How to make a very special tiramisu cake?!
How to make a very special tiramisu cake?
Answers:
This dessert is a big hit at our family get-togethers. I am always asked to make it. I hope you will give this one a try and enjoy it as much as my family and friends do.
Tools:
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Espresso Maker (steam or pump)
Mixer
Two mixing bowls
Shallow flat bottomed bowl
8x12 or 9x13 Glass/Pyrex pan
Small strainer/screen/sifter
Measuring cups & spoons
Spatula
Ingredients:
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500gr Mascarpone cheese (approx. 1 lb.)
6 free range 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:
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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:
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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:
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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.
food network.com has great tiramisu.
ask my friend jeanie: gothmidnightgirl@aim.com
This is just the BEST thing ever!!!!!!!
TIRAMISU
boiling water
instant coffee
chocolate powder
sugar coated biscuits
mascarpone cheese
condensed milk
In a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk.
Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened.
Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream.
Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve.
1. Add freshly brewed coffee, which tastes better than the instant variety.
2. Use good quality dark rum if you can't find Kahlua.
Here's one of my favourite recipes:
Ingredients:
8 oz. semi-sweet chocolate
4 egg yolks
1 c. sugar
1 1/2 tsp. vanilla
1 pkg. cream cheese, cut into pieces at room temperature
1 3/4 c. chilled whipping cream
1 c. fresh brewed strong coffee, cooled
1/4 c. dark rum or kahlua
1 (12 oz.) prepared pound cake (or store bought),
cut into 4 x 1 x 1/2 inch strips
Directions:
1. In processor finely chop chocolate, set aside.
2. Mix sugar, egg yolks, vanilla and process until pale yellow.
3. Add cheese gradually and blend until smooth.
4. Transfer to a bowl. Cover and chill 1 hour.
5. Beat whipping cream until stiff. Fold into cream cheese mixture.
6. Cover and chill 1 hour.
7. Pour strong coffee into large shallow dish. Dip cake strips in coffee to coat completely.
8. Arrange strips on bottom of shallow dish and sprinkle with half of chocolate, top with chilled cheese mixture.
9.Sprinkle with remaining chocolate. Cover and refrigerate at least 2 hours.
Enjoy!!
Hope this helps make it special enough.
Hi freind tiramisu is a lovely Italian sweet to get the best recipe ever visit www.allrecipes.com I have tried it befor its lovely wish you luck (bonne appetit).
White Chocolate Tiramisu Recipe
Ingredients
WHITE CHOCOLATE BAKING BARS, 2 packages (6 ounces each)
HEAVY OR WHIPPING CREAM, 1/4 cup, plus 1-1/4 cups + 1/2 cup
CREAM CHEESE, 1 package (8 ounces)
LADYFINGERS, 2 packages (3 ounces each)
ESPRESSO OR STRONG COFFEE, 1/4 cup, cooled
RUM, 1 tablespoon
CONFECTIONERS' SUGAR, 2 tablespoons unsifted
VANILLA EXTRACT, 1/4 teaspoon
NUTMEG, 1/8 teaspoon
FRESH FRUIT, sliced, for garnish
Directions
In top of a double boiler over hot (not boiling) water, melt white chocolate bars with 1/4-cup of the cream.
Or, place in medium micro-proof bowl and microwave on high (full power) 1 to 2 minutes or just until melted.
Stir until smooth.
In large mixer bowl, beat cream cheese until blended and fluffy.
Gradually add melted chocolate, beating well after each addition.
In small mixer bowl, whip 1-1/4-cups cream until stiff peaks form, then fold into cream cheese-chocolate mixture and set aside.
Line bottom and side of 9 x 3-inch springform pan with wax paper.
Line bottom and side with ladyfinger halves, split sides up.
In small bowl, combine coffee and rum.
Brush about half of coffee mixture onto ladyfingers in pan.
Spoon half of cream cheese-chocolate mixture into ladyfinger-lined pan.
Repeat ladyfinger, coffee and cheese layers.
Garnish with Nutmeg Whipped Cream (directions follow).
Cover and regrigerate at least 2 hours.
Remove side of pan.
Garnish with sliced fresh fruit just before serving.
Nutmeg Whipped Cream
In a small mixer bowl, combine 1/2-cup heavy or whipping cream, 2 tablespoons confectioners' sugar, 1/4-teapoon vanilla extract, and nutmeg.
Whip until stiff peaks form.
That's my favorite desert.