Recipe for Classic Tiramisu


----SERVES: 12----
1 bon appetit 12-95
2 each pk (4.4oz) champagne biscuits-dry l; ady finger like biscuits
2 1/2 cup hot water
1/4 cup sugar
5 teaspoon instant espresso powder
1/4 cup brandy
2 each tb vanilla
7 3/4 oz to 8 container mascarpone cheese*
3 each tb sifted powdered sugar
1 cup chilled whipping cream
2 each tb cocoa
1 espresso beans, optional


*If unavailable, substitute 8 ounces cream cheese, blended with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. Layer biscuits in the bottom of a 13X9X2" Pyrex dish. Dissolve sugar and espresso powder in water. Add brandy and vanilla. Pour 1 cup over biscuits. Beat cheese and 2 tablespoons powdered sugar until creamy. Beat whipping cream in another bowl using clean beaters until peaks form. Gently fold into cheese mixture, half at a time. Spread evenly over biscuits. Using enough biscuits to cover tiramisu, dip in remaining espresso mixture and arrange in asingle layer over top. Cover and refrigerate several hours or overnight. Combine cocoa and remaining powdred sugar. Sift evenly over top. Garnish with espresso beans, if desired.

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