Tiramisu (ew)
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Tiramisu (ew)
  Tiramisu    Cakes  
Last updated 6/12/2012 1:26:46 AM. Recipe ID 61354. Report a problem with this recipe.
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      Title: Tiramisu (ew)
 Categories: Desserts, Cakes
      Yield: 12 Servings
      8 oz Ladyfingers (60 ladyfingers)
      4 tb Brandy
      1 tb Instant coffee (preferably
           -espresso) granules
      3    Large egg whites
      1 c  Plus 2 T sugar
    1/4 ts Cream of tartar
      4 oz Mascarpone cheese (1/2 C)
      4 oz Reduced-fat cream cheese
           -(1/2 c), softened
           Chocolate shavings &
           Confectioners' sugar for
  If ladyfingers are soft, toast them in a 350 degree F oven for 6 to 8
  In a small bowl, stir together 3 T of the brandy, coffee granules and
  1 cup water.  Brush over the flat side of the ladyfingers. Set aside.
  Bring about 1 inch of water to a simmer in the bottom of a large
  saucepan. Combine egg whites, sugar, cream of tartar and 3 T cold
  water in a heatproof mixing bowl that will fit over the saucepan. Set
  the bowl over the simmering water and beat with a hand-held mixer at
  low speed until an instant-read or candy thermometer registers 140
  degrees F, 4 to 5 minutes. Increase speed to high and continue
  beating over heat for 3 minutes (The mixture should form a ribbon
  trail.) Remove the bowl from the heat and beat until cool and fluffy,
  about 4 minutes. Set aside.
  In a large bowl, beat mascarpone and cream cheese until creamy. Add
  about 1 cup of the beaten whites and the remaining 1 T brandy and
  beat until smooth, scraping down the sides of the bowl. Fold in the
  remaining whites.
  Line the bottom and sides of a 3 quart trifle bowl or souffle dish
  with ladyfingers.  Spoon in one-quarter of the filling and tip with a
  layer of ladyfingers. Repeat with two more layers of filling and
  ladyfinters, arranging the fourth layer of ladyfingers decoratively
  over the top, trimming to fit, if necessary. Top with the remaining
  filling. Garnish with chocolate shavings.  Cover and chill for at
  least 8 hours or overnight. Dust with confectioners' sugar and serve.

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Recipe ID 61354 (Apr 03, 2005)

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