 g Mascarpone cheese
3 egg whites
5 egg yolks
50 g sugar
A cup (or two) of cold coffee
1/2 an espresso
cup of brandy
Bitter cocoa

Mash the egg yolks and sugar until creamy; then mix in the cheese.
Add the brandy and mix well until you have a homogeneous cream.
Beat the whites separately until stiff peaks form, and then blend those in with
the first mixture. This is what is used for the cream layers.

The layers in between will be lady fingers dipped in the cold coffee. Probably
the best number of layers is five (three cream, two lady finger, alternating).

Then sprinkle cocoa on the top and refrigerate for at least 2-3 hours.

Frozen Tiramisu Sundae

Preparation time: 25 minutes Freezing time:
Up to 1 hour after step 3 Yield: 4 servings

1 1/2 cups whipping cream
2 Tablespoons confectioner's sugar
6 oz. mascarpone cheese or 6 oz. cream cheese, softened
1 1/2 to 1 2/3 cups crumbled ladyfingers (SEE NOTE)
1/4 cup cold, extra-strong brewed coffee or espresso
2 to 4 Tablespoons dark rum
8 scoops premium coffee ice cream
1/4 cup shaved bittersweet chocolate
Chocolate sauce for garnish Chocolate curls for garnish

1. Beat cream in large bowl with electric mixer until frothy. Beat in
confectioner's sugar until soft peaks form. Transfer whipped cream to a large
wire mesh strainer lined with a coffee filter or cheesecloth; set strainer over
a bowl. Refrigerate up to several hours; (until ready to assemble or serve).

2. Put cheese into small bowl; beat with electric mixer until light and fluffy.
Beat in about 1/2 of the whipped cream until smooth and light.

3. To assemble, divide crumbled ladyfingers among 4 serving dishes. Sprinkle
each with 1 Tablespoon of the coffee and 1/2 to 1 tablespoon of the dark rum.
Top each with 1/4 of the cheese mixture and 2 scoops of the coffee ice cream.
Freeze up to one hour before serving.

4. To serve, spoon remaining whipped cream into a pastry bag fitted with a 1/2
inch star-tip (or just dollop the whipped cream on top with a spoon!). Spoon
some chocolate sauce over each serving. Pipe or spoon some whipped cream over
all; sprinkle with 1 Tablespoon of the shaved chocolate. Garnish with a
chocolate curl and serve immediately.

Tiramisu Lowfat

Here is a recipe for low-fat tiramisu that I found in the October, 1993 issue of
Cooking Light. I have not yet tried it (I plan to), but I have generally had
good results with recipes from this magazine.

1/2 C sugar
1 C nonfat cottage cheese
1 C nonfat sour cream alternative
2 Tablespoons dark rum
1 8-oz. carton vanilla low-fat yogurt
1 8-oz. package Neufchatel cheese
1 1/4 C hot water
1 Tablespoon + 1/2 tsp. instant espresso coffee granules
40 ladyfingers
1/2 tsp. unsweetened cocoa

Place first 6 ingredients in food processor with knife blade and process until
smooth; set aside.
Combine hot water and espresso granules in a small bowl. Split ladyfingers in
half lengthwise. Quickly dip 20 of the halves, cut side down, in espresso and
place, dipped side down, in the bottom of a 9-inch square baking dish.
Dip 20 more ladyfinger halves, cut side down, into espresso, and arrange
dipped side down, on top of the first layer. Spread 2 C of the cheese mix- ture
evenly over the ladyfingers.

Repeat procedure with remaining ladyfinger halves, espresso, and cheese mixture.
Place toothpicks in each corner and 1 in the center of tiramisu to prevent
plastic wrap from sticking to cheese mixture. Cover with plastic wrap and
refrigerate for 3 to 8 hours. Sprinkle with cocoa before serving.

This recipe makes 9 servings with 7.5 g fat each.

Tiramisu

16 oz Mascarpone cheese
2/3 cup sugar
1/4 cup Marsala wine
2 teaspoons vanilla extract
2 cups whipping cream, whipped
1 cup strong espresso, chilled
2 Tablespoons Tuca liqueur
3 packages (36) ladyfingers
1 cup Heath Bits (candybar)

Beat Mascarpone and sugar until light. Blend in wine and vanilla.
Fold in whipped cream. In a small bowl or measuring cup, combine coffee and
liqueur. To assemble, split each ladyfinger in half, dip in coffee, liqueur
mixture and layer bottom of glass (9 x 13) dish. Top with half the cheese
mixture and half the heath bits; repeat layers ending with Heath Bits. Cover and
refrigerate at least 2 hours before serving; overnight is better. Serves 8
generously.

You can substitute cream cheese for the Mascarpone (it isn't as good though);
and you can use Amaretto or Kaluha in place of the Tuca. Some of my friends
substitute brandy....that's a little strong for my taste, but feel free to
experiment!

Matilde's Tiramisu.

14 oz ladyfingers (or as many as fit in your dish)
14 oz marscapone cheese (or ricotta)
4 eggs separated
4 oz sugar
2 cups espresso or strong coffee
cocoa and powdered sugar

Beat egg whites until stiff white peaks. In a separate bowl,
beat egg yolks and sugar until creamy and lemon colored. Add marscapone cheese
to egg yolk mixture, beat until smooth. Then fold in the egg whites.

Soak the ladyfingers in the coffee, and make a layer of half of them. (I found
quickly dipping each ladyfinger in the coffee worked well) Cover layer of
ladyfingers with half the cheese. Repeat layer of ladyfingers and layer of
cheese. Mix together about 2 tsp of cocoa with 2 tsp powdered sugar, and sift
over the top. Cover and refrigerate.

Chocolate Sauce

4-5 Tbsp butter 7-9 Tbsp unsweetened cocoa powder 1/4 cup sugar 1/4-1/2 cup
milk 2-3 Tbsp corn syrup 1/2-1 tsp vanilla In top of a double boiler, over
boiling water, melt butter and mix with cocoa powder. Once melted and smooth,
mix in sugar, keep stirring until smooth. Add milk, and keep stirring until
creamy consistency (for a while there it looks like individual bits of chocolate
floating in milk, but it does eventually combine.) At this point it's still
quite bitter, so add corn syrup, continue adding corn syrup until desired
sweetness. Let it cool and then stir in vanilla.

Tiramisu - Italian coffee triffle

2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely
- chopped (approx 1 cup)

Ingredient notes: Orange liqueur or extra strong coffee may be used in
place of Marsala wine. Cream cheese may be used in place of mascaroine
cheese. Orange liqueur or orange juice may be used in place of brandy.
Ladyfingers should be approx 4x1-inch size. Plain cookies or cake may be
used in place of ladyfingers.
1. Make the filling by beating egg yolks with sugar until light. Beat in
Marsala. Cook gently in a double boiler or in a stainless steel or glass
bowl set over a pot of simmering water. Cook gently, stirring constantly,
until thickened. Cool.
2. Beat mascarpone cheese until smooth and then slowly beat in cooled
custard.
3. Whip cream until light. Gently fold into cheese mixture. Reserve.
4. Combine coffee with brandy. Reserve.
5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (Do not
worry if ladyfingers do not fit exactly, break up extras and fit into
spaces.) Drizzle with half of the coffee mixture. Spread half the filling
over. Sprinkle with half the chocolate. Repeat layers starting with
ladyfingers, drizzling with remaining coffee, spreading remaining filling
over ladyfingers and topping with chocolate.
6. Refrigerate a few hours or overnight before serving. Tiramisu can be
frozen for up to one month.

Yield: 12 servings

White Russian Tiramisu

1/2 cup ground coffee beans
1-3/4 cups cold water
1/4 cup Kahlua (coffee-flavored liqueur), divided
1/2 cup (3-1/2 ounces) mascarpone cheese
1 (8-ounce) block fat-free cream cheese, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 (3-ounce) packages)
2 teaspoons unsweetened cocoa, divided

Assemble drip coffeemaker according to manufacturer's directions.
Place the ground coffee in the coffee filter or filter basket. Add cold
water to coffee maker and brew to make 1-1/2 cups. Combine the brewed
coffee and 2 tablespoons Kahlua in a shallow dish, and cool.
Combine cheeses in a large bowl. Beat at high speed of a mixer until smooth.
Add sugars and 2 tablespoons Kahlua, and beat until well-blended.
Split ladyfingers in half lengthwise.
Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture; place,
dipped sides down, in the bottom of an 8-inch square baking dish, slightly over
lapping ladyfinger halves. Spread half of cheese mixture over ladyfingers;
sprinkle with 1 teaspoon cocoa. Repeat procedure with remaining ladyfinger
halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.
Place 1 toothpick in each corner and 1 in the center of tiramisu
(to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap.
Chill 2 hours.

Yield: 12 servings