How to make a not sooo milky tiramasu, probaly spelt that wrong:)?!


Question: How to make a not sooo milky tiramasu, probaly spelt that wrong:)!?
I love tiramasu and love to cook!. My dad cooks veary well at fish like red and halibu!. I make awsome cakes!. The men at our house are the cooks! HAHAHA!. But my mom dislikes milk and grandma hates anything that comes barely near milk!. I would care less how much espresso i use or milk!. I just would like to make a dryer tiramasu so the rest of my family will eat it!. Any ideads are great!Www@FoodAQ@Com


Answers:
Tiramisu Layer Cake


"Fancy taste without all the work!. This cake is wonderful for a get together or just a special occasion at home!. Using a box cake mix as a base it's a real time saver!"



INGREDIENTS
CAKE:
1 (18!.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur


FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur


FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur


GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate



Method
1) Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour 3 (9 inch) pans!.


2) Prepare the cake mix according to package directions!.


3) Divide two thirds of batter between 2 pans!. Stir instant coffee into remaining batter; pour into remaining pan!.


4) Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely!. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside!.


5) To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth!. Cover with plastic wrap and refrigerate!.


6) To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff!. Fold 1/2 cup of cream mixture into filling mixture!.


7) To assemble the cake: Place one plain cake layer on a serving plate!. Using a thin skewer, poke holes in cake, about 1 inch apart!. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture!. Top with coffee-flavored cake layer; poke holes in cake!. Pour another third of the coffee mixture over the second layer and spread with the remaining filling!. Top with remaining cake layer; poke holes in cake!. Pour remaining coffee mixture on top!.


8) Spread sides and top of cake with frosting!. Place cocoa in a sieve and lightly dust top of cake!. Garnish with chocolate curls!. Refrigerate at least 30 minutes before serving!.


9) To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar!.







or try this one







Classic Tiramisu

"Classic Italian dessert made with ladyfingers and mascarpone cheese!. It can be made in a trifle bowl or a springform pan!."



INGREDIENTS
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate



Method
1) Combine egg yolks and sugar in the top of a double boiler, over boiling water!. Reduce heat to low, and cook for about 10 minutes, stirring constantly!. Remove from heat and whip yolks until thick and lemon colored!.


2) Add mascarpone to whipped yolks!. Beat until combined!.


3) In a separate bowl, whip cream to stiff peaks!. Gently fold into yolk mixture and set aside!.


4) Split the lady fingers in half, and line the bottom and sides of a large glass bowl!. Brush with coffee liqueur!. Spoon half of the cream filling over the lady fingers!. Repeat ladyfingers, coffee liqueur and filling layers!. Garnish with cocoa and chocolate curls!. Refrigerate several hours or overnight!.


5) To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar!.







or this one







Tiramisu

"Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers!."



INGREDIENTS
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder



Method
1) In a medium saucepan, whisk together egg yolks and sugar until well blended!. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils!. Boil gently for 1 minute, remove from heat and allow to cool slightly!. Cover tightly and chill in refrigerator 1 hour!.


2) In a medium bowl, beat cream with vanilla until stiff peaks form!. Whisk mascarpone into yolk mixture until smooth!.


3) In a small bowl, combine coffee and rum!. Split ladyfingers in half lengthwise and drizzle with coffee mixture!.


4) Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish!. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that!. Repeat layers and sprinkle with cocoa!. Cover and refrigerate 4 to 6 hours, until set!.Www@FoodAQ@Com

www!.foodnetwork!.com

Check out Giada DeLaurentiis (I think that's how her last name is spelled)!. She makes the most divine tiramisu I have ever seen!. She doesn't use milk either!. I believe it's a combination of espresso and Kahluha!. The Kahluha is optional of course!Www@FoodAQ@Com

Why not just try putting less cream filling and more ladyfingers instead!? You really can't get away from the marscapone cheese when making tiramisu that and the espresso is what give it its flavor!.Www@FoodAQ@Com

http://www!.heavenlytiramisu!.com/recipes!.!.!.!.

try that website, it was really helpful to my aunt!. recipe she used from it was greatWww@FoodAQ@Com





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