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Perfect Tiramisu

Perfect Tiramisu

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Categories:Types, Recipes/Menus
Published by: Susan Miller Lindquist on Dec 14, 2010
Copyright:Attribution Non-commercial

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05/12/2014

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Perfect Tiramisu Ingredients: 1 ½ c. expresso or very strong coffee, room temperature ½ c. sugar ¼ c. brandy 2 egg yolks 1 lb.

mascarpone cheese, softened 8 oz. package ladyfingers (found in bakeries or Italian markets) 4 oz. semi-sweet chocolate, shaved 1 c. heavy cream, for whipping ¼ tsp. vanilla 2 tbsp. confectioner’s sugar cocoa powder, for dusting additional shaved chocolate, for garnish 9½ x 5½ inch loaf pan plastic wrap sheets for lining Making the Tiramisu: 1. Use two or three sheets of plastic wrap to line the loaf pan, making sure that the wrap makes neat corners and leaving enough overlap at all sides for folding back over the filled pan. 2. Stir the expresso, brandy, and sugar in a small bowl until the sugar has dissolved and you hear not grate of crystals against the bowl when stirring. 3. Measure out 1/3 c. of this mixture into a large mixing bowl and set the rest of the coffee mixture aside. 4. Whisk the egg yolks into the 1/3 c. coffee mix. Add the mascarpone cheese and continue mixing JUST until smooth. Be careful not to over mix or it may begin to separate. 5. Dip the ladyfingers one at a time into the reserved coffee mixture and lay them cross-wise in the bottom of the lined loaf pan. Be careful not to over dip or the cookies will fall apart… just a quick soak and transfer them to the pan. 6. When you have one layer on the bottom of the pan, gently spread half of the cheese/coffee/egg filling over the ladyfingers and right up to the edges of the pan. 7. Sprinkle 2 oz. of the shaved chocolate over the surface.

8. Make another layer of soaked ladyfingers, this time with the cookies lined up length-wise. You can trim the cookies to make them fit. 9. Spread the second half of the cheese/coffee/egg filling. 10. Spread the second 2 oz. of shaved chocolate on the layer . 11. Finish with a last layer of soaked ladyfingers, again laid cross-wise. 12. Bring the edges of the plastic wrap back over the top of the tiramisu and tuck them smoothly over the ladyfingers. 13. Cover with a cutting board or plate and chill for 6 hours or overnight. 14. Choose a pretty plate for presentation. 15. Gently pull the plastic wrap from the top layers, invert the pan onto the plate, and tap the tiramisu loose. 16. Gently peel back the plastic wrap from the molded tiramisu. 17. In a large bowl, whip the heavy cream, vanilla, and confectioner’s sugar to a stiff topping. 18. Spread or pipe the whipped cream onto the top and sides of the tiramisu. 19. Dust the top with cocoa powder and additional shaved chocolate. 20. Slice and serve OR refrigerate until serving. Note: Good brandy, fresh mascarpone cheese, good chocolate, and nice light ladyfingers make for a perfect tiramisu.

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