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Critics Choice Vacations

Venice, Italy

Venice, Italy

Today's entry brings you a special recipe from found in one of my most favorite cookbooks:

REGIONAL ITALIAN CUISINE -by Reinhardt Hess, Sabine Salzer with an Introduction by Franco Benussi.

Tiramisu - Mascarpone Trifle - (see page 78 in the cookbook) ....Serves 8

Ingredients:

1 lemon peel -About 1 lb. mascarpone (Italian fresh double-cream cheese; or 12 oz. whipped cream cheese mixed with 8 oz. sour cream) -4 egg yolks -4 tablespoons granulated sugar -1 cup strong, cold espresso -2 1/2 tablespoons brandy or rum -About 18 ladyfinger cookies -Unsweetened cocoa powder

Approximate prep time: 25 minutes + 5 hours chilling time - approximate 500 calories per serving

DIRECTIONS:

1. Beat the egg yolks and sugar until fluffy.

2. Fold in the mascarpone. Flavor with the grated lemon peel

3. Prepare a baking dish.Combine the cold espresso with the brandy or rum. Dip half of the ladyfingers into the coffee brandy and line the bottom of the dish with them.

4. Spread 12/ of the cream over the bottom layer of cookies. Dip the remaining ladyfingers in the coffee-brandy. Place these over the cream in the baking dish, and repeat until you have no more ingredients.

5. Cover and refrigerate for 5 hours. Servee dusted with unsweetened cocoa powder. 

**Creme di mascarpone is the name of an ancient recipe that originated in Lombardy. A second culinary connections seems to indicate possible origin of Tuscany.

Special thanks to B&J Stefandl for the use of their great photo.
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