Here is the ultimate classic Tiramisu, I have made this and have tried it.
It is fantastic!
Tiramisu
INGREDIENTS:
2 cups mascarpone cheese
3 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 tablespoons coffee mixed with a little water
1 teaspoon instant coffee granules
1 (10 inch) angel food cake
1/4 cup unsweetened cocoa powder
(Its traditional to put red wine in this dessert...so watch out!)
DIRECTIONS:
In a large bowl, combine mascarpone cheese, cream, sugar, vanilla, coffee liqueur, and instant coffee. Whip until stiff.
Split sponge cake in half, creating a top and bottom layer. Spread cream mixture on bottom layer, and replace top half of cake. Refrigerate for 1 hour. Just before serving, dust top of cake with cocoa powder.
(Note: My directions would have kept you sitting and reading for a week..or two. Above is the consize version).
Enjoy!!
Wasalam
Last edited by Ameeratul Layl; 07-15-2006 at 03:26 PM.
INGREDIENTS:
An egg (organic will be best here)
6 ounces (150 g) mascarpone cheese (a soft, mild, creamy cheese that spreads and whips well)
1/3 cup sugar
4 ounces (100 g) raspberries
PREPARATION:
Pick out the four prettiest raspberries and set them aside. Blend the remainder, and filter the blend through a fine muslin cloth, collecting the juice while the seeds remain in the cloth.
Beat the egg yolk with the sugar in a bowl until the mixture is pale yellow and frothy.
Beat the egg white to firm peaks. Fold the mascarpone and the egg white into the sugary yolk mixture, and set a tablespoon of the resultant cream aside for decorating.
Mix the raspberry juice into the remaining mascarpone and divvy everything out into two bowls. Use the reserved white cream to decorate the crema (for example, by laying it out in a spiral or wavy pattern), dot each bowl with two raspberries, and chill them lightly.
(Note: You don't need to stand at the cooker to do any of this...so do try it!)
liqueur (lĭkûr') , strong alcoholic beverage made of almost neutral spirits, flavored with herb mixtures, fruits, or other materials, and usually sweetened. The name derives from the Latin word to melt. Liqueur can be produced by either macerating the flavoring elements in alcohol, which is then distilled or by percolation, which passes heated alcohol through the flavorings. In both processes, the flavored spirit is sweetened with sugar, syrup, or honey; coloring, if desired, can be added. The mixture is filtered, aged if preferred, and bottled. The processes and ingredients are often strictly guarded secrets. No more than three people at one time are said to know the formula for making Benedictine. The alcoholic content of liqueurs usually ranges from about 34 to 60 proof, but can reach 100 proof. Liqueurs are usually served after dinner and sipped from small glasses, a process said to aid digestion. Indeed, many famous liqueurs, notably benedictine and chartreuse, were invented by monks experimenting with herbs and other plants in the search for medicines. Other liqueurs include kirsch, kümmel, Cointreau, crème de menthe, Drambuie, and Grand Marnier. Both Cointreau and Grand Marnier are types of curaçao, a liqueur flavored with the dried peel of the green oranges from the West Indian island of Curaçao. The fruit brandies known as eaux-de-vie, sometimes referred to as liqueurs, are not members of this category.
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