Tiramisu

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             FOOD FUNNY
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Thanks to "DRSPAGHETI" for this management advice:

Reasons Why Alcohol Should Be Served At Work:

It's an incentive to show up.

It leads to more honest communications.

It reduces complaints about low pay.

Employees tell management what they think, not what they want to hear.

It encourages car pooling.

Increased job satisfaction because if you have a bad job, you don't
care.

It eliminates vacations because people would rather come to work.

It makes fellow employees look better.

It makes the cafeteria food taste better.

Bosses are more likely to hand out raises when they are wasted.

Salary negotiations are a lot more profitable.

Employees work later since there's no longer a need to relax at the
bar.

It makes everyone more open with their ideas.

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             TODAY'S RECIPE
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"Tiramisu" means "pick me up" or "carry me up" in Italian, and perhaps
heaven is the implied destination. This dessert has become very
trendy in the United States in the past few years, but it is a true
Italian classic in spite of its popularity in fern bars and nationwide
chains. If you are lucky enough to have access to imported Italian
savoiardi, then please use them. Otherwise, any store-bought
ladyfingers will do just fine.

Tiramisu

Note: This recipe calls for uncooked eggs. If salmonella
contamination is a concern in your area, please do not use this
recipe.

3 eggs, separated
1/2 cup (125 ml) sugar
8 oz (225 g) mascarpone
About 24 imported Italian savoiardi or ladyfingers
1/4 cup (60 ml) very strong espresso coffee
1 Tbs (15 ml) brandy or sherry
1 oz (28 g) bittersweet chocolate, grated with a
vegetable peeler

Beat the egg whites until soft peaks form. In a separate bowl, beat
together the egg yolks and sugar until creamy and light yellow in
color. Blend in the mascarpone, and then fold in the egg whites.
Place a single layer of about 12 ladyfingers in the bottom of a
10-inch (25 cm) square pan. Combine the coffee and brandy in a small
bowl and, using a pastry brush, soak the ladyfingers with half the
mixture. Spread half the mascarpone mixture over the ladyfingers, and
sprinkle with half the grated chocolate. Repeat with another layer of
ladyfingers brushed with the remaining liquid and topped with the
remaining mascarpone mixture. Reserve the remaining grated chocolate
for a last-minute garnish. Refrigerate covered for at least 3 hours
or overnight. Serve chilled or at room temperature, garnished with
grated chocolate. Serves 6 to 8.
Received on Sat Nov 1 12:16:32 2003