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Post by :hh488
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :3468
Click below to download : Italian - Tiramisu (Format : PDF)
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, add the cream and whip until stiff peaks hold their shape.
Genty fold in the mascarpone cheese mixture to the whipped cream. Now, one by one, dip the ladyfingers in the reserved coffee/rum mixture & place on the bottom of the chilled serving bowl until it is completely covered. Top with the cream mixture. Repeat with the remaining ladyfingers dipped in coffee & cream. Ending with a layer of the cream. The number of layers will depend on the size of your serving bowl.
Using a sifter, or fine strainer, sieve the cocoa over the top. Refrigerate at least 4 to 6 hours.
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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
Italian - Dessert - Tiramisu By Merly
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3 (8-ounce) cartons plain fat-free yogurt1 cup sugar, divided1/2 cup water2 tablespoons instant espresso or 1/4 cup instant coffee granules2 tablespoons Kahlua (coffee-flavored liqueur) 2 tablespoons skim milk1/2 teaspoon vanilla extract 1 (4-ounce) carton mascarpone cheese2 tablespoons unsweetened cocoa1 ounce bittersweet chocolate, grated1 (10-inch) round angel food cake Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine 1/2 cup
Italian - Tiramisu Angel Torte
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PREVIOUS 10 BOOKS
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