I would like a proper dish of Tiramisu, preferably Italian recipe. I’m within the U.K. I know how to cook! Just list the ingredients and recipe, decoration and i’ll be fine. I love cooking. Would love to do this for my Dads birthday next week. He loves Tiramisu but has not had it ‘homemade’ since he was in Italy. This will be a real treat for him!
Thank you.
bigralso - said
October 14 2010 @ 21:24
Tiramisu
This is a very old recipe from Venice, Italy. It means "pick-me-up."
Mascarpone Zabaglione:
5 egg yolks
6 tablespoons granulated sugar
1/3 cup Marsala
1/2 cup cream
1 pound mascarpone cheese, softened
to room temperature
Beat yolks and sugar in large bowl until pale and thick, about 1 minute. Add Marsala and place bowl over a pan of simmering water, beating constantly by hand or with an electric mixer on low, until the mixture thickens and triples in volume, about 12 minutes. The yolks should be very fluffy and soft, like a whipped custard. Be careful not to overcook or the yolks will curdle. Remove from heat, stirring occasionally, to cool for 15 minutes. Transfer to a clean bowl, cover, and chill.
In a cold bowl and with cold beaters, whip cream to stiff peaks. Fold a scoop of the cream into the mascarpone cheese to lighten the cheese so it will blend easily.. Fold in remaining cream, then the chilled zabaglione.
For assembly:
1 cup strong black coffee
2 tablespoons granulated sugar
2 tablespoons rum
1 tablespoon vanilla extract
1 store-bought sponge cake
6 ounces grated semisweet chocolate
Make a dipping liquid of the coffee, sugar, rum and vanilla extract. Cut the sponge cake into 3 x 1 1/2-inch rectangular strips. Dunk pieces of cake into the coffee liquid, then arrange them in a single layer in the bottom of an 8- to 10-cup baking dish or shallow bowl. When the bottom is covered with cake, spoon half the mascarpone custard on top and smooth over. Top with half the grated chocolate. Top with another layer of coffee-dunker cake, then with remaining mascarpone custard. Cover decoratively with remaining grated chocolate. Chill at least 3 hours or overnight. To serve, cut into squares or wedges.
Makes 8 to 10 servings.
♥ caroline ♥ - said
October 14 2010 @ 21:24
Ingredients
* 3 eggs – separated
* 2oz (50g) caster sugar
* 1 tub of mascarpone (about 250-300g)
* 5fl oz (150ml) or 6 fl oz (175ml) strong dark black coffee (depending on how soft you want the base)
* 4 tablespoons (approx 57 ml) amaretto or dark rum or Marsala etc of choice (optional)
* about 20 savoiardi – Italian sponge fingers
* cocoa powder – sifted
Method
1. Put the egg yolks in a bowl with the sugar, beat with a whisk until they’re creamy. Stir the mascarpone in another bowl, then gradually add the beaten egg yolks to it.
2. Whisk the egg whites until they stand in soft peaks, then fold them into the mascarpone mixture. Put the coffee and amaretto (or whatever alcohol you’ve chosen) into the bottom of a shallow dish. Dip the savoiardi in – don’t let them get too soggy or they’ll disintegrate.
3. Then place some of the soaked savoiardi in the bottom of a serving dish (or individual dishes if you prefer). Put some mascarpone mixture on top, then follow with another layer of savoiardi – and then more mascarpone. Dust the surface with the sifted cocoa powder – then cover and leave in the fridge to chill for at least 2 hours.