Yield: 12 servings
|Bon Appetit 12-95|
|2 eaches||Pk (4.4oz) Champagne biscuits-dry lady finger like biscuits|
|2½ cup||Hot water|
|5 teaspoons||Instant espresso powder|
|2 eaches||Tb vanilla|
|7¾ ounce||To 8 container mascarpone cheese*|
|3 eaches||Tb sifted powdered sugar|
|1 cup||Chilled whipping cream|
|2 eaches||Tb cocoa|
|Espresso beans, optional|
*If unavailable, substitute 8 ounces cream cheese, blended with ¼ cup whipping cream and 2½ tablespoons sour cream.
Layer biscuits in the bottom of a 13X9X2" Pyrex dish. Dissolve sugar and espresso powder in water. Add brandy and vanilla. Pour 1 cup over biscuits.
Beat cheese and 2 tablespoons powdered sugar until creamy. Beat whipping cream in another bowl using clean beaters until peaks form.
Gently fold into cheese mixture, half at a time. Spread evenly over biscuits. Using enough biscuits to cover tiramisu, dip in remaining espresso mixture and arrange in asingle layer over top. Cover and refrigerate several hours or overnight.
Combine cocoa and remaining powdred sugar. Sift evenly over top.
Garnish with espresso beans, if desired.
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-15-95