Tiramisu
Tiramisu
Tiramisu - Cooked
Tiramisu - Italian Coffee Trifle
Tiramisu - Olive Garden
Tiramisu
Tiramisu (italian Coffee And Marscapone Cream)
Tiramisu (Italian)
Tiramisu (Light)
Tiramisu (Mornod)
Tiramisu
Serving Size: 6
Categories: Italian, Cakes
2 pk Lady fingers
3 Shots Tia Maria or Kahlua
3 tablespoon Sugar
3 tablespoon Advocaat liquer
1 cup Strong coffee
4 Eggs ; separated
2 8 0z. pk. cream cheese
Soak Lady fingers in coffee and Tia Maria or Kahlua. Mix egg yolks and
sugar; B Layer as follows in a spring form pan: 1 layer lady fingers 1/2
cream cheese mixture 1 layrer lady fingers 1/2 cream cheese mixture
sprinkle with cocoa Refrigerate at least 3 hours.
Shared by: Sharon Herrington
Per Serving (excluding unknown items): 387 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 100g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 6 1/2 Other Carbohydrates.
Tiramisu
Serving Size: 1
Categories: Italian, Chocolate, Cakes
6 Egg yolks
1/4 cup Sugar
1/4 cup Mascarpone cheese
1/4 cup Whipping cream
3/4 cup Water
2 teaspoons Instant coffee granules
1/2 tablespoon Brandy
2 pk Ladyfingers -3-ounce
-Garnishes:
-piped whipped cream
-grated unsweetened -chocolate
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
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.
Yeild: 10-12 servings From: Fred Towner
Per Serving (excluding unknown items): 3511 Calories; 250g Fat (65.0%
calories from fat); 33g Protein; 271g Carbohydrate; 0g Dietary Fiber;
2042mg Cholesterol; 294mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean
Meat; 1 Non-Fat Milk; 47 1/2 Fat; 17 Other Carbohydrates.
Tiramisu
Serving Size: 6
Categories: Cakes
2 pk Lady fingers
1 cup Strong coffee
3 Shots tia maria or kahlua
4 Eggs ; separated
3 tablespoon Sugar
1 2 8 0z. pk. cream cheese
3 tablespoon Advocaat liquer
Soak Lady fingers in coffee and Tia Maria or Kahlua. Mix egg yolks and
sugar; Layer as follows in a spring form pan: 1 layer lady fingers 1/2
cream cheese mixture 1 layrer lady fingers 1/2 cream cheese mixture
sprinkle with cocoa Refrigerate at least 3 hours. Shared by: Sharon
Herrington Per Serving (excluding unknown items): 387 Calories; 0g Fat
(0.0% calories from fat); 0g Protein; 100g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 6 1/2 Other Carbohydrates.
Tiramisu - Cooked
Serving Size: 8
Categories: Italian, Chocolate, Cakes
6 Egg yolks
-39 1/3 mililiter Granulated sugar
1 tablespoon Brandy or almond extract
300 mililiters Extra strong coffee
500 grams Mascarpone or ricotta cheese
350 mililiters Cream ; whipping
24 Ladyfingers ; giant italian
110 grams Chocolate plain ; chopped
In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in
1/2 cup coffee and 1 Tbsp brandy or almond extract. Transfer to double
boiler, over gently simmering water, whisk for about 7 minutes, till
thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip
cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine
remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2
of ladyfingers in 11X7" glass baking dish, brush with half of coffee
mixture. Spread with half of cream mixture. Repeat layers. Top with
chocolate. Cover and refrigerate overnight. Can be frozen for up to 2
weeks, let defrost in fridge for 24 hours.
Per Serving (excluding unknown items): 201 Calories; 15g Fat (65.8%
calories from fat); 3g Protein; 14g Carbohydrate; 0g Dietary Fiber; 198mg
Cholesterol; 22mg Sodium. Exchanges: 0 Lean Meat; 3 Fat; 1 Other
Carbohydrates.
Tiramisu - Italian Coffee Trifle
Serving Size: 12
Categories: Italian, Chocolate, Cakes
2 Egg yolks
1/4 cup Sugar
1/2 cup Marsala wine
1/2 pound Mascarpone cheese
1 cup 35% Real Whipping Cream
1/2 cup Extra strong coffee ; cold
2 tablespoon Brandy
24 Dry Italian ladyfingers
6 ounces Semisweet chocolate ; finely
- chopped approx 1 cup
Ingredient notes: Orange liqueur or extra strong coffee may be used in
place of Marsala wine. Cream cheese may be used in place of mascaroine
cheese. Orange liqueur or orange juice may be used in place of brandy.
Ladyfingers should be approx 4x1-inch size. Plain cookies or cake may be
used in place of ladyfingers. 1. Make the filling by beating egg yolks
with sugar until light. Beat in Marsala. Cook gently in a double boiler or
in a stainless steel or glass bowl set over a pot of simmering water. Cook
gently, stirring constantly, until thickened. Cool. 2. Beat mascarpone
cheese until smooth and then slowly beat in cooled custard. 3. Whip cream
until light. Gently fold into cheese mixture. Reserve. 4. Combine coffee
with brandy. Reserve. 5. Line an 8-inch baking dish or trifle bowl with
ladyfingers. (Do not worry if ladyfingers do not fit exactly, break up
extras and fit into spaces.) Drizzle with half of the coffee mixture.
Spread half the filling over. Sprinkle with half the chocolate. Repeat
layers starting with ladyfingers, drizzling with remaining coffee,
spreading remaining filling over ladyfingers and topping with chocolate.
6. Refrigerate a few hours or overnight before serving. Tiramisu can be
frozen for up to one month.
Per Serving (excluding unknown items): 129 Calories; 10g Fat (76.7%
calories from fat); 1g Protein; 5g Carbohydrate; 0g Dietary Fiber; 61mg
Cholesterol; 13mg Sodium. Exchanges: 0 Lean Meat; 2 Fat; 1/2 Other
Carbohydrates.
Tiramisu - Olive Garden
Serving Size: 6
Categories: Italian, Cheesecakes
1 10-12" Sponge Cake 3" Tall
3 ounces Strong Black Coffee Or:
Prepared Instant Espresso
3 ounces Brandy ; Rum Or Your
Favorite
Liqueur
1/2 pound Cream Cheese Or: Mascarpone*
1/2 cup Superfine Or Powdered Sugar
Cocoa Powder ; Unsweetened
* Cream cheese or mascarpone should be at room temperature. Mescarpone is
available at some Italian specialty food stores and some gourmet food
stores. Cut across the middle of the sponge cake to form two disks, about
1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together.
Sprinkle the bottom half of the cake with the coffee liqueur blend, enough
to flavor it strongly, but don't saturate the cake so much that it will
collapse. Mix the cream cheese or mascarpone with the sugar and beat the
cheese until the sugar is completely dissolved and the cheese is light and
spreadable. Spread the bottom half off the cake with half of the creamy
cheese, in a fairly thick layer. Set the second half of the cake on the
bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and
spread with the remaining cream cheese. Put the cocoa powder into a wire
strainer and coat the top layer of cream cheese completely with cocoa.
Refrigerate the cake for at least two hours before cutting and serving.
From: The Olive Garden Italian Restaurant.
Typed by Syd Bigger. From: Mike Bernardoni <[email hidden]
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Tiramisu
Serving Size: 12
Categories: Italian, Chocolate, Cakes
8 ounces Ladyfingers ; 60 ladyfingers
4 tablespoon Brandy
1 tablespoon Instant coffee ; preferably -espresso granules
3 Large egg whites
1 cup Plus 2 Tbsp sugar
1/4 teaspoon Cream of tartar
4 ounces Mascarpone cheese ; 1/2 cup
4 ounces Reduced-fat cream cheese -1/2 cup softened
Chocolate shavings
If ladyfingers are soft, toast them in a 350 degree F oven for 6 to 8
minutes. In a small bowl, stir together 3 Tbsp 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 Tbsp 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 Tbsp 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.
Entered by: Diane Pahl
Recipes from: Eating Well, The Magazine of Food and Health
Per Serving (excluding unknown items): 49 Calories; 2g Fat (58.4% calories
from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol;
67mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Fat; 0 Other
Carbohydrates.
Tiramisu (Italian Coffee And Marscapone Cream)
Serving Size: 6
Categories: Italian, Cheesecakes
2/3 cup Sugar
1/4 cup Water
4 large Egg yolks
1/2 teaspoon Vanilla
9 ounces Marscapone
4 To 6 Tbsp dark rum ; or to-taste
1 cup Heavy cream
12 Biscotti di savoiardi -Italian ladyfingers
1/3 cup Espresso coffee
3 ounces Dark sweet chocolate -grated
In a small saucepan, combine the sugar and water and bring to a boil,
stirring, over medium heat. Continue to boil, brushing down the sides of
the pan with a brush dipped in cold water, until it reaches the soft- ball
stage, or a candy thermometer registers 240 deg.F. In a bowl, using an
electric mixer, beat the yolks until they are combined, then add the sugar
syrup in a stream. Beat until cool. Beat in the vanilla. In a bowl,
whisk the marscapone and rum until smooth. In another bowl, beat the heavy
cream until it holds soft peaks. Combine the egg mixture with the
marscapone. Fold in the heavy cream. Line a 6-cup serving dish with the
biscotti and drizzle the espresso over them. Spoon in the marscapone
mixture, smoothing the top, and chill, covered with plastic wrap, for at
least 3 hours or overnight. Before serving, sprinkle the top with the
grated chocolate.
Source: The Best of Italy A Cookbook/Evie Righter Posted
by Linda Davis From: "Kendig - Von Fehrn" <tikalme@pow
Per Serving (excluding unknown items): 265 Calories; 18g Fat (60.6%
calories from fat); 3g Protein; 24g Carbohydrate; 0g Dietary Fiber; 196mg
Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
Tiramisu (Italian)
Serving Size: 8
Categories: Cheesecakes
6 Egg yolks
6 tablespoon Sugar
6 tablespoon Dry marsala
1 pound Mascarpone ; room temperature
2/3 cup Chilled whipping cream
1/3 cup Freshly brewed espresso -coffee
1/4 cup Dark rum
3 tablespoon Sugar
1 teaspoon Vanilla extract
1 12x6x1 layer sponge cake cut
3 tablespoon Shaved bittersweet chocolate
3 tablespoon Finely ground espresso -coffee
Whisk yolks, 6 tablespoons sugar, and Marsala in large metal bowl to
blend. Set bowl over saucepan of simmering water (do not allow water to
touch bottom of bowl). Using portable electric mixer beat until mixture
triples in volume about 5 minutes. Cover zabaglione and refrigerate until
well chilled. (Can be prepared 2 days ahead). Place mascarpone in large
bowl. Using electric mixer whip cream with 2 tablespoons sugar in medium
bowl to soft peaks. Fold into mascarpone. Gently fold in zabaglione.
Refrigerate until well chilled about 3 hours. Combine espresso coffee,
rum, 3 tablespoons sugar, and vanilla in small bowl. Brush over both sides
of cake pieces. Place generous tablespoon mascarpone mixture in bottom of
each of 8 balloon-shaped wineglasses. Set cake square or wedge into each
at angle. Top with remaining mascarpone mixture. Combine shaved chocolate
and ground coffee beans. Sprinkle over desserts. Refrigerate until chilled
at least 30 minutes and up to 3 hours. NOTE: Instead of 12x6x1 layer
sponge cake cut into eight 3 squares you may use a 9 round sponge cake cut
into 8 wedges.
Recipe by: Bon Appetite
Per Serving (excluding unknown items): 933 Calories; 4g Fat (3.7% calories
from fat); 2g Protein; 225g Carbohydrate; 0g Dietary Fiber; 159mg
Cholesterol; 8mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 15 Other
Carbohydrates.
Tiramisu (Light)
Serving Size: 9
Categories: Italian, Cheesecakes
1/2 cup sugar
1 cup nonfat cottage cheese
1 cup nonfat sour cream
2 tablespoon dark rum
1 pk 8 oz light cream cheese
1/4 cup hot water
1 tablespoon + 1/2 tsp instant expresso-coffee granules
40 Ladyfingers
1/2 teaspoon Unsweetened cocoa
Position knife blade in food processor; add first 6 ingredients. Process
until smooth; set aside. Combine hot water and expresso granules. Split
ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side
down, in expresso ( which you've mixed in a small bowl). Place, dipped
side down, into the bottom of a 9" square baking dish. Dip 20 more halves
cut side down into the expresso; arrange dipped side down on top of the
first layer. Spread 2 cups of the cheese mixture over the lady- fingers
evenly; repeat procedure with remaining ladyfinger halves, expresso, and
cheese mixture. Place one toothpick in each corner and one in the center
of the tiramisu (to prevent plastic wrap from sticking to the cheese
mixture) Cover with plastic wrap. Refrigerate 3-8 hours. Remove
toothpicks; sprinkle with cocoa. Note: You can add fresh or frozen fruit
or cinnamon sugar as a garnish.
Serving information: 222 calories; fat 7.5 gm; sodium 254 mg.
Source: Cooking Light Magazine Typed for you by: Linda Fields, Cyberealm
BBS
Per Serving (excluding unknown items): 90 Calories; trace Fat (0.1%
calories from fat); 5g Protein; 15g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 87mg Sodium. Exchanges: 1 Lean Meat; 1 Other Carbohydrates.
Tiramisu (Mornod)
Serving Size: 1
Categories: Italian, Chocolate, Cakes
2 Eggs ; separated
1/4 cup Sugar
1/2 cup Mascarpone & 2 Tbsp
1/2 cup Cheese ; cottage & 2 Tbsp -
1 teaspoon Lemon zest or vanilla
Salt
24 Ladyfingers ; italian are bes
Coffee mixture:
1 cup Coffee ; very strong
2 tablespoon Liquor or almond extract
2 tablespoon Sugar
2 teaspoons Cocoa powder
Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone
and cottage cheese blended together. Add lemon zest or vanilla. Beat 2
egg whites with dash of salt till stiff and add to cream mixture. Mix
coffee, liquor or almond extract and sugar till dissolved. Layer bottom of
bowl with ladyfingers and 'wet' them with half of coffee mixture. Spread
half of cream, put a second layer of ladyfingers and coffee and spread
remaining cream on top. Refrigerate at least 1/2 day. Before serving,
sprinkle with cocoa powder.
SOURCE: Joelle Mornod rec.arts.food (Usenet), Lausane Switzerland via Eric
Decker, R-Cuisine
***Please note this recipe has raw egg in it***
To make Strawberry-Rhubarb Tiramisu: cook 1 lb rhubarb (4 cups) with 1/2
cup sugar and 2 Tbsp water for 5 minutes. Slice 1 cup strawberries,
sprinkle with 1 tsp sugar and let stand 1 hour. Make cream as above
(reduce sugar to 3 Tbsp), layer bowl with ladyfingers and wet them with
rhubarb or strawberry juice. Put a layer of rhubarb, strawberries, half of
the cream and repeat, finishing with cream. Refrigerate half a day.
Decorate with strawberries before serving.
from Joelle Mornod, Ecole Polytechnique, Federale de Lausanne, rec.arts.
food via Eric Decker R-Cuisine Source: Joelle Mornod rec.arts.food
Per Serving (excluding unknown items): 1886 Calories; 9g Fat (4.3%
calories from fat); 12g Protein; 453g Carbohydrate; 1g Dietary Fiber;
374mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 1 Fat; 30 Other Carbohydrates.
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