TIRAMISU ( ITALIAN CAKE,CHEESE,AND CHOCOLATE DESSERT)

Line a loaf pan,9"x5"x3", with plastic wrap and in it arrange 2 slices of the pound cake to cover the bottom in one layer.

Combine 1/4 cup sugar with 1/4 cup water and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Remove from the heat, stir in 1/4 cup Grand Marnier.

With a brush, coat the cake with 1/4 of the syrup mixture.

In a food processor,blend well the cream cheese, the ricotta, the remaining1/4 +cup sugar, and the remaining 1/4 cup Grand Marnier, spread1/3 the filling over the cake.

Combine the chocolate, butter and water in a 2-cup measure to make a glaze. Heat 1 min.+ in microwave on high setting,or,until choc. is melted. Stir.

Carefully spread 1/3 of the glaze over the first cheese layer.

Take 2 layers of the cake and divide into 8 fingers.Cover the chocolate with the fingers parallel to short side of pan and with the brush, coat the cake with half of the remaining syrup. Spread half of the remaining cheese filling over the cake and glaze it with half the remaining chocolate glaze.

Top the chocolate with a final layer of 8 cake fingers and coat the cake with the remaining syrup.

*INGREDIENTS*

*DIRECTIONS*

Spread the rest of the cheese carefully over the cake pieces, leaving an indentation between each finger.

Glaze the cake with the remaining chocolate glaze ( you may have to reheat it in the microwave). Chill it and cover with plastic wrap,for at least 3 hours or overnight ( I like it better after 48 hours).

With the aid of the plastic wrap, lift the tiramisu gently out of the pan, remove the plastic wrap, and, with a serrated knife slice the dessert into 8 slices, as close as possible to the slots between the fingers, and put on dessert plates.

Serves 8.