Christmas tiramisu
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Christmas tiramisu
  Christmas    Tiramisu  
Last updated 6/12/2012 1:16:18 AM. Recipe ID 46095. Report a problem with this recipe.
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      Title: Christmas tiramisu
 Categories: Cyberealm, Mom's best, Desserts
      Yield: 10 Servings
 
      1 lb Mascarpone or soft cream
           Cheese
    3/4 c  Sugar
      8 lg Egg yolks
    1/2 c  Sweet wine
      2 c  Expresso or very strong
           Black coffee (approx)
      9 oz Ladyfingers or 14 oz. angel
           Food or sponge cake, thinly
           Sliced
      1 tb Unsweetened cocoa
 
  1. In a small bowl, using a fork, beat the cheese until creamy. Set
  aside.
  
  2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
  boiling water. Using a hand-held electric mixer set on medium high,
  beat the sugar and egg yolks in the bowl for 1 minute, or until the
  mixture is well blended. With the mixer set on low speed to prevent
  splashing, gradually add the wine. Continue to cook and beat the
  mixture, increasing the speed to medium and then to high as the
  mixture thickens. Cook and beat for 5-7 minutes, or until the mixture
  is thickened and light, scraping down the sides of the bowl
  frequently with a rubber spatula.
  
  3. Remove the bowl from the heat and continue to beat the mixture for
  1 minute longer. Beat in the cheese just until blended (makes about
        5    cups).
  
  4. Pour one cup of the expresso into a small shallow bowl that is
  large enough to hold a ladyfinger if it is placed horizontally in the
  bowl.
  
  5. Quickly dip the rounded top side of each ladyfinger into the
  expresso. Only the top half of the ladyfingers should be soaked with
  the expresso. If the ladyfingers get too wet, they will fall apart!
  Add more coffee to the bowl as needed.
  
  6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9
  glass or ceramic pan. Do not use a metal pan. Form one layer. Pour
  half of the custard mixture over the ladyfingers and spread to cover
  them. Dip the remaining ladyfingers in the expresso (there will be a
  few remaining ones and form a second layer over the custard mixture.
  Pour the remaining custard mixture over the ladyfingers and spread to
  an even layer.
  
  7. Place the cocoa in a strainer and dust the top of the tiramisu
  evenly. Cover and refrigerate for at least 10 hours.
  
  Makes: 10-12 servings.
  




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Recipe ID 46095 (Apr 03, 2005)

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