Desiree McCrorey recently posted this collection of Tiramisu recipes on the Rec.Foods.Cooking newsgroup, and has kindly given me permission to post them here for all to enjoy.

If you want to print them out, here is a java-free printer-friendly version of the collection.

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Venetian Tirami-su (as Tirami-su originated in Venice, Italy) and this recipe came from a Venetian cookbook.

• 6 egg yolks
• 60 gm sugar
• 1/4 cup sweet marsala
• 380 gm marscapone
• 1 cup heavy cream, whipped to soft peak stage
• 1 cup espresso
• 3 T coffee-flavored liquor
• 36 savoiardi
• 3 T cocoa powder

Zabaglione: Beat egg yolks in top pan of a double boiler until thick. Place bowl over simmering water, and while beating, gradually add marasala and sugar. Continue beating until mixture is very thick. Remove from heat, but continue beating until mixture has cooled, then refrigerate.

Beat the marscapone smooth, fold whipped cream into it, then fold in the zabaglione. Mix espresso and liquor together. Line bottom of 9" square pan with half of the savoiardi; brush them with the espresso. Place half of the zabaglione mixture over them. Another layer of savoiardi, then add the remaining zabaglione. Dust with cocoa. Refrigerate for at least 1 hour. Makes 8 - 12 servings... yeah right. But I'm eating more than one!

If you can find the marscapone, you'll probably find savoiardi. Most likely you'll find these rare items in an italian deli or a well-stocked cheese shop. However, if you want to make the savoiardi yourself, here's the recipe:

• 4 large eggs, separated, at room temp
• 125 gms sugar
• 375 gms cake or all-purpose flour, thoroughly sifted
• Preheat to 425 degrees F.

Line baking sheets with parchment paper. Beat egg white until soft peak stage, then beat in sugar until mixture becomes stiff. Beat egg yolks until thick and light. Fold 1/3 off egg white mix into egg yolks. Sift flour over this mixture and fold it in. Then fold in remaining whites. Spoon batter in strips about 1" x 3" onto the paper. Bake 5-7 minutes or until cookies are lightly browned. Let them cool before removing from paper.

Desiree McCrorey in Burlington, Vermont, USA

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Tiramisu (source: Gourmet)

1. 2 pound cakes (approx 1 3/4 pounds)
2. 1.5 cups heavy cream
3. 3 tablespoons sugar
4. 12 oz. marscapone
5. 1.5 cups espresso
6. 1/4 cup rum
7. 8 oz. finely chopped bittersweet chocolate

Cut the pound cake into strips, place on baking sheets and bake until golden brown (approx 15 minutes), making sure to turn strips so they brown on all sides. Mix heavy cream with sugar; beat cream until soft peaks form. Beat marscapone until soft, fold in whipped cream. Combine espresso and rum. Line bottom of a 9"x13" baking pan with half of the browned cake strips; brush them with the coffee mixture. Layer half the cream over the strips, sprinkle half the chopped chocolate over that. Repeat layering, ending with the chocolate. Chill for two hours. Enjoy!

Desiree McCrorey in Burlington, Vermont, USA

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Round Spongecake Tirami-su (serves 12 - 16)

• 9" diameter round vanilla spongecake
• 2 cups milk
• 3/4 cup sugar
• 6 large egg yolks
• 1/4 cup all-purpose flour
• 1/4 cup (1/2 stick) unsalted butter, cut in pieces
• 4 T rum, brandy
• 2 teasp vanilla extract
• 6 oz marscapone cheese
• 2 cups espresso
• 4 T unsweetened cocoa

Custard: scald all but 2 T of milk in a saucepan, add sugar, stir until dissolved. Beat egg yolks with that 2 T milk and flour. Gradually pour 1/2 sweetened hot milk into the yolk mixture, whisking constantly. Return mixture to saucepan, cook over medium heat stirring continuously. Once boiling begains, continue stirring for 2 minutes, then remove from heat. Strain custard into a bowl, whisk in butter, liquor and vanilla. Cover with wax paper or plastic to prevent skin fomration. Refrigerate until cold.

Cut cake into 3 horizontal layers. Place bottom layer into 9" springform pan. Brush cake layer with espresso. Top the layer with 1/3 of custard. Add second cake layer, brush with espresso, top with 1/2 of remaining custard. Add final cake layer, top with remaining custard, sprinkle cocoa. Chill for 1 hour.

Desiree McCrorey in Burlington, Vermont, USA

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Tiramisu

• 3 egg yolks
• 3 tbs superfine sugar
• 1 1/3 cups Marsala or brandy
• 1/4 c very strong espresso coffee
• 8 oz mascarpone cheese, room temperature
• 1/2 cup cream
• 1 egg white
• 4 oz ladyfingers

Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool. Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg white into the zabaglione. Dip the lady fingers into the remaining liquor and arrange in a single layer in the bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the zabaglione and half the cream. Repeat the layers, finishing with the cream. Refrigerate for several hours before serving.

Desiree McCrorey in Burlington, Vermont, USA

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TIRAMISU: Here is a delicious Italian dessert.

• 500 g Marscapone Galbani cheese
• 4 egg yolks
• 2 egg whites
• 5 espresso cups of strong coffee
• cocoa powder
• 200 g loeffel biscuits
• 2 shots amaretto or brandy
• 5 tbsp. sugar

1. Cool coffee.
2. Beat egg yolks with sugar till white and thick.
3. Beat egg whites till stiff in a separate bowl.
4. Put yolk mixture into white and beat GENTLY till thick.
5. Add amaretto, then cheese, and GENTLY beat together.
6. Dip biscuits into coffee and put into bottom of 9"x11" pan.
7. Then put cheese mixture on top.
8. Then sprinkle some cocoa powder on top.
9. Repeat steps 6-8 for another layer or two.
10. Refrigerate overnight!

This has been a smash hit dessert for me every time. The cheese I have to buy at an Italian cheese shop or International cheese shop and the loeffel biscuits I get at a Hungarian Deli. Good Luck.

Desiree McCrorey in Burlington, Vermont, USA

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TIRAMISU

• 24 ladyfingers, split lengthwise
• 3/4 cup espresso coffee, cooled
• 6 eggs, separated
• 6 tablespoons sugar
• 14 ounces mascarpone cheese
• 2 tablespoons brandy
• 8 ounces bittersweet chocolate, chopped or coarsely grated
• Heat oven to 375 degrees.

Arrange ladyfingers on a bking sheet and bake until toasted golden, 5 to 10 minutes. Arrange half the ladyfingers in a 2 or 2 1/2 inch deep oval or rectangular serving dish. Brush lightly with espresso. In a large mixing bowl, beat egg whites at high speed with electric mixer until they are stiff. Set aside. In a small mixing bowl, beat egg yolks and sugar at medium speed with electric mixer until thick and lemon colored. Add mascarpone and brandy. Stir gently. Gently fold egg whites into the mascarpone mixture. Spread half the mixture on the ladyfingers in the serving dish, then sprinkle with half the chocolate. Repeat layers of lady-fingers, mascarpone mixture and chocolate. Cover with foil. Refrigerate for at least an hour.

Who I am: David Malecki

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Tiramisu

When I worked at Olivetti, an Italian friend of mine emailed me the following recipe which his mom uses. Supposedly this _is_ the way to do it. So, without any further delay here it is, for 4 people

• 4 eggs
• 4 spoons of sugar
• 1 lb. of mascarpone
• Coffee or liqueur (brandy or cognac, with half volume of water)
• Cookies (lady-finger or similar) (savoiardi)

Mix the egg yokes, the sugar and the mascarpone in a bowl, until a smooth concistency. (you may add whipped cream, if you want). Dip cookies in the coffee or in the liqueur (or in both), but don't soak them. Put the cookies on the baking sheet and spread the cream on top. Repeat four times. Add some cocoa or chocolate on top. Put tiramisu` in the fridge.

I hardly ever cook, but my most favorite dessert is tiramisu and it is so easy to make that even I have no problem doing it. By the way I never use whipped cream. I don't get good results with lady fingers, I usually use some kink of pound cake which is not too sweet. Also, by coffee he meant esspresso, and I use both espresso and some brandy. Hope you like it,

Gene

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Ths version works fine. More than fine.

• 1 pint of strong black coffee (preferably espresso)
• 8 tablespoons sugar
• 1 wine glass Marsala
• 4 large eggs
• 500g Mascarpone
• 1/2 glass rum
• 2 packets of Italian sponge fingers
• Cocoa powder -- the most expensive dark chocolate you can buy

Whilst the coffee is still very hot, dissolve half the sugar. Add the Marasala. Whisk the eggs with the rest of the sugar until you can write a four letter word on the surface by dripping the mixture from a spoon. Beat in the mascarpone. Add rum to taste. Dip the sponge fingers into the coffee mixture, one at a time, first one end then the other. Do not over soak them. Leave to drain. Pour 1/3 of the egg and mascarpone mixture into a cake tin. Arrange some sponge fingers on top in a radial pattern. Trim ends of others to fill the gaps. Pour another 1/3 of the mixture over. Dust with cocoa powder. Add another layer of sponge fingers and then top with the final third of the mixture. Dust with cocoa powder. Refridgerate for at least 6 hours. Remove sides of cake tin and grate chocolate over the top.

Paul Taylor

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Here's a recipe for Tiramisu I got off this newsgroup a while back. Enjoy.

TIRAMISU : from Balducci's in New York City

• 24 ladyfingers, toasted in a 375-degree oven for 15 minutes
• 2 cups espresso coffee, cooled
• 6 eggs, separated
• 3 to 6 tablespoons sugar, to taste
• 1 pound mascarpone
• 2 tablespoons Marsala wine
• 2 tablespoons Triple Sec
• 2 tablespoons brandy
• 2 tablespoons orange extract
• 8 ounces bittersweet chocolate, finely chopped

Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.

From Vrushali P. Ranadive

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Tiramisu (Italian for "pick me up") is an incredible Italian dessert and incredibly hard to find in the States (or to find good tiramisu, at least, is hard). I was in Italy last summer and had it probably every other night. While there, I got this recipe from an Italian magazine belonging to a woman I had met there.

• 300 g Savoiardi biscuits (or lady fingers)
• 450 g Mascarpone cheese
• 3 egg whites
• 5 egg yolks
• 150 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.

Other notes of interest: American cooks might not be used to using ingredients measured in grams (I wasn't). The Mascarpone should be labeled in grams; for the lady fingers, you can pretty much see how many are needed for two layers; and for the sugar, I used an empty 150 g Mascarpone container for the 150 g of sugar and it came out fine, so I guess the densities of Mascarpone cheese and sugar are at least close. The mixing can be done with a fork (perhaps a blender would be fine too). One bad thing is that the tiramisu doesn't have a whole lot of solidity; it tends to expand to fill up the space it is in, so you probably don't want to leave it for a long time in a container that is too big for it. But it tastes wonderful -- I hope it comes out good for you.

Todd Smith

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• 500 g Mascarpone cream
• 1 1/2 cups espresso or strong coffee
• 6 eggs
• 6 Tablespoons sugar
• 2 packages lady fingers (Savoiardi cookies) (about 48)
• 1 oz. of liqueur of your choice (Marsala, cognac, brandy, Tia Maria)

Separate egg yolks from egg whites. Beat egg yolks with sugar until creamy smooth. Add mascarpone cream and liqueur. Beat egg whites until firm and fluffy. Fold into mascarpone mixture. Dip lady fingers into coffee. Layer bottom of deep dish. Cover with mascarpone mixture. Repeat biscuits and mascarpone mixture layers. Sprinkle with semi-sweet chocolate shavings. Refrigerate overnight for best results. May be frozen.

VARIATION: Sprinkle semi-sweet chocolate shavings in between layers.

Anna Dipancrazio

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From the Chicago Tribune Food Guide...
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.

NOTE: Ladyfingers for tiramisu, such as Savoiardi made by Bistefani in Italy, are available at Italian specialty markets, and at some supermarkets. Other ladyfingers or cubed pound cake can be substituted.

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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. I hate to think how many grams of fat are in the real stuff!

Julie Dowell

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• 8 oz. Mascarpone cheese (from italian deli!)
• 1/2 cup sugar
• ~1/4 cup brandy (or your favorite alcohol: Marsala, Rum,)
• ~1 cup cold espresso (or very strong coffee)
• 3 eggs, seperated
• 20 ladyfingers (from same deli)
• Non-sweet cocoa powder

1. Mix the mascarpone with the sugar. Mix in the three egg yolks, 1 tablespoon espresso (not hot!) and brandy to taste.
2. Whip egg whites untill stiff and fold into the mascarpone mix.
3. Pour the espresso into a flat bowl and dip one side of the ladyfingers in the coffee. (lengthwise). (Do not over soak...)
4. Layer 1/2 of the dipped ladyfingers in the pan and then 1/2 of the mascarpone mix on them. Repeat. Powder the top with cocoa. Chill well (a few hours!) and serve.

Gil Rivlis

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• 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!

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This recipe comes from the side of an Italian (I think) brand of ladyfingers. I don't remember the brand, but the recipe is 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.

Marinos, an Italian restaurant in Cambridge, serves their tiramisu with a chocolate sauce on the side; this is an approximation I made up:

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.

Chris Garrity

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.....this recipe was given to me by my aunt Lucia in Italy. It is the standard one i have always used except that I have modified it a bit...hopefully for the better!

• 300g mascarpone
• 3 tblsp sugar
• 3 egg yolks
• 2 egg whites
• Savoiardi biscuits (i.e. sponge fingers)
• Italian espresso coffee**
• Grated bittersweet chocolate or a good quality unsweetened dark cocoa

** For the coffee, make about 2 cups of coffee (you may need more...it depends on how the biscuits absorb the liquid) and add a bit of sugar and some cognac or sambuca or other liqueur...Grand Marnier is very good or Strega would be fantastic. Add it to taste, but remember that the flavour will intensify as it is chilled so don't go overboard with the spirits!! Stir the coffee to let the sugar dissolve and let cool.

Beat the mascarpone, sugar and the egg yolks on medium speed for about 15 minutes until it is light and smooth. Beat the egg whites to stiff peaks and very gently fold into the mascarpone mixture. It should be like a rich mousse mixture at this stage. Dip the sponge fingers into the cooled coffee until well impregnated with the coffee (otherwise you will have layers of dry biscuits) and make a layer of biscuits in a dish or on a serving plate...about 6 biscuits side by side if using large savoiardi.

Follow with a layer of the mascarpone cream, one of biscuits etc until the cream is used up. The final layer should of course be of mascarpone cream. I like to make it with 2 layers of biscuit and 2 of cream and use the remaining cream to cover the sides of the tiramisu` if making it freestanding. Refrigerate for at least a few hours or overnight to allow the flavours to develop. Before serving, sift some cocoa over the top or cover the top with grated chocolate (I think it looks prettier and tastes better this way).

You can even coarsely chop some nuts..hazelnuts, walnuts or almonds and coat the sides of the tiramisu` as you would a cake...be careful in doing this as it is not traditionally a freestanding dessert. It looks good for a special occasion though. This recipe serves 6 people but you can double it for 12 etc.

NB: Some people like to make tiramisu` using pan di spagna...sponge cake, rather than the savoiardi...or even with Pavesini (a brand of plain Italian biscuits) and all are very nice....I still think using the savoiardi is the best though.

Viviane Buzzi

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Tiramisu

• Lady finger cookies
• 6-8 oz. marscapone cheese or cream cheese
• 1/2 cup cooled espresso coffee
• 1/2-3/4 cup chopped semisweet chocolate
• 4 Tbsp. butter
• 3 eggs separated
• 1/2 cup sugar
• 1/2 cup sweet Marsala wine
• Whipped cream or Cool-Whip

Melt chocolate in butter, set aside to cool slightly. Whip the egg yolks until light. Add sugar and beat over a double boiler until it is slightly thickened, fluffy, and light. Slowly add the Marsala wine, whipping all the while. (You now have Zabbaoni (sp?)). Fold in the chocolate mixture. Set aside.

Beat egg whites to stiff peaks, then fold into the the chocolate until just blended. In separate bowl, whip the marcaponi cheese while slowly adding the espresso coffee. Add about 2 Tbsp. of sugar to it. (I didn't do this but think it would be a good idea). Line the bottom of a pretty glass bowl with the ladyfingers. Layer the cheese mixure over it, then the chocolate, then a layer of whipped cream; repeat twice. End with whipped cream and dust lightly with cocoa. Refrigerate several hours.

This was a killer dessert. Should look like an English Trifle.

Jacopo Andreose

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TIRAMISU:

• 6 eggs
• 6 TableSpoons of sugar
• 500 gr. Mascarpone
• 250 ml Whipping Cream
• A Bag of Ladyfingers

Beat the 6 egg yolks together and then gradually add the 6 tablespoons of sugar (The more you beat this the better, try getting a light lemon color). Add and mix the Mascarpone cheese. Beat the whites to firm peaks, add to the egg-cheese mix. Beat the whipping cream firm... Add it also to the mix. Your filling is ready.

Brew some really strong coffee (Espresso) ~around, put in a soup dish and then add some Marsala (Italian sweet liquor, I guess that sherry would do) to taste. Soak ladyfinger to half, (2 at a time) then press together to remove excess coffee(The lady fingers shouldn't be too soft). Put a layer of soaked fingers in a rectangular container. Add a thick layer of cheese mix, and continue until no more mix or fingers remain. Sprinkle with powdered cocao and refrigerate for at least 6 hours before eating.

Paul Gavazzi

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TIRAMI SU (serves 4)

• 1 egg yolk
• 1 tbs sugar
• 1 tsp vanilla sugar --- or 2 drops vanilla essence
• 250g (9oz) mascarpone cheese --- or use cream cheese
• 170ml (3/4 cup) strong black coffee
• 1 tbs coffee liqueur
• 12 Savoiardi biscuits --- or thin trifle sponges
• 1-2 tbs unsweetened cocoa powder

Put egg, sugar, vanilla in a bowl and mix gently to a creamy consistency. Add mascarpone and fold to obtain a cream. Put coffee in a bowl with liqueur. Dip biscuits for a second in coffee mixture, so they absorb enough liquid to just remain firm and in one piece. In 4 seperate dishes, build up alternate layers of biscuit and mascarpone, starting with biscuit, finish with cheese. Dust each one with cocoa. Put in fridge to chill and set (about an hour?).

Jon Rowe.

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Actually, you can make tiramisu without raw eggs, something I found out after being chastised by my nutritionist mother for using a recipe with lots of raw eggs in it. Just substitute heavy whipping cream for the egg whites (it adds a *lot* more fat, but tastes the same, and you don't risk a law suit from your guests), and cook the egg yolk-and-sugar mixture over a double boiler just enough to make it safe. I recently used my original recipe with these added substitutions and the result was just as good. I, too, never had a bad reaction from eating the original recipe, but then again I'm glad I don't risk it anymore.

Good luck!

Janice C. Thompson

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Well, if you must substitute something please don't use Philly Cream cheese...it just won't be the same .... try to substitute some cream cheese with some heavy sour cream (half of each..i.e. equal quantities of each,that is) if you must.

One thing I have found that is good is substituting ricotta cheese and creme fraiche in about equal quantities...this turns out a little lighter and you get a nice mousse like texture which is really yummy. But do try to look for the mascarpone if you can!!!

Viviane

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Mascarpone cheese is sold in Italian delis, cheese shops and speciality food markets. It is somewhat difficult to find and very expensive (i.e. from $9.95 per pound). From January 1991 Southern Living Magazine comes this substitute for mascarpone:

• 16 oz. cream cheese (2 8 oz. packages)
• 1/3 cup sour cream
• 2 ounces (1/4 cup) whipping cream

Blend three ingredients well.

Again, if you want to print these out, here is a java-free printer-friendly version of the collection.