Tiramisu

posted by Ann 06-28-98 7:02 PM 


Tiramisu 

16 ladyfingers (such as the Italian Savoiardi biscuits) 
2 cups brewed espresso, or strong coffee 
4 tablespoons rum 
1 cup heavy cream 
1/2 cup Mascarpone (Italian specialty cheese, no substitutions) 
1/2 cup powder sugar 
1/2 teaspoon vanilla 
2 T. cocoa 

Chill a medium bowl in freezer to whip cream in. Have a 1 1/2 quart chilled
serving bowl ready. Combine the coffee and 2 T. of the rum in a mixing bowl
set aside.


In another mixing bowl, combine the Mascarpone,the remaining 2 T. rum, the
sugar and vanilla. Whisk together until completely smoothed out. Remove the
medium bowl from the freezer, add the cream and whip until stiff peaks hold
their shape. 


Genty fold in the mascarpone cheese mixture to the whipped cream. Now, one 
by one, dip the ladyfingers in the reserved coffee/rum mixture & place on the
bottom of the chilled serving bowl until it is completely covered. Top with
the cream mixture. Repeat with the remaining ladyfingers dipped in coffee & 
cream. Ending with a layer of the cream. The number of layers will depend 
on the size of your serving bowl. 


Using a sifter, or fine strainer, sieve the cocoa over the top. Refrigerate
at least 4 to 6 hours. 

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