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Full Online Book HomeLearning KitchenItalian - Dessert - Tiramisu By Merly
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Italian - Dessert -  Tiramisu By Merly Post by :profitpuppy Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1202

Click below to download : Italian - Dessert - Tiramisu By Merly (Format : PDF)

Italian - Dessert - Tiramisu By Merly

Reco wine: Moscato d'Asti

6 eggs
1 lb. mascarpone cheese, don't use substitutes
36 Savoiardi (lady fingers)
2-1/2 cups strong Italian coffee
1/2 cups dry Marsala wine
13 Tbsp. sugar
3 Tbsp. unsweetened cocoa

In a large bowl use an electric hand mixer to beat the egg yolks together with the sugar until fluffy. Add the mascarpone cheese and mix it in with a spoon until well combined.

Now whip the egg whites until stiff peaks form and then fold them gently into the mascarpone mixture using a spoon. Fold it in by gently lifting the mascarpone mixture from the bottom to the top. Add the cocoa to 1/3 of the mascarpone mixture and mix well.

Spread half of the remaining mascarpone mixture without cocoa onto the bottom of the cake dish (My dish is 11-3/4" x 8-3/4" and 2-1/2" deep).

Quickly dip both sides of the lady fingers into the espresso coffee and place them over the mascarpone cream. Cover this layer with all the chocolate mascarpone cream.

Add the Marsala wine to the rest of the coffee and dip the ladyfingers into it. Place them over the mascarpone chocolate cream and top with the remaining mascarpone cream. Sprinkle the top with cocoa powder through a fine mesh strainer. Refrigerate for 24 hours.

From the author: "For alcohol-free you can substitute the Marsala wine with coffee. This is my grandpa's Tiramisu recipe - he lived to be 99, maybe there is something in the name."
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Italian - Tiramisu  By Millie Italian - Tiramisu By Millie

Italian - Tiramisu  By Millie
Yield: 8 servings 6 Egg yolks 1/2 c Granulated sugar 2 T Brandy or almond extract 1 1/3 c Extra strong coffee 1 lb Mascarpone or ricotta cheese 1 1/2 c Cream; whipping 24 Ladyfingers; giant italian 4 oz Chocolate semisweet; chopped In bowl, beat egg yolks with sugar till light about 5 min. 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

Italian - Tiramisu Italian - Tiramisu

Italian - Tiramisu
16 ladyfingers (such as the Italian Savoiardi biscuits) 2 cups brewed espresso, or strong coffee 4 tablespoons rum 1 cup heavy cream 1/2 cup Mascarpone (Italian specialty cheese, no substitutions) 1/2 cup powder sugar 1/2 teaspoon vanilla 2 T. cocoa Chill a medium bowl in freezer to whip cream in. Have a 1 1/2 quart chilled serving bowl ready. Combine the coffee and 2 T. of the rum in a mixing bowl set aside.In another mixing bowl, combine the Mascarpone,the remaining 2 T. rum, the sugar and vanilla. Whisk together until completely smoothed out. Remove the medium bowl from the freezer,