Chocolate mascarpone cream: tiramisu part 2
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Chocolate mascarpone cream: tiramisu part 2
  Chocolate    Tiramisu    Creams  
Last updated 6/12/2012 12:58:55 AM. Recipe ID 21777. Report a problem with this recipe.
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      Title: Chocolate mascarpone cream: tiramisu part 2
 Categories: Baker
      Yield: 4 Servings
     21 oz Mascarpone cheese
     11    L/2 ounces milk chocolate,
           Cut into small pieces
      8    Eggs, separated
           L/2 cup granulated sugar
      2 tb Kahlua
      2 tb Rum
           Unsweetened cocoa, sifted,
           For decoration
           About l/4 cup coarsely
           Grated milk chocolate, for
  In the large bowl of an electric mixer, using paddle or beaters, beat
  the mascarpone until fluffy, scraping down the sides of the bowl and
  under the beaters as necessary.
  Meanwhile, in a medium bowl, set over simmering water, melt the
  chocolate. Set aside.
  In a large heatproof bowl, set over simmering water, whisk the egg
  yolks with l/4 cup sugar until sugar dissolved and mixture is hot to
  the touch. Remove from heat and scrape into the mascarpone. On medium
  speed, beat just until combined. Lower speed, add the melted
  chocolate, and mix well.
  In a large bowl of the electric mixer, using the whip attachment,
  whip the egg whites to soft peaks. Add the remaining l/4 cup sugar
  and continue to beat until shiny and firm but not stiff. Fold into
  the mascarpone mixture. Stir in the Kahlua and rum. Refrigerate until
  For the Soaking Liquid
  4 cups espresso coffee, decaffeinated or regular l l/4 cups water l
  cup sugar 3 tablespoons Kahlua 3 tablespoons rum
  In a small pot, combine all of the ingredients, bring to a boil.
  Remove from the heat and let cool.
  To assemble the Tiramisu:
  I like to use parfait or Pilsner glasses for this dessert. Place all
  of the glasses on a flat work surface. Cut out cake circles that will
  fit into the size glass your using. Using a ladle, place a small
  amount of Mascarpone cream in the glass, dip a cake circle in the
  soaking liquid (squeeze out any excess) and place on top of the
  cream. Ladle more cream on top of the circle, place another soaked
  circle of cake and finish with a layer of cream. Repeat this with all
  of the glasses. Refrigerate for about an hour or until set. Decorate
  with grated milk chocolate and sifted cocoa.
  Yield: 12 servings

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Recipe ID 21777 (Apr 03, 2005)

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