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Slicker Sam’s Tiramisu

SashRosMcNeal granddaughter late Sam RosSlicker Sam's with tiramisu made from family recipe. (Scott Stewart~Sun-Times)

Sasha Rosa McNeal, granddaughter of the late Sam Rosa of Slicker Sam's, with tiramisu made from a family recipe. (Scott Stewart~Sun-Times)

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Updated: May 9, 2012 9:44AM

The vendors at Taste of Melrose Park are cautious about revealing their secret family recipes. This is adapted from one told to us by Sasha Rosa McNeal, granddaughter of the late Sam Rosa of Slicker Sam’s. “Tiramisu means ‘pick-me-up,’ ” says McNeal. “You want it to be sweet, but not too sweet. Italians don’t like it too sweet.”


1 pound mascarpone

3 tablespoons sugar

1 cup double-strength espresso (or very strong coffee)

24 ladyfingers, divided

4 tablespoons brandy, divided

1 cup heavy whipping cream

2 tablespoons semisweet cocoa powder

Beat mascarpone and sugar until smooth. Stir in double-strength espresso. Place 12 ladyfingers on bottom of (9-by-13-inch) casserole dish and sprinkle with 2 tablespoons brandy. Spread mascarpone mixture over ladyfingers. Place remaining 12 ladyfingers on top of mascarpone mixture and sprinkle with remaining 2 tablespoons brandy. Whip cream until stiff, then layer it over the top; dust with cocoa powder.

Refrigerate for 4 to 8 hours before serving.

Adapted from the Rosa family, Slicker Sam’s

Nutrition facts per serving: 464 calories, 34 g fat, 19 g saturated fat, 176 mg cholesterol, 31 g carbohydrates, 17 g sugars, 8 g protein, 246 mg sodium, 1 g fiber

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