A newsletter for the students, faculty and staff of the Collin County Community College District. Published monthly. For information or submissions, call 972.758.3849. Cougar News welcomes student and faculty submissions. Next deadline: Oct. 11 All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be emailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Sydney Portilla-Diggs, student correspondent; Stephanie Hall, student correspondent; Nick Young, photographer; Layout by Publications
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Recipe of the Month: Exam Time Tiramisu
 Exam Time Tiramisu
Submitted by Karen Musa
4 large eggs, separated at room temperature
6 tablespoons extra fine sugar
1 ½ pounds mascarpone cheese
4 ounces Kahlua coffee flavored liqueur
1 cup strong espresso coffee
1 ounce dark rum
36 (approx.) ladyfingers – Italian savoiardi are the best to use
2 ounces dark chocolate – grated
2 tablespoons sifted unsweetened cocoa
In a large bowl, using an electric mixer beat the egg yolks until light and lemon colored. Gradually add 5 tablespoons of the extra fine sugar to the egg yolks. In a medium bowl, stir together the mascapone cheese and the Kahlua, blend well. Add this mixture to the yolks and sugar, mix well. In a clean bowl with a clean beater, whip the egg whites until fluffy, add remaining 1 tablespoon of sugar. Whip until stiff not dry. Fold the whites into the yolk and cheese mixture one tablespoon at a time. Place a ten-inch spring form without the base on a flat serving platter. Combine the espresso coffee and the rum in a shallow bowl. Cut one inch off one end of the ladyfingers, this will allow the ladyfingers to line the inside of the spring form pan without falling over. Dip half of the ladyfinger into the coffee-rum, place the ladyfingers around the edge of the spring form pan. Line the base of the platter inside the spring form pan with ladyfingers too. Pour the mascarpone-egg filling into the center of the spring form mold. Sprinkle on the grated dark chocolate on top of the mascarpone-egg filling. Sift the cocoa over the grated chocolate. Cover with plastic wrap and refrigerate for at least 12 hours before serving.
Before serving, remove the spring form pan.
Serves 12-15
[PRINTER FRIENDLY VERSION]
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