A High-Rise Tiramisu

DEAR SOS: The most wonderful tiramisu I have ever had was at Tulio Ristorante at the Hotel Vintage Park in Seattle. It’s moist and sits high on a plate. Would you be able to get the recipe?

BETSY LEIGHTON

Huntington Beach

DEAR BETSY: Here’s Tulio’s recipe. Prepare it a day ahead and it’s ready when you need it. Italian lady fingers and mascarpone, a soft fresh cheese much like cream cheese, are available wherever Italian food products are sold. Tulio’s prefers Myers’s rum.

Tulio Tiramisu

Active Work Time: 30 minutes * Total Preparation Time: 2 1/2 hours

1 1/2 pounds mascarpone cheese

1 cup powdered sugar

1 cup rum

1 cup heavy whipping cream

4 egg yolks

1 3/4 cups granulated sugar

4 cups strong coffee

1 1/2 packages lady fingers

Shaved chocolate

Cocoa powder for dusting

* Beat mascarpone, powdered sugar and 1/2 cup rum in bowl of electric mixer with whisk attachment until smooth and creamy, being careful not to over-beat. Add cream and whip at high speed until mixture forms soft peaks.

* Whisk yolks and 1/4 cup granulated sugar in small bowl until thick and pale. Fold into mascarpone mixture and set aside.

* Mix coffee, remaining 1/2 cup rum and remaining 1 1/2 cups granulated sugar in shallow bowl. Dip lady fingers in coffee mixture.

* Place layer of lady fingers in bottom of deep 2-quart serving bowl. Cover with layer of cheese filling. Repeat twice to make 3 layers of lady fingers and filling. Refrigerate at least 2 hours before serving. Top with shaved chocolate and dust with cocoa powder before serving.

6 to 8 servings. Each of 8 servings: 877 calories; 300 mg sodium; 422 mg cholesterol; 47 grams fat; 89 grams carbohydrates; 12 grams protein; 0.04 gram fiber.

Santa Maria Rodeo Eats

DEAR SOS: Please print the recipe for Santa Maria barbecued beef.

LOUIS COELHO

West Covina

DEAR LOUIS: The beef is barbecued on huge grills hitched to carts during rodeo season festivities in Santa Maria. It’s a deceptively simple recipe, but oh, so good.

Santa Maria Barbecued Beef

Active Work and Total Preparation Time: 20 minutes

1 (3- to 4-pound) top sirloin, 3 to 3 1/2 inches thick

Salt, pepper

Garlic salt

6 toasted French bread slices

* Sprinkle both sides of beef with salt, pepper and garlic salt to taste. Place on grill over medium-hot coals and barbecue 4 to 5 minutes per side for medium rare. Slice, reserving juices. Pour reserved juices over meat on plate. Serve with toasted French bread slices for dipping.

6 servings. Each serving: 313 calories; 352 mg sodium; 105 mg cholesterol; 7 grams fat; 19 grams carbohydrates; 39 grams protein; 0.07 gram fiber.

Dosti’s latest book is “DEAR SOS: Dessert Recipe Requests to the Los Angeles Times.” To order, send a check for $15.95 plus $3.50 shipping and handling to SOS Desserts, Los Angeles Times, Department FS, Box 2348, Chatsworth, CA 91313-9799. Or call (800) 246-4042, 8 a.m. to 5 p.m. Monday to Friday to use Visa or MasterCard. The original “DEAR SOS” cookbook can be ordered in the same manner for the same price.

Send requests to Culinary SOS, Food Section, Los Angeles Times, Times Mirror Square, Los Angeles, CA 90053 or e-mail to: rose.dosti@latimes.com

Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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Cook’s Tip

Raw eggs are potential carriers of food-borne illnesses. Here is a method for heating egg yolks in the microwave to make them safer.

* Heat egg yolks on high 30 seconds. Then heat egg yolks on high at 10-second intervals, up to 60 seconds of total cooking time, watching through window to see if yolks begin to move. As soon as movement is detected in yolks, heat on high 8 to 10 seconds more. Beat yolks until smooth with clean fork or whisk. Return to microwave and heat on high until yolks again begin to move, up to 10 seconds. Remove yolks from microwave, cover and let stand 1 minute. If using extra-large eggs, stir in 2 tablespoons plus 1 teaspoon water before microwaving.