Tiramisu Thane~

* Exported from MasterCook *

Tiramisu Thane~

Recipe By : Thane Prince, Weekend Telegraph, London, July 27 1996
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole eggs
4 tablespoons caster (very fine) sugar
26 ounces mascarpone cheese
1 wine glass Marsala wine or medium
sherry
24 fluid ounces strong, sweetened coffee
1 wine glass Scotch whisky or brandy
2 packets sponge fingers
unsweetened cocoa powder
3 1/2 ounces good dark chocolate

Beat the eggs and the sugar with a whisk until pale and frothy. Beat in the
mascarpone a spoonful at a time, then beat in the Marsala. Place the coffee and
whisky or brandy in a shallow dish. Briefly dip the biscuits into the coffee
mixture, then lay them in your chosen dish or tin.
Trim the biscuits to fill the gaps. Once the layer is even, spread half the
mascarpone mixture. Sift over a coating of cocoa powder and then repeat. Chill
for at least 6 hours, then serve topped with grated dark chocolate.





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NOTES : The recipe comes from Alastair Little's cookery school, La Cacciata,
perched on a hillside overlooking the city of Orvieto. Tel. 011 44 181 675
9034.