Molly... this recipe is for you..

I found this today, I have not tried it but for some reason it just reminded me of you.. a very delicate dessert, and you have patience for this sort of thing!

Tiramisu

Makes 10 servings

• unsalted butter
• 4 oz. ground almonds
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 large eggs
• 1/2 cup Splenda
• 1 tsp. vanilla extract

Grease a 15-by 10-by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 ° F (175 ° C).

Combine the almonds, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3-4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20-25 minutes until the top springs back when pressed lightly. Let cool.

• 5 eggs
• 5 Tbsp. Splenda
• 1 500 gr. Container mascarpone
• 1/2 cup strong coffee
• 3 Tbsp. rum
• 1/2 cup cocoa

Separate the eggs. Beat the yolks with the Splenda until thick and lemon coloured. Add the mascarpone and beat it into the yolk mixture on low speed, scraping down the bowl. Do not overbeat or the mixture will curdle.

With clean bowl and beaters, beat the egg whites to soft peaks. Stir 1/4 into the mascarpone mixture. Fold in the remaining 3/4. Choose a large straight-sided dish, such as a soufflé dish to assemble the Tiramsu in.

Cut the almond cake into 16 fingers by cutting in half crosswise, then lengthwise. Cut each half crosswise into 8 fingers. Combine the rum and coffee in a shallow dish. Place the cocoa in a sieve over a bowl.

Sprinkle the bottom of the dish lightly with cocoa. Quickly dip a few of the fingers into the coffee mixture and line the bottom of the dish. Do not get them too wet or your tiramisu will be runny. Spread on 1/4 of the mascarpone mixture and dust the top with cocoa. Repeat the process 2-3 times so you have 3-4 layers. End with a sprinkling of cocoa. Cover and refrigerate overnight.

Total Carbohydrates: 91.81

Total Carbohydrates Minus Fiber: 65.62

Carbohydrates per Serving (10): 9.18

Carbohydrates per Serving minus Fiber (10): 6.56

Not nice!  LOL  Pregnant lady craves sweets like they are going out of style, and it's 90+ degrees.  I'm home, bored out of my gourd, and probably will wind up tinkering with this recipe tomorrow. 

I've been so freaking bored, I've taken to Facebook stalking my friends from JH and HS, because my dang best friend conned me into making an account finally.  Funny how many of them intermarried.. after dating "the friends of" in JH and HS.  I keep finding myself saying, "Holy CRAP!" and then having to remind my BF who that girl was before she became "Mrs.".  

And of course, I look exactly the same, thanks to our WLS surgery, as I did in Junior High, so I keep getting the "WOAH!  You haven't aged a bit!"  Um.. sure?

Okay, back to my "nesting" as Ray calls it.. me, I call it "decluttering the house".. I still have to throw out all the pots and pans that we don't use, or need replacing.  My current project is reorganizing the kitchen and pantry to make room for baby crap and the new microwave.  Ours sounds like a dying walrus, as the turntable is going out.  It's really magical to listen to!

Hang in there Heather, any day now right?!?!

Add me on Facebook!! Melissa Landrum Foster.

We can chat

Done.  And before you ask what I'm doing up at 4:30 am, just got done feeding Miss Kit Cat.