I asked Suzi what this recipe was called, and she didn't know.  It is another recipe from Sandra, which means that much of the truth of this dish is lost in translation, including actual ingredients, amounts, and in this case, even the name.  Credit Kevin with noticing the similarities between this dish and tiramisu.  Layers of cookies, cream mixed with alcohol, and deliciousness.  Bam! Tiramisuzi.  I'll take it.  And then I will shove it all in my mouth, because it is delicious.

This is the recipe moment you have all been waiting for.  Oh, yes: table cream is back. And it brought a friend.

Ingredients:

• 4 egg yolks
• 2 cups of sugar
  
• 3 packs of Goya Maria cookies
• 3/4 cup milk
• 1/4 cup rum
• 1 cup butter or margarine
• 16 oz table cream (two cans)
• 8 oz dulce de leche

For those who are unawares: dulce de leche has the color of caramel and the consistency of a thick pudding.  It is much more common then table cream as a flavor in deserts, like ice cream.  In fact, I even saw dulce de leche M&Ms in Florida a few years ago.  As for table cream: if you don't know what table cream is by now, then I can't help you.  Mostly because I also don't know what it is either, and I was kind of hoping you would tell me.  Anyway.

Mix the milk and rum together in a bowl for dipping the cookies and set it aside.  Don't be afraid to start things off with a little rum for yourself, either.

Now you want to blend the sugar and egg yolks together.  You just want the yolks.  Suzi separates them by hand, because she isn't afraid of getting a little slimy.  Crack open the egg, and then pour the contents into your hand.  Hold onto the yolk, and let the slimy stuff ooze through your fingers.  Suzi let it ooze into a bowl because she is a neat freak, but feel free to just let the egg run all over your counters and floors.  It'll be fine.

Egg yolk!

Once the egg and sugar is all mixed together, add the butter.  Blend all that until it is soft and creamy.  Then, only then, may you add the table cream.  Is it soft and creamy? No? Then you may not add the table cream yet!

Now take your cookies, one by one, and dip them into the milk and rum mixture.  Take a pyrex dish and build a layer of cookies at the bottom.  (For the sake of posterity, I feel compelled here to note that the original instructions from Sandra actually call for a "platex" pan.  So if anyone wants to try building a plan out of feminine hygiene pads, please let me know how it goes.)

Once you have built a layer of cookies, pour some of the egg-sugar-butter-table cream mixture into the pan.  Do not use all of it, just enough to barely cover the first cookie layer.

Once the first layer is done, repeat the process until you've built the layers up, leaving about a quarter of an inch at the top of the pan, or until you run out of cookies or cream mixture.  Now cover the pan and put it in the fridge for about 12 hours. YES. I love recipes that have instructions like this.  My ultimate goal is to have one that makes you wait 4 days in between steps.

Take the pan out of the fridge, and open up the dulce de leche.  Spread it out over the top of the dish, like so:

When the whole pan is covered, congratulations! You have made Tiramisuzi!

Oh, and Selma? The aprons are awesome.