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 KitchenItalian - Lemon Berry Tiramisu
Famous Authors (View All Authors)
Italian - Lemon Berry Tiramisu Post by :johanr Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3361

Click below to download : Italian - Lemon Berry Tiramisu (Format : PDF)

Italian - Lemon Berry Tiramisu

1/3 cup frozen pineapple-orange-strawberry juice concentrate, thawed
3 tablespoons orange juice
1 cup light ricotta cheese
1/2 (8-oz.) pkg. cream cheese, softened
1 large jar of lemon curd
2 (3-oz.) pkg. ladyfingers, split
1 pint (2 cups) fresh strawberries, sliced
1/2 pint (1 cup) fresh raspberries


In small bowl, combine juice concentrate and liqueur; blend well. Set aside.

In large bowl with electric mixer, beat ricotta cheese and cream cheese at medium speed until smooth. Add lemon curd and beat until well blended and fluffy.

Line bottom of 12x8-inch (2-quart) baking dish with half of ladyfingers, cut side up. Brush ladyfingers with half of juice concentrate mixture. Spread half of lemon filling evenly over ladyfingers. Top with half each of strawberries and raspberries. Repeat layers.

Refrigerate until serving time. Store in refrigerator.

Can be made with silken tofu. Beat with beater and use instead of ricotta.
If you like this book please share to your friends :
NEXT BOOKS

Italian - Lemoncello Frape Italian - Lemoncello Frape

Italian - Lemoncello Frape
1 pint vanilla ice cream (the richest, creamiest that you can find) 1/2 cup milk 1 cup Lemoncello In a large blender, place the softened ice cream and puree it with a little milk. Continue blending, adding the lemoncello unit it's "drunk" enough (to your taste). Serve in wine glasses. Serves 6 Note: This frappe was served with a thin almond flavored cookie. Limoncello (Lemon liqueur from the Amalfi Coast) 5 lemons (organic) 2 cups whole grain alcohol* 1 1/2 cups sugar 1 cups water Wash the lemons in warm water, don't use soap. Using a potato peeler, skin
PREVIOUS BOOKS

Italian - Italian Lemon Ice Italian - Italian Lemon Ice

Italian - Italian Lemon Ice
2 C. Water 2/3 C. Sugar 1 C. Lemon Juice (use juice of 2 lemons, add reconstituted juice to yield one cup) Zest of 2 lemons, cut very fine. Heat water and sugar to boiling; simmer for 5 additional minutes. Remove from heat; stir in lemon juice and zest then cool to room temperature. Divide evenly among 3 Ice Shaver cups and freeze until firm. Shave frozen mixture in Ice Shaver; scoop into small cups; serve with a spoon or a straw.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT