*  Exported from  MasterCook  *
 
                           Tiramisu-The Dinosaur
 
 Recipe By     : Molto Mario MB1D18
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Ounces        strong espresso
    2      Ounces        Italian brandy
    4                    egg yolks
    2      Tablespoons   sugar
    2                    egg whites
    2      Cups          mascarpone cheese
                         (may substitute ricotta or cream cheese)
   30      Small         Savoiaridi Or 15 Broken In Half
    3      Ounces        bittersweet chocolate, broken -- in 1/4 pieces
    3      Ounces        milk chocolate -- shaved or grated
    6      Large         wine goblets
 
 Mix coffee and brandy together and set aside.
 
 Over a double boiler, beat egg yolks and sugar until mixture lightens in
 color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5
 minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone into
 egg yolk mixture one quarter at a time. Fold mascarpone mixture into egg
 whites and set aside. Lay savoiardi along edges of wine goblets all the way
 to the bottom, lining the entire glass (while keeping 6 savoiardi for later
 use). Using a pastry brush, and paint the cookies with the espresso/brandy
 mixture. Fill each goblet one third full with mascarpone mixture and
 sprinkle with broken chocolate. Lay one savoiardi across center and and
 paint with coffee mixture. Fill each goblet with remaining mascarpone
 mixture, topping each with shaved chocolate. Lay one savoiardi in each of
 the remaining 5 goblets and and paint with espresso mixture.
 
 Can be served at room temperature. Tiramisu was served chilled in the
 1980s.
 
 Yield: 4 servings
 
 
 
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