Featured Recipe: Buttermilk Tiramisu

Make 8 pancakes, following directions for Arrowhead Mills Buttermilk Pancake Mix, and add 1 tsp. of vanilla extract to the recipe. Slice each pancake into 4 fingers and set aside. Mix 2 tsp. of instant expresso coffee and 2 oz. of brandy together and set aside. Over a double boiler, beat 4 egg yolks and 2 tbsp. of sugar until mixture thickens and lights. Let cool before mixing into 2 cups of mascarpone cheese. Beat 2 egg whites to stiff peaks. Fold mascarpone cheese into egg yolk, then into egg whites and set aside. Line pancake fingers around the edges of 6 wine goblets, from bottom up, and brush the pancake strips with espresso mixture. Fill each wine goblet with one third full of mascarpone mixture. Divide 3.75 inch

hazelnut chocolate pieces, broken, into each wine goblet. Lay over two remaining fingers of pancake, paint again with espresso mixture, and top with remaining mascarpone mixture. Sprinkle 3 oz. of shaved milk chocolate and 2 tbsp. of bittersweet cocoa powder over tops.