I need a good recipe for Tiramisu?!
I need a good recipe for Tiramisu?
Answers:
Ingredients: Hot Milk Sponge
MILK, 1/4 cup
BUTTER, 2 teaspoons butter
FLOUR, 1-1/4 cups
BAKING POWDER, 1 teaspoon
EGGS, 3
SUGAR, 1-1/4 cups
EGG YOLKS, 3
Ingredients: Mascarpone Cream
ESPRESSO COFFEE, 1/2 cup + 2 tablespoons
HOT WATER, 1/2 cup + 2 tablespoons
GRAND MARNIER, 3 tablespoons
MASCARPONE, 1 cup
RUM, 2 tablespoons (Substituted Marsala wine on "Emeril Live")
EGGS, 3 separated
SUGAR, 6 tablespoons (Substituted 3 tablespoons on "Emeril Live")
HEAVY CREAM, 1 cup (Substituted 3 cups on "Emeril Live")
VANILLA, 1/4 teaspoon vanilla
SALT, a pinch
COCOA POWDER, enough to sprinkle
POWDERED SUGAR, enough to garnish
Directions: Sponge Cake
Preheat the oven to 350 degrees.
Grease and lightly flour an 9 by 13-inch sheet tray.
Heat milk and butter until the butter melts.
Stir the flour and baking powder together.
Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
Fold in the flour mixture and the milk.
Pour into the prepared pan.
Bake for 10 - 15 minutes or until done.
Directions: Mascarpone Cream
Combine the espresso, water and the Grand Marnier, set aside.
Combine the mascarpone and the rum in a large bowl, beat until smooth.
In a medium bowl, beat the eggs yolks, and 3 tablespoons of the sugar together until smooth.
Set over a hot water bath and beat for 3 minutes until light and foamy.
Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside.
Whip the cream until the cream holds a firm shape.
Fold in vanilla.
In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
Beat the egg whites and salt on medium until foamy.
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
Fold the egg whites, all at once into the mascarpone.
Directions: Assembly
Cut the sponge cake in half crosswise.
Place in a pan large enough to fit the halved sponge cake snugly.
Moisten the cake with half of the espresso mixture.
Top with half of the mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar.
Top with the other half of the sponge cake layer.
Moisten with the remaining espresso mixture.
Top with the remaining mascarpone mixture, spreading evenly.
Sprinkle generously with the cocoa powder and powdered sugar.
Refrigerate, uncovered, for 2 hours.
hope that helps =)
here are a few:
1 (10 3/4 ounce) package frozen pound cake, thawed
3/4 cup strong brewed coffee
1 (8 ounce) package cream cheese, softened
1 cup sugar
1/2 cup chocolate syrup
1 cup whipping cream, whipped
2 (1 1/2 ounce) Heath candy bars, crushed
Cut cake into nine slices.
Arrange in an ungreased 11*7*2 dish,cutting to fit if needed.
Drizzle with coffee.
In a small mixing bowl, beat cream cheese and sugar until smooth.
Add the chocolate syrup.
Fold in whipped topping.
Spread over cak.
Sprinkle with crushed candy bars.
Refrigerate until serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
2 pkg. (3 oz. each) ladyfingers, split, divided
1/2 cup freshly brewed strong MAXWELL HOUSE Coffee
4 Tbsp. sugar, divided
2 tsp. vanilla, divided
1 container (15 oz.) POLLY-O Original Ricotta Cheese
3 cups thawed COOL WHIP Whipped Topping
2 tsp. unsweetened cocoa
ARRANGE half of the ladyfingers on bottom of 12x8-inch dish. Mix coffee, 2 Tbsp. of the sugar and 1 tsp. of the vanilla; brush half of the coffee mixture onto ladyfingers in dish.
BEAT ricotta cheese, remaining 2 Tbsp. sugar and remaining 1 tsp. vanilla in medium bowl with electric mixer on medium speed 2 minutes or until well blended. Gently stir in whipped topping.
SPOON half of the ricotta cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta cheese mixture. Sift cocoa over top of dessert. Refrigerate several hours or overnight. Store leftover dessert in refrigerator.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
2 pkg. (3 oz. each) ladyfingers, split, divided
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 Tbsp. sugar
1 cup boiling water
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
2 Tbsp. almond-flavored liqueur or brandy (optional)
2 cups COOL WHIP LITE Whipped Topping
1 tsp. unsweetened cocoa powder
ARRANGE 1 package of the ladyfingers on bottom of 13x9-inch baking dish. Dissolve instant coffee and 1 tablespoon sugar in boiling water. Brush 1/2 cup coffee mixture over ladyfingers in dish.
BEAT cream cheese with electric mixer on medium speed until smooth. Add sugar and liqueur, mixing until blended. Gently stir in whipped topping.
POUR 1/2 of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers; brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa powder. Refrigerate 4 hours or overnight.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
hope i helped! best of luck!
Ingredients:
500gr Mascarpone cheese (approx. 1 lb.)
6 pasteurized eggs
2 packages savoiardi lady fingers
3 Tablespoons sugar
2 shots (2 oz) Cognac or Brandy
8 espresso sized cups of coffee (about 14 oz)
4 Tablespoons powdered unsweetened cocoa.
Preliminary Steps:
Bring all ingredients to room temperature.
Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature.
If at this point you've decided to use coffee instead of espresso, take the coffee you've made and drink it. Then make espresso.
Separate egg yolks and whites.
Mixing:
In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended. Leave this mixture in the bowl.
In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.
Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.
Quickly dip a savoiardi in the espresso bowl. To get the right amount of espresso on the savoiardi, lay the finger flat in the bottom of the bowl sugared side UP and immediately pull it out. Place each finger flat in the bottom of the pan sugar side DOWN. The savoiardi will quickly absorb the espresso. If you soak the savoiardi in the espresso you will end up with soggy savoiardi instead of moist savoiardi.
Assembly:
Build a layer of dipped savoiardi across the bottom of the pan. If some of the savoiardi do not look 'dark' from the espresso, spoon a few more drops of espresso on the savoiardi. Any espresso left in the bottom of the pan will be absorbed by the savoiardi. Too much espresso will turn the fingers into a soggy mess.
Spoon a layer of egg/mascarpone mixture across the layer of savoiardi. Use about 1/2 of the mascarpone mix. The layer should be about 1cm. (3/8in.) thick.
Dip another layer of savoiardi and lay them on the mascarpone mix. Layer them as before, sugar side down. Drip espresso on the savoiardi that don't look dark from the coffee.
Spoon a second layer of egg/mascarpone mixture across the second layer of savoiardi. Use the remaining mascarpone mix. The layer should be about 1cm. (3/8in.) thick.
Sift cocoa on top of the second mascarpone layer. Scoop a tablespoon of cocoa into a small sieve. Hold the sieve over the tiramisu and tap the sieve on the side with your finger. The cocoa should sprinkle down in an even layer. Use this technique to cover the tiramisu with a very thin layer of cocoa.
Refrigerate for at least 4 hours before serving. The Tiramisu will taste quite good for several days if refrigerated.
You might like to try this free online video recipe for tiramisu ...
http://www.itsfuntobuy.co.uk/james%20mar...
Good luck with the recipe. Kay