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Le Latini's Tiramisu

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This recipe is by Le Latini (1130 Jeanne Mance, Montreal, Quebec, Canada) co-owner Moreno DeMarchi. The recipe was posted on Meal-Master (tm) by Jason McDonald, and appeared in The (City?) Gazette, on May 8, 1991. It serves 14.

Ingredients

• ESPRESSO, 1/2 cup, double strength
• COGNAC, 2 tablespoons
• AMARETTO, 1/4 cup
• SAVOYARDE BISCUITS, 20
• MASCARPONE, 2 cups
• EGGS, 7 separated
• SUGAR, 1/2 cup
• BITTER CHOCOLATE, 1 square
• ITALIAN AMARETTO BISCUITS, 25

Directions

1. Whip mascarpone cheese until fluffy.
2. Grate the bitter chocolate square.
3. In a shallow bowl, mix together coffee, cognac and half of the amaretto.
4. Dip each Savoyarde biscuit in the coffee mixture and immediately place in a 13 x 9 rectangular baking dish, sugar side up.
5. Reserve leftover espresso mixture.
6. Cover bottom of dish with a layer of coffee-dipped biscuits
7. Beat egg whites until they hold peaks, set aside.
8. Beat egg yolks until lemon-coloured.
9. Gradually add sugar to egg yolks and continue beating until all of the sugar has been incorporated.
10. Add the mascarpone cheese.
11. Stir in grated chocolate and remainder of the amaretto.
12. Gently fold in stiffly beaten egg whites.
13. Spoon the mixture over the Savoyarde biscuits.
14. Dip the amaretto biscuits in the espresso mixture and place them on the cheese mixture.
15. Serve chilled.