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Full Online Book HomeLearning KitchenFruit - Raspberry - Raspberry Tiramisu
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Fruit - Raspberry -  Raspberry Tiramisu Post by :adamb Category :Learning Kitchen Author :Unknown Date :February 2012 Read :725

Click below to download : Fruit - Raspberry - Raspberry Tiramisu (Format : PDF)

Fruit - Raspberry - Raspberry Tiramisu

2 package (10 oz) frozen unsweetened raspberries
1 pound mascarpone
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
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, if desired.

Source: The Canadian Living Christmas Book
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Fruit - Raspberry Vinaigrette Recipes By Angel Fruit - Raspberry Vinaigrette Recipes By Angel

Fruit - Raspberry Vinaigrette Recipes By Angel
2/3 c. olive oil 1/4 c. flax seed oil (optional) 1/4 c. balsamic vinegar 1/4 c. red wine vinegar 1/4 c. raspberry juice (from a package of frozen raspberries) 2 T. honey 2 T. non-fat dry milk 1 clove garlic 1/8 t. freshly ground black pepper Add all ingredients to a blender. Blend until thoroughly mixed. Drizzle over a salad of mixed greens and tomatoes, topped with pine nuts and raspberries. Raspberry Vinaigrette II1/4 cup Raspberry Vinegar 1 Tablespoon Dry Mustard 1/3 cup Honey 1 Tablespoon Fresh Lime Juice 1 Pkg. Fresh Raspberry (4 to 5 oz.) 1/4

Fruit - Raspberry Struesel Muffins Fruit - Raspberry Struesel Muffins

Fruit - Raspberry Struesel Muffins
1 3/4 cup flour, divided 2 teaspoons baking powder 1/2 cup sugar 1 large egg, lightly beaten 1/2 cup butter, melted 1 cup frozen unsweetened raspberries 2 Tablespoons butter or margarine, melted 1/4 cup chopped pecans 1/4 cup firmly packed brown sugar Combine 1 1/2 cups flour, baking powder and sugar in large bowl and make a well in the center of the mixture. Combine egg, milk and 1/2 cup butter and add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon into greased muffin pans filling 2/3 full. Combine remaining 1/4 cup flour, 2 tablespoons butter, pecans