Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Tiramisu - Banana Tiramisu
Famous Authors (View All Authors)
Desserts - Tiramisu -  Banana Tiramisu Post by :signal4 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2908

Click below to download : Desserts - Tiramisu - Banana Tiramisu (Format : PDF)

Desserts - Tiramisu - Banana Tiramisu

300 ml. whipping cream (*)
250 g. Mascarpone (**)
1/2 cup sugar
1/4 cup sugar
1 cup hot coffee
1/2 cup Kahlua
2 packets Savoiardi biscuits
4 large, ripe bananas -- peeled and sliced diagonally
Sifted drinking chocolate.


Whip cream until soft peaks form. Add mascarpone and the 1/2 cup sugar. Gently fold together. Put to one side.

Dissolve the 1/4 cup sugar in the hot coffee. Add to Kahlua, set aside to cool.

Dip biscuits into the liqueur mixture and layer over the base of a deep tray. (***) Next put a layer of the cream mixture over biscuits. Now spread 1/2 of the bananas over the cream filling. Repeat the process again. This should fill the tray to the top. Place a final layer of the cream on top. Sprinkle a thick layer of drinking chocolate over top. Place in refrigerator for a few hours.

Serves 6 - 8

(*)...10 ozs
(**)...8 oz
(***). A lasagna tray is perfect.


If you like this book please share to your friends :
NEXT BOOKS

Desserts - Berry Rhubarb Tiramisu Desserts - Berry Rhubarb Tiramisu

Desserts - Berry Rhubarb Tiramisu
Berry Rhubarb Tiramisu 4 cups sliced fresh rhubarb 3/4 cup + 1/3 cup sugar, divided 1 vanilla bean, split lengthwise in half 1 pint strawberries sliced 3 large egg yolks 1/4 cup water 8 oz. Marscapone cheese 1 1/2 cups heavy cream, beaten until stiff 1 1/2 packages ( 3oz. each) ladyfingers 6 whole strawberries for garnish Bring rhubarb, 3/4 cup sugar and half the split vanilla bean to boil, stirring in medium saucepan. Reduce heat to medium and cook, stirring occasionally, 15 minutes, until rhubarb softens; transfer to bowl. Remove vanilla bean. With small knife, scrape out
PREVIOUS BOOKS

Desserts - Wildhares Tart Desserts - Wildhares Tart

Desserts - Wildhares Tart
1/3 C sugar 2 TBSP cornstarch 1 C milk 2 TBSP butter 1 tsp vanilla 1/2 C whipping cream In a small bowl wish the yolks, sugar and cornstarch till blended. Heat milk to simmering in a 2 qt saucepan on medium heat. Pour half the milk into the egg mixture while wisking constantly. Reduce heat to low and return the milk and egg mixture to the saucepan. Bring to boil, stirring constantly. Boil 1 min.; remove from heat. Add butter and vanilla stirring till combined. Cool completely. Just before serving whip the cream and fold into the cooled pastry
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT