If you're fearful or just find raw eggs schivo, here's a great tiramisu recipe. Thanks to my friend, Rosanna Sarno who taught me how to make this while we both were living in Central America where you couldn't count on the cleanliness and freshness of food.
Ingredients:
1 16oz (500 gram) container of Mascarpone
1 16oz (500 gram) container of whipping cream (panna da montare in Italy)
2 Tbs sugar
2-3 cups espresso cooled
1 TBS Baileys liquor, or other flavorful liquor like amaretta
1 package Saboiardi cookies (lady fingers)
Cocoa powder
Whip cream with sugar until soft peaks form, add mascarpone and beat to blend well.
In shallow bowl, combine espresso with liquor.
Spread a thin layer of cream/mascarpone on the bottom of a 9X13 glass deep-dish pan.
Dip each cookie into the espresso and place on top of cream
Continue with a layer of cream, a second layer of cookies dipped in espresso and finish with a layer of cream. Sift cocoa powder to cover the top. Put in the refrigerator for at least two hours.
Serve chilled.
This makes enough for about 10-12 good size servings.
Photo to follow.
