Foods Recipes

1 10-12" Sponge Cake 3" Tall

3 oz Strong Black Coffee Or:

Prepared Instant Espresso 3 oz Brandy, Rum Or Your Favorite

-Liqueur 1 1/2 lb Cream Cheese Or: Mascarpone*

1 1/2 c Superfine Or Powdered Sugar

Cocoa Powder, Unsweetened * Cream cheese or mascarpone should be at room temperature. Mascarpone is available at some Italian specialty food stores and some gourmet food stores. ~------------------------------------------------------------------------- Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse. Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process - sprinkle the coffee/liqueur blend and spread with the remaining cream cheese. Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa. Refrigerate the cake for at least two hours before cutting and serving. From: The Olive Garden Italian Restaurant.

1/2 c Double Strength Espresso

2 tb Cognac

1/4 c Amaretto

20 Savoyarde Biscuits

2 c Mascarpone Cheese

7 Eggs, separated

1/2 c Sugar

1 Bitter Chocolate Square

25 Italian Amaretto Biscuits

Servings: 14 * The mascarpone cheese should be whipped until fluffy. Grate the bitter chocolate square. In a shallow bowl, mix together coffee, cognac and half of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar side up. Reserve leftover espresso mixture. A layer of coffee dipped biscuits should cover the bottom of dish. Beat egg whites until they hold peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar and continue beating until all of the sugar has been incorporated. Add the mascarpone cheese. Stir in grated chocolate and remainder of the amaretto. Gently fold in stiffly beaten egg whites. Spoon the mixture over the Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and place them on the cheese mixture. Serve chilled. Serves 14. Concocted by Le Latini (1130 Jeanne Mance) co-owner Moreno DeMarchi. From The Gazette, 91/05/08.

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.

6 Egg yolks

1/2 c Granulated sugar

2 tb Brandy or almond extract

1 1/3 c Extra strong coffee

1 lb Mascarpone or ricotta cheese

1 1/2 c Cream; whipping

24 Ladyfingers; giant italian

4 oz Chocolate semisweet; choppe

In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours.

1/3 c Sugar

5 Eggs

1/3 c Marsalla

1/2 c Whipping cream

1 lb Mascarpone cheese

2 ts Lemon rind

1 c Espresso coffee, cold

24 Lady fingers

2 oz Bittersweet chocolate,grated

Use Italian lady fingers also called Savoiardi, for the best results. You can use any kind of spirits or liqueurs in the dessert (marsala, vin santo, rum, brandy, Tia Maria, Frangelico, Amaretto) be guided by your own tastes. If you can't find mascarpone, use 8oz ricotta and double the amount of whipping cream. If you don't have an espresso maker, use strong black coffee. 1. In a heavy pot, on medium-low heat, whisk together sugar and eggs until

frothy. Continue whisking until mixture begins to thicken. Whisk in 1/4 cup marsala and continue to cook until mixture coats the back of a spoon. Scrape into bowl and reserve. 2. Whip cream until it holds its shape. With same beaters, whisk mascarpone

and lemon rind together until mixture softens. Fold in egg/marsala mixture and whipping cream. 3. Combine espresso and remaining 2Tb marsala. Dip lady fingers into coffee

mixture two at a time and soak evenly. Place a layer of lady fingers on bottom of 11x7 inch dish. Spread with half of the mascarpone creame. Sprinkle with grated chocolate. Add another layer of soaked lady fingers. Top with mascarpone cream and remaining chocolate.