Taramesso recipe?!
Taramesso recipe?
i don't know how to spell the name of tramisso or whatever it's called but i know it's a desert that is made of cream and biscuite. can anyone tell me how do it?and what ingredients i need and everything about it?
Answers: Tiramisu - Italian sweet dish flavoured with expresso coffee and Rum Source(s):
http://www.visualrecipes.com/recipe-deta... Its Tiramisu...means pick me up
see below...I love it as well
3 cups of strong black coffee, preferably espresso, cooled
3 tbsp caster sugar
6 tbsp Amaretto liqueur
2 eggs, separated
250g/8?oz mascarpone cheese
250ml/8? fl oz whipped cream
cocoa powder, to dust
1 packet of Savoiardi (sponge lady finger biscuits)
Method
1. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
2. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
3. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.
4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume.
5. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
6. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
7. Smooth the surface and dust the top with the cocoa powder.
8. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop. Quick Tiramisu (an Italian dessert)
Ingredients
3 cups of strong black coffee, preferably espresso, cooled
3 tbsp caster sugar
6 tbsp Amaretto liqueur
2 eggs, separated
250g/8?oz mascarpone cheese
250ml/8? fl oz whipped cream
cocoa powder, to dust
1 packet of Savoiardi (sponge lady finger biscuits)
Method
1. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
2. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
3. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.
4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume.
5. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
6. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
7. Smooth the surface and dust the top with the cocoa powder.
8. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop. It's Tiramisu, which is Italian for 'pick-me-up'.
There are quite a few variations on this dessert, although it always contains mascarpone and coffee
(and usually booze!)
I quite like this one
http://www.bbc.co.uk/food/recipes/databa...
but if you google it with the correct spelling, you'll find a few choices. here you go:
The Best Tiramisu
This recipe makes the absolute best tiramisu ever! It's so (deceptively) light and creamy, with a lovely coffee/amaretto taste. It gets rave reviews every time I make it! Best made a day ahead. The recipe comes from the ladyfinger cookie package. Cook time is approximate time to make coffee.
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
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.
here's a good video it shows you how to do it:
http://www.youtube.com/watch?v=5jtu8uiy8...
Good luck!!