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The School of FlauntBack when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs! What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More ELIZABETH'S TIRAMISU Cooking time: let sit in refrigerator at least 3 hours Ingredients 6 egg yolks 1 lb mascarpone 3 tbsp sugar Espresso Kahlua or Rum Cocoa powder Ladyfinger cookies 24-32 9" rectangular dish Cooking Instructions Break six eggs, using only yolks, and whip in stainless mixing bowl with 3 tbsp sugar for 5 minutes, or until yolks are very light yellow. Add 1 lb of mascarpone, mix until thoroughly incorporated. Add to approximately 16 oz of espresso, either Kahlua or rum. I prefer Kahlua. Begin with 4 tbsp, but continue adding until the espresso has strong Kahlua flavor. Set aside. Carefully dunk one ladyfinger at a time and place in serving dish, lining entire bottom of dish. Carefully spread mascarpone mixture over the cookie. Repeat the layering process until the last layer has been covered with mascarpone mixture. Cover serving dish and let set for no less than 3 hours. Before serving, dust with cocoa power carefully. Elizabeth Bonanno
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