How do you make a good tiramisu?!
How do you make a good tiramisu?
Answers:
The Best Tiramisu
Ingredients:
14 ounces ladyfingers (I use the Vincenzi all'uovo brand)
400 g mascarpone cheese (if the container is 475g, you can use all of it, if desired)
4 eggs
100 g sugar (I use 1/2 cup)
2 cups brewed espresso, hot (or very strong coffee)
3 ounces Amaretto (or to taste, can be omitted if wish)
Cocoa powder, for dusting
Steps:
1. Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
2. Beat egg whites until stiff peaks form; set aside.
3. Beat egg yolks and sugar together until creamy and golden yellow.
4. Add mascarpone and whip until fully incorporated.
5. Fold in beaten egg whites, and set mixture aside.
6. Get out your 13 x 9 glass dish (or serving dish of your choice).
7. Pour coffee and amaretto into another dish to dunk the cookies.
8. VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
9. The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
10. Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
11. Repeat the cookie step, then spread on the remaining mascarpone mixture.
12. Refrigerate for several hours to allow everything to set and to let the flavours develop.
13. Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
14. Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.
Good luck and enjoy! =)
You'll need to speak to my wife. Hers is magic.
This should tell you everything you need to know : http://www.fabiovisentin.com/tiramisu/ti...
6 ounces bittersweet chocolate, ground fine
6 ounces dark espresso, cooled
1/2 cup brandy or 1 cup brandy, and no marsala
1/2 cup marsala
36 ladyfingers (DRY ITALIAN "OR" SAVOY BISCUITS)
7 eggs, yolks and whites separated
3 tablespoons sugar
1 1/4 lbs mascarpone
Mix the coffee with the half of the brandy and half of the marsala.
place half the ladyfingers tightly together on the bottom of a shallow 3- to 4-quart glass serving dish and splash them with half the coffee mixture so they are soaked (but do not leave any unabsorbed liquid in the dish).
in a mixing bowl, whisk the egg yolks with the sugar and the remaining brandy and marsala until the eggs are light and foamy.
Add the mascarpone and continue to whisk until the mixture is smooth.
in another bowl, whip the egg whites to firm peaks and fold them into the mascarpone cream.
spread half this mixture over the ladyfingers, and then, using half the ground chocolate, cover the cream mixture with an even layer.
sprinkle the remaining ladyfingers with the rest of the coffee mixture and layer them in the dish.
then, cover them with the remaining mascarpone cream, and then with the remaining chocolate.
refrigerate for at least 5 hours.
Go to BBC Food and track down Anthony Worral Thompsons recipe - its the best I have ever tasted particularly if you use ameretti biscuits instead of the sponge fingers. Yes, I know that Worral Thompson sports the biggest ego of any of the TV chefs and can get up your nose but for once he has got something spot on.
WITH PEPPER.
Visit the supermarket chiller isle and take the credit. Hehe
buy it! lol
Serving size: 4
Preparation time: about 40 minutes to make and 2 hours to chill
Amount/Measure/Ingredient:
4 tablespoons sugar
1/2 cup water
4 egg yolks
1 tablespoon sweet Marsala wine (+) 2 tablespoons for the espresso mixture. Use the best you can buy!
4 ounces cream cheese
6 ounces mascarpone cheese
8 ounces heavy whipping cream, whipped
2 cups espresso or strong coffee
1 ounce dark rum
2 tablespoons sugar
24 French-style ladyfingers
2 tablespoons powdered sweetened cocoa mix
2 tablespoons grated semi sweet chocolate
Preparation:
Cream Mixture: Cook sugar and water together until it reaches a temperature of between 234° and 240°F on a candy thermometer, this is the soft-ball stage. At the same time, in an electric mixer, prepare egg mixture by whipping the egg yolks on high speed until pale yellow and thick, then slowly pour in the sugar syrup while mixing on high until the mixture is light and fluffy, Be sure to scrape down the sides of the bowl. With mixer on medium speed, add cream cheese and whip until smooth. Add mascarpone and Marsala. Mix until incorporated. Fold in whipped cream. Refrigerate.
Espresso Mixture: To prepare espresso mixture, combine espresso, additional Marsala, dark rum and sugar. Heat to 140 degrees F. then let it cool completely before using it.
To assemble, dip ladyfingers in espresso mixture. Place one layer of dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture. Sift cocoa over top.
Refrigerate for 2 hours before serving.
Sprinkle with grated chocolate.
EGG YOLKS, 3
SUGAR, 2 tablespoons
VANILLA ESSENCE, 4 drops
TRIFLE SPONGES, 1 packet
AMARETTI BISCUITS, 10
STRONG COFFEE, cold, 1 cup
COFFEE LIQUEUR, or AMARETTO, or MARSALA, 3 tablespoons
MASCARPONE, 2 tubs
COCOA POWDER, a quantity
Directions
Whisk the egg yolks with the sugar and vanilla essence.
Add the Mascarpone cheese and mix well together.
Mix the coffee and the liqueur.
Line the bottom of a small lassgne-type dish with the trifle sponges.
Pour the coffee mixture and the crushed Amaretti biscuits over the trifle sponges.
Leave to soak in for a few minutes, then press the sponges until they form a layer on the bottom of the dish.
Pour the Mascarpone cheese mixture over the top of this and smooth off.
Put in the refrigerator to set.
Approximately 1 hour before you serve it, dust the top of the cheese with cocoa powder
well if you buy the pack of marscapone cheese from tesco, inside the lid is the recipe, easy peasy and delicious. make sure you use tia maria, yum yum. i am making it this weekend.