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Desserts - Tiramisu -  Raspberry Tiramisu Post by :edmansfield Category :Learning Kitchen Author :Unknown Date :January 2012 Read :819

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

Desserts - Tiramisu - 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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Desserts - Strawberry Tiramisu Desserts - Strawberry Tiramisu

Desserts - Strawberry Tiramisu
1/2 cup part-skim ricotta cheese 3 tablespoons non-fat cream cheese 2 T. powdered sugar 1/2 teaspoon grated orange zest 3/4 cup thawed frozen light nondairy whipped topping 2 pints strawberries, hulled and sliced (reserve six whole berries for garnish) 3 T. granulated sugar 2 T. orange-flavoured liqueur 2 T. orange juice 1 (3-ounce) package ladyfingers, separated In food processor or blender, combine ricotta, cream cheese, powdered sugar, and orange zest; puree. Transfer to medium bowl; fold in whipped topping. In same food processor or blender, combine 1 cup strawberries, granulated sugar, liqueur, and orange juice;

Desserts - Olive Garden Tiramisu Desserts - Olive Garden Tiramisu

Desserts - Olive Garden Tiramisu
Yield: 6 servings 1 (10-12") Sponge Cake (3" Tall) 3 oz Strong Black Coffee or Prepared Instant Espresso 3 oz Brandy, Rum or your favorite Liqueur 1 1/2 lb Cream Cheese or Mascarpone* 1 1/2 c Superfine or Powdered Sugar Cocoa Powder, Unsweetened * Cream cheese or mascarpone should be at room temperature. Mascarpone is available at some Italian specialty food stores and some gourmet food stores. Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together. Sprinkle the bottom half of the cake