Tiramisu Serves Line bottom and sides of 9" spring form pan w ladyfingers. In large bowl, combine all ingredients but garnishes . Beat at medium speed until well blended. Carefully spoon mix into pan. Refrigerate 3 hours or overnight. To serve, dust top w additional cocoa powder and garnish w whipped cream and lemon zest. Ladyfingers 1 3 oz pkg or 18 biscotti di savoiardi Cheese, Ricotta 4 c or Mascarpone Cream Cheese 8 oz Sugar 1 c confectioners Coffee 5 tsp instant espresso or 1.5 c espresso Vanilla 2 tsp Cocoa 3 tsp powder plus extra Heavy Cream 1 c whipped Lemon Zest 2 tsp Tortoni Serves Combine sugar w water. Boil to 236 degrees. Beat yolks w salt till very thick. Add syrup in fine stream and continue beating till peaked (10 min). Chill. Add rum or cognac. Whip cream and fold in. Add chopped almonds and freeze. Sugar 2 c Water 0.5 c Egg Yolks 8 Salt 0.25 tsp Alcohol, Rum 0.25 c or use cognac Heavy Cream 6 c Nuts, Almonds, chopped Tutti-Frutti Serves Pour brandy or rum into crock. Add whole spices and orange zest. Add strawberries and sugar. Cover. Keep adding equal parts sugar and fruit ( use peaches, apricots, nectarines, plums, pars, pineapple, grapes, berries; DO NOT USE apples, bananas, citrus fruit or any canned or dried fruit). Keep covered w brandy. Soak 2-3 months. Serve over ice cream, pound cake or whipped cream filled crepes. Alcohol, Brandy 1 qt or use rum Spices 1 T whole Orange Zest 1 T Berries, Strawberries 1 qt Sugar 1 qt