Date: Tue, 27 Jul 93 13:14:56 +0200
From: Ronda.Eikenberry@f319.n105.z1.fidonet.org (Ronda Eikenberry)
(12 servings [x 6 for a full sheet pan])
"An updated version of the traditional Tiramisu, guilded with an
espresso sauce"
Torte:
------
1 1/2" thick layer classic genoise or a 9" diameter sponge cake
1/4 c hot strong espresso coffee- with some added rum
2 Tblsp sugar
9 yolks
1 c sugar
1 1/2 lbs. masarpone cheese (an Italian cream cheese), at room temperature
1 1/2 c chilled whipping cream
Espresso Sauce:
---------------
1/4 c hot strong espresso coffee \ Combine together
3 Tblsp sugar /
1 c chilled whipping cream--stiff peaks, fold into coffee/sugar mixture
Instructions:
-------------
Garnish the top of the torte with unsweetened cocoa powder sifted on top
of the torte.
Line bottom of a 9" springform pan with 2 1/2" up the sides with genoise
layer.
Combine espresso and 2 Tblsp sugar in small bowl. Stir until sugar
dissolves. Cool. Brush over genoise. DO NOT DRENCH THE GENOISE/SPONGE
LAYER!!!!!
Combine yolks & 1c sugar in large metal bowl. Set over a pan of
simmering water, and whisk until just warm to the touch, about 3
minutes.
Remove & using a mixer, beat yolks until pale yellow and tripled in
volume, about 5 minutes. Fold in mascarpone cheese. Whip cream to
stiff peaks in another bowl. Gently fold into yolk mixture. Pour over
genoise that has been brushed with the espresso, & smooth the top.
Cover with plastic wrap, freeze until firm, about 6-8 hours.
Repeat the layers until you have a layer of (starting on the bottom when
plated)
geniose, cheese, genoise, cheese
This dessert can be prepared 3-7 days in advanced (and boy does it!!!!)
Soften in referigartor for 30 minutes to release the sides. Sift cocoa
on the top and serve.
Note:
-----
You can make a creme anglaise or make pastry cream and then dilute it
down with whipping cream and pool it on the plate and then put the
Tiramisu on top of the sauce.
Tirami Su (Jon Rowe)From: Jon Rowe Ingredients: ------------ 1 egg yolk 1 tbs sugar 1 tsp vanilla sugar --- or 2 drops vanilla essence 250g (9oz) mascarpone cheese --- or use cream cheese 170ml (3/4 cup) strong black coffee 1 tbs coffee liqueur 12 Savoiardi biscuits --- or thin trifle sponges 1-2 tbs unsweetened cocoa powder Instructions: ------------- Put egg, sugar, vanilla in a bowl and mix gently to a creamy consistency. Add mascarpone and fold to obtain a cream. Put coffee in a bowl with liqueur. Dip biscuits for a second in coffee mixture, so they absorb enough liquid to just remain firm and in one piece. In 4 seperate dishes, build up alternate layers of biscuit and mascarpone, starting with biscuit, finish with cheese. Dust each one with cocoa. Put in fridge to chill and set (about an hour?).Tiramisu (Deborah Norin)
From: kuehn@sound.esm.rochester.edu (Deborah Norin) Source: Balducci's in New York City Ingredients: ------------ 24 ladyfingers, toasted in a 375-degree oven for 15 minutes 2 cups espresso coffee, cooled 6 eggs, separated 3 to 6 tbl sugar, to taste 1 pound mascarpone 2 tbl Marsala wine 2 tbl Triple Sec 2 tbl brandy 2 tbl orange extract 8 ounces bittersweet chocolate, finely chopped Instructions: ------------- Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently. In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.Tiramisu (Lynn Z. Schaeffer)
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer) Ingredients: ------------ Lady finger cookies 6-8 oz. marscaponi cheese or cream cheese 1/2 cup cooled espresso coffee 1/2-3/4 cup chopped semisweet chocolate 4 Tbsp butter 3 eggs separated 1/2 cup sugar 1/2 cup sweet Marsala wine Whipped cream or Cool-Whip Instructions: ------------- Melt chocolate in butter, set aside to cool slightly. Whip the egg yolks until light. Add sugar and beat over a double boiler until it is slightly thickened, fluffy, and light. Slowly add the Marsala wine, whipping all the while. (You now have Zabbaoni (sp?). Fold in the chocolate mixture. Set aside. Beat egg whites to stiff peaks, then fold into the the chocolate until just blended. In separate bowl, whip the marcaponi cheese while slowly adding the espresso coffee. Add about 2 Tbsp. of sugar to it. (I didn't do this but think it would be a good idea). Line the bottom of a pretty glass bowl with the ladyfingers. Layer the cheese mixure over it, then the chocolate, then a layer of whipped cream; repeat twice. End with whipped cream and dust lightly with cocoa. Refrigerate several hours.Tiramisu (Paul Gavazzi)
From: Paul Gavazzi, Ottawa University, Canada Ingredients: ------------ 6 eggs 6 Tbls sugar 500 gr Mascarpone 250 ml Whipping Cream a Bag of Ladyfingers Instructions: ------------- Beat the 6 egg yolks together and then gradually add the 6 tablespoons of sugar (The more you beat this the better, try getting a light lemon color). Add and mix the Mascarpone cheese. Beat the whites to firm peaks, add to the egg-cheese mix. Beat the whipping cream firm... Add it also to the mix. Your filling is ready. Brew some really strong coffee (Espresso) ~around, put in a soup dish and then add some Marsala (Italian sweet liquor, i guess that sherry would do) to taste. Soak ladyfinger to half, (2 at a time) then press together to remove excess coffee(The lady fingers shouldn't be too soft). Put a layer of soaked fingers in a rectangular container. Add a thick layer of cheese mix, and continue until no more mix or fingers remain. Sprinkle with powdered cocao and refrigerate for at least 6 hours before eating.Tiramisu (Stephanie da Silva)
From: arielle@taronga.com (Stephanie da Silva) Ingredients: ------------ 500 g Marscapone Galbani cheese 4 egg yolks 2 egg whites 5 espresso cups of strong coffee cocoa powder 200 g loeffel biscuits 2 shots amaretto or brandy 5 tbsp sugar Instructions: ------------- 1. Cool coffee. 2. Beat egg yolks with sugar till white and thick. 3. Beat egg whites till stiff in a separate bowl. 4. Put yolk mixture into white and beat GENTLY till thick. 5. Add amaretto, then cheese, and GENTLY beat together. 6. Dip biscuits into coffee and put into bottom of 9"x11" pan. 7. Then put cheese mixture on top. 8. Then sprinkle some cocoa powder on top. 9. Repeat steps 6-8 for another layer or two. 10. Refrigerate overnight! This has been a smash hit dessert for me every time. The cheese I have to buy at an Italian cheese shop or International cheese shop and the loeffel biscuits I get at a Hungarian Deli.Tiramisu (Todd Smith)
From: tsmith@cs.tamu.edu (Todd Smith) (Italian for "pick me up") Ingredients: ------------ 300 g Savoiardi biscuits (or lady fingers) 450 g Mascarpone cheese 3 egg whites 5 egg yolks 150 g sugar a cup (or two) of cold coffee 1/2 an espresso cup of brandy bitter cocoa Instructions: ------------- Mash the egg yolks and sugar until creamy; then mix in the cheese. Add the brandy and mix well until you have a homogeneous cream. Beat the whites separately until stiff peaks form, and then blend those in with the first mixture. This is what is used for the cream layers. The layers in between will be lady fingers dipped in the cold coffee. Probably the best number of layers is five (three cream, two lady finger, alternating). Then sprinkle cocoa on the top and refrigerate for at least 2-3 hours. Other notes of interest: American cooks might not be used to using ingredients measured in grams (I wasn't). The Mascarpone should be labeled in grams; for the lady fingers, you can pretty much see how many are needed for two layers; and for the sugar, I used an empty 150 g Mascarpone container for the 150 g of sugar and it came out fine, so I guess the densities of Mascarpone cheese and sugar are at least close. The mixing can be done with a fork (perhaps a blender would be fine too). One bad thing is that the tiramisu doesn't have a whole lot of solidity; it tends to expand to fill up the space it is in, so you probably don't want to leave it for a long time in a container that is too big for it. But it tastes wonderful -- I hope it comes out good for you.Tiramisu 1 (David Malecki)
From: dramalecki@electrical.watstar.uwaterloo.ca (David Malecki) Ingredients: ------------ 24 ladyfingers, split lengthwise 3/4 cup espresso coffee, cooled 6 eggs, separated 6 tbls sugar 14 ounces mascarpone cheese 2 tbls brandy 8 ounces bittersweet chocolate, chopped or coarsely grated Instructions: ------------- Heat oven to 375 degrees. Arrange ladyfingers on a baking sheet and bake until toasted golden, 5 to 10 minutes. Arrange half the ladyfingers in a 2 or 2 1/2 inch deep oval or rectangular serving dish. Brush lightly with espresso. In a large mixing bowl, beat egg whites at high speed with electric mixer until they are stiff. Set aside. In a small mixing bowl, beat egg yolks and sugar at medium speed with electric mixer until thick and lemon colored. Add mascarpone and brandy. Stir gently. Gently fold egg whites into the mascarpone mixture. Spread half the mixture on the ladyfingers in the serving dish, then sprinkle with half the chocolate. Repeat layers of lady-fingers, mascarpone mixture and chocolate.Tiramisu 2 (David Malecki)
From: dramalecki@electrical.watstar.uwaterloo.ca (David Malecki) Ingredients: ------------ 3 egg yolks 3 tbs superfine sugar 1 1/3 cups Marsala or brandy 1/4 c very strong espresso coffee 8 oz mascarpone cheese, room temperature 1/2 cup cream 1 egg white 4 oz ladyfingers Instructions: ------------- Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool. Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg white into the zabaglione. Dip the lady fingers into the remaining liquor and arrange in a single layer in the bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the zabaglione and half the cream. Repeat the layers, finishing with the cream. Refrigerate for several hours before serving.Tiramisu 3 (David Malecki)
From: dramalecki@electrical.watstar.uwaterloo.ca (David Malecki) (Yield: 10-12 servings) Ingredients: ------------ 6 egg yolks 1 1/4 cups sugar 1 1/4 cups mascarpone cheese 1 3/4 cups whipping cream 3/4 cup water 2 tsp instant coffee granules 1 1/2 Tbl brandy 2 (3-ounce) packages ladyfingers Garnishes: piped whipped cream, grated unsweetened chocolate Instructions: ------------- Combine eggs and sugar in top of double boiler; beat at medium speed of an electric mixer until thick and lemon colored. Bring water to a boil; reduce heat to low, and cook 8-10 minutes, stirring constantly. Remove fr from heat. Add mascarpone, and beat until smooth. Beat whipping cream in a medium bowl until soft peaks form; fold into chees mixture. Combine water, coffee granules, and brandy; brush on cut side of lady f fingers. Line sides and bottom of a triffle bowl or 3-quart souffle dish with 36 lady fingers; pour in half of filling. Layer remaining ladyfingers on top. Garnish if desired; cover and chill 8 hours.Tiramisu 4 (David Malecki)
From: dramalecki@electrical.watstar.uwaterloo.ca (David Malecki) Ingredients: ------------ 6 eggs, separated 1 1/4 cups granulated sugar 1 1/2 cups mascarpone cheese substitute 24 lady fingers, split lengthwise 3/4 cup hot water 2 t instant coffee granules 1/4 C + 2 T brandy 1 2/3 cups whipping cream, whipped 4 oz. bittersweet chocolate, coarsely grated 3 T cocoa powder Extra whipping cream for garnish Instructions: ------------- Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently over lady fingers. Set aside. Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes. Let cool a little. Stir constantly while cooking. Carefully mix zabliogne with mascarpone cheese. It will appear to be quite liquid. Whip the egg whites until very stiff and fold into zabliogne/mascarpone mixture. Pour 1/2 zabliogne mixture over the lady fingers, which have been soaking up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer. Pour remaining coffee mixture carefully over these lady fingers. Then repeat layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night. When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired. Yield 10-12 servings, depending on the size you cut them. It is quite rich so you might consider smaller sized pieces. Note: ----- You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala. Mascarpone cheese is sold in Italian delis, cheese shops and speciality food markets. It is somewhat difficult to find and very expensive (i.e. from $9.95 per pound). From January 1991 Southern Living Magazine comes this substitute for mascarpone. Mascarpone Cheese Substitute ---------------------------- 16 oz cream cheese (2 8 oz. packages) 1/3 cup sour cream 2 ounces (1/4 cup) whipping cream Blend three ingredients well.Tiramisu' alla Milanese (Jacopo Andreose)
From: Jacopo Andreose, Institute of Neurophysiology, University of Oslo, Norway
(4 Servings)
Tiramisu means something in between "pick me up" and "pull me up" due to
the high concentration of energetic ingredients. Nevertheless is not
recommended before any kind of sports.
Ingredients:
------------
100 g dark chocolate
500 g Mascarpone cheese (if you can't find it try with creme fraiche,
but please don't use sour cream instead):
3 eggs
250 g Savoiardi cookies (if you don't find them try with some other
porous, egg containing biscuits)
300-400ml dark coffee (doesn't have to be espresso, but please no Nescafe)
3-4 Tblsp sugar (depending on how sweet you like it, but not more than 3-4
Tblsp)
50-100 ml Marsala wine (not easy to find and not compulsory)
Ingredients:
------------
Place mascarpone, the yellow of the eggs and sugar in a bowl and then
whip until it gets homogeneous and thick (you could use an electrical
whipper). Dip quickly one by one the savoiardi cookies in freshly
prepared hot coffee (mixed with marsala in the alcoholic version) and
place them in another glass bowl (better a flat one) in one or more
layers depending upon the size of the bowl. Pour the mascarpone sauce
on such layers and cover the whole sauce with chocolate dust (make it as
fine as you can). Place at 4 !C for at least two hours and serve after
an italian dinner.
Tiramisu - Italian Cheese Charlotte (Scott Rose)From: rose@cs.wisc.edu (Scott Rose) Source: Pizza Today, February 1990; copied without permission. Ingredients: ------------ 24 firm ladyfingers 2 cups espresso, cooled 6 eggs, separated 2 tbl granulated sugar 1 lb mascarpone 4 tbl brandy, rum, or bourbon 2 tbl triple sec cocoa powder Instructions: ------------- Heat oven to 350 degrees. Arrange the ladyfingers on a baking sheet and toast them for maybe fifteen minutes. Put the espresso in a wide bowl and soak each ladyfinger briefly. Arraunge half the ladyfingers in a rectangular serving dish. In another bowl, beat the egg yolks with the sugar until the combo turns pale yellow. Add the mascarpone, brandy, and triple sec; stir to combine. In a separate bowl, beat the whites until stiff. Fold whites into the mascarpone mixture. Layer half the mixture atop the ladyfingers in the serving dish. Add another layer of ladyfingers, followed by the remaining mixture. Dust liberally with cocoa. Cover and refrigerate at least one hour before serving. Yields twelve to sixteen servings.Tiramisu Variant (Simona Nass)
From: simona@Panix.Com (Simona Nass)
Ingredients:
------------
1 lb. mascarpone cheese, really fresh
1 large can dark cherries (pitted) in syrup (at least 1 cup liquid)
1/4 cup granulated sugar
2 T rum, plus
1/3 cup rum mixed with water and a little extra granulated sugar
24 ladies' fingers or biscotti all'uovo cookies (avail. at Italian
specialty shops--sizes vary, but this assumes the fairly large ones)
Instructions:
-------------
Blend cheese, 1/4 cup granulated sugar and 2T rum together. Divide into
3 equal parts.
Put 8 biscuits side by side in loaf pan that's at least large enough to
accomodate them. Pour 1/3 of the canned dark cherry juice over the
biscuits, distributing evenly. Layer 1/3 of the cheese mixture over the
biscuits.
Put another 8 biscuits side by side over the cheese mixture. Soak this
layer of biscuits with the rum mixture. Layer another third of the
cheese mixture over the biscuits.
Put another 8 biscuits side by side over the cheese mixture. Soak this
layer of biscuits with the remaining 2/3 cup of canned dark cherry
syrup. Layer the final third of the cheese mixture over the biscuits.
Garnish with the extra cherries. Chill for several hours for best
results, though we never manage to wait that long.
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