• Tiramisu
• French Silk Pie
• Bob's Fruit Smoothy

• Zippy Ziti
• Smoked Salmon Pasta
• Oriental Pasta Salad

• Borscht
• German-Russian Soup with Knoephla
• Chicken Paprikas

• Breakfast Casserole
• Tahitian Ham and Rice
• English Pork Pie
• Cranberry Chipotle Chile Roast
• Taiwan Pork Roast

Tiramisu

Submitted by: Ruth Bode, Hawley, Minnesota

Last April my son and I traveled to New Jersey so that he could take part in a clinical trial in an effort to win the battle over his bone cancer. Through friends of friends, we were introduced to a wonderful family with Italian ancestry, who opened their home to us for the entire month we needed to stay in the East. While there, our hostess, Elizabeth Antinori, taught me to make this wonderful Italian dessert. Her recipe came from her priest, who was also an old and dear friend. The name of the dessert is especially poignant to me because of what my son and I were enduring at the time. Tiramisu in Italian means "Lift Me Up'."

500 grams (16 ounces) Mascarpone cheese
2 whole eggs
1 cup almond liqueur
3 whole egg yolks
1 1/2 cups cold, strong coffee
1 cup plus 1 tablespoon sugar
300 grams (12 ounces) ladyfingers
1 to 2 tablespoons cocoa powder

* Note: If Mascarpone is unavailable, substitute 1n cups whole milk ricotta cheese and o cup cream cheese blended together in a food processor or blender until very smooth.

* Note: Use the crisp, dry ladyfingers commonly marketed in Europe. If using the softer American version, toast them in a preheated 375û oven for 15 minutes to dry them out. Cool before using.

Let the Mascarpone cheese and eggs come to room temperature. In a large bowl beat the whole eggs, egg yolks and 1 cup sugar with an electric mixer on low speed for 2 minutes. Increase mixer speed to high and beat for an additional 5 minutes until mixture is pale and fluffy. Reduce mixer speed to low and add 2 tablespoons almond liqueur. On low, add the Mascarpone, 2 heaping tablespoons at a time, beating well after each addition. When all the Mascarpone has been added, increase mixer speed to medium and beat for 2 minutes longer.

In a separate bowl, combine the cold coffee with the remaining 1 tablespoon sugar and 2 tablespoons almond liqueur. Have ready a 7x11 inch or 8x10 inch baking pan. (The size of the pan is important for this recipe.) One at a time, dip each ladyfinger s briefly in the flavored coffee not letting the cookies become soggy. Arrange them in a single layer in the bottom of the pan. Use half the total number of ladyfingers. Pour half the Mascarpone mixture over the ladyfingers and spread the mixture into an even layer. Repeat the process, placing another layer of coffee-dipped ladyfingers on top of the Mascarpone layer in the pan, then covering the ladyfinger with the remaining half of the Mascarpone mixture. Smooth the top of this last layer. Then sift cocoa powder evenly over the Mascarpone. Cover and refrigerate for at least 1 hour, preferably longer.

To serve, cut into squares and sift additional cocoa over top. Leftover Tiramisu can be stored (covered) in the refrigerator for 3 days.

Yields: 8-10 servings.