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Amaretto Tiramisu
=================
8 Ounces Neufchatel cream cheese; at
Room temp
1/3 Cup Sugar
5 Tablespoons Amaretto liqueur
1/2 Teaspoon Vanilla
3 Cups Reduce-fat nondairy whipped
Topping; 8 oz
24 Ladyfingers; (7 oz. pkg.)
3/4 Cup Strong coffee
1/4 Cup Unsweetened cocoa powder
1 Tablespoon Confectioner's sugar
2 Tablespoons Sliced blanched almonds
.
Beat together cream cheese and sugar in a medium size bowl until light and
creamy, 3-4 minutes. Beat in Amaretto and vanilla. Fold whipped topping into
cream cheese mixture. Arrange half of the ladyfingers in dish just large
enough to hold them in one layer, such as a 9x9" casserole dish. Sprinkle
with half the coffee. Top with half the cream cheese mixture, spreading
smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over
cocoa. Sprinkle with remaining coffee. Top with remaining cream cheese
mixture, smoothing the top. Sprinkle with remaining cocoa. Cover and
refrigerate at least 4 hours, or preferably overnight. Sprinkle with
confectioner's sugar and sliced almonds. Serves 8. Per serving; 295
calories, 16 gram fat, 112 mg. cholesterol. formated by bobb...@acd.net
Recipe by: Family Circle Magazeine, 10-7-97 p. 183
Posted to MC-Recipe Digest V1 # by Addicts <add...@winternet.com> on 1999,
, converted by MM_Buster v2.0j.
Servings: 8
Home Cookin 4.8 Chapter: Puddings
Amaretto Tiramisu - 2c
======================
8 Ounces Neufchatel cream cheese; at
Room temp
1/3 Cup Sugar
5 Tablespoons Amaretto liqueur
1/2 Teaspoon Vanilla
3 Cups Reduce-fat nondairy whipped
Topping
24 Ladyfingers; (7 oz. Pkg.)
3/4 Cup Strong coffee
1/4 Cup Unsweetened cocoa powder
1 Tablespoon Confectioner's sugar
2 Tablespoons Sliced blanched almonds
.
Beat together cream cheese and sugar in a medium size bowl until light and
creamy, 3-4 minutes. Beat in Amaretto and vanilla. Fold whipped topping into
cream cheese mixture. Arrange half of the ladyfingers in dish just large
enough to hold them in one layer, such as a 9x9" casserole dish. Sprinkle
with half the coffee. Top with half the cream cheese mixture, spreading
smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over
cocoa. Sprinkle with remaining coffee. Top with remaining cream cheese
mixture, smoothing the top. Sprinkle with remaining cocoa. Cover and
refrigerate at least 4 hours, or preferably overnight. Sprinkle with
confectioner's sugar and sliced almonds. Serves 8. MM BY HELEN PEAGRAM
Servings: 8
Home Cookin 4.8 Chapter: Puddings
Berry Tiramisu
==============
1 Cup Fresh raspberries
1 Cup Fresh blueberries
1 Cup Fresh blackberries
1 Cup Sliced strawberries
1 Cup Sugar
Juice of one lemon
2 Pints Heavy cream
8 Ounces Mascarpone cheese
1/2 Cup Powdered sugar
1 Prepared sponge cake,
Slice Into 3
Layers
1 Cup Chambord liqueur
1/2 Cup Raspberry coulis Fresh mint
Sprigs
Powdered sugar in shaker
.
In a mixing bowl, combine all the berries with the sugar and lemon juice.
With a fork, lightly mash 1/4 of the berries against the side of the bowl.
Allow the berries to sit for 1 hour. Using an electric mixer, whip the cream
until stiff peaks form. In a mixing bowl, fold half of the whipped cream
into the Mascarpone cheese, along with the powdered sugar. Blend until the
cream is fully incorporated. To assemble, lay one layer of the sponge cake
on the bottom of the pan. Brush the layer with the Chambord. Spread 1/3 of
the cheese mixture
over the sponge cake. Repeat the procedure until all of the cake and cheese
mixture are used. Spread the reserved whipped cream over the top of the
cake. Allow the cake to set, about 1 hour. Place a slice of the tirmisu on
the plate. Garnish with raspberry coulis, fresh mint and powdered sugar.
Yield: 12 servings
ESSENCE OF EMERIL SHOW#EE2367
From: "Robert Ellis" <rpearson@snowcres MM by Helen Peagram
Servings: 12
Home Cookin 4.8 Chapter: Puddings
Cafe Parizade's Tiramisu
========================
1 Cup Flour
1 Tablespoon Baking powder
6 Eggs
1/2 Cup Sugar
Filling:
1/2 Cup Heavy whipping cream
4 Eggs
1/2 Cup Sugar
1/4 Cup Rum
1/2 Pound Cream cheese
1/2 Pound Mascarpone cheese
1 Tablespoon Fresh lemon juice
1 Teaspoon Vanilla extract
1 Cup Very strong coffee or
Espresso
(fresh brewed, not instant)
2 Tablespoons Grated semi sweet
Chocolate
.
Preheat oven to 350 degrees.
Prepare the cake: Grease and lightly flour a 10-inch springform pan. Set
aside.
Sift together the flour and baking powder twice. Set aside. In a double
boiler, heat the eggs and sugar together, stirring constantly until the
sugar melts. Pour the egg mixture into the large bowl of an electric mixer
and mix on high for 10 minutes, until eggs are very light and fluffy (the
consistency of soft whipped cream).
Using a spatula, gently fold in the sifted flour mixture and pour into the
prepared springform pan.
Bake for 25 to 30 minutes. The cake is done when it springs back when
touched in the center.
Remove the cake from the oven and let cool for 10 minutes. Then remove from
the pan and continue to cool on wire racks.
While cake is cooling, prepare filling. Whip the cream on highest speed of
an electric mixer, until soft peaks form. Set aside.
In a double boiler, combine the eggs and sugar and cook, stirring
constantly, until the mixture coats the back of the spoon and turns a ivory
color. (This takes 15 or more minutes.) Remove from heat and stir in the
rum. Set aside.
In the large bowl of an electric mixer, combine cream cheese and mascarpone,
mixing well. Add lemon juice and vanilla. Mix until thoroughly blended.
Slowly mix in reserved whipped cream and egg mixtures. Blend gently until
well mixed.
Slice cake into two horizontal layers. Remove top layer and set aside.
Drizzle 1/2 cup of coffee over cake layer. Then spread 1/2 of the cream
mixture over cake. Top with second layer of cake and repeat with remaining
coffee and cream.
Sprinkle shredded chocolate on top of last cream layer.
Refrigerate 24 hours before serving.
Makes 1 10-inch cake, 10 to 12 servings.
Per serving: 368 calories, 22 grams fat (54 percent calories from fat), 187
milligrams cholesterol, 9 grams protein, 33 grams carbohydrate, 291
milligrams sodium. Cake:
From: Trish <tris...@yahoo.Com> Date: Friday, April 16, 1999 3:29 Pm MM by
Helen Peagram
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Cherry Tiramisu
===============
1 Cup Ricotta cheese
1 Cup Confectioners' sugar
1/4 Cup Sour cream
1/4 Cup Coffee liqueur
1-1/2 Cups Shortbread cookie crumbs
(about 30 2-inch
Cookies)
21 Ounces Cherry filling and topping
Grated chocolate for
Garnish
(optional)
Fresh mint leaves for
Garnish (optional)
34-1/2 Other Carbohydrates
From: J
Rdan...@aol.Com Date:
Wed, 9
.
Combine Ricotta cheese, confectioners' sugar, sour cream and coffee liqueur
in a large mixing bowl; mix well. Set aside. In the container of an electric
blender or food processor, process cookies, in small batches, until finely
crushed. Remove 6 cherries from cherry filling; reserve for garnish. To
assemble dessert, spoon 2 tablespoons Ricotta cheese mixture into each of
six (8-ounce) parfait glasses. Add 2 tablespoons cookie crumbs to each
glass; top each with 2 tablespoons cherry filling. Repeat Ricotta, crumb and
cherry layers. Finish each serving with an equal portion of the remaining
Ricotta cheese mixture. Garnish with reserved cherries, grated chocolate and
mint leaves, if desired. Let chill 2 to 3 hours before serving.
Description: "Smooth and easy describe this variation of an Italian
classic." Cuisine: "Italian" Source: "Cherry Marketing Institute" S(Internet
address): "http://www.cherrymkt.org/index.html"
Per serving: 3698 Calories (kcal); 131g Total Fat; (32% calories from fat);
54g Protein; 555g Carbohydrate; 239mg Cholesterol; 1913mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; Jun
1999 21:32:47 Edt MM by H Peagram
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Cherry Tiramisu - 2c
====================
12 Ladyfinger cookies
2/3 Cup Espresso
3 Large Eggs; at room temperature
3 Tablespoons Sugar
1 Cup Whipping cream
1/4 Cup Powdered sugar
2 Tablespoons Lemon juice
4 Ounces Semisweet chocolate; finely
Chopped
1 Cup Sweet cherries; pitted
By Lloyd
<llo...@mindspring.com>
On Jun 09, 1999
.
Arrange the cookies in a single layer on waxed paper; drizzle evenly with
espresso. Set aside. Using an electric mixer, in a large bowl beat eggs and
sugar on high speed until thick and pale; set aside. In a deep, chilled
bowl, combine cream, powdered sugar, and lemon juice; beat at high speed
until stiff. Fold cream mixture into egg mixture.
Arrange half the cookies in the bottom of a wide, 2 quart glass bowl. Cover
with half the cream mixture, then evenly sprinkle on half the chocolate. Top
with remaining cookies, cream mixture, and chocolate. Cover and chill at
least 1 hour or up to 3 hours. Arrange berries around edge of dish. Cut into
wedges, then lift out with a wide serving spoon. MM BY HELEN PEAGRAM
Servings: 8
Home Cookin 4.8 Chapter: Puddings
Chocolate Tiramisu
==================
1-1/2 Cups All-purpose flour
1/2 Cup Unsweetened cocoa powder
1 Teaspoon Baking soda
1/2 Teaspoon Baking powder
1/4 Teaspoon Salt
1/2 Cup Unsalted butter, at room
Temp
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
1-1/4 Cups Milk
3 Egg yolks
1/2 Cup Sugar
1/3 Cup Milk
15 Ounces Part-skim ricotta, pureed
1 Cup Heavy cream, whipped
1/2 Cup Coffee liquer
4 Ounces Semi-sweet chocolate
Chopped
.
1) Preheat oven to 350*F. Line a Jellyroll pan with foil. Coat foil with
nonstick cooking spray. 2) Combine flour, cocoa, baking soda, baking powder
& salt . 3) Beat butter, sugar, eggs, & and vanilla until light & fluffy,
about 3 mins. At low speed, alternately beat in flour mixture and milk.
Spread batter into prepared pan. 4) Bake in preheated oven for 17 mins. or
until cake back when lightly touched in the center. Cool cake in pan (on
wire rack) for 10 mins. Invert cake onto rack; cool completely. (Cake may be
made ahead up to one month and frozen.) 5) To prepare filling: Whisk
together egg yolks, sugar, & milk in medium saucepan. Bring to simmer over
medium heat, whisking constantly. Do not let boil. Remove saucepan from heat
and let cool. Fold in ricotta and whipped cream. 6) Cut cake lengthwise into
thirds and crosswise into tenths, making 30 pieces. Arrange half of cake
pieces in bottom of large serving dish (about 14 x 8 or 13 x 7). Drizzle
cake with half of the liqueur. Spoon on half of cream mixture. Sprinkle with
half of chopped chocolate. Repeat layering with remaining ingredients. 8)
Cover and refrigerate overnight or up to 2 days. Serve cold. Makes 16
Servings NUTRITIONAL INFORMATION Per Magazine: 358 calories, 8 g protein, 18
g fat, 41 g carb., 147 mg. sodium, 114 mg. chol., Exchanges: 3/4
starch/bread, 3/4 meat, 3 3/4 fat, 1 3/4 fruit
Per serving: 360 Calories (kcal); 19g Total Fat; (46% calories from fat); 7g
Protein; 41g Carbohydrate; 111mg Cholesterol; 190mg Sodium Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2
Other Carbohydrates
Recipe By :Woman's Magazine YEAR: Spring:1994
From: Jane...@home.Com Date: 10 Jun 99 08:25:49 Eastern Standa MM by Helen
Peagram
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Christmas Tiramisu
==================
1 Pound Mascarpone or soft cream
Cheese
3/4 Cup Sugar
8 Large Egg yolks
1/2 Cup Sweet wine
2 Cups Expresso or very strong
Black coffee (approx)
9 Ounces Ladyfingers or 14 oz. angel
Food or sponge cake, thinly
Sliced
1 Tablespoon Unsweetened cocoa
.
1. In a small bowl, using a fork, beat the cheese until creamy. Set aside.
2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
boiling water. Using a hand-held electric mixer set on medium high, beat the
sugar and egg yolks in the bowl for 1 minute, or until the mixture is well
blended. With the mixer set on low speed to prevent splashing, gradually add
the wine. Continue to cook and beat the mixture, increasing the speed to
medium and then to high as the mixture thickens. Cook and beat for 5-7
minutes, or until the mixture is thickened and light, scraping down the
sides of the bowl frequently with a rubber spatula. 3. Remove the bowl from
the heat and continue to beat the mixture for 1 minute longer. Beat in the
cheese just until blended (makes about : 5 cups). 4. Pour one cup of the
expresso into a small shallow bowl that is large enough to hold a ladyfinger
if it is placed horizontally in the bowl. 5. Quickly dip the rounded top
side of each ladyfinger into the expresso. Only the top half of the
ladyfingers should be soaked with the expresso. If the ladyfingers get too
wet, they will fall apart! Add more coffee to the bowl as needed. 6. Place
the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic
pan. Do not use a metal pan. Form one layer. Pour half of the custard
mixture over the ladyfingers and spread to cover them. Dip the remaining
ladyfingers in the expresso (there will be a few remaining ones and form a
second layer over the custard mixture. Pour the remaining custard mixture
over the ladyfingers and spread to an even layer. 7. Place the cocoa in a
strainer and dust the top of the tiramisu evenly. Cover and refrigerate for
at least 10 hours. Makes: 10-12 servings. Source: "Cooking with Regis and
Kathie Lee", 1993
From: "Kendig - Von Fehrn" <tikalme@pow
Servings: 10
Home Cookin 4.8 Chapter: Puddings
Classic Tiramisu
================
2 Packages (4.4oz) Champagne
Biscuits-dry lady finger
Like biscuits
2-1/2 Cups Hot water
1/4 Cup Sugar
5 Teaspoons Instant espresso powder
1/4 Cup Brandy
2 Tablespoons Vanilla
7-3/4 Ounces To 8 container
Mascarpone
Cheese*
3 Tablespoons Sifted powdered sugar
1 Cup Chilled whipping cream
2 Tablespoons Cocoa
Espresso beans, optional
.
*If unavailable, substitute 8 ounces cream cheese, blended with 1/4 cup
whipping cream and 2 1/2 tablespoons sour cream.
Layer biscuits in the bottom of a 13X9X2" Pyrex dish. Dissolve sugar and
espresso powder in water. Add brandy and vanilla. Pour 1 cup over biscuits.
Beat cheese and 2 tablespoons powdered sugar until creamy. Beat whipping
cream in another bowl using clean beaters until peaks form. Gently fold into
cheese mixture, half at a time. Spread evenly over biscuits. Using enough
biscuits to cover tiramisu, dip in remaining espresso mixture and arrange in
asingle layer over top. Cover and refrigerate several hours or overnight.
Combine cocoa and remaining powdred sugar. Sift evenly over top. Garnish
with espresso beans, if desired.
~Bon Appetit 12-95 From: Mike Bernardoni <mi...@pso.Siu.Ed MM by Helen
Peagram
Servings: 12
Home Cookin 4.8 Chapter: Puddings
D'amico's Tiramisu
==================
=============== BASE =================
1-1/2 Ounces Kahlua liqueur
1-1/2 Cups Brewed espresso coffee
24 Plain ladyfingers
Zabaglione (recipe below)
Cream Filling (recipe
Below)
Grated semisweet
Chocolate, or
Chocolate shavings
Fresh strawberries (opt.)
============ ZABAGLIONE ==============
11 Egg yolks
1/2 Cup Granulated sugar
3/4 Cup Marsala wine
=========== CREAM FILLING ============
1 Pint Whipping cream **
1 Pound Mascarpone
1/2 Pound Powdered sugar
.
NB ** Bowl, beaters & cream should be throughly chilled.
FOR BASE: Pour Kahlua into espresso. Line the bottom of a 13x9x2" pan with
ladyfingers, about 1/4" thick. Spread Cream Filling over Zabaglione. Chill.
Cut into 12 - 16 pieces. Serve in shallow bowl garnished with chocolate and
strawberries. NOTE: Ladyfingers may be found at specialty bakeries, or at
the supermarket in the freezer section or near the produce department.
ZABAGLIONE: ========== Combine egg yolks, sugar and wine in a stainless
steel bowl over boiling water and whisk constantly until frothy. CREAM
FILLING: ============= Combine whipping cream, softened mascarpone and
sugar; beat until smooth. NOTE: Mascarpone cheese is a key ingredient, but
if it is unavailable, here's a substitute: Mix 12 ounces of softened cream
cheese, 1/4 c sour cream and 2 tablespoons whipping cream. Beat until
blended and fluffy. Source: Houston Chronicle, from D'Amico's Restaurant.
MM: Lyn.
Servings: 16
Home Cookin 4.8 Chapter: Puddings
Emeril's Tiramisu
=================
Hot Milk Sponge
1/4 Cup Milk
2 Teaspoons Butter butter
1-1/4 Cups Flour
1 Teaspoon Baking powder
3 Eggs
1-1/4 Cups Sugar
3 Egg yolks
Mascarpone cream
1/2 Cup + 2 tablespoons espresso
Coffee
1/2 Cup + 2 tablespoons hot water
3 Tablespoons Grand Marnier
1 Cup Mascarpone
2 Tablespoons Rum *
3 Separated eggs
6 Tablespoons Sugar**
1 Cup Heavy cream ***
1/4 Teaspoon Vanilla vanilla
Pinch salt
Cocoa powder, enough to
Sprinkle
Powdered sugar, enough to
Garnish
.
* (substituted Marsala wine on "emeril live") ** (substituted 3 tablespoons
on "emeril live") ***(substituted 3 cups on "emeril live")
Emeril also made his Tiramisu on his new show, "Emeril Live," but he made a
couple of adjustments to the "mascarpone cream" recipe. (1) He substituted
Marsala wine for the rum, (2) he used 3 tablespoons of sugar instead of 6,
and (3) he used 3 cups of heavy cream instead of 1 cup. It's your call!
Sponge Cake Preheat the oven to 350 degrees. Grease and lightly flour an 9
by 13-inch sheet tray. Heat milk and butter until the butter melts. Stir the
flour and baking powder together. Put the eggs, sugar, and yolks in a bowl
and set over a hot water bath, whisking until the egg mixture triples in
size. Fold in the flour mixture and the milk. Pour into the prepared pan.
Bake for 10 - 15 minutes or until done.
Mascarpone Cream Combine the espresso, water and the Grand Marnier, set
aside. Combine the mascarpone and the rum in a large bowl, beat until
smooth. In a medium bowl, beat the eggs yolks, and 3 tablespoons of the
sugar together until smooth. Set over a hot water bath and beat for 3
minutes until light and foamy. Remove from the heat, and without waiting
beat this mixture into the mascarpone mixture. Set aside. Whip the cream
until the cream holds a firm shape. Fold in vanilla. In two small additions,
fold about 1/3 of the mascarpone mixture into the whipped cream. Then fold
the whipped cream into the remaining mascarpone mixture. Set aside. Beat the
egg whites and salt on medium until foamy. Increase the speed and add the
remaining 3 tablespoons sugar, beat until glossy, not dry. Fold the egg
whites, all at once into the mascarpone. Directions: Assembly
Cut the sponge cake in half crosswise. Place in a pan large enough to fit
the halved sponge cake snugly. Moisten the cake with half of the espresso
mixture. Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar. Top with the
other half of the sponge cake layer. Moisten with the remaining espresso
mixture. Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar. Refrigerate,
uncovered, for 2 hours.
From: "Mary Victoria Parker" <drago...@cfl.rr.com> MM by H Peagram
Servings: 2
Home Cookin 4.8 Chapter: Puddings
Espresso Tiramisu
=================
3 Cups (1 1/2 lb)
Mascarpone cheese
1-1/2 Cups (6 oz)
Confectioners' sugar
1/4 Cup Marsala; (2 fl oz)
3/4 Cup Heavy; (6 fl oz)
Cream; chilled
2/3 Cup Water; (5 fl oz)
1 Tablespoon Plus 2 Teaspoon instant
Espresso powder or
Regular coffee powder
1 Butter Pound Cake
Homemade or Purchased
1/2 Inch thick
Unsweetened cocoa
.
Select a 2 1 2 qt ovenproof dish : Oval or rectangular glass
In a medium bowl, using an electric mixer set on medium speed, beat together
the mascarpone cheese, 1 cup of the confectioner's sugar and the Marsala
until well blended. Add the cream and beat until fluffy, about 1 minute. Set
aside. In a small, heavy saucepan over high heat, combine the water, the
remaining 1/2 cup confectioners' sugar and the espresso or coffee powder.
Bring to a boil, stirring occasionally. Remove from the heat and let cool.
Using a long serrated knife, cut the cake crosswise into slices or ceramic
dish about 11 inches in diameter and 2 inches deep. Arrange enough of the
cake slices in a single layer over the bottom of the dish to cover
completely, trimming to fit as needed. Brush half of the cooled espresso
syrup over the cake. Spread half of the cheese mixture evenly over the top.
Top with enough of the cake slices in a single layer to cover completely,
trimming to fit as needed. Brush the remaining cooled espresso syrup evenly
over the top. Then spread the remaining cheese mixture over the top. Cover
with plastic wrap and refrigerate up to 2 days. Using a fine-mesh sieve,
sift cocoa evenly top just before serving. Using a large spoon, scoop the
tiramisu onto individual plates.
Recipe by: Williams-Sonoma Good Cooking
Posted to MC-Recipe Digest V1 # by Addicts <add...@winternet.com> on 1999,
, converted by MM_Buster v2.0j.
Servings: 10
Home Cookin 4.8 Chapter: Frozen dzrt
Frozen Hazelnut-Tangerine Tiramisu - Bon Appetit
================================================
============== PRALINE ===============
1/2 Cup Sugar
1/4 Cup Water
1 Cup Hazelnuts, toasted
============== FILLING ===============
1 Cup Fresh tangerine juice (from
About 3 tangerines)
1 Cup Plus 10 T sugar
8 Large Egg yolks
1 Cup Plus 10 T water
1/2 Cup Whipping cream
1 Tablespoon Grated tangerine peel
2 8.8-oz containers
Mascarpone
Cheese or 16 oz whipped
Cream cheese
7 Tablespoons Grand Marnier or other
Orange liqueur
5 Teaspoons Instant espresso powder
Or instant coffee powder
3 (about) 4.4-oz packages
Champagne
Biscuits (4-inch long
Ladyfinger-like biscuits)
Unsweetened cocoa powder
Tangerine slices (opt.)
.
FOR PRALINE: Lightly oil baking sheet. Stir sugar and water in heavy medium
saucepan over medium heat until sugar dissolves. Increase heat and boil
without stirring until syrup turns deep amber, brushing down sides of pan
with pastry brush dipped into water and swirling pan occasionally. Mix in
nuts. Pour onto prepared sheet; cool. Coarsely chop praline.
FOR FILLING: Boil tangerine juice in heavy large saucepan until reduced to
1/4 C, about 12 minutes. Set aside. Whisk 1 C sugar and yolks in large metal
bowl. Whisk in 1 C water. Set bowl over saucepan of simmering water and
whisk constantly until candy thennometer registers 180F, about 5 minutes.
Remove from over water. Using electric mixer, beat mixture until cool, about
5 minutes. Mix in tangerine juice, cream and peel. Add mascarpone and 2
tablespoons Grand Marnier and beat until smooth. Fold in 1 C praline
(reserve remaining praline for another use). Chill filling while preparing
biscuits.
Line 9-inch-diameter springform pan with 2 3/4-inch-high sides with plastic
wrap. Stir remaining 10 T sugar, 10 T water and espresso powder in heavy
small saucepan over low heat until sugar dissolves. Mix in 5 tablespoons
Grand Marnier. Cool syrup.
Using sharp knife, trim 1 biscuit to 3-inch length. Soak biscuit in syrup 10
seconds per side. Place rounded end up and sugared side against side of
prepared pan. Repeat with as many biscuits as necessary to cover sides of
pan. Soak more biscuits in syrup and place on bottom of pan, covering
completely. Pour half of filling into pan. Soak more biscuits in syrup 10
seconds per side; place atop filling, covering completely. Spoon remaining
remaining over. Freeze overnight.
Release pan sides from cake. Fold down plastic. Sift cocoa over dessert,
Garnish with tangerine slices, if desired.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg> From: Michael
Orchekowski
Servings: 12
Home Cookin 4.8 Chapter: Frozen dzrt
Frozen Tiramisu Dessert
=======================
1 Cup Chocolate wafer crumbs
2 Teaspoons Instant expresso coffee
(dry)
1/4 Cup Butter or margarine; melted
2 Cont; (8 oz.) mascarpone
Cheese
14 Ounces Can sweetened condensed
Milk
1/4 Cup Frozen orange juice
Concentrate; thawed
1 Teaspoon Instant expresso coffee
(dry) OR
Instant coffee granules
1 Tablespoon Hot water
1/4 Cup Chocolate syrup
1-1/2 Cups Whipping cream; (heavy)
.
Mix wafer crumbs, 2 tsp. coffe and the margarine. Press evenly in bottom of
springform pan, 10x3 inches. Beat cheese in medium bowl with electric mixer
on medium speed until smooth. Gradually beat in milk. Place about 2 cups of
the cheese mixture in separate bowl. Add juice concentrate to mixture in one
bowl; set aside. Dissolve 1 tspl coffee in hot water. Stir coffee mixture
and chocolate syrup into remaining cheese mixture. Beat whipping cream in
chilled medium bowl on high speed until stiff. Fold half of the whipped
cream into each cheese mixture. Spoon orange mixture over crust. Freeze
about 1 hour or until firm. Spread chocolate mixture evenly over orange
mixture. Freeze about 4 hours or until firm. Remove side of pan. Cover and
freeze any remaining desert. Can garnish with small pieces of orange or
mandarin oranges. Makes 12 servings. Per serving: 425 calories, 270 CFF, 30
g fat, 85 mg cholesterol, 280 mg sodium, 33 g carbohydrate, 1 g fiber Betty
Crocker, Lucious Desserts p. 15. MC formatting by bobb...@acd.net ICQ#
12099532
Recipe by: Betty Crocker, Lucious Desserts p. 15
MM by Helen Peagram by Roberta Banghart <bobb...@acd.net> on May 11, 1999,
converted by MM_Buster v2.0m.
Servings: 12
Home Cookin 4.8 Chapter: Puddings
Girl Guide Tiramisu
===================
MM BY H PEAGRAM
2 Egg yolks
3-1/2 Ounces Sugar
7 Ounces Mascarpone cheese
6 Cups Expresso
1 Tablespoon Bitter cocoa
2 Packages Chalet Cremes
.
Beat the egg yolks with 2 oz. of the sugar, use the remaining suger to mix
with the coffee. Add cheese and mix until you get a soft cream. Put a layer
of cookies (both flavors) in a 13x9x2 glass baking dish. Soak cookies in the
sweetened coffee. Spread cookies with the cream cheese mixture and sprinkle
with the butter cocoa. Refrigerate for one hour before serving.
Girl Scout Cookie recipes From Mrs. Laura Leonardi, Troop 5034 Eltingville,
Staten Island, NY From: Terry Toomey
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Godiva Tiramisu
===============
5 Ounces Godiva Liqueur, Divided
1/2 Cup Strong Black Coffee Or
Espresso
16 Ladyfingers
1 Pound Mascarpone Cheese
2 Eggs, Separated
1/3 Cup Confectioner's Sugar
4 Ounces Dark Chocolate, Grated
Date: 13 Mar 95
.
Mix 3 oz. of Godiva Liqueur with coffee, and set aside. For each serving,
trim 4 ladyfingers to fit along the sides and bottom of a 1 cup souffle
dish. Pour 1 oz. of the reserved coffee into each souffle dish and set
aside. Beat together the mascarpone cheese, egg yolks, sugar and remaining 2
oz. of Godiva Liqueur until smooth. Whip the egg whites until stiff, and
fold into the cheese. Divide the filling evenly among the souffle dishes;
sprinkle with chocolate and refrigerate overnight. webm...@godiva.com
From: Charlene Deering
From: "Kendig - Von Fehrn" <tikalme@pow
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Godiva Tiramisu - 2c
====================
5 Ounces Godiva Liqueur; Divided
1/2 Cup Strong Black Coffee Or
Espresso
16 Ladyfingers
1 Pound Mascarpone Cheese
2 Eggs; Separated
1/3 Cup Confectioner's Sugar
4 Ounces Dark Chocolate; Grated
By Lloyd
<llo...@mindspring.com>
On Jun 09, 1999
.
Mix 3 oz. of Godiva Liqueur with coffee, and set aside. For each serving,
trim 4 ladyfingers to fit along the sides and bottom of a 1 cup souffle
dish. Pour 1 oz. of the reserved coffee into each souffle dish and set
aside. Beat together the mascarpone cheese, egg yolks, sugar and remaining 2
oz. of Godiva Liqueur until smooth. Whip the egg whites until stiff, and
fold into the cheese. Divide the filling evenly among the souffle dishes;
sprinkle with chocolate and refrigerate overnight. MM BY HELEN PEAGRAM
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Godiva Tiramisu 2
=================
5 Ounces Godiva Liqueur, Divided
1/2 Cup Strong Black Coffee Or
Espresso
16 Ladyfingers
1 Pound Mascarpone Cheese
2 Eggs, Separated
1/3 Cup Confectioner's Sugar
4 Ounces Dark Chocolate, Grated
.
Mix 3 oz. of Godiva Liqueur with coffee, and set aside. For each serving,
trim 4 ladyfingers to fit along the sides and bottom of a 1 cup souffle
dish. Pour 1 oz. of the reserved coffee into each souffle dish and set
aside. Beat together the mascarpone cheese, egg yolks, sugar and remaining 2
oz. of Godiva Liqueur until smooth. Whip the egg whites until stiff, and
fold into the cheese. Divide the filling evenly among the souffle dishes;
sprinkle with chocolate and refrigerate overnight. webm...@godiva.com
From: Charlene Deering
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Jean Christophe Novelli's Tiramisu Boats
========================================
For the sponge bases
3 Eggs
7 Grams (3oz) sugar
7 Grams (3oz) flour
1 Small Cup espresso coffee
6 Tablespoons Kahlua
For the tiramisu
3 Egg yolks
10 Grams (4oz) castor sugar
25 Grams (8 oz) mascarpone cheese
25 Milliliters (8 floz) double cream
2 Leaves of gelatine
For the tuiles
25 Grams (8oz) unsalted butter
25 Grams (8oz) icing sugar
25 Grams (8oz) egg white
25 Grams (8oz) flour
For the cr=E8me anglaise
25 Milliliters (8 floz) milk
3 Egg yolks
2 Grams (1oz) sugar
1 Vanilla pod
For the coffee sauce
25 Milliliters (8 floz) milk
3 Egg yolks
2 Grams (1oz) sugar
1 Vanilla pod
1 Tablespoon Used coffee granules
For the chocolate sauce
10 Grams (4oz) sugar
5 Grams (2oz) cocoa powder
2 Tablespoons Cream
15 Milliliters ( 1/4 pint) water
Sprigs of mint; for garnish
.
To make the sponge bases Preheat the oven to 160=B0C/300=B0F/gas mark 2.
Whisk the eggs and sugar together in the bowl of a simmering bain marie
until doubled in size. Fold in the sieved flour carefully. Spread the
mixture on a tray covered with greaseproof paper, and bake at
160=B0C/300=B0F/gas mark 2 until golden brown. Cool, then cut out circles of
sponge with six cylindrical moulds, leaving the sponge in the bottom of the
moulds to form a base for the tiramisu. Then soak the sponge bases in a
little espresso and Kahlua. To make the tiramisu Whisk the yolks and the
sugar, then add the mascarpone and mix well. Semi-whip the double cream and
add it to the mixture. Dissolve the soaked gelatine in a little hot cream,
mix it into the tiramisu mixture and pour the mixture straight into the
prepared moulds. Leave to set. To make the tuiles Cream the butter and icing
sugar together until white and stiff. Gradually mix in the egg whites. Once
the egg whites are incorporated, mix in the flour, but be careful not to
overmix. Cut a long leaf shape out of a piece of card to make a stencil.
This will form the base of the boat. Lay the stencil over a sheet of
greaseproof paper and spread a thin layer of the tuile mixture over it. Peel
back the stencil and repeat for the other five boats. If you like, you can
also cut out stencils to make sails and oars. Cook the shapes in the oven at
160=B0C/300=B0F/gas mark 2 for a few minutes. When they are brown, remove
them and place the bases in a large bowl or cup to bend up the bows and
sterns of the boats, so that they look a little like gondolas. To make the
creme anglaise (custard) Boil the milk and scraped vanilla pod. Combine the
yolks and sugar and add the hot milk to the egg mixture. Cook over a bain
marie until the custard reaches a good consistency. To make the coffee sauce
Follow the instructions for the cr=E8me anglaise, but add the used coffee
granules to the milk. To make the chocolate sauce Heat the ingredients
together on a stove until they reach a good consistency. To serve Remove the
tiramisu and sponge bases from the moulds. Pour the sauces onto the plates,
making wave patterns. Place the boat-shaped tuiles in the middle of the
plates. Sprinkle some cocoa powder on the tiramisu cylinders, and place them
on top of the tuiles. Attach the tuile sails (with cocktail sticks) and
oars, if you have made them. Sprinkle icing sugar around the plates and
finish with sprigs of mint. Converted by MM_Buster v2.0l.
From: Jle...@email.Bigsky.Net
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Le Latini's Tiramisu
====================
1/2 Cup Double Strength Espresso
2 Tablespoons Cognac
1/4 Cup Amaretto
20 Savoyarde Biscuits
2 Cups Mascarpone Cheese
7 Eggs, separated
1/2 Cup Sugar
1 Bitter Chocolate Square
25 Italian Amaretto Biscuits
.
Servings: 14
* The mascarpone cheese should be whipped until fluffy. Grate the bitter
chocolate square.
In a shallow bowl, mix together coffee, cognac and half of the amaretto. Dip
each Savoyarde biscuit in the coffee mixture and immediately place in a 3
litre rectangular baking dish (13 x 9 inch) sugar side up. Reserve leftover
espresso mixture. A layer of coffee dipped biscuits should cover the bottom
of dish.
Beat egg whites until they hold peaks; set aside.
Beat egg yolks until lemon-coloured. Gradually add sugar and continue
beating until all of the sugar has been incorporated.
Add the mascarpone cheese.
Stir in grated chocolate and remainder of the amaretto.
Gently fold in stiffly beaten egg whites.
Spoon the mixture over the Savoyarde biscuits.
Dip the amaretto biscuits in the espresso mixture and place them
Servings: 14
Home Cookin 4.8 Chapter: Puddings
Lemon Raspberry Tiramisu
========================
2 Packages (8-ounces each) fat-free
Cream cheese softened
6 Packages Sugar substitute or
Equivalent of 1/4 cup sugar
1 Teaspoon Vanilla
1 Package (0.3 ounce) sugar-free
Lemon
Flavored gelatin
2 Cups Thawed fat-free nondairy
Whipped topping
1/2 Cup All-fruit red raspberry
Preserves
2 Tablespoons Marsala wine
2 Packages (3 ounces each) ladyfingers
1 Pint Fresh raspberries or frozen
Unsweetened raspberries
Thawed
.
Combine cream cheese, sugar substitute and vanilla in large bowl. Beat with
electric mixer at high speed until smooth; set aside. Combine 1/3-cup water
and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1
minutes or until water is boiling and gelatin is dissolved. Cool slightly.
Add gelatin mixture to cheese mixture; beat 1 minute. Add whipped topping;
beat 1 minute more, scraping side of bowl. Set aside. Whisk together
preserves, 1/4-cup water and marsala in small bowl until well blended.
Reserve 2 tablespoons of preserves mixture; set aside. Spread 1/3 cup
preserves mixture evenly over bottom of 11x7-inch glass baking dish. Split
ladyfingers in half; place half in bottom of baking dish. Spread 1/2 of
cheese mixture evenly over ladyfingers; sprinkle 1 cup raspberries evenly
over cheese mixture. Top with remaining ladyfingers; spread remaining
preserves mixture over ladyfingers. Top with remaining cheese mixture.
Cover' refrigerate for a least 2 hours. Sprinkle with remaining raspberries
and drizzle with reserved 2 tablespoons preserves mixture before serving.
Makes 12 servings.
From: "Dancer^" <siga...@attcanada.net>
From: Recip...@aol.Com <recipegran@aodate: Monday, August 30, 1999 5:20 Am
MM by Helen Peagram
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Matilde's Tiramisu
==================
14 Ounces Ladyfingers
14 Ounces Marscapone cheese (or
Ricotta)
4 Eggs separated
4 Ounces Sugar
2 Cups Espresso or strong coffee
Cocoa and powdered sugar
.
Beat egg whites until stiff white peaks. In a separate bowl, beat egg yolks
and sugar until creamy and lemon colored. Add marscapone cheese to egg yolk
mixture, beat until smooth. Then fold in the egg whites.
Soak the ladyfingers in the coffee, and make a layer of half of them. (I
found quickly dipping each ladyfinger in the coffee worked well) Cover layer
of ladyfingers with half the cheese. Repeat layer of ladyfingers and layer
of cheese.
Mix together about 2 tsp of cocoa with 2 tsp powdered sugar, and sift over
the top. Cover and refrigerate.
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Mixed Berry Tiramisu
====================
12 Ounces Package unsweetened frozen
Mixed berries
12 Tablespoons Sugar
10 Ounces Package frozen raspberries
In syrup; thawed
1/4 Cup Raspberry liqueur
2 Teaspoons Vanilla extract
3 4.40-oz packages Champagne
Biscuits (4" ladyfingers)
24 Ounces Mascarpone Cheese*
1 Pint Strawberries; hulled
1 Pint Raspberries
1/2 Pint Blueberries
.
Cook frozen mixed berries and 6 tablespoons sugar in a heavy medium saucepan
over medium heat until mixture resembles jam and is reduced to 1 cup,
stirring frequently, about 15 minutes. Cool jam mixture.
Strain syrup from thawed raspberries through sieve set over bowl, pressing
gently on solids. Discard solids. Add raspberry liqueur to raspberry syrup
in bowl. Using sharp knife, trim 1 biscuit to 3-inch length. Quickly dip
biscuit into syrup, turning to coat lightly. Place rounded end up and
sugared side against side of a 9-inch springform pan with 2 3/4-inch sides.
Repeat with as many biscuits as necessary to cover sides of pan. Dip more
biscuits in syrup and arrange on bottom of pan, covering completely and
trimming to fit.
In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. Set
aside. Thinly slice enough strawberries to measure 1/2 cup. Gently spread
half of jam mixture over biscuits in bottom of pan. Spoon half of mascarpone
mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup fresh
raspberries and 1/2 cup blueberries. Dip more biscuits into syrup; arrange
over fruit in pan, covering completely and trimming to fit. Gently spread
remaining jam mixture over biscuits. Spoon remaining mascarpone mixture
over; smooth top. Cover, chill at least 4 hours or overnight.
Release pan sides. Transfer cake to platter. Arrange remaining fresh berries
decoratively atop cake and serve.
* Mascarpone is Italian cream cheese available at Italian markets and
specialty food stores. If unavailable, blend 1 1/2 pounds cream cheese with
1/2 cup whipping cream and 6 tablespoons sour cream. Use 3 cups for this
recipe. Bon Appetit From: "George T Taylor" <tt...@prodigy.Date: Wed, 3 Jul
2002 12:31:28 +0000 (U MM by H Peagram
Servings: 10
Home Cookin 4.8 Chapter: Puddings
Mock Tiramisu
=============
1/2 Cup Instant coffee crystals
1 Cup Boiling water
16 Ounces Neufchatel light cream
Cheese
8 Ounces Light whipped topping
3 Tablespoons Rum extract
3/4 Cup Granulated sugar
1 Loaf pound cake
3 Tablespoons Baking cocoa, for
Garnish
.
1) Dissolve coffee crystals in boiling water. Let cool completely.
2) Slice pound cake loaf into 1/2 inch slices. Then cut each slice in half.
Take each piece of cake and dip the bottom half of it into the coffee. Place
the coffee-dipped pieces, coffee side down, in an ungreased 9x9 cake pan.
Line the bottom of the cake pan with half the pound cake pieces.
3) Mix cream cheese, whipped topping, rum extract, and sugar until smooth.
Take half of this mixture and spread it evenly over the cake pieces in the
pan. Sprinkle with cocoa.
4) Take the remaining coffee-dipped cake pieces and line them, coffee-side
down on top of the cream cheese layer.
5) Take the remaining cream cheese mixture and spread evenly on top of the
cake pieces. Sprinkle the cocoa on top for garnish.
6) Cover tiramisu with plastic wrap and chill overnight. Makes 9-12
servings.
Enjoy!
Servings: 10
Home Cookin 4.8 Chapter: Puddings
Olive Garden Tiramisu
=====================
1 Sponge cake, (10 to 12
Inch about 3"
Tall
3 Ounces Strong black coffee, or
Instant espresso
3 Ounces Brandy or rum
1-1/2 Pounds Cream cheese or
Mascarpone
Room temperature
1-1/2 Cups Superfine/powdered sugar
Unsweetened cocoa powder
Ate: Thu Nov 26 13:25:43
199 8
.
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches
high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half
of cake to flavor it strongly. Don't moisten cake too much or it may
collapse on serving. Beat room-temperature cheese and 1 cup sugar until
sugar is completely dissolved and cheese is light and spreadable. test for
sweetness during beating, adding more sugar if needed. Spread cut surface of
bottom layer with half of the cheese mixture. Replace second layer and top
this with remaining cheese mixture. Sprinkle top liberally with sifted
cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
From: Chef Terry Henderson The Olive Garden Restaurant 7700 Bathurst St.,
Rich, Ontario
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Olive Garden Tiramisu Dessert
=============================
1 Sponge cake; (10 to 12 inch
About 3" tall
3 Ounces Strong black coffee; or
Instant espresso
3 Ounces Brandy or rum
1-1/2 Pounds Cream cheese or
Mascarpone 1-1/2 Cup
Superfine/powdered sugar
Unsweetened cocoa powder
.
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches
high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half
of cake to flavor it strongly. Don't moisten cake too much or it may
collapse on serving. Beat room-temperature cheese and 1 cup sugar until
sugar is completely dissolved and cheese is light and spreadable. test for
sweetness during beating, adding more sugar if needed. Spread cut surface of
bottom layer with half of the cheese mixture. Replace second layer and top
this with remaining cheese mixture. Sprinkle top liberally with sifted
cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
From: Chef Terry Henderson The Olive Garden Restaurant 7700 Bathurst St.,
Rich, Ontario
From: "Kendig - Von Fehrn" <tikalme@pow
Servings: 6
Home Cookin 4.8 Chapter: Puddings
Our Favorite Tiramisu
=====================
8 Ounces Semisweet chocolate
1 Cup Sugar
4 Egg yolks
1-1/2 Teaspoons Vanilla
8 Ounces Cream cheese; cut into
Pieces,
; room temperature
1-3/4 Cups Chilled whipping
Cream
1 Tablespoon Instant espresso powder
Diluted in 1 1/4; cooled
; cups hot water
1 12 ounce prepared pound
Cake; cut
Into 3
; 1/2x1x1/2-inch
; strips
1 Hour
.
Finely chop chocolate in processor. Set aside.
Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process
until pale yellow, about 1 minute. Add cheese in batches and blend until
smooth. Transfer to medium bowl. Cover and chill
Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and
refrigerate until well chilled, about 1 hour. (Can be prepared 2 days
ahead.)
Pour espresso into large shallow dish. Dip cake strips in espresso, turning
to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish,
smoothing with fingers to mold together. Sprinkle with half of chocolate.
top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover
and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Serves 8.
Bon Appetit March 1990 From: Uk Recipe Archive
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Quick Kahlua Tiramisu - 2c
==========================
2 Slices Pound cake
4 Ounces Freshly brewed coffee
Preferably espresso
2 Large Scoops vanilla ice cream
2 Ounces Kahlua
1 Bittersweet chocolate
Grated
1 Unsweetened cocoa
By Lloyd
<llo...@mindspring.com>
On Jun 09, 1999
.
Place cake slices in shallow dessert bowls. Moisten with coffee. Top each
with one scoop of ice cream. Pour the Kahlua over ice cream. Sprinkle with
grated chocolate or cocoa. Se immediately. Here is an instant variation on
the popular Italian dessert called tiramisu. It can be assembled at the last
minute, just after the coffee is made. MM BY HELEN PEAGRAM
Servings: 8
Home Cookin 4.8 Chapter: Puddings
Quick Tiramisu
==============
6 Tablespoons Kahlua or
Other coffee liqueur
3 Tablespoons Sugar
1 Tablespoon Water
2 Teaspoons Instant espresso powder or
Instant coffee powder
1/2 Cup Whipped cream cheese
2 Tablespoons Whipping cream
5-1/2 -inch-thick slices
Pound
Cake
2 Teaspoons Unsweetened cocoa powder
.
So quick, so easy and so good
Combine Kahlua, 1 tablespoon sugar, 1 tablespoon water and instant espresso
powder in small bowl; stir until espresso powder dissolves. Combine cream
cheese, whipping cream, 1 tablespoon Kah a mixture and remaining 2
tablespoons sugar in another small bowl and whisk to blend.
Place 1 slice of cake in each of 2 large goblets or 1 1/4-cup ramekins.
Brush each slice with 1/4 of Kahl a mixture. Spread half of cheese mixture
over each cake slice. Top each with 1 1/2 slices cake, pressing to fit.
Brush each with half of remaining Kahl a mixture. Sift cocoa over desserts.
Serve immediately or cover and refrigerate up to 1 day.
Servings; Can be doubled Hope this helps
Visit me for some Stinkin Recipes at http://www.angelfire.com/me/debear
Date: Thu Nov 26 13:25:43 1998
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Rasberry Tiramisu
=================
2 Packages Ladyfingers (Speciailty
Foods brand is my favorite)
1/2 Cup Brewed espresso coffee,
Cooled
3 Tablespoons Marsala or Kahlua (Use
More
Or less to taste)
6 Eggs separated
6 Tablespoons Sugar
2 Pounds Marscapone cheese *
4 Tablespoons Unsweetened cocca
1 Cup Raspberries, fresh
1/4 Cup sour cream
.
* or 1 1/2 lbs cream cheese mixed with 1/2 cup heavy cream and
Spread ladyfingers on a large baking sheet.
In a small bowl, combine coffee and liquour.
Sprinkle on ladyfingers.
Beat egg yolks and sugar with mixer until thick and lemon colored.(4-5min)
Add marscapone, raspberries, and blend on low speed until combined. In large
bowl beat egg whites with electric mixer Until soft peaks form.(2-3min)
Using a rubber spatula fold egg whites into marscapone mixture. Line the
bottom of an 8 cup souffle dish (or 9X13) with half of the lady fingers.
Spread half of the marscapone mixture on the ladyfingers. Sift 2tbl of cocoa
over the surface. Repeat ladyfingers, marscapone mixture and cocoa. Cover
with plastic and chill overnight. I usually divide recipe in half unless
serving a large group. Then only one layer is used From: "Dragon"
<nos...@newsranger.Com>date: Thursday, May 31, 2001 4:36 Pm MM by H Peagram
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Raspberry Tiramisu
==================
20 Ounces Frozen unsweetened
Raspberries
1 Pound Mascarpone; or
1 Pound Cream cheese
1/2 Cup Granulated sugar
2 Egg yolks
1/4 Cup Brandy
1 Tablespoon Lemon juice
1-1/2 Teaspoons Vanilla essence
1-1/2 Cups Whipping cream
2 Packages Small soft ladyfingers
Halved, or
1 Pound Cake; thinly sliced
1 Tablespoon Unsweetened cocoa powder
Approximately
1 Chocolate decorations
1/2 Cup Fresh raspberries
.
In colander set over bowl, thaw raspberries, reserving juice; set aside. In
large bowl, beat mascarpone with sugar. In separate bowl set over hot (not
boiling) water, beat egg yolks with clean beaters for 5 minutes or until
pale and thickened; beat into mascarpone mixture. Stir in brandy, lemon
juice and vanilla. Whip 1/2 cup of the cream; fold into mascarpone mixture.
Line bottom of 8-cup trifle bowl with 12 ladyfinger halves; brush with about
3 tablespoons reserved raspberry juice. Spread with one-quarter of the
mascarpone mixture. Sift 1 teaspoon of the cocoa over the top. Sprinkle with
one-third of the thawed raspberries, pressing some against glass to show
through. Repeat mascarpone, cocoa and raspberry layers twice. Line bowl with
remaining twelve ladyfinger halves; brush with juice and top with remaining
mascarpone mixture. Cover lightly and refrigerate for at least 4 hours or
overnight. Whip remaining 1 cup cream; mound over trifle, leaving rim of
mascarpone mixture visible. Dust entire surface with more sifted cocoa
powder. Garnish surface with chocolate decorations, fresh raspberries, gold
dragees and rose geranium leaves, if desired.
Note. Chocolate decorations may be made by melting semi sweet chocolate and
piping decorations in star, Christmas tree or holly leaf shapes onto waxed
paper, cooling and using as decoration. Alternatively shaved dark chocolate
may be used. From: "Mr. Robin Cowdrey" <rcowdrey@teldate: 1 Sep 1998
06:28:36 -0600
Servings: 4
Home Cookin 4.8 Chapter: Cakes
Reisman's Chocolate Coffee Tiramisu
===================================
Text
.
use a 9 inch square baking dish sprayed with vegetable spray In a food
processor, combine 1 1/2 cups 5% ricotta cheese, 1/2 cup light cream cheese,
1/2 cup granulated sugar, 3 tbsp cocoa, 1 egg yolk 1 tsp vanilla until
smooth transfer to bowl in a bowl beat 3 egg whites until soft peaks form
gradually add 1/3 cup granulated sugar and continue to beat until stiff
gently fold the whites into the ricotta mixture combine 3/4 cup strong,
prepared coffee 3 tbsp. chocolate or coffee-flavoured liquer put 16 lady
fingers in bottom of a dish sprinkle with half of the coffee- liquer mixture
spread half of ricotta mixture on top repeat layers cover and chill for at
least 3 hours, or overnight.
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Royal Hawaiian Tiramisu
=======================
1/2 Cup Cold espresso or strong
Coffee
1/2 Cup Coffee liqueur
1 8-ounce package cream cheese
Softened
2 3.4-ounce packages instant
Vanilla flavored pudding
Mix
3 Cups Half-and-half
3 Tablespoons Amaretto liqueur
4 Ounces High quality semisweet
Chocolate bar, chopped
1 16-ounce loaf King's
Hawaiian Bread
Topping:
1-1/2 Cups Whipping cream
1/2 Cup Powdered sugar
1 Teaspoon Vanilla
1/2 Cup Sliced almonds, toasted
.
Blend espresso with coffee liqueur. Set aside. Beat cream cheese with an
electric mixer until smooth. While mixing on low speed, slowly add
half-and-half, Amaretto, and pudding mix. Beat for 1 minute or until all
ingredients are well blended. Set aside. Reserve about 1 ounce of chopped
chocolate for garnish. Trim off about 1 inch of bread dome to make more
level; discard or save for another use. Cutting horizontally, slice
remaining loaf into 3 equal layers. To assemble cake, place the top slice
into the bottom of an 8- or 9-inch springform pan. Drizzle or brush on about
1/3 of espresso mixture evenly over first layer. Top with 1/3 of pudding
mixture. Sprinkle about 1 ounce of chocolate over pudding. Next, place layer
with the smallest diameter in position. Top as described above. Repeat with
remaining slice of bread. Cover with plastic wrap and refrigerate for at
least 4 hours or overnight. Topping: Remove rim from pan. Whip cream with
powdered sugar and vanilla until thick and fluffy. Spread whipped cream over
top and sides. Garnish top with almonds and remaining chocolate.
Makes 12 servings. Preparation time: 45 minutes.
From: "Mary Victoria Parker" <drago...@cfl.rr.com> MM by H Peagram
Servings: 4
Home Cookin 4.8 Chapter: * Undefined Chapter
Strawberry Tiramisu
===================
12 Ounces Light cream cheese, room
Temperature
3/4 Cup Powdered sugar
7 Tablespoons Marsala
1/2 Cup Sour cream
1 Pint Basket strawberries
3/4 Cup Boiling water
2 Tablespoons Sugar
2-1/2 Teaspoons Instant espresso
Powder or
Instant coffee powder
2-1/4 Packages Champagne biscuits
(about)
3-1/2 *
1 Ounce Bittersweet (not
Unsweetened) or semisweet
Chocolate, grated
.
*(ladyfinger-style cookies)
Blend cream cheese, powdered sugar and 5 tablespoons Marsala in processor
until smooth. Mix in sour cream. Slice half of strawberries; cut all
remaining strawberries in half. Combine boiling water, 2 tablespoons sugar
and espresso powder in medium bowl; stir to dissolve. Mix in remaining 2
tablespoons Marsala. Dip 1 Champagne biscuit briefly into espresso mixture,
turning to coat. Place flat side up in bottom of 8-inch square glass baking
dish with 2-inch-high sides. Repeat with enough Champagne biscuits to cover
bottom of baking dish, trimming biscuits to fit.
Spread 2/3 of cream cheese mixture over Champagne biscuits. Cover with
sliced strawberries. Dip more biscuits into espresso mixture and arrange
atop sliced strawberries in dish, covering completely and trimming to fit.
Spread remaining cream cheese mixture over. Sprinkle with grated chocolate.
Arrange halved strawberries around edge of pan. Cover and refrigerate until
set, at least 4 hours. (Can be prepared 1 day ahead.) Cut into squares and
serve. From: "George T Taylor" <tt...@prodigy.Date: Wed, 3 Jul 2002 12:31:28
+0000 (U MM by H Peagram
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Tiramisu
========
1 Cup Whipping (heavy) cream
1 8 ounce package cream
Cheese at room temperature
1/2 Cup Powdered sugar
2 Tablespoons Light rum
OR
1/2 Teaspoon Rum extract
1 3 ounce package ladyfingers
(12 ladyfingers)
1/2 Cup Cold prepared espresso or
Strong coffee
2 Teaspoons Baking cocoa
Maraschino cherries with
Stems for garnish, if
Desired
4 Fat; 1 Other Carbohydrates
.
Pour the whipping cream into a medium bowl, and place in the refrigerator to
chill. The cream will whip better in a cold bowl. Beat the cream cheese and
powdered sugar in another medium bowl with the electric mixer on medium
speed until smooth. Beat in the rum on low speed, and set aside. Beat the
whipping cream on high speed until stiff peaks form. Gently spoon the
whipped cream onto the cream cheese mixture. To fold together, use a rubber
spatula to cut down vertically through the mixtures, then slide the spatula
across the bottom of the bowl and up the side, turning the mixtures over.
Rotate the bowl one-fourth turn, and repeat this down-across-up motion.
Continue mixing in this way just until ingredients are blended. Split each
ladyfinger horizontally in half. Arrange half of them, cut sides up, over
the bottom of the ungreased pan. Drizzle 1/4 cup of the cold espresso over
the ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
Arrange the remaining ladyfingers, cut sides up, over the cream cheese
mixture. Drizzle with the remaining 1/4 cup cold espresso, and spread with
the remaining cream cheese mixture. Sprinkle the cocoa over the top of the
dessert. If you have a small strainer, place the cocoa in the strainer and
shake it over the dessert. Otherwise, shake the cocoa from a spoon. Cover
and refrigerate about 4 hours or until the filling is firm. Garnish each
serving with a cherry.
General Mills, Inc. 1998." T(Refrigerate): "4:00"
Per serving: 250 Calories (kcal); 20g Total Fat; (71% calories from fat); 4g
Protein; 14g Carbohydrate; 98mg Cholesterol; 99mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
NOTES : Essential Equipment: electric mixer or hand beater; 8-inch square
pan or 9-inch round pan
Lighter Tiramisu: For 8 grams of fat and 165 calories per serving, use
reduced-fat cream cheese (Neufch tel) instead of regular cream cheese. Use 2
cups frozen (thawed) reduced-fat whipped topping for the whipping cream.
Tips Ladyfingers are small, oval-shaped cakes usually found in the bakery
department or freezer section of the supermarket.
Tiramisu may be frozen; be sure to cover tightly. Allow to thaw several
hours in the refrigerator before serving. From: Jorda...@aol.Com Date:
Wed, 9 Jun 1999 21:32:47 Edt MM by H Peagram
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Tiramisu (Coffee And Mascarpone Cream)
======================================
MM BY H PEAGRAM
2/3 Cup Sugar
1/4 Cup Water
4 Large Egg yolks
1/2 Teaspoon Vanilla
9 Ounces Mascarpone
4 To 6 Tbsp dark rum, or to
Taste
1 Cup Heavy cream
.
12 biscotti di savoiardi (Italian ladyfingers) 1/3 cup espresso coffee 3
ounces dark sweet chocolate, grated
In a small saucepan, combine the sugar and water and bring to a boil,
stirring, over medium heat. Continue to boil, brushing down the sides of the
pan with a brush dipped in cold water, until it reaches the soft- ball
stage,
or a candy thermometer registers 240 deg.F.
In a bowl, using an electric mixer, beat the yolks until they are combined,
then add the sugar syrup in a stream. Beat until cool. Beat in the vanilla.
In a bowl, whisk the mascarpone and rum until smooth. In another bowl, beat
the heavy cream until it holds soft peaks. Combine the egg mixture with the
mascarpone. Fold in the heavy cream.
Line a 6-cup serving dish with the biscotti and drizzle the espresso over
them. Spoon in the mascarpone mixture, smoothing the top, and chill, covered
with plastic wrap, for at least 3 hours or overnight. Before serving,
sprinkle the top with the grated chocolate. In this recipe hot sugar syrup
is mixed into the egg yolks.
Source: The Best of Italy A Cookbook/Evie Righter Posted by Linda Davis
From: Marge Clark
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu (Ew)
=============
8 Ounces Ladyfingers (60
Ladyfingers)
4 Tablespoons Brandy
1 Tablespoon Instant coffee
(preferably espresso)
Granules
3 Large Egg whites
1 Cup Plus 2 Teaspoon sugar
1/4 Teaspoon Cream of tartar
4 Ounces Mascarpone cheese (1/2 C)
4 Ounces Reduced-fat cream cheese
(1/2 c), softened
Chocolate shavings &
Confectioners' sugar for
Garnish
.
If ladyfingers are soft, toast them in a 350 degree F oven for 6 to 8
minutes.
In a small bowl, stir together 3 T of the brandy, coffee granules and 1 cup
water. Brush over the flat side of the ladyfingers. Set aside.
Bring about 1 inch of water to a simmer in the bottom of a large saucepan.
Combine egg whites, sugar, cream of tartar and 3 T cold water in a heatproof
mixing bowl that will fit over the saucepan. Set the bowl over the simmering
water and beat with a hand-held mixer at low speed until an instant-read or
candy thermometer registers 140 degrees F, 4 to 5 minutes. Increase speed to
high and continue beating over heat for 3 minutes (The mixture should form a
ribbon trail.) Remove the bowl from the heat and beat until cool and fluffy,
about 4 minutes. Set aside.
In a large bowl, beat mascarpone and cream cheese until creamy. Add about 1
cup of the beaten whites and the remaining 1 T brandy and beat until smooth,
scraping down the sides of the bowl. Fold in the remaining whites.
Line the bottom and sides of a 3 quart trifle bowl or souffle dish with
ladyfingers. Spoon in one-quarter of the filling and tip with a layer of
ladyfingers. Repeat with two more layers of filling and ladyfinters,
arranging the fourth layer of ladyfingers decoratively over the top,
trimming to fit, if necessary. Top with the remaining filling. Garnish with
chocolate shavings. Cover and chill for at least 8 hours or overnight. Dust
with confectioners' sugar and serve.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health (tm) ISSN 1064-16399
Servings: 12
Home Cookin 4.8 Chapter: Puddings
Tiramisu (Italian Coffee And Marscapone Cream)
==============================================
2/3 Cup Sugar
1/4 Cup Water
4 Large Egg yolks
1/2 Teaspoon Vanilla
9 Ounces Marscapone
4 To 6 Tablespoon dark rum,
Or to
Taste
1 Cup Heavy cream
12 Biscotti di savoiardi
(Italian
Ladyfingers)
1/3 Cup Espresso coffee
3 Ounces Dark sweet chocolate,
Grated
240 Deg.F
.
In a small saucepan, combine the sugar and water and bring to a boil,
stirring, over medium heat. Continue to boil, brushing down the sides of the
pan with a brush dipped in cold water, until it reaches the soft- ball
stage, or a candy thermometer registers
In a bowl, using an electric mixer, beat the yolks until they are combined,
then add the sugar syrup in a stream. Beat until cool. Beat in the vanilla.
In a bowl, whisk the marscapone and rum until smooth. In another bowl, beat
the heavy cream until it holds soft peaks. Combine the egg mixture with the
marscapone. Fold in the heavy cream.
Line a 6-cup serving dish with the biscotti and drizzle the espresso over
them. Spoon in the marscapone mixture, smoothing the top, and chill, covered
with plastic wrap, for at least 3 hours or overnight. Before serving,
sprinkle the top with the grated chocolate. Source: The Best of Italy A
Cookbook/Evie Righter Posted by Linda Davis
From: "Kendig - Von Fehrn" <tikalme@pow
Servings: 6
Home Cookin 4.8 Chapter: Puddings
Tiramisu (Italian)
==================
6 Egg yolks
6 Tablespoons Sugar
6 Tablespoons Dry marsala
1 Pound Mascarpone; room
Temperature
2/3 Cup Chilled whipping cream
1/3 Cup Freshly brewed espresso
Coffee
1/4 Cup Dark rum
3 Tablespoons Sugar
1 Teaspoon Vanilla extract
Layer sponge cake cut
3 Tablespoons Shaved bittersweet
Chocolate
3 Tablespoons Finely ground espresso
Coffee
3/25/9
30 Minutes and up to 3 hours
.
Whisk yolks, 6 tablespoons sugar, and Marsala in large metal bowl to blend.
Set bowl over saucepan of simmering water (do not allow water to touch
bottom of bowl). Using portable electric mixer beat until mixture triples in
volume about 5 minutes. Cover zabaglione and refrigerate until well chilled.
(Can be prepared 2 days ahead). Place mascarpone in large bowl. Using
electric mixer whip cream with 2 tablespoons sugar in medium bowl to soft
peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate until
well chilled about 3 hours. Combine espresso coffee, rum, 3 tablespoons
sugar, and vanilla in small bowl. Brush over both sides of cake pieces.
Place generous tablespoon mascarpone mixture in bottom of each of 8
balloon-shaped wineglasses. Set cake square or wedge into each at angle. Top
with remaining mascarpone mixture. Combine shaved chocolate and ground
coffee beans. Sprinkle over desserts. Refrigerate until chilled at least
NOTE: Instead of 12x6x1 layer sponge cake cut into eight 3 squares you may
use a 9 round sponge cake cut into 8 wedges.
MasterCook formatted by Martha Hicks using Buster 2.0i & NTP
Recipe by: Bon Appetite
MM by H. Peagram by Martha - Mega-...@msn.com on Apr 15, 1999, converted
by MM_Buster v2.0m.
Servings: 8
Home Cookin 4.8 Chapter: Puddings
Tiramisu (Light)
================
1/2 Cup Sugar
1 Cup Nonfat cottage cheese
1 Cup Nonfat sour cream
2 Tablespoons Dark rum
1 Package (8 oz) Light Cream Cheese
1-1/4 Cups Hot water
1 Tablespoon + 1/2 Teaspoon instant
Coffee granules
40 Ladyfingers
1/2 Teaspoon Unsweetened cocoa
.
1. Position knife blade in food processor; add first 6 ingredients. Process
until smooth; set aside. 2. Combine hot water and expresso granules. Split
ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side
down, in expresso ( which you've mixed in a small bowl). Place, dipped side
down, into the bottom of a 9" square baking dish. Dip 20 more halves cut
side down into the expresso; arrange dipped side down on top of the first
layer. Spread 2 cups of the cheese mixture over the lady- fingers evenly;
repeat procedure with remaining ladyfinger halves, expresso, and cheese
mixture. 3. Place one toothpick in each corner and one in the center of the
tiramisu (to prevent plastic wrap from sticking to the cheese mixture) Cover
with plastic wrap. Refrigerate 3-8 hours. Remove toothpicks; sprinkle with
cocoa. Note: You can add fresh or frozen fruit or cinnamon sugar as a
garnish. Serving information: 222 calories; fat 7.5 gm; sodium 254 mg.
Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields,
Cyberealm BBS, Watertown, NY 1993
From: "Kendig - Von Fehrn" <tikalme@pow
Servings: 9
Home Cookin 4.8 Chapter: Puddings
Tiramisu (Mornod)
=================
2 Eggs; separated
1/4 Cup Sugar
1/2 Cup Mascarpone & 2 tbsp
1/2 Cup Cheese; cottage & 2
Tablespoon 1 Teaspoon Lemon zest or
Vanilla
Salt
24 Ladyfingers (italian are
Bes
Coffee mixture:
1 Cup Coffee; very strong
2 Tablespoons Liquor or almond extract
2 Tablespoons Sugar
2 Teaspoons Cocoa powder
.
Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone
and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg
whites with dash of salt till stiff and add to cream mixture. Mix coffee,
liquor or almond extract and sugar till dissolved. Layer bottom of bowl with
ladyfingers and 'wet' them with half of coffee mixture. Spread half of
cream, put a second layer of ladyfingers and coffee and spread remaining
cream on top. Refrigerate at least 1/2 day. Before serving, sprinkle with
cocoa powder.
SOURCE: Joelle Mornod rec.arts.food (Usenet), Lausane Switzerland via Eric
Decker, R-Cuisine ***Please note this recipe has raw egg in it***
To make Strawberry-Rhubarb Tiramisu: cook 1 lb rhubarb (4 cups) with 1/2 cup
sugar and 2 Tbsp water for 5 minutes. Slice 1 cup strawberries, sprinkle
with 1 tsp sugar and let stand 1 hour. Make cream as above (reduce sugar to
3 Tbsp), layer bowl with ladyfingers and wet them with rhubarb or strawberry
juice. Put a layer of rhubarb, strawberries, half of the cream and repeat,
finishing with cream. Refrigerate half a day. Decorate with strawberries
before serving. from Joelle Mornod, Ecole Polytechnique, Federale de
Lausanne, rec.arts. food via Eric Decker R-Cuisine Source: Joelle Mornod
rec.arts.food
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu (Using Liqueur)
========================
6 Egg yolks
240 Grams Sugar
50 Milliliters Water
500 Grams Mascarpone
400 Grams Whipping cream
400 Grams Sponge biscuit
Tiramisu liqueur
Cocoa Powder
100 Milliliters Whipping cream
Whipped
.
Beat the yolks well, until pale and fluffy. Dissolve the sugar in the water,
heating gently. When dissolved, bring to boil and boil 2 minutes. Beating
continuously, gradually add the hot syrup to the yolks. Allow to cool. When
cold, add the whipping cream and the mascarpone and beat till firm. Opt. Add
a little tiramisu liqueur to the cream. Soak the sponge fingers (or a sponge
cake) in sufficient tiramisu liqueur to impregnate completely. Now assemble.
Put a layer of soaked biscuits on the bottom of a rectangular dish. Spread
over them a thick layer of your cooked cream, and repeat until your
ingredients are used. Finally, decorate with a layer of whipped cream and
sprinkle fairly thickly with cocoa.
Servings: 12
Home Cookin 4.8 Chapter: Puddings
Tiramisu - Balducci's In New York City
======================================
24 Ladyfingers, Toasted In A
37 5
Degree Oven 15 Min
2 Cups Espresso Coffee, Cooled
6 Eggs, Separated
6 Tablespoons Sugar
1 Pound Mascarpone
2 Tablespoons Marsala Wine
2 Tablespoons Triple Sec
2 Tablespoons Brandy
2 Tablespoons Orange Extract
8 Ounces Bittersweet Chocolate,
Finely Chopped
.
Arrange the ladyfingers on a plate and lightly soak them with the cooled
espresso. Put half of the soaked ladyfingers in one layer in a rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolks with the
sugar until the yolks turn pale in color. Add the mascarpone, the liquors,
and the extract, and stir gently. In a separate bowl, beat the egg whites
with a wire whisk until they are stiff. Gently fold the whites into the
mascarpone mixture. Use half of this mixture to make a layer on top of the
ladyfingers in the serving dish. Sprinkle with half of the chopped
chocolate. Repeat the procedure with another layer of soaked ladyfingers,
the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate
for at least 1 hour before serving.
From: "Kendig - Von Fehrn" <tikalme@pow
Servings: 6
Home Cookin 4.8 Chapter: Puddings
Tiramisu - Buon'appetito
========================
1/3 Cup Sugar
5 Eggs
1/3 Cup Marsalla
1/2 Cup Whipping cream
1 Pound Mascarpone cheese
2 Teaspoons Lemon rind
1 Cup Espresso coffee, cold
24 Lady fingers
2 Ounces Bittersweet
Chocolate,grated
.
Use Italian lady fingers also called Savoiardi, for the best results. You
can use any kind of spirits or liqueurs in the dessert (marsala, vin santo,
rum, brandy, Tia Maria, Frangelico, Amaretto) be guided by your own tastes.
If you can't find mascarpone, use 8oz ricotta and double the amount of
whipping cream. If you don't have an espresso maker, use strong black
coffee. 1. In a heavy pot, on medium-low heat, whisk together sugar and eggs
until frothy. Continue whisking until mixture begins to thicken. Whisk in
1/4 cup marsala and continue to cook until mixture coats the back of a
spoon. Scrape into bowl and reserve. 2. Whip cream until it holds its shape.
With same beaters, whisk mascarpone and lemon rind together until mixture
softens. Fold in egg/marsala mixture and whipping cream. 3. Combine espresso
and remaining 2Tb marsala. Dip lady fingers into coffee mixture two at a
time and soak evenly. Place a layer of lady fingers on bottom of 11x7 inch
dish. Spread with half of the mascarpone creame. Sprinkle with grated
chocolate. Add another layer of soaked lady fingers. Top with mascarpone
cream and remaining chocolate.
Servings: 6
Home Cookin 4.8 Chapter: Puddings
Tiramisu - Cooked
=================
6 Egg yolks
118-1/ Milliliters Granulated sugar
1 Tablespoon Brandy or almond extract
300 Milliliters Extra strong coffee
500 Grams Mascarpone or ricotta
Cheese
350 Milliliters Cream; whipping
24 Ladyfingers; giant italian
110 Grams Chocolate plain; chopped
.
In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2
cup coffee and 1 tbsp brandy or almond extract. Transfer to double boiler,
over gently simmering water, whisk for about 7 minutes, till thickened. Let
cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4
into egg mixture. Fold in remaining cream. Combine remaining strong coffee
and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7"
glass baking dish, brush with half of coffee mixture. Spread with half of
cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate
overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24
hours.
Servings: 8
Home Cookin 4.8 Chapter: Puddings
Tiramisu - Italian Coffee Trifle
================================
2 Egg yolks
1/4 Cup Sugar
1/2 Cup Marsala wine
1/2 Pound Mascarpone cheese
1 Cup 35% Real Whipping Cream
1/2 Cup Extra strong coffee, cold
2 Tablespoons Brandy
24 Dry Italian ladyfingers
6 Ounces Semisweet chocolate, finely
Chopped (approx 1 cup)
.
Ingredient notes: Orange liqueur or extra strong coffee may be used in place
of Marsala wine. Cream cheese may be used in place of mascaroine cheese.
Orange liqueur or orange juice may be used in place of brandy. Ladyfingers
should be approx 4x1-inch size. Plain cookies or cake may be used in place
of ladyfingers. 1. Make the filling by beating egg yolks with sugar until
light. Beat in Marsala. Cook gently in a double boiler or in a stainless
steel or glass bowl set over a pot of simmering water. Cook gently, stirring
constantly, until thickened. Cool. 2. Beat mascarpone cheese until smooth
and then slowly beat in cooled custard. 3. Whip cream until light. Gently
fold into cheese mixture. Reserve. 4. Combine coffee with brandy. Reserve.
5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (Do not worry
if ladyfingers do not fit exactly, break up extras and fit into spaces.)
Drizzle with half of the coffee mixture. Spread half the filling over.
Sprinkle with half the chocolate. Repeat layers starting with ladyfingers,
drizzling with remaining coffee, spreading remaining filling over
ladyfingers and topping with chocolate. 6. Refrigerate a few hours or
overnight before serving. Tiramisu can be frozen for up to one month.
Servings: 12
Home Cookin 4.8 Chapter: Puddings
Tiramisu - Le Latini's
======================
1/2 Cup Double Strength Espresso
2 Tablespoons Cognac
1/4 Cup Amaretto
20 Savoyarde Biscuits
2 Cups Mascarpone Cheese
7 Eggs, separated
1/2 Cup Sugar
1 Bitter Chocolate Square
25 Italian Amaretto Biscuits
.
Servings: 14
* The mascarpone cheese should be whipped until fluffy. Grate the bitter
chocolate square. In a shallow bowl, mix together coffee, cognac and half of
the amaretto. Dip each Savoyarde biscuit in the coffee mixture and
immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar
side up. Reserve leftover espresso mixture. A layer of coffee dipped
biscuits should cover the bottom of dish. Beat egg whites until they hold
peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar
and continue beating until all of the sugar has been incorporated. Add the
mascarpone cheese. Stir in grated chocolate and remainder of the amaretto.
Gently fold in stiffly beaten egg whites. Spoon the mixture over the
Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and
place them on the cheese mixture. Serve chilled. Serves 14.
Concocted by Le Latini (1130 Jeanne Mance) co-owner Moreno DeMarchi. From
The Gazette, 91/05/08.
Servings: 14
Home Cookin 4.8 Chapter: Puddings
Tiramisu - Olive Garden
=======================
1 10-12" Sponge Cake 3" Tall
3 Ounces Strong Black Coffee Or:
Prepared Instant Espresso
3 Ounces Brandy, Rum Or Your
Favorite
Liqueur
1-1/2 Pounds Cream Cheese Or:
Mascarpone*
1-1/2 Cups Superfine Or Powdered Sugar
Cocoa Powder, Unsweetened
.
* Cream cheese or mascarpone should be at room temperature. Mescarpone is
available at some Italian specialty food stores and some gourmet food
stores.
Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2"
thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the
bottom half of the cake with the coffee liqueur blend, enough to flavor it
strongly, but don't saturate the cake so much that it will collapse. Mix the
cream cheese or mascarpone with the sugar and beat the cheese until the
sugar is completely dissolved and the cheese is light and spreadable. Spread
the bottom half off the cake with half of the creamy cheese, in a fairly
thick layer. Set the second half of the cake on the bottom half and repeat
the process ~ sprinkle the coffee/liqueur blend and spread with the
remaining cream cheese. Put the cocoa powder into a wire strainer and coat
the top layer of cream cheese completely with cocoa. Refrigerate the cake
for at least two hours before cutting and serving. From: The Olive Garden
Italian Restaurant. Typed by Syd Bigger.
From: Mike Bernardoni <mi...@pso.Siu.Ed MM by Helen Peagram
Servings: 6
Home Cookin 4.8 Chapter: Puddings
Tiramisu 1
==========
1 Information
* * * * * * * * * * *
* * * * * * * I wasn't
Keeping
.
: Hi, I developed this recipe by experimenting with a couple of different
ones that were published here in response to an earlier request of mine. I
just made it last weekend, for a Grey Cup party. I do it in one layer, in
two 8x8 inch cake pans (or equivalent); it will serve 15-20 adults... :
Well, I have made it twice, and it was VERY well received. I made it with
brandy and would recommend it as an adult dessert, not a family or kids one,
although you can substitute something else for brandy.
: I think of Tiramisu as the Italian answer to english trifle. Basically, my
version is in three layers: bottom, ladyfingers brushed with expresso and
brandy; middle, uncooked custard made with eggs, mascarpone cheese, and
brandy; top, grated chocolate. : A friend uses Frangelico (hazelnut flavored
liqueur) instead of brandy, that would be sweeter. Another friend
substitutes a non-alcoholic syrup, similar to grenadine. If you want a
non-alcoholic version, you need some kind of substitute to mix with the
expresso, you can omit it from the mascarpone mixture.
: Mascarpone is like very bland but rich triple cream cheese (made in
Italy). It is expensive at best, but prices VARY! At the Robson Market, 500
grams, in a tub like cottage cheese comes in, was $14.95! OUCH. Over on
Nanaimo, at an Italian grocery store (Renzullo's) the same thing was $8.49.
For eight bucks I would use the mascarpone (only 50 cents a serving!). But
if you want you can substitute soft winnipeg or philadelphia cream cheese
(so they say, I have not tried that). : My recipe called for bittersweet
chocolate, but I could only find semi-sweet, which was a bit too sweet to my
taste. So after I had coarsely grated it, I stirred in a scant teaspoon of
unsweetened powdered cocoa, which gave it more of a bittersweet taste. : My
recipe, with six eggs, and 500 grams of cheese, makes two large dishes (say,
two glass 8 by 8 inch cake dishes, or round souffle dishes), and will serve
16-24 people. If you are serving only 4 to 8 people, you can easily cut the
recipe in half. : Okay, here is THE RECIPE
24 (about a 5-ounce package) ladyfingers: put on a baking sheet, and toast
in 375 degree oven for five minutes. Put them in the bottom of the two
serving dishes you will be using (ungreased). : Mix three-quarters cup
expresso, cooled, with 1-4 oz brandy, and brush the mixture on the
ladyfingers.
6 eggs, separated, and 500 grams mascarpone: you need three bowls, one for
the whites, one for yolks, one for the cheese. : With an electric beater,
beat the whites stiff, and set aside.
: Beat the yolks to pale yellow, add 6 tablespoons sugar, beat again, set
aside. : Add 1-4 tablespoons brandy to the mascarpone and beat until creamy.
: Add the mascarpone mixture to the yolks and stir gently. : Fold the egg
whites into the cheese/yolk mixture. : Spread the mixture over the
ladyfingers. : Grate 8 ounces bittersweet chocolate and sprinkle on top. :
That's it; cover and refrigerate for 2-24 hours.
I think it is fine just as it is, but you could add some fresh raspberries
or other tangy fruit.
PS: the non-alcoholic substitute for brandy, recommended by my Italian
friend, available at Italian delis, is Marsale de Uovo. credits when this
was put in Cooking Echo. I wrote none of it. All I did was U/l this again to
Cooking. Burt Ford 2/95 9/95 2/98 untried.
From: "Rfm" <robert...@usa.Net>
Servings: 15
Home Cookin 4.8 Chapter: Puddings
Tiramisu 10
===========
SPONGE CAKE:
8 Eggs
450 Grams Sugar
450 Grams Flour
============== FILLING ===============
60 Grams Egg yolk
50 Grams Sugar
1 Pinch Vanilla
20 Grams Tia Maria
2 Leaves gelatin (about 2
Teaspoons)
250 Grams Mascarpone cheese
125 Grams Whipped cream
============== TOPPING ===============
120 Grams Espresso coffee
80 Grams Sugar
2 Dashes Amaretto
100 Grams Whipped cream cocoa
(optional)
.
For cake, beat eggs and sugar until thick and lemon colored. When at
ultimate volume, gently mix in flour by hand. Spread batter on a 20x20-cm
baking tray and bake at 400C (200F) for 3 to 5 minutes. Remove from tray,
and cut into three pieces 18/12-cm each. To make filling, beat together egg
yolks, sugar, Tia Maria and vanilla. Soften gelatin in cold water, remove
and melt over stove until completely dissolved. When egg mixture has reached
full volume, stir in gelatin. Add mascarpone cheese and mix at high speed
until mixture is a soft cream. Combine first four ingredients for topping.
To assemble: spread two slices of sponge cake with filling and stack. Top
with remaining layer of cake, then spoon topping mixture over all. Sprinkle
with powdered cocoa (optional) and serve cut into squares.
From the Post Hotel, Lake Louise, Alberta
Calgary Herald, December 4, 1991 From: Fred Towner Date: 08-03-93
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu 11
===========
3 Tablespoons Sugar
2 Egg yolks
2 Ounces Cream cheese
5-3/8 Ounces Mascarpone cheese
3 Teaspoons Marsala wine
7 Ounces Heavy whipping cream - :
Whipped
2 Cups Espresso or strong coffee
1 Ounce Additional marsala
2 Tablespoons Additional sugar
1/2 Cup Warm water
24 French-style ladyfinger
: cookies
3 Tablespoons Powdered sweetened cocoa
: mix
.
STEP ONE: Prepare Cream Mixture-- In an electric mixer, prepare cream
mixture by whipping sugar and egg yolks on igh speed until pale yellow and
thick. With mixer on medium speed, add cream ch ese and whip until smooth.
Add mascarpone and Marsala. Mix until incorporated. old in whipped cream.
Refrigerate.
STEP TWO: Prepare Espresso Mixture-- To prepare espresso mixture, combine
espresso, additional Marsala, sugar, and w rm water.
STEP THREE: To assemble, dip ladyfingers in espresso mixture. Place one
layer of dipped lad fingers on bottom of serving platter. Top with one layer
of cream mixture. Add nother layer of dipped ladyfingers, topped with a
second layer of cream mixture Sift cocoa over top.
Recipe By : Vince Tyler of Carlucci in Rosemont (Chicago), IL
From: Michael Loo Date: 03-30-95 (10:09)
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Tiramisu 12
===========
1 Pound Mascarpone cheese
1/4 Cup Granulated sugar
3 Cloves Rum
31 Biscotti all'uovo *
1 Cup Freshly brewed espresso
============ ZABAGLIONE ==============
4 Egg yolks
1/4 Cup Superfine sugar
3/8 Cup Marsala
============= TO FINISH ==============
2 Tablespoons Unsweetened cocoa powder
Strawberries for garnish
.
*Note: If biscotti all'uovo are unattainable, champagne biscuits may be
substituted. In a food processor, blend the mascarpone (or substitute 1/2
ricotta cheese and 1/2 cream cheese), the granulated sugar and the rum until
smooth. On a serving plate, arrange 7 biscuits, flat side up, side by side.
Moisten lightly with 1/3 cup of the espresso. Spread one-third of the cheese
mixture over the biscuits. Repeat 2 more times, finishing with the cheese.
Halve the 10 remaining biscuits crosswise and make a fence arond the layered
cheese. Pour the Zabaglione (see recipe directions below) over the top layer
of the dessert. Sprinkle the cocoa over the top. Decorate with strawberries.
Zabaglione: Whisk the yolks and the superfine sugar together in the top of a
double boiler until pale yellow and fluffy. Place over hot but not boiling
water. Beat, adding the Marsala 1 tablespoon at a time, until the mixture is
hot and thickened to the consistency of a light, fluffy batter. Immediately
remove from the heat and beat for 3 minutes longer. Pour over the Tira Mi Su
or serve as is, spooned atop fresh berries.
Recipe by Margaret Romagnoli in "Great Desserts", American Express
Publishing Corporation, New York. Typed for you by Karen Mintzias
Servings: 8
Home Cookin 4.8 Chapter: Puddings
Tiramisu 13
===========
2 Cups Mascarpone cheese
3 Cups Heavy cream
1/4 Cup Powdered sugar
1/2 Teaspoon Vanilla extract
3 Tablespoons Coffee liqueur
1 Teaspoon Instant coffee
1 (10-inch) sponge cake
1/4 Cup Unsweetened cocoa powder
.
Combine in a large bowl, mascarpone cheese, cream, sugar, vanilla, coffee
liqueur, and instant coffee. Whip until stiff. Split sponge cake in half,
creating a top and bottom layer. Spread cream mixture on bottom layer, and
replace top half of cake. Refrigerate for 1 hour. Just before serving, dust
top of cake with cocoa powder. Serves 12 to 14. From: Hmc...@transpro.Com
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Tiramisu 14
===========
2 Cups Mascarpone cheese
3 Cups Heavy cream
1/4 Cup Powdered sugar
1/2 Teaspoon Vanilla extract
3 Tablespoons Coffee liqueur
1 Teaspoon Instant coffee
1 (10-inch) sponge cake
1/4 Cup Unsweetened cocoa powder
.
Combine in a large bowl, mascarpone cheese, cream, sugar, vanilla, coffee
liqueur, and instant coffee. Whip until stiff. Split sponge cake in half,
creating a top and bottom layer. Spread cream mixture on bottom layer, and
replace top half of cake. Refrigerate for 1 hour. Just before serving, dust
top of cake with cocoa powder. Serves 12 to 14. From: Hmc...@transpro.Com
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Tiramisu 2
==========
1 Cup Heavy cream
3 Tablespoons Sugar
1-1/2 Cups Ricotta cheese
1 Cup Sugar
1 Cup Sour cream
1/4 Cup Dark rum
Ladyfingers
1-1/2 Cups Strong coffee
Unsweetened cocoa
For garnish, sifted
.
Beat heavy cream with sugar until stiff. Set aside. Using same beater, beat
together ricotta, sugar and sour cream. Gently fold cream and cheese mixes
together; add rum. Line an 8 x l3 inch baking dish with lady fingers that
have been soaked with the coffee. Pour cream mix over the cake and let sit
at least 4 hours or overnight. When set, top with unsweetened cocoa. This is
from the Sacred Heart Church of Georgetown CT.
The authentic tiramisu (pick me up) calls for marscapone cheese, which is
relatively hard to get and expensive. I have found this substitute works
well. Be sure you use firm or stale lady fingers so it doesn't get mushy.
Fred Towner From: Christi Calvert Brogan <brogan@iddate: Wednesday, March
17, 1999 7:42 Am MM by Helen Peagram
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu 3
==========
1 Pan di Spagna baked and
Cooled
========== ESPRESSO SYRUP ============
1/4 Cup Water
1/3 Cup Sugar
1/2 Cup Very strong brewed espresso
1/4 Cup Italian brandy
============== FILLING ===============
3 Egg yolks
1/3 Cup Sugar
1/3 Cup Sweet Marsala
1/2 Pound Mascarpone; room
Temperature
1 Cup Heavy cream
============= FINISHING ==============
1 Cup Heavy cream
2 Tablespoons Sugar
Cinnamon
Coffee grounds
.
FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a
boil. Cool and stir in the coffee and brandy. FOR THE FILLING: Whisk the
yolks in the bowl of an electric mixer and whisk in the sugar and Marsala.
Whisk over a pan of simmering water until thickened. Remove and beat by
machine until cold. Smash the Mascarpone smooth in a bowl with a rubber
spatula. Fold in the filling. Whip the cream and fold it in. Cut the Pan di
Spagna into thin, vertical slices. Place a layer of the slices in the bottom
of a gratin dish and soak with the syrup, using a brush. Spread with half
the filling. Repeat with the Pan di Spagna, syrup and filling. Place a last
layer of Pan di Spagna on the top and soak with the remaining syrup. Whip
the cream with the sugar and spread it on the surface of the dessert.
Decorate with the cinnamon and coffee grounds. Refrigerate several hours
before serving.
Servings: 10
Home Cookin 4.8 Chapter: Puddings
Tiramisu 4
==========
========= MM BY H. PEAGRAM ===========
2 Packages Lady fingers
3 Shots Tia Maria or Kahlua
3 Tablespoons Sugar
3 Tablespoons Advocaat liquer
1 Cup Strong coffee
4 Eggs, separated
2 8 0z. pk. cream cheese
.
Soak Lady fingers in coffee and Tia Maria or Kahlua. Mix egg yolks and
sugar; B
Layer as follows in a spring form pan: 1 layer lady fingers 1/2 cream cheese
mixture 1 layrer lady fingers 1/2 cream cheese mixture sprinkle with cocoa
Refrigerate at least 3 hours.
Shared by: Sharon Herrington
Servings: 6
Home Cookin 4.8 Chapter: Puddings
Tiramisu 5
==========
6 Eggs, separated
1-1/4 Cups Granulated sugar
1-1/2 Cups Mascarpone cheese
Substitute
24 Lady fingers, split
Lengthwise
3/4 Cup Hot water
2 Teaspoons Instant coffee granules
1/4 Cup Brandy
2 Tablespoons Brandy
1-2/3 Cups Whipping cream, whipped
4 Ounces Bittersweet chocolate,
Coarsely grated
3 Tablespoons Cocoa powder Extra
Whipping cream for garnish
MASCARPONE CHEESE
SUBSTITUTE
16 Ounces Cream cheese (2 8 oz
Packages)
1/3 Cup Sour cream
2 Ounces (1/4 cup) whipping cream
.
Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water
with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently over lady
fingers. Set aside.
Make a zablione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering water
until the mixture starts to thicken - 8-10 minutes. Let cool a little. Stir
constantly while cooking.
Carefully mix zabliogne with mascarpone cheese. It will appear to be quite
liquid. Whip the egg whites until very stiff and fold into
zabliogne/mascarpone mixture.
Pour 1/2 zabliogne mixture over the lady fingers, which have been soaking up
the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2 of
cocoa powder and 1/2 of grated chocolate.
Place balance of lady fingers on top of this to create a second layer. Pour
remaining coffee mixture carefully over these lady fingers. Then repeat
layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover
with plastic wrap and refrigerate till set. It is best if left over-night.
When ready to serve, decorate with piped-on whipped cream around the edges
and more chocolate and/or cocoa powder if desired. Yield 10-12 servings,
depending on the size you cut them. It is quite rich so you might consider
smaller sized pieces.
NOTE: You can substitute Marsala wine for the brandy if you prefer and like
the taste of Marsala.
MASCARPONE CHEESE SUBSTITUTE Mascarpone cheese is sold in Italian delis,
cheese shops and speciality food markets. It is somewhat difficult to find
and very expensive (i.e. from $9.95 per pound). From January 1991 Southern
Living Magazine comes this substitute for mascarpone.
Blend three ingredients well, until it becomes somewhat light and fluffy.
This will make the equivalent of about 2 1/2 cups of cheese. Substitute in
equal amounts - 1 cup substitute for 1 cup mascarpone. From: Fred Towner
Date: 08-03-93
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu 6
==========
6 Egg yolks
1-1/4 Cups Sugar
1-1/4 Cups Mascarpone cheese
1-3/4 Cups Whipping cream
3/4 Cup Water
2 Teaspoons Instant coffee granules
1-1/2 Tablespoons Brandy
2 Packages Ladyfingers (3-ounce)
Garnishes: piped whipped
Cream,
Grated unsweetened
Chocolate
Date: 08-03-93
.
Combine eggs and sugar in top of double boiler; beat at medium speed of an
electric mixer until thick and lemon colored. Bring water to a boil; reduce
heat to low, and cook 8-10 minutes, stirring constantly. Remove from heat.
Add mascarpone, and beat until smooth.
Beat whipping cream in a medium bowl until soft peaks form; fold into chees
mixture.
Combine water*, coffee granules, and brandy; brush on cut side of lady f
fingers. Line sides and bottom of a triffle bowl or 3-quart souffle dish
with 36 lady fingers; pour in half of filling. Layer remaining ladyfingers
on top. Garnish if desired; cover and chill 8 hours. Yeild: 10-12 servings
From: Fred Towner
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu 7
==========
6 Eggs, separated
1-1/4 Cups Granulated sugar
1-1/2 Cups Mascarpone cheese
Substitute
24 Lady fingers, split
Lengthwise
3/4 Cup Hot water
2 Teaspoons Instant coffee granules
1/4 Cup Brandy
2 Tablespoons Brandy
1-2/3 Cups Whipping cream,
Whipped
4 Ounces Bittersweet chocolate,
Coarsely grated
3 Tablespoons Cocoa powder Extra
Whipping cream for garnish
=== MASCARPONE CHEESE SUBSTITUTE =====
16 Ounces Cream cheese
1/3 Cup Sour cream
2 fl Whipping cream
.
Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water
with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently over lady
fingers. Set aside.
Make a zabaglione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering water
until the mixture starts to thicken - 8-10 minutes. Let cool a little. Stir
constantly while cooking.
Carefully mix zabaglione with mascarpone cheese. It will appear to be quite
liquid. Whip the egg whites until very stiff and fold into
zabliogne/mascarpone mixture.
Pour 1/2 zabaglione mixture over the lady fingers, which have been soaking
up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2
of cocoa powder and 1/2 of grated chocolate.
Place balance of lady fingers on top of this to create a second layer. Pour
remaining coffee mixture carefully over these lady fingers. Then repeat
layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover
with plastic wrap and refrigerate till set. It is best if left over-night.
When ready to serve, decorate with piped-on whipped cream around the edges
and more chocolate and/or cocoa powder if desired. Yield 10-12 servings,
depending on the size you cut them. It is quite rich so you might consider
smaller sized pieces.
NOTE: You can substitute Marsala wine for the brandy if you prefer and like
the taste of Marsala.
MASCARPONE CHEESE SUBSTITUTE Mascarpone cheese is sold in Italian delis,
cheese shops and speciality food markets. It is somewhat difficult to find
and very expensive (i.e. from $9.95 per pound). From January 1991 Southern
Living Magazine comes this substitute for mascarpone.
Blend three ingredients well, until it becomes somewhat light and fluffy.
This will make the equivalent of about 2 1/2 cups of cheese. Substitute in
equal amounts - 1 cup substitute for 1 cup mascarpone. From: Fred Towner
Date: 08-03-93
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu 8
==========
========= MM BY H. PEAGRAM ===========
2 Packages Lady fingers
1 Cup Strong coffee
3 Shots Tia Maria or Kahlua
4 Eggs, separated
3 Tablespoons Sugar
2 8 0z. pk. cream cheese
3 Tablespoons Advocaat liquer
.
Soak Lady fingers in coffee and Tia Maria or Kahlua. Mix egg yolks and
sugar; B
Layer as follows in a spring form pan: 1 layer lady fingers 1/2 cream cheese
mixture 1 layrer lady fingers 1/2 cream cheese mixture sprinkle with cocoa
Refrigerate at least 3 hours.
Shared by: Sharon Herrington
Servings: 6
Home Cookin 4.8 Chapter: Puddings
Tiramisu 9
==========
6 Egg yolks
6 Tablespoons Sugar
6 Tablespoons Dry Marsala
1 Pound Mascarpone room temp
2/3 Cup Chilled whipping cream
1/3 Cup Freshly brewed Espresso
Coff
1/4 Cup Dark rum
3 Tablespoons Sugar
1 Teaspoon Vanilla extract
Layer sponge cake cut
3 Tablespoons Shaved bittersweet
Chocolate
3 Tablespoons Finely ground Espresso
Coffe
.
Whisk yolks, 6 tablespoons sugar, and Marsala in large metal bowl to blend.
Set bowl over saucepan of simmering water (do not allow water to touch
bottom of bowl). Using portable electric mixer beat until mixture triples in
volume about 5 minutes. Cover zabaglione and refrigerate until well chilled.
(Can be prepared 2 days ahead). Place mascarpone in large bowl. Using
electric mixer whip cream with 2 tablespoons sugar in medium bowl to soft
peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate until
well chilled about 3 hours. Combine espresso coffee, rum, 3 tablespoons
sugar, and vanilla in small bowl. Brush over both sides of cake pieces.
Place generous tablespoon mascarpone mixture in bottom of each of 8
balloon-shaped wineglasses. Set cake square or wedge into each at angle. Top
with remaining mascarpone mixture. Combine shaved chocolate and ground
coffee beans. Sprinkle over desserts. Refrigerate until chilled at least 30
minutes and up to 3 hours. NOTE: Instead of 12x6x1 layer sponge cake cut
into eight 3 squares you may use a 9 round sponge cake cut into 8 wedges.
Take all the time you need to enjoy this scrumptious recipe! Posted Rita
Taule
Servings: 8
Home Cookin 4.8 Chapter: Puddings
Tiramisu Ala Enrico Salvini
===========================
1 Pound Mascarpone cheese
6 Eggs
12 Tablespoons White sugar
2 Cups Espresso coffee
Savoiardi biscuits
Or lady finger biscuits
4 Tablespoons Cocoa powder
.
Prepare espresso and allow to cool. About 16 to 20 demitasse will be
required.
Separate the eggs, retaining 3 of the whites for later. Whip the yolks with
the sugar until the mixture gets creamy and fluffy.
Soften the mascarpone and add to the egg yolk cream using a wooden spoon.
Combine the mixture whipping in a circular motion up and down rather than
clockwise or anti-clockwise. This imcreases the fluffiness of the mixture.
FOLD DO NOT WHIP as the fat content of the cheese may separate and make the
tiramisu fatty.
For a fluffier mixture whip 3 egg-whites until stiff and fold into the
egg\cheese mixture.
Pour a small quantity of espresso in a shallow, flat dish. This will also
speed cooling. When cool dip the bottoms of the biscuits in the espresso and
place them in the bottom of a 9 X 13 inch pan. Cover the bottom of the pan
completely with the biscuits fitting them tightly in the pan. . Do not soak
the biscuits, only the lower half should be wetted with coffee.
After the first layer of biscuits are in the pan, cover the biscuits with at
least a 1/4 inch layer of the egg cream. Add another layer of coffee dipped
biscuits. Then another layer of egg cream. Repeat until the pan is full.
Usually 3 layers are enough. The last layer must be cream.
Refrigerate for 24 hours if possible. Before serving sprinkle the top with
either powdered cocoa, gratted chocolate or drizzle with thin streams of
heavy chocolate syrup.
Although many put brandy, cognac and other alcoholic beverages in tiramisu,
I avoid it. Alcohol tends to kill the other flavors. Follow my suggestion
and have your cognac separate in a heated brandy snifter. A more suitable
variation is to add a few spoonfuls of small chocolate chips or coarsely
grated chocolate to the cream mixture.
This is best prepared the day before. Cover and store the dessert in the
refrigerator to allow the biscuits to absorb the coffee and cheese flavors.
Right before serving, sprinkle the cocoa on the top using a small strainer.
Enjoy and have one on me!
Servings: 10
Home Cookin 4.8 Chapter: Puddings
Tiramisu Cake
=============
Dorothy Cross TMPJ72B
1 Angel food cake
1 Cup Cold espresso
3/4 Cup Amaretto liqueur
1-1/2 Cups Nonfat ricotta cheese
1 Cup Mascarpone cheese
3 Tablespoons Skim milk
1/4 Cup Powdered sugar
1 Tablespoon Powdered sugar
1 Ounce Shaved bittersweet
Chocolate
1-1/2 Cups Sliced almonds; toasted
.
Cut angel food cake into 3 equal layers. In small bowl, combine espresso and
1/2 cup amaretto. Spoon 1/3 mixture evenly over each layer of cake. Whisk
together 1/4 cup amaretto, 1 cup ricotta, 1/2 cup mascarpone and 1/2 cup
powdered sugar in medium bowl. Place 1 layer of cake on plate and spread 1/2
cup mascarpone mixture on top. Add second layer and repeat. Place remaining
layer on top. Whisk together remaining ricotta, mascarpone, amaretto and
powdered sugar until well blended. Cover entire cake with mixture. Grate
chocolate on top of cake. Refrigerate until ready to serve. Makes 24
servings. Each serving contains about 194 calories, 2 mg cholesterol, 6
grams fat, 27 grams carbohydrates, 7 grams protein. COMMENTS: Here's a
wonderful, low-fat dessert for any of you who may be "waist"-watching.
Source: Los Angeles Times Newspaper Reformatted for MealMaster by: CYGNUS,
HCPM52C & C.MINEAH
Servings: 24
Home Cookin 4.8 Chapter: Puddings
Tiramisu Cheesecake
===================
DOROTHY CROSS (TMPJ72B)
=============== CRUST ================
2 Tablespoons Butter or
Margarine;melted
1/2 Teaspoon Instant espresso powder
1 Cup Vanilla-wafer crumbs
============== FILLING ===============
24 Ounces Cream cheese; or Neufchatel
Cheese Room t
8 Ounces Mascarpone cheese
1-2/3 Cups Sugar
4 Large Eggs; Room Temp
1 Teaspoon Vanilla extract
1 Pinch Salt
2 Teaspoons Instant espresso powder
1 Tablespoon Hot water
2 Tablespoons Brandy
1 Ounce Semisweet chocolate;grated
2 Teaspoons Unsweetened cocoa
.
Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan. Stir in
butter and espresso powder in small bowl until combined. Stir in crumbs
until crumbs are evenly moistened. Pat evenly over bottom of prepared pan.
Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside
bottom and sides or springform pan with heavy-duty foil. Filling: Meanwhile,
beat cream cheese and mascarpone in large mixer bowl at medium-high speed
until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down
sides of bowl with rubber spatula, until completely smooth, 3 minutes.
Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a
time, beating just until blended after each addition. Pour 4 cups filling
over crust in prepared pan and place in large roasting pan. Dissolve
espresso in hot water. Fold into remaining filling with brandy and grated
chocolate. Spoon mixture evenly over filling in pan; smooth top with
spatula. Place pan on oven rack. Pour enough hot water into roasting pan to
come 1" up side of springform pan. Bake 1-1/4 hours or until center is just
set. Remove cheesecake from water bath. Cool completely on wire rack. Remove
foil. Cover and refrigerate overnight. Just before serving, run knife around
edge of pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings.
Reformatted by Joyce Alenskis XMXX58B
Servings: 12
Home Cookin 4.8 Chapter: Puddings
Tiramisu Cheesecake - 2c
========================
=============== CRUST ================
2 Tablespoons Butter or margarine
Melted
1/2 Teaspoon Instant espresso powder
1 Cup Vanilla-wafer crumbs
============== FILLING ===============
24 Ounces Cream cheese; or Neufchatel
Cheese room
8 Ounces Mascarpone cheese
1-2/3 Cups Sugar
4 Large Eggs; room temp
1 Teaspoon Vanilla extract
1 Pinch Salt
2 Teaspoons Instant espresso powder
1 Tablespoon Hot water
2 Tablespoons Brandy
1 Ounce Semisweet chocolate; grated
2 Teaspoons Unsweetened cocoa
By Lloyd
<llo...@mindspring.com>
On Jun 09, 1999
.
Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan. Stir in
butter and espresso powder in small bowl until combined. Stir in crumbs
until crumbs are evenly moistened. Pat evenly over bottom of prepared pan.
Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside
bottom and sides or springform pan with heavy-duty foil.
Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at
medium-high speed until light and fluffy, 2 minutes. Gradually beat in
sugar, scraping down sides of bowl with rubber spatula, until completely
smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add
eggs, one at a time, beating just until blended after each addition.
Pour 4 cups filling over crust in prepared pan and place in large roasting
pan. Dissolve espresso in hot water. Fold into remaining filling with brandy
and grated chocolate. Spoon mixture evenly over filling in pan; smooth top
with spatula. Place pan on oven rack. Pour enough hot water into roasting
pan to come 1" up side of springform pan.
Bake 1-1/4 hours or until center is just set. Remove cheesecake from water
bath. Cool completely on wire rack. Remove foil.
Cover and refrigerate overnight. Just before serving, run knife around edge
of pan; remove sides. Sprinkle lightly with cocoa. Makes 12 servings. MM BY
HELEN PEAGRAM
Servings: 12
Home Cookin 4.8 Chapter: Cheesecakes
Tiramisu Cheesecake 2
=====================
1 Pound Cream cheese, softened
1/2 Cup Sugar
1/2 Teaspoon Vanilla
2 Eggs
2 Tablespoons Brandy
12 Ladyfingers, split
1/2 Cup Strong black coffee
1 Cup Thawed whipped topping
1 Ounce Baker's Semi-Sweet
Chocolate, shaved
.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix until blended. Stir in brandy. Arrange
ladyfingers on bottom and sides of 9-inch pie plate; drizzle with coffee.
Pour cream cheese mixture into prepared pie plate. Bake at 350 F for 40
minutes or until center is almost set. Cool. Refrigerate 3 hours or
overnight. Top with whipped topping and shaved chocolate just before
serving. Garnish, if desired. Makes 8 servings
From: "Johnson" <rec...@caymandesigns.com>
Servings: 8
Home Cookin 4.8 Chapter: Puddings
Tiramisu Cheesecake Bars
========================
1-1/2 Cups Vanilla wafer cookie crumbs
(about 40
Wafers)
2 Teaspoons Instant espresso coffee
(dry)
3 Tablespoons Butter or margarine
Melted
2 8 ounce packages cream
Cheese, softened
1/2 Cup Sugar
2 Eggs
1/2 Cup Whipping (heavy) cream
1/4 Cup Rum
1 Teaspoon Vanilla
1/2 Cup Semisweet chocolate chips
2 Tablespoons Shortening
.
Heat oven to 350 . Grease square pan, 9 9 2 inches. Mix cookie crumbs, 1
teaspoon coffee and the butter thoroughly with fork. Press evenly in bottom
of pan. Refrigerate while preparing cream cheese mixture.
Beat cream cheese in small bowl with electric mixer on medium speed until
smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and vanilla.
Spread cream cheese mixture over crust. Bake 20 to 25 minutes or just until
center is set.
Melt chocolate chips, shortening and remaining 1 teaspoon coffee in 1-quart
saucepan over low heat, stirring constantly, until smooth. Pour over hot
cheesecake, and spread evenly. Cool 30 minutes at room temperature. Cover
loosely and refrigerate about 1 hour or until firm. Cut into 6 rows by 3
rows.
Make It Your Way How easy would it be to turn these cheesecake squares into
a sophisticated, elegant little dessert? Line small dessert plates with
doilies, and place squares on the doilies. Squeeze a dollop of canned
whipped cream onto bars. Gently place a chocolate-covered espresso bean on
the dollop of whipped cream. Sprinkle the whipped cream with a very light
dusting of baking cocoa. Nutr. Assoc. : 5410 3752 4098 0 0 3218 1616 0 0
904886 0
From: Jorda...@aol.Com Date: Wed, 9 Jun 1999 21:32:47 Edt MM by H Peagram
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Tiramisu Crown
==============
10 Milliliters Gelatin; (2 tsps)
50 Grams Caster sugar; (2oz)
40 Milliliters Instant coffee; (2 Tbs)
100 Milliliters Tia Maria or coffee
Liqueur;
(5 Tbs)
284 Grams Sponge fingers
7 Cadbury's Flake from the 99
Pack; (7 to 8)
200 Grams Cadbury's Bournville
Chocolate
500 Grams Mascarpone cheese; or
Firm cream
284 Milliliters Double cream; (1/2
Pint)
40 Milliliters Cadbury's cocoa; (2
Tbs)
.
YOU ALSO WILL REQUIRE A 20cm; (8 inch) round, ; loose based cake tin
Dissolve gelatin in a little hot water. Mix sugar and coffee with 2
tablespoons boiling water, then mix into the clear gelatin with 2
tablespoons of liqueur. Dip sponge fingers into remaining liqueur then
closely line the base and sides of the tin, with the Flake evenly spaced
around the edge. Melt the chocolate carefully. Whisk cheese and coffee
together, then whisk in the cream and cooled chocolate continuing to whisk
until mixture thickens; spoon into the tin. Refrigerate overnight until set.
Sprinkle generously with cocoa then ease out of the tin and serve on an
attractive plate with a decoration in the centre. Tie a ribbon round the
dessert if you wish. Serve in slices.
NOTES : A smooth, silky dessert, ideal for the festive season. Serves 8-10.
From: "George T Taylor" <tt...@prodigy.Date: Wed, 3 Jul 2002 12:31:28 +0000
(U MM by H Peagram
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu Parfaits
=================
1 Egg whites; large
1 Pinch Cream of tartar
2/3 Cup Sugar
1/2 Pound Mascarpone cheese
2 Tablespoons Dark rum
2 Ounces Bittersweet chocolate; fine
Quality/chopped fine
1 Cup Butter cookies; crumbs or
Pound Cake crumbs
1 Cup Coffee; brewed/lukewarm
============== GARNISH ===============
2 Ounces Bittersweet chocolate; chop
Fine
.
Put the egg whites in a bowl of an electric mixer and put the bowl in a
second bowl of hot water and let the whites stand, stirring occasionally,
for 15 minutes. Add the cream of tartar and salt and bet the whites until
they just hold stiff peaks. While the whites are being beaten, in a saucepan
combine the sugar and 1/4 cup of water. Bring the mixture to a boil,
stirring to dissolve the sugar, and boil the syrup until it registers 240
deg. on a candy thermometer. Add the sugar syrup to the whites in a stream,
slowly,while beating and beat the mixture until it is cool. Add the
mascarpone, rum and chocolate and beat until well combined. Divide the
cookie or cake crumbs among 4 stemmed glasses. Drizzle each portion with 2
tablespoons of the coffee and top the crumbs with half the mascarpone
mixture. Layer the remaining cookie crumbs, coffee and mascarpone mixture in
the same manner. Chill the parfaits, covered for a minimum of 2 hours, or
overnight.
Garnish: In a metal bowl, set over a pan of barely simmering water, melt the
chocolate. Line a baking sheet with foil and spread the chocolate about 1/8"
thick on the foil. Chill the chocolate triangles on the baking sheet until
it is just set, but not hard, and with a pastry wheel, cut it into
triangles. Chill the chocolate triangles on the baking sheet until they have
hardened and peel the foil carefully from them. Garnish each parfait with a
chocolate triangle.
From: "Christi Brogan" <bro...@idworld.Date: 9 Mar 1999 04:11:51 -0700
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Tiramisu Plus Three
===================
3 Egg yolk
3 Tablespoons Sugar, confectioners
1-1/3 Cups Brandy
1/4 Cup Espresso
8 Ounces Mascarpone cheese; room
Temp
1/2 Cup Cream
1 Egg white
4 Ounces Ladyfingers
Pe
Ted Taylor From: Sam Waring
.
Make a zabaglione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/3 cup liquor and whisk over gently
simmering water until the mixture begins to thicken. Let cool.
Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the
egg white until stiff. Fold the egg white into the zabaglione. Dip the lady
fingers into the remaining liquor and arrange in a single layer in the
bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the
zabaglione and half the cream. Repeat the layers, finishing with the cream.
Date: 20 Dec 95
Servings: 12
Home Cookin 4.8 Chapter: Puddings
Tiramisu Toffee Torte
=====================
======= HELEN JOLLY - MDFD30E ========
=============== CAKE =================
1 Package White Cake Mix
1 Cup Strong coffee, room temp
4 Egg whites
4 Toffee candy bars, 1.4 oz
Each,
Very finely chopped
============= FROSTING ===============
2/3 Cup Sugar
1/3 Cup Chocolate syrup
4 Ounces Cream cheese; soften
2 Cups Whipping cream
2 Teaspoons Vanilla
1 Cup Strong coffee, room temp
.
Heat oven to 350~. Grease and flour 2 (8 or 9") round cake pans. In a large
bowl, combine cake mix, 1 cup coffee and egg whites at Low speed until
moistened; beat 2 minutes at High speed. Fold in chopped toffee bars. Spread
batter in greased and floured pans. Bake 9" pans for 20-30 minutes, or until
toothpick comes out clean. (Bake 8" pans for 30-40 minutes.) Cool 10
minutes; remove from pans. Cool completely. In a medium bowl, combine sugar,
chocolate syrup, and cream cheese; beat until smooth. Add whipping cream and
vanilla; beat until light and fluffy. Refrigerate until ready to use.
To assemble cake, slice each layer in half horizontally to make 4 layers.
Drizzle each cut side with 1/4 cup coffee. Place 1 layer, coffee side up, on
serving plate; spread with 3/4 cup frosting. Repeat with second and third
cake layers. Top with remaining cake layer. Frost sides and top of cake with
remaining frosting. Garnish with chopped Toffee bars. Store in refrigerator.
High Altitude - Above 3500 feet: Add 1/4 cup flour to dry cake mix. Bake at
350~ for 30-35 minutes.
MM: Patti - VDRJ67A.
From: Bey...@aol.Com
Servings: 12
Home Cookin 4.8 Chapter: Cakes
Tiramisu W/ Coffee
==================
Gram Granaroli XBRG76A MM:MK
VMXV03A
6 Egg yolks
1-1/4 Cups Sugar
1-1/4 Cups Mascarpone cheese; softened
12 Ounces Whipped cream or non dairy
Topping (Cool Whip)
1-1/2 Cups Cold espresso coffee
4 Tablespoons Brandy
Topping- powdered
Unsweetend cocoa
48 Ladyfingers (2-7 oz pks)
.
Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low
speed for 2 min. Fold in cream (or whipped topping). Combine coffee and
brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and
line up on a platter to make a rectangle about 7 by 13 ". Cover with 1/2 the
mascarpone/cream mixture. Repeat with another layer and top with remaining
cream mixture. Sift chocolate on top. Cut remaining ladyfingers in half and
arrange around your rectangle with cut side down. The cream acts as a
"glue". Mrs. G.
Servings: 10
Home Cookin 4.8 Chapter: Puddings
Tiramisu With White Chocolate
=============================
========== MM BY H PEAGRAM ===========
2 Egg yolks
50 Grams Sugar
250 Grams Mascarpone
2 Eggwhites
1 Large Packet pavecini or
Savoiardi
Biscuits
100 Milliliters Strong coffee
1 Tablespoon Brandy
200 Milliliters White chocolate shaved
.
Beat the egg yolks with the sugar until light and fluffy, then add the
mascarpone. Beat the eggwhites until soft peaks form and fold into the
mixture. Soak the biscuits in a mixture of the coffee and brandy and layer
them alternately with layers of the mascarpone and shaved chocolate in a
20cm x 20cm x 10cm deep dish. Finish with a layer of the chocolate and
refrigerate until ready to serve.
Source: Australian Gourmet Entertaining Sep'94 From: Sherree Johansson
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu [ Ladyfinger-Mascarpone Dessert]
=========================================
8 Large Egg yolks
1/2 Cup Sugar
1-1/2 Pounds Mascarpone cheese
Preferably imported
4 Large Egg whites
2 Cups Cold italian espresso
Coffee
Brewed strong
1/4 Cup Brandy
42 Ladyfingers; imported
1/2 Cup Cocoa powder; unsweetened
Semisweet chocolate for
Garnish
.
+----------------------------------------------------------------- Use only
real Mascarpone cheese in this recipe. DO NOT SUBSTITUTE
+------------------------------------------------------------------ Beat egg
whites until stiff peaks are formed. In a large bowl ( electric mixer is
OK), beat eggs and sugar unti thick and pale yellow. Fold in mascarpone
until thoroughly incorporate and smooth. Fold in beaten egg whites in the
same way. Combine espresso and brandy in a medium size bowl. Dip each
ladyfinger in the mixture quickly and singly; do not soak. Place a layer of
moistened ladyfingers in the bottom of a 14x10-in dish. Spread half the
mascarpone mixture evenly over the ladyfingers. Sprinkle half the cocoa
through a strainer over the mascarpone in an even layer. Dip the rest of the
ladyfingers in the espresso-brandy mixture and make another layer. Spread
the remaining mascarpone over the ladyfingers. Sprinkle rest of cocoa over
it. Cover dish with plastic wrap and refrigerate several hours. Just before
serving, shave chocolate with peeler and sprinkle over cake. +--adapted by
Nick LaRocca from Trattoria Cooking by Biba Caggiano
From: "Kendig - Von Fehrn" <tikalme@pow
Servings: 10
Home Cookin 4.8 Chapter: Puddings
Tiramisu--Italian Dessert
=========================
1 Ladyfingers ; 4-ounce packa
1/2 Cup Coffee ; brewed espresso co
2 Teaspoons Brandy
6 Egg ; seperated
6 Teaspoons Sugar
2 Pounds Mascarpone cheese ; or
1-1/2 Pounds Cream cheese ; mixed with
1/2 Cup Heavy cream;- and
1/4 Cup Sour cream
4 Teaspoons Cocoa ; unsweetened powder
.
1.Spread ladyfingers on a large baking sheet. In small bowl com- bine the
coffee and brandy. Sprinkle the ladyfingers>> with this mixture, set aside.
2.In medium bowl,beat egg yolks and sugar with elictric mixer until thick
and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed
until combined. 3.In a large bowl, beat egg whites, until soft peaks form, 2
to 3 minutes. Using a spatula, fold whites into>>>> mascarpone mixture. Line
the bottom of an 8-cup souflle dish with half of the ladyfingers. Spread
half the mascarpone mixture on the ladyfingers and sift 2, Tablespoons of
cocoa over the surface. Repeat layers, ending with the cocoa. Cover with
plastic wrap and refrigerate at least 2 hours. To serve, spoon into serving
plate.
Servings: 1
Home Cookin 4.8 Chapter: Puddings
Tiramisu-The Dinosaur
=====================
4 fl Strong espresso
2 fl Italian brandy
4 Egg yolks
2 Tablespoons Sugar
2 Egg whites
2 Cups Mascarpone cheese
30 Small Savoiaridi, -=OR= 15 Medium
Sponge fingers; halved
3 Ounces Bittersweet chocolate
3 Ounces Milk chocolate
6 Large Wine goblets
From : Dave Drum
.
Break bittersweet chocolate into 1/4" pieces. Shave or grate milk chocolate.
Mix coffee and brandy together and set aside.
Over a double boiler, beat egg yolks and sugar until mixture lightens in
color and forms ribbons (i.e. halfway to zabaglione). Allow to cool 5
minutes. Meanwhile, beat egg whites to stiff peaks. Fold mascarpone into egg
yolk mixture one quarter at a time. Fold mascarpone mixture into egg whites
and set aside. Lay savoiardi along edges of wine goblets all the way to the
bottom, lining the entire glass (while keeping 6 savoiardi for later use).
Using a pastry brush, paint the cookies with the espresso/brandy mixture.
Fill each goblet one third full with mascarpone mixture and sprinkle with
broken chocolate. Lay one savoiardi across center and and paint with coffee
mixture. Fill each goblet with remaining mascarpone mixture, topping each
with shaved chocolate. Lay one savoiardi in each of the remaining 5 goblets
and and paint with espresso mixture.
Can be served at room temperature. Tiramisu was served chilled in the 1980s.
SOURCE: Molto Mario Cooking Show 1997, TV FOOD NETWORK SHOW #MB1D18
Servings: 6
Home Cookin 4.8 Chapter: Puddings
Tiramisu/Emeril
===============
2 Egg yolks
1/4 Cup Sugar
1/2 Cup Marsala wine
1/2 Pound Mascarpone cheese
1 Cup 35% Real Whipping Cream
1/2 Cup Extra strong coffee, cold
2 Tablespoons Brandy
24 Dry Italian ladyfingers
6 Ounces Semisweet chocolate, finely
Chopped (approx 1 cup)
.
Ingredient notes: Orange liqueur or extra strong coffee may be used in place
of Marsala wine. Cream cheese may be used in place of mascarpone cheese.
Orange liqueur or orange juice may be used in place of brandy. Ladyfingers
should be approx 4x1-inch size. Plain cookies or cake may be used in place
of ladyfingers. Make the filling by beating egg yolks with sugar until
light. Beat in Marsala. Cook gently in a double boiler or in a stainless
steel or glass bowl set over a pot of simmering water. Cook gently, stirring
constantly, until thickened. Cool.
Beat mascarpone cheese until smooth and then slowly beat in cooled custard.
Whip cream until light. Gently fold into cheese mixture. Reserve. Combine
coffee with brandy. Reserve. Line an 8-inch baking dish or trifle bowl with
ladyfingers. (Do not worry if ladyfingers do not fit exactly, break up
extras and fit into spaces.) Drizzle with half of the coffee mixture. Spread
half the filling over. Sprinkle with half the chocolate. Repeat layers
starting with ladyfingers, drizzling with remaining coffee, spreading
remaining filling over ladyfingers and topping with chocolate. Refrigerate a
few hours or overnight before serving. Tiramisu can be frozen for up to one
month.
From: "Mary Victoria Parker" <drago...@cfl.rr.com> MM by H Peagram
Servings: 4
Home Cookin 4.8 Chapter: Puddings
Tiramisu/Frugal Gourmet
=======================
1-1/2 Cups Espresso; at room temp
1/2 Cup Sugar
1/4 Cup Brandy
2 Egg yolks
1 Pound Mascarpone cheese*
21 Ladyfinger cookies; (21 to
24))
4 Ounces Semisweet chocolate; shaved
1 Cup Whipping cream
1/4 Teaspoon Vanilla
2 Tablespoons Confectioner's sugar
Cocoa powder; for dusting
.
Recipe by: Frugal Gourmet Stir the espresso, sugar and brandy together until
the sugar dissolves. Remove 1/3 cup of the mixture and set the rest aside.
Whisk the egg yolks into the 1/3 cup of coffee mixture. Add the mascarpone
and whisk together until smooth, do not overmix or it may separate. Line a 9
1/2x5 1/2" loaf pan with a large sheet of wax paper. Dip the ladyfingers
into the reserved coffee mixture, one at a time, briefly. Place them
crosswise in the prepared pan. |Continue until the bottom of the pan is
lined. Spread on half of the cheese mixture. Sprinkle with 2 oz. of the
chocolate. Repeat for the next layer. Top off with a final layer of
ladyfingers. Fold the wax paper over the top and cover tightly with plastic
wrap. Refrigerate at least 6 hours. Invert the chilled loaf onto a serving
platter. Remove the wax paper. Place the cream, vanilla and confectioner's
sugar in a bowl and whip until stiff. Spread whipped cream all over loaf and
decoratively with a pastry bag. Place the cocoa in a fine strainer and dust
the top. Slice and serve. NOTES : A great dessert recipe from Jeff Smith's
"Cook Italian" cookbook. *Mascarpone cheese can be found in an Italian deli.
From: "George T Taylor" <tt...@prodigy.Date: Wed, 3 Jul 2002 12:31:28 +0000
(U MM by H Peagram
Servings: 6
Home Cookin 4.8 Chapter: Puddings
White Chocolate Tiramisu With Berries
=====================================
3/4 Cup Grand Marnier
Approximately
1/3 Cup Granulated white sugar
28 Ounces (4 packages) ladyfingers
FILLING
12 Ounces White chocolate, chopped
1/2 Cup Whipping cream
1-1/2 Pounds Light cream cheese
6 Tablespoons Nonfat sour cream
6 Tablespoons Granulated white sugar
2 Teaspoons Vanilla
3 Pints Fresh berries,
Strawberries,
Blueberries, or raspberries
(strawberries sliced); a
Of these is pretty
Cleaned
6-1/2 Fat; 6 Other
Carbohydrates
.
Melt chocolate with whipping cream in small heavy saucepan over low heat.
Stir until smooth. Cool mixture to room temperature. In bowl, whisk cream
cheese with sour cream and chocolate mixture. Set aside. Pour Grand Marnier
into a shallow bowl. Pour first measure of sugar onto a small plate. Trim a
ladyfinger to height of the rim of a springform pan. Quickly dip the cookie
into the liqueur, turning to coat lightly. Dip one side into sugar. Place
cookie rounded side up with the sugared side against the side of the pan.
Repeat with as many ladyfingers as needed to cover sides of pan. For bottom
of pan, dip cookies in Grand Marnier only, omitting sugar. Trim to fit.
Spoon half of the cheese and chocolate mixture into pan, smooth the top.
Sprinkle with half of the mixed berries. Top with more dipped ladyfingers,
covering berries completely and trimming to fit. Follow with remaining
cheese mixture. Top dessert with remaining berries. Cover; chill at least 6
hours, or overnight. Release pan sides and transfer cake to a serving
platter. Garnish with white chocolate curls, if desired.
Description: "Reduced fat version of cool, creamy tiramisu lightened with
white chocolate and fresh berries." Cuisine: "Italian"
Per serving: 816 Calories (kcal); 36g Total Fat; (40% calories from fat);
18g Protein; 101g Carbohydrate; 345mg Cholesterol; 517mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit;
NOTES : For a 10-serving scale use a 10-inch springform pan. From:
Jorda...@aol.Com Date: Wed, 9 Jun 1999 21:32:47 Edt MM by H Peagram
Servings: 4
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