sketch of Bob above the Tiramisu Like Salvatore Scallopini's recipe.


TIRAMISU (From Salvatore Scallopini's)

1 pkg. (8 1/4 oz.) ladyfingers

TIRAMISU ESPRESSO MIX:

5 oz. espresso
5 oz. creme de cacao

Mix together.

TIRAMISU WHIPPING CREAM MIX:

1 qt. heavy whipping cream
2 T. sugar
8 1/2 oz. Marscapone cheese (1/2 tub)
1 T. vanilla

Whip together.

TIRAMISU MOUSSE MIX:

1 c. Marsala wine
1 1/2 c. heavy cream
17 oz. Marscapone cheese (1 tub)
1 pkg. Knorr mousse mix

Blend and whip.

1 pkg. (16 oz.) biscotti de prado cookies

1.) Cover bottom of hotel pan* with ladyfingers.
2.) Drizzle 8 T. of espresso mix over ladyfingers.
3.) Fold 1/3 of whipping cream mix with mousse mix.
4.) Pour 4 1/2 c. whipping cream and mousse mix over 1st layer of ladyfingers; spread evenly.
5.) Repeat steps 1-4.
6.) Place 1 more layer of ladyfingers on mousse.
7.) Drizzle 8 more T. espresso mix.
8.) Use remaining whipping cream mix. Spread evenly on top.
9.) Crush cookies in food processor (coarse texture) and sprinkle evenly on top.
10.) Cover and refrigerate for at least 12 hours before using.
11.) Score 32 pieces (4x.8 cuts).
12.) Keep refrigerated.
* You can find a hotel pan at restaurant supply stores like G.F.S.

Tiramisu recipe is published in our August, 2001 Menu Minder.