Recipe(tried): 2 tiramisu recipes (for david/va)

david,

these ar my favorite tiramisu recs. the 1st one is a "cheating version" when u ar running out of time and it's lighter. personally, i prefer the 2nd one and it's the one that has been asked for many times when we have guests. see how u like it. i have said good-bye too all dessert w/ chocolate due to health prob.
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Better Homes and Gardens Best Recipes Yearbook (recipes from 1994 issues)
ISBN: 0-696-20063-5

Quick Tiramisu Cake, make 16 servings
"What no-bake dessert can I put together and serve on the spot?"
(p.93, May issue)

1 8 oz. Mascarpone cheese
1/2 cup sifted powdered sugar
3 T. coffee liqueur
2 cups whipping cream
1/4cup sifted powdered sugar
2 T. coffee liqueur
1 8 - 10 in. round angel food cake
3/4 cup strong black coffee
1/4 cup coffee liqueur
1 recipe Mocha Fudge Sauce (optional, recipe seen below)

Chill a medium bowl and beaters of an electric mixer.
For filling, in a large bowl combine mascarpone cheese, the cup powdered sugar, and the 3 T. liqueur; beat with an electric mixer on medium speed till blended and smooth.
In the chilled bowl combine whipping cream, the cup powdered sugar, and the 2 T. liqueur; beat till stiff peak form. Fold cup of the whipped cream mixture into mascarpone mixture.
Use a serrated knife to cut angel food cake horizontally into 3 layers. Place 1 cake layer on a serving platter. With a long-tined fork or skewers, poke holes in tops of layers. In a small bowl combine coffee and the cup liqueur; drizzle over each layers. Spread the first layer with half of the mascarpone filling. Add a second layer and remaining filling. Add 3rd cake layer. Frost with the remaining whipped mixture. If desired, cover and chill for 2 hours.
Before serving, if desired, drizzle top and sides with Mocha Fudge Sauce. Slice into wedges to serve. If desired, drizzle fudge sauce onto dessert plates before adding cake slices.

Mocha Fudge Sauce:
In a small saucepan heat 1/4 cup fudge ice cream topping just till warm. Stir in coffee liqueur (1 -2 T.) to make of drizzling consistency.
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Traditional Tiramisu Dessert, serve 6 -8
recipe from Internet and modified to suit our taste

3/4 c. strong freshly brewed expresso coffee, cooled
1/4 - 1/2 cup of liqueur (Kahlua, Chambord, Marsala, Brandy, Vin Santo or any other berry-flavored liqueur if you like.)
24 (or more) savoiardi (lady finger cookies, the hard kind.)
4 eggs, separated
cup caster sugar
1 lb. (or less, I only use 250g/8 oz) mascarpone cheese
5 oz semi-sweet chocolate, chop first then grind in a coffee grinder until fine.

Combine the cooled coffee with the liqueur.
Arrange half the lady fingers in a slightly rectangular, deep (with high sides), flat bottomed serving dish. The entire bottom of the dish should be covered by the lady fingers. (This is why you may need more than 24. Break them to fit the dish if necessary.)
Sprinkle/ Dip the lady fingers with half of the coffee liqueur mixture. (You don't want the lady fingers to be soaked completely soft, but you want to make sure they've absorbed some for flavor.)
Beat the egg yolks together with the sugar until the mixture thickens and lightens in color. Add the mascarpone cheese to the yolk mixture and stir with a wooden spoon to combine thoroughly. Make sure it is combined well.
Beat the egg whites in a bowl until stiff. (You can add a pinch of cream of tartar or salt here.) Fold in beaten egg white into the yolk/mascarpone mixture.
Spread the mascarpone mixture over the lady fingers in the serving dish. Sprinkle the chocolate grind. On the mascarpone mixture. Be sure the mascarpone is covered entirely.
Soak the remaining lady fingers with the remaining coffee liqueur, then make another layer of lady fingers on top of the chocolate - repeating layering the rest of the mascarpone mixture and the chocolate.
Cover the Tiramisu with plastic wrap and chill overnight or at least for 5 hours.

Note:
I found it a bit too sweet with C Kahlua so I use 1 cup of very strong expresso coffee and 1/3 cup Kahlua.
This dessert improves the flavor overnight so it is beat eaten the day after it's made.