What is in original tiramisu recipe?!


Question:

What is in original tiramisu recipe?



Answers: Classic Tiramisu
Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan."
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 2 Hrs
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


READ REVIEWS (319)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu

DIRECTIONS
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.
Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
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.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Here's a history of Tiramisu:
iramisù (pronounced "tih-ruh-mee-SOO") is an Italian dessert invented in the 1960's at the El Touga restaurant in Treviso, Italy. Literally translated 'Tiramisù' means "pick me up" or "carry me up", which probably refers to the jolt you get after eating espresso and alcohol laced ladyfingers. It is often called an 'Italian Trifle", as like any trifle it is made by layering cake (or ladyfingers), that have been soaked in spirits, with a rich custard. In a Tiramisu, the ladyfingers or sponge cake are dipped in a mixture of coffee (espresso) and alcohol (rum or Marsala), followed by a layer of Zabaglione (Zabaione) (pronounced zah-bahl-YOH-nay) that has been mixed with mascarpone cheese. Zabaglione is a rich Italian custard that is made by whipping egg yolks, sugar, and sweet Marsala wine over a water bath. The Marsala wine that is used in a Zabaglione actually comes from the Italian City of Marsala (Sicily) and is a fortified wine (like sherry and port) with a rich, smoky flavor that can be sweet or dry. The Zabaglione is made even more delicious by whisking in some lovely mascarpone cheese, which also comes from Italy. Mascarpone, pronounced mas-kahr-POH-nay, is a soft unripened cheese that belongs to the cream cheese family. It is a thick, buttery-rich, sweet and velvety, ivory-colored cheese, with a delicate and mild flavor, produced from cow's milk that has the texture of clotted or sour cream. It is sold in plastic 8 ounce (227 grams) tubs and can be found in specialty food stores and in the deli section of many grocery stores. Source(s):
http://allrecipes.com/recipe/classic-tir...
http://www.joyofbaking.com/tiramisu.html... you wouldnt want to make it in the traditonal way.
Isinglass was traditionally mixed in with ground up coffee.
Isinglass being the jelly from a fish's swim bladder. Tiramisu.......A peace of heaven to your taste-buds!

Ingredients
? EGGS, 4 separated
? ICING SUGAR, 100 grams (about a quarter-cup)
? MASCARPONE CHEESE, 500 grams
? STRONG COFFEE, 125 ml (or a half-cup)
? AMARETTO, 20 ml (Amaretto is best; if not available, use brandy) (about 1-1/2 tbs.)
? SPONGE CAKE or LADYFINGERS, 200 grams (about a half-cup)
? BITTERSWEET CHOCOLATE, 70 grams grated
? COCOA POWDER, 3 tbsp.

Directions
1. Spread out the sponge fingers on a tray, and brush with the coffee using a pastry brush, until soaked but not soggy (you should be able to hold it without it collapsing).
2. Mix egg yolks with the icing sugar and the amaretto, whisk (with electric whisk) until light and creamy (the colour of the mixture should lighten).
3. Stir in the mascarpone into this mixture.
4. Whisk the egg whites until they form stiff peaks (you should be able to turn the bowl upside down and the whisked egg whites not slip out).
5. Gently but thoroughly fold into the mascarpone mixture.
6. In a glass dish (preferably square/oblong) put alternate layers of cream mixture and biscuit - starting and finishing with the cream mixture.
7. Leave for at least 3 hours to chill in the 'fridge. Preferably overnight.
8. Dust the top with cocoa powder.

Eat and enjoy! http://en.wikipedia.org/wiki/tiramisu...
Tiramisu is an Italian dessert typically made from sponge finger biscuits, espresso coffee, mascarpone cheese, eggs, cream, sugar, Marsala wine, cocoa, and rum. The Italian name tiramisù means "pick-me-up" (metaphorically, "make me happy,"), a reference to the two caffeine-containing ingredients, espresso and cocoa.


Tiramisù (pronounced "tih-ruh-mee-SOO") is an Italian dessert invented in the 1960's at the El Touga restaurant in Treviso, Italy. Literally translated 'Tiramisù' means "pick me up" or "carry me up", which probably refers to the jolt you get after eating espresso and alcohol laced ladyfingers.

It is often called an 'Italian Trifle", as like any trifle it is made by layering cake (or ladyfingers), that have been soaked in spirits, with a rich custard. In a Tiramisu, the ladyfingers or sponge cake are dipped in a mixture of coffee (espresso) and alcohol (rum or Marsala), followed by a layer of Zabaglione (Zabaione) (pronounced zah-bahl-YOH-nay) that has been mixed with mascarpone cheese. Zabaglione is a rich Italian custard that is made by whipping egg yolks, sugar, and sweet Marsala wine over a water bath.

The Marsala wine that is used in a Zabaglione actually comes from the Italian City of Marsala (Sicily) and is a fortified wine (like sherry and port) with a rich, smoky flavor that can be sweet or dry. The Zabaglione is made even more delicious by whisking in some lovely mascarpone cheese, which also comes from Italy. Mascarpone, pronounced mas-kahr-POH-nay, is a soft unripened cheese that belongs to the cream cheese family. It is a thick, buttery-rich, sweet and velvety, ivory-colored cheese, with a delicate and mild flavor, produced from cow's milk that has the texture of clotted or sour cream. It is sold in plastic 8 ounce (227 grams) tubs and can be found in specialty food stores and in the deli section of many grocery stores.

http://www.joyofbaking.com/tiramisu.html...

real italian tiramisu recipe
http://www.circlecity.co.uk/kitchen/reci...

other tiramisu recipe
http://www.mit.edu/afs/athena.mit.edu/us...

collection of recipes from an Italian in-laws, originally from Catanzaro:
http://home.comcast.net/~jankemi/recipe/... you may want to check on "Youtube" and choose which one you can call it original.... I learnt it from an Tuscan lady - one of the legends in fact dates back to the Medici family. However, here's mine:

- 450 grams mascarpone cheese
- 4 eggs
- 7 tablespoons sugar
- bitter chocolate (which you need to cut with a knife into small pieces)
- lady finger biscuits
- bitter coffee + (if you like it ) 1 tablespoon of Marsala
- cocoa powder to sprinkle on top

Separate the eggs and beat the whites until medium firm. Mix the cheese with the yolks and the sugar, you can do this with a food processor but on a slow speed. Then add slowly the whites, and finally the chopped chocolate.

Prepare your serving dish (ideally a shallow lasagna dish), then pour just a bit of the custard obtained, and add a layer of biscuits which you need to soak very very quickly into coffee+ Marsala. You don't want them to get too soggy. Then pour a layer of custard and another layer of biscuits. You should finish with the custard on top and two layers of biscuits. However, depending on the dish you're using, you could also have one layer of biscuits. The important thing is that most of the custard should be used for the top. Just before serving it, sprinkle some cocoa powder on top.

Tips: you need to tell your guests that there's raw egg - some may not want that. I have made tiramisu with egg substitute (a mix of tapioca and other starches, which create a foamy liquid similar to egg) but the custard resulted too liquid. Stick with the eggs but ask/tell your guests before.



The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources