Tiramisu Mornod

Yield: 1 Servings

2 Eggs; separated
1/4 c Sugar
1/2 c Mascarpone & 2 tbsp
1/2 c Cheese; cottage & 2 tbsp
1 ts Lemon zest or vanilla
Salt
24 Ladyfingers

Coffee mixture:
1 c Coffee; very strong
2 tb Liquor or almond extract
2 tb Sugar
2 ts Cocoa powder

Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture. Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and 'wet' them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top. Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder.
SOURCE: Joelle Mornod rec.arts.food (Usenet), Lausane Switzerland

To make Strawberry-Rhubarb Tiramisu:
cook 1 lb rhubarb (4 cups) with 1/2 cup sugar and 2 Tbsp water for 5 minutes. Slice 1 cup strawberries, sprinkle with 1 tsp sugar and let stand 1 hour. Make cream as above (reduce sugar to 3 Tbsp), layer bowl with ladyfingers and wet them with rhubarb or strawberry juice. Put a layer of rhubarb, strawberries, half of the cream and repeat, finishing with cream. Refrigerate half a day. Decorate with strawberries before serving.

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