Tuesday, June 15, 2004
Tiramisu
I have had so much on my mind lately, I thought cooking last night with the Magnificent Seven would be a chore, instead, for a few brief hours, it really took my mind off of my worries. Just goes to show. It was our last class, and we made a heavy menu! Sangria, Ahi Tuna with Grapefruit and Mint, Butternut Squash and Parsnip Soup, Wild Mushroom and Polenta Stuffed Peppers and Turkey Meatloaf Roulade with Sundried Tomatoes. Altogther an inexpensive, easy meal! I was so happy when they all thanked me for the lessons, and said they feel a lot more comfortable in the kitchen. To me, that was the best compliment ever. Here is a recipe for Tiramisu they had requested.
3 large eggs, separated
½ cup sugar
1 cup mascarpone cheese
½ cup chilled heavy whipping cream
2 cups very strong brewed coffee or espresso, cooled to room temperature
3 tablespoons Kahlua or Baileys Irish Cream
18 Italian ladyfingers or pre-made pound-cake cut into strips
2 tablespoons cocoa powder
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and liquor in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it briefly on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with chocolate.
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3 large eggs, separated
½ cup sugar
1 cup mascarpone cheese
½ cup chilled heavy whipping cream
2 cups very strong brewed coffee or espresso, cooled to room temperature
3 tablespoons Kahlua or Baileys Irish Cream
18 Italian ladyfingers or pre-made pound-cake cut into strips
2 tablespoons cocoa powder
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and liquor in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it briefly on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with chocolate.
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