-=> On 10-18-96  01:33, John Prather <=-
 -=> spoke to Ian Hoare about We're back, So am I. <=-
 JP> Hey, I'm looking for a recipe for Italian Sponge Buscuits.  The kind
 JP> they use in Tira Misu.  I can get them in the stores but I thought
 JP> I'd like to try to make some from scratch
  I'm sure Ian will have some recipes for you.  Thought I would just add
  a couple myself.
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Basic Sponge Cake, Sponge Roll, Or Ladyfingers
 Categories: Cake, Dessert
      Yield: 1 servings
 
      6    Eggs, separated
      1 tb Orange rind, grated
    1/2 c  Orange juice
    1/2 c  Honey, warmed, plus
      2 tb Honey, warmed
  1 1/2 c  Whole wheat pastry flour
      1 ts Cream of tartar
 
  Yields about 15 servings
  Preheat oven to 325 degrees F.
  
  In a large bowl beat egg yolks at high sped of electric mixer for
  about 5 minutes. Add orange rind and orange juice, and beat for
  another 5 minutes. Gradually beat in 1/2 cup honey,  1 Tbsp at a time.
  Continue to beat until mixture is very thick and smooth, 12 to 15
  minutes. Do not underbeat -- the lightness of this sponge cake depends
  on the beating process.
  
  Sift flour and fold into egg yolk mixture. Set aside.
  
  In a large bowl beat egg whites until foamy, then add cream of tartar
  and beat until mixture forms soft peaks. Gradually add remaining honey
  and beat until mixture is stiff but not dry. Gently fold egg white
  mixture into egg yolk mixture, using a rubber spatula.
  
  For a 3-layer sponge cake: Pour batter into 3 unbuttered 8-inch round
  baking pans, and bake for 20 to 22 minutes, or until tops of layers
  are lightly browned. Cool cake completely before removing from pans.
  Ice as desired.
  
  For a sponge roll: Place a sheet of parchment or wax paper in a
  12x15-inch jellyroll pan. Pour in dough and bake for about 20 minutes.
  Remove from oven, loosen edges of cake, and invert on a clean dish
  towel. Roll up the cake (with parchment or wax paper still in place)
  and cool on a wire rack. To fill, unroll, remove paper, and spread
  with filling. Then reroll carefully and place on serving dish,
  seam-side down.
  
  For ladyfingers: Place a piece of parchment paper on a baking sheet
  and drop batter by tablespoons onto paper, forming fingers about 3/4
  inch by 3 inches, spaced 2 inches apart. Bake for about 10 minutes.
  Cool for 5 minutes, then remove from paper, and place on a wire rack
  to cool completely. This yields 30 ladyfingers.
  
  Source: Rodale's Basic Natural Foods Cookbook, Charles Gerras, Editor
  
  Shared by June Hoffman, 11/93
  From: June Hoffman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Tiramisu
 Categories: Dessert
      Yield: 1 servings
 
      3    Ladyfingers
    1/4 c  Very strong coffee
      1    Macaroon or other crisp
           Cookie, optional
    1/2 c  Custard, any custard
      1 tb Sugar
      1 tb Liqueur, preferably Grand
           Marnier or Cointreau
      3 oz Ricotta or mascarpone
           Cheese
      1 oz Dark chocolate, chopped up
           Into tiny bits
      1 oz Whipped cream
           Whipped cream
           Cocoa powder
 
  Sprinkle coffee over ladyfingers. Line bottom and sides of serving
  bowl with ladyfingers. If there are any extra, crunch them up and set
  aside. If there are not any extra, you might want to find a cookie or
  a macaroon and crunch it up.
  
  Spread custard in a layer over the ladyfinger layer. Top with any
  crunched up cookies or ladyfingers you may have around the house.
  
  Beat sugar and liqueur into cheese. It should not be totally smooth.
  Fold in chocolate and whipped cream. Spread this in a layer over
  the crunched up cookies. Top with a layer of straight whipped cream
  and dust with cocoa powder.
  
  Many recipes are boozier, sweeter, and more complicated than this
  one, but this is what I do, minus the ladyfingers, because I'm lazy.
  
  From: Michael Loo                     Date: 09-17-95
  Cooking
 
MMMMM
 
... Shipwrecked on Hesperus in Maryland. 20:31:05 23 Oct 96
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