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Thursday, March 10, 2011

Tiramisu

An Italian delicacy! This custard filled dessert is so fluffy and good. Soaked in scrumptious, you gotta give it a try.





Start with these ingredients. Full recipe below.


Brew 2/14 cups of espresso.
Put the espresso, 3/4 cup of the sugar, and 1/4 cup of Kahlua into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool

 Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of Kahlua in the bowl on medium speed until light and airy. Transfer the mixture to another bowl .



Put the cream in a new bowl and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture




 One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. Spoon a layer of cream over the ladyfingers










 Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.





 Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.




Not a very pretty dessert but the taste makes up for it! Enjoy!



Tiramisu

INGREDIENTS
2‑1/4 cups brewed espresso
1‑1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon Kahlua
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala wine
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder

PREPARATION:

1. Put the espresso, 3/4 cup of the sugar, and 1/4 cup of Kahlua into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
2. Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of Kahlua in the bowl on medium speed until light and airy. Transfer the mixture to another bowl .
3. Put the cream in a new bowl and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
4. One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
5. Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.

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2 comments:

Carol said...

Sounds very yummmy indeed!

Emily {WhipperBerry} said...

Fantastic recipe! Thanks for linking up!!