Italian deserts??????????????????...!
Answers:
Yes, this is time consuming, so save it for a time when you can enjoy it!. It is best served when less company is expected, because after tasting, it will be difficult sharing!. You will not find this recipe on line!. You must have the cook book in hand, or someone like me who has enjoyed this recipe so much as to be willing to hand enter it!. You will not be disappointed with this one!.
Tiramisu cheese cake
one plain or white Genoise cake
1/2 cup cake flour
1/4 cup cornstarch
3 large eggs plus 3 large egg yolks
3/4 cup sugar
Pinch of salt
One 9 X 2-inch deep round pan or a 9-inch springform pan, buttered, bottom lined with a disk of parchment or wax paper!.
1!. Set rack in the middle level of the oven and preheat to 350 degrees F!.
2!. Combine the cake flour and cornstarch and stir well to mix!. Sift once and set aside!. Whisk the eggs and yolks in the bowl of an electric mixer!. Whisk in the sugar in a stream, then the salt!.
3!. Place the bowl over a pan of simmering water and gently whisk until the egg mixture is lukewarm!. Whip by machine on high speed until the egg mixture is cold and increased in volume!.
4!. Remove the bowl from the mixer and sift the cake flour mixture over the egg mixture, in 3 or 4 additions, folding it in with a rubber spatula!. Pour the batter into the prepared pan and smooth the top evenly with a spatula!.
5!. Bake the layer for about 25 minutes, until well risen and firm to the touch!.
6!. Loosen the layer from the sides of the pan and invert to a rack; immediately re-invert to a rack so that the cake layer cools on the paper!.
Storage: Double-wrap the layer in plastic wrap and refrigerate it for several days or freeze for several months!.
Hint for success: Only heat the eggs and sugar to lukewarm or they will not whip to as great a volume and the cake will not rise well!.
Tiramisu Cheesecake
1 recipe Plain Genoise baked in a 9 inch round pan (recipe above)
COFFEE BRANDY SYRUP
1/4 cup strong espresso coffee
2 tablespoons sugar
2 tablespoons brandy
MASCARPONE FILLING
1 pound (about 2 cups) mascarpone cheese
1 pound (16 ounces) cream cheese
1 cup sugar
3 eggs
1/2 teaspoon non- alkalized unsweetened cocoa powder
One 9 inch springform pan, buttered!.
This fun variation on th classic Italian dessert is very much in the spirit of the original!.!.!.!.!.!. and it eliminates the raw or partially cooked eggs traditionally associated with tiramisu!.
Storage: If you bake the cheesecake on the day you intend to serve it, keep it loosely covered at a cool room temperature after the cake has cooled!. For longer storage, wrap in plastic and refrigerate up to several days!. Bring the cheesecake to room temperature for an hour before serving!.
1!. Cool the Genoise!.
2!. For the syrup, combine the coffee, sugar, and brandy in a small bowl!. Set aside!.
3!. Slice the Genoise into 2 layers!. Place the bottom of the cake layer in the prepared pan, gently pushing the sides of the cake to meet the sides of the pan!. Cut the rest of the cake into 1/2 inch dice; Place in a bowl and sprinkle with the coffee syrup!. Set aside!.
4!. Set a rack at the middle level of the oven and preheat to 325 degrees F!.
5!. To make the filling, your mixer should always be set on the lowest speed!. Use the paddle attachment, if your mixer has one, to beat the cream cheese smooth, no more than 30 seconds!. Stop the mixer and scrape the bowl and beater (or paddle)!. Add the sugar in a stream, mixing for no more than 30 seconds!. Stop and scrape!. Add the eggs, one at a time, mixing only until each is absorbed!. Stop and scrape after each addition!. In a large mixing bowl, gently soften the mascarpone cheese with a rubber spatula until it is smooth!. By hand, fold the cream cheese mixture into the mascarpone cheese!.
6!. Wrap aluminum foil around the bottom of the springform pan so it comes at least 1" up the sides!. Pour one half of the filling into the prepared pan over the Genoise layer!. Top the filling with the diced Genoise, then pour on the rest of the filling!. Through a fine strainer, sprinkle the top of the cake with the cocoa powder!. Place the pan in a jelly-roll or roasting pan and pour warm water into the jelly-roll pan to a depth of 1/2"
7!. Bake the cheesecake for about 55 minutes, or until lightly colored and firm except for the very center!. Remove from the jelly-roll pan of hot water!.
8!. Remove the foil and cool completely on a rack!. Wrap the cheesecake and chill overnight before unmolding!.
SERVING: Serve small wedges
STORAGE: If you bake the cheesecake on the day you intend to serve it, keep it loosely covered at a cool room temperature after the cake has cooled!. For longer storage, wrap in plastic and refrigerate up to several days!. Bring the cheesecake to room temperature for an hour before serving!.Www@FoodAQ@Com
Tiramisu cheese cake
one plain or white Genoise cake
1/2 cup cake flour
1/4 cup cornstarch
3 large eggs plus 3 large egg yolks
3/4 cup sugar
Pinch of salt
One 9 X 2-inch deep round pan or a 9-inch springform pan, buttered, bottom lined with a disk of parchment or wax paper!.
1!. Set rack in the middle level of the oven and preheat to 350 degrees F!.
2!. Combine the cake flour and cornstarch and stir well to mix!. Sift once and set aside!. Whisk the eggs and yolks in the bowl of an electric mixer!. Whisk in the sugar in a stream, then the salt!.
3!. Place the bowl over a pan of simmering water and gently whisk until the egg mixture is lukewarm!. Whip by machine on high speed until the egg mixture is cold and increased in volume!.
4!. Remove the bowl from the mixer and sift the cake flour mixture over the egg mixture, in 3 or 4 additions, folding it in with a rubber spatula!. Pour the batter into the prepared pan and smooth the top evenly with a spatula!.
5!. Bake the layer for about 25 minutes, until well risen and firm to the touch!.
6!. Loosen the layer from the sides of the pan and invert to a rack; immediately re-invert to a rack so that the cake layer cools on the paper!.
Storage: Double-wrap the layer in plastic wrap and refrigerate it for several days or freeze for several months!.
Hint for success: Only heat the eggs and sugar to lukewarm or they will not whip to as great a volume and the cake will not rise well!.
Tiramisu Cheesecake
1 recipe Plain Genoise baked in a 9 inch round pan (recipe above)
COFFEE BRANDY SYRUP
1/4 cup strong espresso coffee
2 tablespoons sugar
2 tablespoons brandy
MASCARPONE FILLING
1 pound (about 2 cups) mascarpone cheese
1 pound (16 ounces) cream cheese
1 cup sugar
3 eggs
1/2 teaspoon non- alkalized unsweetened cocoa powder
One 9 inch springform pan, buttered!.
This fun variation on th classic Italian dessert is very much in the spirit of the original!.!.!.!.!.!. and it eliminates the raw or partially cooked eggs traditionally associated with tiramisu!.
Storage: If you bake the cheesecake on the day you intend to serve it, keep it loosely covered at a cool room temperature after the cake has cooled!. For longer storage, wrap in plastic and refrigerate up to several days!. Bring the cheesecake to room temperature for an hour before serving!.
1!. Cool the Genoise!.
2!. For the syrup, combine the coffee, sugar, and brandy in a small bowl!. Set aside!.
3!. Slice the Genoise into 2 layers!. Place the bottom of the cake layer in the prepared pan, gently pushing the sides of the cake to meet the sides of the pan!. Cut the rest of the cake into 1/2 inch dice; Place in a bowl and sprinkle with the coffee syrup!. Set aside!.
4!. Set a rack at the middle level of the oven and preheat to 325 degrees F!.
5!. To make the filling, your mixer should always be set on the lowest speed!. Use the paddle attachment, if your mixer has one, to beat the cream cheese smooth, no more than 30 seconds!. Stop the mixer and scrape the bowl and beater (or paddle)!. Add the sugar in a stream, mixing for no more than 30 seconds!. Stop and scrape!. Add the eggs, one at a time, mixing only until each is absorbed!. Stop and scrape after each addition!. In a large mixing bowl, gently soften the mascarpone cheese with a rubber spatula until it is smooth!. By hand, fold the cream cheese mixture into the mascarpone cheese!.
6!. Wrap aluminum foil around the bottom of the springform pan so it comes at least 1" up the sides!. Pour one half of the filling into the prepared pan over the Genoise layer!. Top the filling with the diced Genoise, then pour on the rest of the filling!. Through a fine strainer, sprinkle the top of the cake with the cocoa powder!. Place the pan in a jelly-roll or roasting pan and pour warm water into the jelly-roll pan to a depth of 1/2"
7!. Bake the cheesecake for about 55 minutes, or until lightly colored and firm except for the very center!. Remove from the jelly-roll pan of hot water!.
8!. Remove the foil and cool completely on a rack!. Wrap the cheesecake and chill overnight before unmolding!.
SERVING: Serve small wedges
STORAGE: If you bake the cheesecake on the day you intend to serve it, keep it loosely covered at a cool room temperature after the cake has cooled!. For longer storage, wrap in plastic and refrigerate up to several days!. Bring the cheesecake to room temperature for an hour before serving!.Www@FoodAQ@Com
Here is list of Italian desserts and their descriptions!.
Rum Baba - A small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream!.
Biscotti - A twice baked sweet biscuit
Biscuit Tortoni - An ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons!.
Cannoli - Sicilian pastry desserts filled with think cream
Gelato, or the plural Gelati, is Italian ice cream
Panettone - A typical bread of Milan, usually prepared and enjoyed for Christmas and New Year
Tiramisu - I think the most popular Italian dessert!. It is made of savoiardi dipped in espresso and layered with mascarpone cream cheese and zabaglione!.
That is all I can think of at the top of my head but, enjoy!.
Happy Baking!
-Ginger
http://www!.youtube!.com/CWASOCWww@FoodAQ@Com
Rum Baba - A small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream!.
Biscotti - A twice baked sweet biscuit
Biscuit Tortoni - An ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons!.
Cannoli - Sicilian pastry desserts filled with think cream
Gelato, or the plural Gelati, is Italian ice cream
Panettone - A typical bread of Milan, usually prepared and enjoyed for Christmas and New Year
Tiramisu - I think the most popular Italian dessert!. It is made of savoiardi dipped in espresso and layered with mascarpone cream cheese and zabaglione!.
That is all I can think of at the top of my head but, enjoy!.
Happy Baking!
-Ginger
http://www!.youtube!.com/CWASOCWww@FoodAQ@Com
Would you like to make some Italian desserts or purchase them!? Italian pastries are a bit labor intensive, but granita, biscotti, tiramisu and some Italian cookies are not!. There's an abundance of recipes of line for granita, biscotti, tiramisu and Italian cookies!. Gelato is also a wonderful dessert but I've never tried making it although I've seen plenty of recipes on line!.Www@FoodAQ@Com
Italian Desserts
Tiramisù
Meringata
Panna cottaWww@FoodAQ@Com
Tiramisù
Meringata
Panna cottaWww@FoodAQ@Com
Cannoli, tiramisu, spumoni ice cream, gelato, biscotti!.Www@FoodAQ@Com
tiramisu, cannoli, zeppole, italian ice, spumoniWww@FoodAQ@Com
biscotti definitely!
serve w/ milk or tea!Www@FoodAQ@Com
serve w/ milk or tea!Www@FoodAQ@Com
mmmm!.!.!.!.
cannoli, gelato, biscotti!.Www@FoodAQ@Com
cannoli, gelato, biscotti!.Www@FoodAQ@Com
Italians ice-cream is good!.Www@FoodAQ@Com