Title: Le latini's tiramisu
 Categories: Desserts
      Yield: 14 Servings
 
    1/2 c  Double Strength Espresso
    1/4 c  Amaretto
      2 c  Mascarpone Cheese
    1/2 c  Sugar
     25 ea Italian Amaretto Biscuits
      2 tb Cognac
     20 ea Savoyarde Biscuits
      7 ea Eggs, separated
      1 ea Bitter Chocolate Square
 
  * The mascarpone cheese should be whipped until fluffy. Grate the
  bitter chocolate square. In a shallow bowl, mix together coffee,
  cognac and half of the amaretto. Dip each Savoyarde biscuit in the
  coffee mixture and immediately place in a 3 litre rectangular baking
  dish (13 x 9 inch) sugar side up. Reserve leftover espresso mixture.
  A layer of coffee dipped biscuits should cover the bottom of dish.
  Beat egg whites until they hold peaks; set aside. Beat egg yolks
  until lemon-coloured. Gradually add sugar and continue beating until
  all of the sugar has been incorporated. Add the mascarpone cheese.
  Stir in grated chocolate and remainder of the amaretto. Gently fold
  in stiffly beaten egg whites. Spoon the mixture over the Savoyarde
  biscuits. Dip the amaretto biscuits in the espresso mixture and place
  them on the cheese mixture. Serve chilled. Serves 14. --