475 grams ricotta cheese
150 grams margarine
100 grams icing sugar
2 egg whites
2 egg yolks
1/4 ounce Grand Marnier liqueur
6 cups coffee
50 Savoiardi cookies, approx

For decoration
[Chocolate] Quick

Beat egg whites until looks like snow; set aside.

In a bowl, mix margarine and icing sugar.

Add ricotta; mix.

Add liqueur.

Add egg yolks. Reduce speed on beater; add beaten egg whites.

Dip cookies, one by one, in coffee; put in a square shaped plastic container.

Top with creamed mixture.

Repeat layers; place in refrigerator overnight.

Flip cake over; sprinkle with Quik.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The cake recipe was contributed for the use in "Beary Delights" by Tonina Russo. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website....... P.S. The recipe in this entry is a "traditional" Italian recipe for "tiramisu." Prior to the 1960s many custard-layered cake recipes did not require the eggs in the custard to be cooked through as back then most eggs came from free-roaming locally-raised disease-free chickens. Nowadays home cooks tend to improvise the old recipes by making sure their custards are cooked through to avoid food poisoning from the use of raw factory-produced eggs. Photo and notes: Mary Melfi.

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