"Chris" <[email hidden]> wrote in message
"]news:[email hidden]...
: This Italian restaurant, used to be right next to the Italian
bakery, they
: served my favorite tiramisu. Unfortunately, both my subsequent
attempts
: have produced nothing like it, and I've not been able to find a
proper
: substitute in other restaurants.
:
: The restaurant and bakery both closed awhile back. No options
there.
:
: It was layered, cake, cream, cake, cream, etc.., light and
fluffy, almost
: like a pudding cake. Cut into a square, topped with whipped
cream and
: chocolate chips. I think he used "ladyfingers", but not sure.
:
: It's been so long since I've had it.
:
: Help! I need sustenance! :P
:
:
: ============
Hi Chris,
Mine only has 1 layer of cake; however, you could easily bake 2 of the cake portion of the recipe so
as to have multiple layers.
--
Cyndi <Remove a "b" to reply>
TIRAMISU
Cake:
1/4 c Butter
2/4 c Milk 2 Eggs
3/4 c Sugar
4/4 c Flour 1 tsp Baking Powder
5/4 tsp Salt
6/4 tsp Vanilla
7/4 c hot STRONG Coffee 1 TBSP sugar
Topping: 8 oz Cream Cheese, softened 8 oz Mascarpone Cheese
8/3 c powdered Sugar 2 TBSP Marsala wine or Dark Rum 2 c Whipping Cream Grated semi-sweet
Chocolate (1/2 oz)
Heat oven to 375 F. Spray 13 x 9 pan with nonstick cooking spray. In small saucepan or 2-cup micro-
safe measuring cup, heat butter and milk until steaming hot (about 1 minute on HIGH).
Meanwhile, in large bowl, beat eggs at high speed until light. Gradually beat in 3/4 c sugar; beat
an additional 2 minutes.
Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt, vanilla, and hot
milk mixture; beat at low speed until smooth. Pour into sprayed pan.
Bake at 375 F. for 14-16 minutes or until cake springs back when touched lightly in center. In 1-cup
measuring cup, combine coffee and 1 TBSP sugar; mix well. Drizzle over warm cake. Cool 30 minutes or
until completely cool.
In large bowl, combine cream cheese and mascarpone cheese; beat at medium speed until smooth and
creamy. Beat in powdered sugar and wine. Set aside.
In another large bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture
until combined. Spread evenly on cake. Sprinkle grated chocolate over top of cake. Cover;
refrigerate at least 4 hours or overnight. To serve, cut into squares. Store in refrigerator.
15 Servings @ 350 cal (240 are fat); 4 g protein, 21 g carbs ( 20
% Vitamin A, 8 % Calcium and 4 % Iron)
