TIRAMISU 2 RECIPES

Steps:

• Line the bottoms and sides of two 8-oz. ramekins or custard cups with ladyfingers, arranging them to resemble a spoke pattern. Brush with 1 tablespoon coffee; set aside. , In a small bowl, beat Mascarpone cheese and confectioners' sugar until smooth; beat in chocolate syrup on low speed., In another small bowl, beat cream until stiff peaks form; fold into cheese mixture. Spoon into ramekins; drizzle with remaining coffee. Dust with cocoa. Refrigerate until serving.

Steps:

• In a large mixing bowl, combine the pudding mix and one cup of evaporated milk, beat until smooth. Fold in one cup of whipped topping.
• In a small bowl, combine water, remaining 1/2 cup evaporated milk and coffee granules, stir until dissolved. Stir in liqueur.
• Place half of the lady fingers covering the bottom of an 8-inch baking dish, they can be broken to cover the whole bottom.
• Drizzle half of the coffee mixture evenly over the ladyfingers.
• Top with half of the pudding mixture and spread evenly, and half of remaining whipped topping. Dust with 2 tsp. of cocoa.
• Top with remaining lady fingers. Drizzle with remaining coffee mixture.
• Top with remaining pudding mixture and whipped topping. Dust with remaining 2 tsp. of cocoa.
• Cover and refrigerate for at least 2 hours. Overnight would be better.
• NOTE:
• BECAUSE IT IS SO DIFFICULT TO FIND LADY FINGERS WHERE I LIVE, I USED SARA LEE'S POUND CAKE.
• TO DUST THE TOP WITH COCOA POWDER, USE A FINE MESH STRAINER AND TAP OVER THE TIRAMISU.