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Food, Fun and Fabulous 116 I like to use Genoise or pound cake instead of traditional lady fingers. Bonnie started doing this when we needed it for large groups because it holds up better. When I had it in Italy served unmolded and topped with a chocolate ganache, I definitely enjoyed seconds. Tiramisu yield: 8 cosmo glasses 2 ½ cups flour 2 cups sugar, divided use 12 eggs 1½ slicks of butter, melted 2 teaspoons vanilla extract ¾ teaspoon gelatin 10 tablespoons marsala 3 egg yolks ½ cup sugar 1 cup cream 8 ounces mascarpone, room temperature 1 cup coffee, black dark cocoa powder, for garnish Sift flour and ½ cup sugar three times. Whisk eggs and 1 ½ cups sugar over water bath until warm, then beat with a mixer on high until ribbon consistency. Fold flour mix into egg mix in 3 additions. Temper in butter and vanilla. Spread evenly on a greased half-sheet pan or cookie sheet. Bake at 350 degrees to golden. In small bowl, sprinkle gelatin on top of ¼-cup of marsala, reserve. In medium bowl, combine yolks, sugar, and remaining marsala over a water bath and heat/whisk like making a sabayon (soft peaks). Remove and place in a mixer bowl with whip attachment and whip until cool to the touch. Chill. Whip the cream to stiff peaks, reserve. Gradually stir egg mixture into soft mascarpone, followed by whipped cream. Heat gelatin mixture to dissolve. Temper into cream mixture. Use immediately. Take the baked and cooled Genoise cake and cut into 8 small rounds (the size that fits the bottom of a cosmo or martini glass) and 8 medium-sized rounds (the size that fits about halfway up the glass). Coffee-soak the cake rounds by either pouring a teaspoon or a tablespoon of coffee—depending on the size of the cake layer—directly on the cake or quickly dipping the cake in coffee. In each cosmo glass, layer a small dollop of cream mixture, a small cof- fee-soaked cake round, cream, large coffee-soaked cake layer, and cream. Garnish with cocoa powder. Filling Genoise .

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