Tiramisu

[rsp...@arrakis.es]

Anybody out there able to help me find the recipe for TIRAMISU??
Also, what country is the dessert from?
Thank you!
Renny.

`[1;30;42mNet-Tamer V 1.06 - Test Drive

[Margaret A. Day]

Here is a site just about Tiramisu (and I believe the it is Italian!)

http://www.geocities.com/NapaValley/2490/

Hope this helps!

[Eruna Schultheiss]

Renny at rsp...@arrakis.es wrote:

>Anybody out there able to help me find the recipe for TIRAMISU??
>Also, what country is the dessert from?
>Thank you!
>Renny.

Hi Renny

Tiramisu is an Italian dessert. In the following six different Tiramisu
recipes. The last one is a low-fat version (I never had low-fat
tiramisu...). After trying all of these recipes you may want to go to the
rec.food.recipes.archives: ftp://www.neosoft.com/usenet/rec.food.recipes/.
They have 16 different Tiramisu recipes listed under desserts-misc. Let me
know which ones turn out the best!

With best regards from Colorado

Eruna Schultheiss
er...@taom.com

TIRAMISU

6 eggs separated
1/2 cup sugar
1 pound of mascarpone cheese
1/2 cup stongly brewed espresso at room temp.
1/3 cup of Tia Maria or Kalhua (I use Marsala sometimes)
24 Italian style ladyfingers (like Savoiardo)
Cocoa powder (unsweetened)

Using an electric mixer, beat egg yolks with sugar until
thick & lemon coloured. Add Mascarpone and beat until
thick & smooth.
In a separate bowl, beat egg whites until soft peaks
form. Fold into mascarpone mixture.
Combine coffee and liqueur. Dip 1/2 the lady fingers into
coffee mixture and arrange in a single layer in a glass
serving bowl. Cover with 1/2 mascarpone mixture.
Repeat with remaining ladyfingers & mascarpone mix.
Dust with cocoa powder, cover & refrigerate for 6
to 8 hours, preferably overnight.

* * * * * * * * * * * * * * * * * * * * * * * * *
* * * * *

Tiramisu'

o 4 or 5 eggs
o 1 kilo or 2 pounds of mascarpone cheese
o Espresso coffe
o Two standard size packs of Savoiradi Cookies (aka Ladyfingers)
o Strega Liquor (although most any will liquor is ok)
o bakers unsweetened choclate.
o 4-6 tablespoons of sugar if cookies heavily sugar coated, else 8.

o Make sure the bowls are clean. Rinse, and then let dry.
o Separate the egg white & yolks.
o Beat the egg whites. You should beat *15* minutes by hand or ~3.5 - 5
by machine. You should have about 20 - 30 times your original volume.
o Put sugar in egg yolks. Beat them. You've beat enough
when the color becomes light lemon instead of orange.
o Put the mascarpone in the egg whites stir until well mixed. Put yolks
in
too. Beat again. It must become very homogenous in texture and thick
enough that it will barely drip off the beater.
o Lay a thin layer into the casserole dish.
o Mix the espresso coffee & liquor (3-1) ratio. Take cookies
& dip them into the coffe/liquor. (just long enough that they absorb all
the way thru, but don't get mushy.
Place them one by one, on top of the thin layer of mix in the casserole
dish. When completed with one layer, cover with more mix.
Do another layer (two to three layers of cookies is just right).
o Grate the bakers choclate (almost to a powder). Cover evenly (& pretty
heavily)

Refrigerate one night , then eat!!!!!!!!

no cooking!

* * * * * * * * * * * * * * * * * * * * * * * * *
* * * * *

Tirami su (pick-me-up)

Tirami su, which translated means 'pick me up' or 'lift me up',
due obviously to the large amount of calories in it, is now known
all over the world. Originally it was called zuppa del duca (the
duke's soup) and was created in honor of a visit by Grand Duke
Cosimo de'Medici III to Siena. The Grand Duke took the recipe
home to Florence, where it became popular in the English
intellectual and artistic colony by the end of the nineteenth
century. They, in turn, took it to England and the dish in now
also known in Italy as zuppa Inglese (English soup).

Serves 4
----------------------------------------------------
1 egg yolk
1 tbsp sugar
1/2 packet (1 tsp) vanilla sugar
250 g (9 oz) mascarpone cheese
170 ml (6 fl. oz. or 3/4 US cup) strong black coffee
1 tbsp. coffee liqueur (Kahlua)
10-12 Savoiardi biscuits
1-2 tbsp. unsweetened cocoa powder
----------------------------------------------------

Put the egg, sugar and vanilla in a bowl and mix gently to a
creamy consistency. Add the mascarpone and fold in to obtain a
cream. Put the coffee in a bowl with the coffee liqueur. Dip
the biscuits for a second or two in the coffee mixture, letting
them absorb just enough to keep firm but not fall apart.
Starting with the biscuits, arrange in four individual dishes
alternating layers of biscuits and mascarpone, ending with
mascarpone. Dust with cocoa powder and put into the fridge to
set and chill.

Enjoy and don't worry about the calories for the flavor is worth it.

* * * * * * * * * * * * * * * * * * * * * * * * *
* * * * *

Here is one from Viviane Buzzi:

This recipe was given to me by my aunt Lucia in Italy.
It is the standard one i have always used except that I have modified
it a bit...hopefully for the better! Enjoy...

Viviane Buzzi
(v...@higgs.ph.unimelb.edu.au)

TIRAMSU`
========

300g mascarpone, 3 tblsp sugar, 3 egg yolks,
2 egg whites, savoiardi biscuits (i.e. sponge fingers),
Italian espresso coffee**, grated bittersweet chocolate
or a good quality unsweetened dark cocoa.

** For the coffee, make about 2 cups of coffee (you may need more...it
depends on how the biscuits absorb the liquid) and add a bit of
sugar and some cognac or sambuca or other liqueur...Grand Marnier
is very good or Strega would be fantastic. Add it to taste, but
remember that the flavour will intensify as it is chilled so don't
go overboard with the spirits!!
Stir the coffee to let the sugar dissolve and let cool.

Beat the mascarpone, sugar and the egg yolks on medium speed
for about 15 minutes until it is light and smooth. Beat the
egg whites to stiff peaks and very gently fold into the mascarpone
mixture. It should be like a rich mousse mixture at this stage.
Dip the sponge fingers into the cooled coffee until well impregnated
with the coffee (otherwise you will have layers of dry biscuits) and
make a layer of biscuits in a dish or on a serving plate...about
6 biscuits side by side if using large savoiardi. Follow with a layer
of the mascarpone cream, one of biscuits etc until the cream is used
up. The final layer should of course be of mascarpone cream. I like
to make it with 2 layers of biscuit and 2 of cream and use the remaining
cream to cover the sides of the tiramisu` if making it freestanding.
Refrigerate for at least a few hours or overnight to allow the flavours
to develop.
Before serving, sift some cocoa over the top or cover the top with
grated chocolate (I think it looks prettier and tastes better this way).
You can even coarsely chop some nuts..hazelnuts, walnuts or almonds
and coat the sides of the tiramisu` as you would a cake...be careful
in doing this as it is not traditionally a freestanding dessert. It
looks good for a special occasion though.

This recipe serves 6 people but you can double it for 12 etc.

NB: Some people like to make tiramisu` using pan di spagna...sponge
cake, rather than the savoiardi...or even with Pavesini (a brand
of plain Italian biscuits) and all are very nice....I still think
using the savoiardi is the best though.

Buon Appetito!!

* * * * * * * * * * * * * * * * * * * * * * * * *
* * * * *

From: Maria Teresa Sarotto, with comments by Grant

Ingredients:

For the cream:
. 500 gr. of mascarpone by Galbani (i buy it at Cosentino's. you can find
it
on the cheese shelf).
. 4 eggs
. 4 tablespoon of sugar
. 2-4 tablespoon of cocoa (as you like it)
. 1/2 teaspoon vanillin

. 200 gr. lady fingers biscuits (savoiardi) (i buy them at Cosentino's. i
use
the Vicenzovo brand) [ Safeway calls them Champagne Biscuits - grant ]
. 2 cup hot coffee [ we've used expresso - grant ]
. 2-4 tablespoon sweet liqueur (amaretto or rhum)
. 1 tablespoon sugar

For the cream:
Beat egg whites until they reach the "soft peak" stage.
While stirring slowly add sugar, vanillin and yolks.
Add mascarpone and keep stirring until you get a soft cream without clots.

In a bowl stir coffee, liqueur and sugar. Dip one buiscuit at the time
and layer them on a cooking dish or pan. Divide the cream into two and
pour one half on the fisrt biscuit layer. Prepare a second layer of
biscuits
on top, in the same way. Add cocoa to the second half of cream and stir
it into a uniform brown cream. Pour the cream on top.
Sift a thin layer of cocoa on top of the "tirami su" and chill for a couple
of hours before serving.

If you happen find out you need some more biscuits or liquid mix don't
worry, just add more ingredients.

[ another tip: put in a layer of dry buiscuits and use a spoon to spread
coffee over each buiscuit before pouring in the cream mix - prevents
buiscuits from getting soggy - grant ]

* * * * * * * * * * * * * * * * * * * * * * * * *
* * * * *

and a low-fat one from Julie Dowell

Here is a recipe for low-fat tiramisu that I found in the October, 1993
issue of _Cooking Light_. I have not yet tried it (I plan to), but I
have generally had good results with recipes from this magazine.

Low-fat Tiramisu

1/2 C sugar
1 C nonfat cottage cheese
1 C nonfat sour cream alternative
2 Tablespoons dark rum
1 8-oz. carton vanilla low-fat yogurt
1 8-oz. package Neufchatel cheese
1 1/4 C hot water
1 Tablespoon + 1/2 tsp. instant espresso
coffee granules
40 ladyfingers
1/2 tsp. unsweetened cocoa

Place first 6 ingredients in food processor with knife blade
and process until smooth; set aside.

Combine hot water and espresso granules in a small bowl. Split
ladyfingers in half lengthwise. Quickly dip 20 of the halves,
cut side down, in espresso and place, dipped side down, in the
bottom of a 9-inch square baking dish. Dip 20 more ladyfinger
halves, cut side down, into espresso, and arrange dipped side
down, on top of the first layer. Spread 2 C of the cheese mix-
ture evenly over the ladyfingers. Repeat procedure with remain-
ing ladyfinger halves, espresso, and cheese mixture.

Place toothpicks in each corner and 1 in the center of tiramisu
to prevent plastic wrap from sticking to cheese mixture. Cover
with plastic wrap and refrigerate for 3 to 8 hours. Sprinkle
with cocoa before serving.

This recipe makes 9 servings with 7.5 g fat each. I hate to
think how many grams of fat are in the real stuff!

* * * * * * * * * * * * * * * * * * * * * * * * *
* * * * *

Enjoy!

[Brawny]

rsp...@arrakis.es wrote:

>Anybody out there able to help me find the recipe for TIRAMISU??
>Also, what country is the dessert from?

here are a few and primarily, from Italy.

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Frozen Hazelnut-Tangerine Tiramisu
Categories: Desserts
Yield: 12 Servings

MMMMM--------------------------PRALINE-------------------------------
1/2 c Sugar
1/4 c Water
1 c Hazelnuts, toasted

MMMMM--------------------------FILLING-------------------------------
1 c Fresh tangerine juice (from
-about 3 tangerines)
13 oz Sugar
8 lg Egg yolks
13 oz Water
1/2 c Whipping cream
1 tb Grated tangerine peel
2 8.8-oz containers Mascarpone
-cheese or 16 oz whipped
-cream cheese
7 tb Grand Marnier or other
-orange liqueur
5 ts 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 dark 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 thermometer
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 rest of biscuits in syrup 10 seconds per side; place
atop filling, covering completely. Spoon remaining filling over.
Freeze at least 8 hrs.

Release pan sides from cake. Fold down plastic. Sift cocoa over
dessert, Garnish with tangerine slices, if desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Godiva Tiramisu
Categories: Desserts, Chocolate, Italian
Yield: 12 Servings

5 oz Godiva Liqueur, divided
20 Ladyfingers
1 lb Marscapone Cheese
4 oz Dark Chocolate, grated
1/2 c Espresso
2 Eggs, separated
1/3 c Confectioner's Sugar

Mix 3 oz of Godiva Liqueur with espresso. Dip ladyfingers into coffee
and place in a single layer in shallow baking dish. Cover with any
remaining liquid. Beat together Marscapone cheese, egg yolks, sugar
on the remaining liqueur until smooth. Whip egg whites until stiff;
fold into cheese mixture. Pour cheese over ladyfingers; sprinkle with
chocolate and refrigerate overnight.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Olive Garden Tiramisu Dessert
Categories: Cakes
Yield: 6 Servings

1 Sponge cake (10-12 inch);
-about 3" tall
3 oz Strong black coffee; or
-instant expresso
3 oz Brandy or rum
1 1/2 lb Cream cheese or mascarpone
--- room temperature
1 1/2 c 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, add 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

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Tiramisu
Categories: Desserts, Italian
Yield: 12 Servings

17 oz Marscapone
1 c Sugar
2 Egg yolks
1 tb Vanilla
6 tb Cognac or brandy
2 c Heavy cream
5 c Espresso
1 c Chocolate, semisweet, grated
2 pk Champagne biscuits about 40

Cream Mascarpone with sugar, egg yolks, vanilla and 4 tbs of the
cognac. In another bowl, whip the cream until stiff. Carefully fold
in the Mascarpone mixture. Keep cool.

When the espresso is cool, add the remaining 4 tbs of cognac. Using
a 9 x 16 sheet pan w/ 1" lip, spread a quarter inch layer of the
Mascarpone cream about five inches wide down the middle. There will
be space on either side of the pan. Dip the biscuits lightly into
the espresso and place in a row atop the Mascarpone mixture the
entire length of the pan. Using a spatula, spread a half inch layer
of the Mascarpone cream over the biscuits. Sprinkle with a fourth of
the grated chocolate. Repeat for two more layers, topping the final
layer with the grated chocolate.

Note: Facing the biscuits different directions with each layer will
make the dessert firmer for slicing. The Tiramisu is best made
several hours to a day ahead of serving.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Tiramisu
Categories: Desserts, Italian
Yield: 12 servings

17 oz Marscapone
1 c Sugar
2 Egg yolks
1 tb Vanilla
6 tb Cognac or brandy
2 c Heavy cream
5 c Expresso
1 c Chocolate, semisweet, grated
2 pk Champagne biscuits about 40

Cream mascarpone with sugar, egg yolks, vanilla and 4 tbs of the
cognac. In another bowl, whip the cream until stiff. Carefully fold
in the mascarpone mixture. Keep cool.

When the espresso is cool, add the remaining 4 tbs of cognac. Using
a 9 x 16 sheet pan w/ 1" lip, spread a quarter inch layer of the
mascarpone cream about five inches wide down the middle. There will
be space on either side of the pan. Dip the biscuits lightly into
the expresso and place in a row atop the mascarpone mixture the
entire length of the pan. Using a spatula, spread a half inch layer
of the mascarpone cream over the biscuits. Sprinkle with a fourth of
the grated chocolate. Repeat for two more layers, topping the final
layer with the grated chocolate.

Note: Facing the biscuits different directions with each layer will
make the dessert firmer for slicing. The tiramisu is best made
several hours to a day ahead of serving.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Tiramisu - Balducci's in New York City
Categories: Desserts, Italian
Yield: 6 Servings

24 Ladyfingers, Toasted
2 c Espresso Coffee, Cooled
6 Eggs, Separated
6 tb Sugar
1 lb Mascarpone cheese
2 tb Marsala Wine
2 tb Triple Sec
2 tb Brandy
2 tb Orange Extract
8 oz Bittersweet Chocolate

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.

MMMMM

Join us at Myrtlewood Farms!!
http://www.mindspring.com/~bjbear/brawny.html
Knoxville, TN USA

[SABATINO C]

Senti signore,

Il dolci "TIRAMISU" vieni di Italia. Pero sta attenti a farlo seza torta
sollo con bicotti.

Arrivaderci

[Quartz]

On 9 Mar 97 21:59:25 GMT, rsp...@arrakis.es wrote:

>
>
>Anybody out there able to help me find the recipe for TIRAMISU??
>Also, what country is the dessert from?

>Thank you!
>Renny.

It's Italian, as far as I know... and the recipe I use isn't the most
gourmet of things, but it's certainly the easiest one I've come
across. It's on the box of Maxwell House amaretto cappuccino boxes.

3 cups pound cake cubes (1/2 inch)
- i usually just slice the cake into layers rather than cubing
it.
2 envelopes M.H. cappuccino, amaretto flavor, divided
2 cups cold milk, divided
1 package (8oz) cream cheese, softened
1 package (4-serving size) vanilla instant pudding
2 cups thawed cool whip

Cover bottom of 8 inch square dish with cake.
Dissolve 1 envelope cappuccino mix in 1/2 cup of milk, sprinkle this
mixture over the cake.
Beat cream cheese in a large bowl with electric mixer until smooth.
Gradually beat in remaining 1 1/2 cups milk until smooth. Add pudding
mix and remaining envelope of cappuccino. Beat on low speed until
blended. Stir in whipped topping. Spoon over cake.
Refrigerate 3 hours....makes 6 servings.

____________________________________________________________
Ahhhh... I had to do it...
To mail me, remove the "spam" from the address.

[Lee Morris]

Its from Italy. I have a reciepe somewhere, I'll try to dig it out.

[Max Headroom]

On Tue, 11 Mar 1997 16:18:42 GMT, "Lee Morris" <leem...@ti.com>
wrote:

Tiramisu means "pick-me-up" in Italian. Tiramisu is made with
Mascarpone cheese, which is a sweet Italian cream cheese.
Here's an easy Tiramisu recipe I have:

Espresso Tiramisu
3/4 cup Kahlua
2 cups Expresso (coffee)
50 lady fingers
3-3/4 cups marscapone cheese
2-1/2 cups heavy cream
1 cup sugar
1/2 cup cocoa powder

Combine Kahlua and expresso in a large bowl. Dip lady fingers in
mixture and use them to line bottom and sides of 10 inch springform
pan, arranging them in an attractive pattern. You will use about 1/3
of the ladyfingers.
Using steel blade of a food processor, combine marscarone, cream and
sugar until it begins to thicken.
Spread 1/3 of the cheese mixture over bottom of pan.
Layer again with dippen lady fingers.
Repeat layers twice -ending with cheese mixture.
Dust top with cocoa powder
Cover and chill for at least 3 hours or overnight.
Remove sides from pan
Cut into wedges to serve.

Hope you like it. I do.
Teri

[Judy]

rsp...@arrakis.es wrote in article <33233...@news.arrakis.es>...

>
>
> Anybody out there able to help me find the recipe for TIRAMISU??
> Also, what country is the dessert from?
> Thank you!
> Renny.
>

> `[1;30;42mNet-Tamer V 1.06 - Test Drive
>

> Tiramisu is an Italian dessert, Sorry, I don't know the receipe, try
looking up in an Italian cook book. Jenny

[PETER SHORTHOUSE]

Renny;

What a Pandora's box you opened. Thanx for broaching the subject. I don't
believe that there is anyone out there who could have come up with better
and more sinful recipes than those resulting from your innocent (?) query!

On a diet, I would still like to hear which of the dozens you chose, and
HOW it came out.

Peter

[JRV1968]

The dish is from Italy. My mother has a great low-fat recipe but I don't
have it here right now. If you would like it, e-mail me. Otherwise ANY
Italian cookbook has the recipe.

[RedJanis]

Titamisu is Italian--means "Pick me up". There are many variations of it
depending on the region of Italy it is made in. I am sure by looking in
good Italian cookbooks you'll find several recipes. Try Carol Fields
Italian Baker Book.

[frank]

I've never kept the recipe for tiramisu. The main ingredient is Mascarpone
and the recipe is on the container. It is one of the best Tiramisu I've
tasted.

Bon Appetit

Lise

[ZZulie]

Also try the archives there are a ton of them in there. I wouldn't
recommend the ones using egg yolk because of the salmonella threat.
Tiramisu doesn't get cooked. I would use the simplest one you can find
and then taste the mascarpone as you add sugar and adjust. Don't soak the
ladyfingers but just dip them in the espresso for a second or so. I would
give you a recipe, but I don't use one. I just mix and taste. Also, you
may want to experiment by halfing the recipe because it can get pricey and
besides a full recipe is a lot (It's filling). Good luck, it's really
yummy!
Julie