TIRAMISU
Mascarpone cheese and espresso coffee combine in this trendy Italian dessert.
2 (8 oz.) cartons mascarpone cheese
1/2 cup sugar
1 cup whipping cream
2 tbsp. light rum
1/2 tsp. vanilla
3 (3 oz.) pkgs. ladyfingers
1 cup brewed espresso coffee, cooled
1 (21/4 oz.) pkg. sliced almonds, toasted (1/2 cup)
11/2 tsp. unsweetened cocoa
- stemmed maraschino cherries<
Combine cheese, sugar, whipping cream, rum and vanilla in large mixer bowl; beat until smooth and creamy. Arrange 11/2 pkgs. ladyfingers, cut side down, in bottom of 9x13" glass baking dish. Pour half of coffee over ladyfingers. Spread half of cheese mixture over ladyfingers. Sprinkle half of nuts and half of cocoa over cheese. Arrange remaining ladyfingers over cocoa; sprinkle with remaining coffee and layer with remaining cheese, nuts and cocoa. Refrigerate, covered,several hrs. or overnight.

To Serve: Garnish with maraschino cherries. Carefully scoop down through all layers; serve in sherbet dishes or on dessert plates. Serves 12-15.
Tip: To substitute for brewed espresso coffee, use 3 rounded tsp. instant espresso and 1 cup boiling water.

NUTRITION INFORMATION PER SERVING:
Calories 388; Fat 29g; Cholesterol 150mg; Sodium 45mg