Tiramisù

TIRAMISU'
Tiramisù

3 egg yolks
3 oz. brandy
6 tbs. sugar
3 doz. ladyfingers
2/3 lb. mascarpone
1 oz. cocoa
1 cup strong espresso
3 oz. crushed amaretti

Beat the yolks with 3/4 of the sugar, add the mascarpone and continue to beat very well until the mixture is smooth. Separate the mixture into two equal portions. To one part, add 1/2 cup of espresso to one portion, and the brandy to the other.

Moisten the ladyfingers with the remaining espresso and make a layer of them in a deep serving dish. Cover with the mascarpone mixture and carry on alternating layers of ladyfingers with layers different-flavored types of mascarpone. The last layer should be mascarpone. Refrigerate for about 2 hours. Just before serving, mix 1 oz. cocoa powder with crushed amaretti and sprinkle evenly over the top.

Note: Tiramisù may be made with sponge cake instead of ladyfingers. Ladyfingers can also line the side of the mold instead of being placed on the bottom and in between layers. Tiramisù may also be made into a large bowl with ladyfingers lining the bowl. Flavors and shapes can change according to the cook's desire.

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TIRAMISU' SPECIALE
Special Tiramisu'

7 oz. slice of Panettone
1 whole egg and 1 yolk
1/2 cup sugar
1 1/1 cups Mascarpone
1 demitasse cup strong coffee
2 tbsp. coffee liqueur
2-3 tbsp. water
Bitter cocoa

Remove the crust from the Panettone, cut it in small pieces and put them in a bowl. In another bowl, heat the whole egg, the yolk and sugar, then blend in the Mascarpone to obtain a smooth cream.

Put the coffee in another bowl and mix in the coffee liqueur and 2 or 3 tbsp. water. Pour the mixture over the pieces of Panettone. Wait for the liquid to soak in, then delicately blend in the Mascapone cream.

Turn the Tiramisù into a large serving bowl and put it in the refrigerator for several hours. Before serving, sprinkle bitter cocoa over the surface, using a sieve.

Serves 6