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During my brief hiatus, the gorgeous and intelligent Claris posted up a tiramisu recipe.

# 6 egg yolks
# 500 g mascarpone cheese
# 60g caster sugar
# 1 tsp vanilla essence
# 1 cup espresso coffee
# 4 tsp brandy
# 4 tsp Tia Maria/Kahlua(coffee liqueur)
# 15 pcs of sponge fingers (can get from cold storage-boudoir biscuit)
# Espresso & cocoa powder for decoration

1. Beat the egg yolks and sugar evenly
2. Set the mixture over a bowl of hot water and continue beating until it leaves a ribbon trail
3. Take it out of the hot water and continue beating until mixture is pale and thick.
4. In another bowl, mix the mascarpone cheese and vanilla essence evenly.
5. Pour the egg mixture in and fold until even.
6. Pour the espresso and brandy in a dish and soak the sponge fingers.
7. Layer the sponge fingers in cake box followed by a layer of mascarpone mixture.
8. Continue layering until cake box is full.
9. Refrigerate cake for 6 hours.
10. Decorate with espresso powder and cocoa powder before serving.

Or you can just get your tiramisu from these guys.

# 3/4 cup butter, softened
# 3/4 cup white sugar
# 3/4 cup packed brown sugar
# 2 eggs
# 1 teaspoon vanilla extract
# 1 1/4 cups all-purpose flour
# 1 teaspoon baking soda
# 1/2 teaspoon ground cinnamon
# 1/2 teaspoon salt
# 3 cups rolled oats
# 1 2/3 cups butterscotch chip

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
3. Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
4. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

ps: use chocolate chips instead of butter scotch and its still good

I haven’t got the chance to try out this receipe, NOT because I’m lazy or anything. I’ve just been real busy lately. So if this makes any sense to you, why not give it a shot and send them to me when you’re done. I don’t mind being a guinea pig as long as they are delicious.