Tiramisu--Italian Dessert
Tiramisu-the Dinosaur
White Chocolate Tiramisu With Berries
Tiramisu--Italian Dessert
Serving Size: 1
Categories: Cakes
1 Ladyfingers ; 4-oz packa
1/2 cup Coffee ; brewed espresso co
2 tablespoon Brandy
6 Egg ; seperated
6 tablespoon Sugar
2 pounds Mascarpone cheese ; or
1/2 pound Cream cheese ; mixed with
1/2 cup Heavy cream ; - and
1/4 cup Sour cream
4 tablespoon Cocoa ; unsweetened powder
Spread ladyfingers on a large baking sheet. In small bowl com- bine th
coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside
In medium bowl, beat egg yolks and sugar with elictric mixer until thick a
lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed until
combined. In a large bowl beat egg whites, until soft peaks form, 2 to 3
minutes. Using a spatula, fold whites into mascarpone mixture. Line the
bottom of an 8-cup souflle dish with half of the ladyfingers. Spread half
the mascarpone mixture on the ladyfingers and sift 2 Tablespoons of cocoa
over the surface. Repeat layers ending with the cocoa. Cover with plastic
wrap and refrigerate at least 2 hours. To serve, spoo into serving plate.
By [email hidden]
Tiramisu-the Dinosaur
Serving Size: 6
Categories: Italian, Cakes
4 fluid ozs Strong espresso
2 fluid ozs Italian brandy
4 Egg yolks
2 tablespoon Sugar
2 Egg whites
2 cups Mascarpone cheese
30 small Savoiaridi ; -=OR=-15 medium Sponge fingers ; halved
3 ounces Bittersweet chocolate
3 ounces Milk chocolate
6 large Wine goblets
Break bittersweet chocolate into 1/4" pieces. Shave or grate milk
chocolate. Mix coffee and brandy together and set aside. Over a double
boiler, beat egg yolks and sugar until mixture lightens in color and forms
ribbons (i.e. halfway to zabaglione). Allow to cool 5 minutes. Meanwhile,
beat egg whites to stiff peaks. Fold mascarpone into egg yolk mixture one
quarter at a time. Fold mascarpone mixture into egg whites and set aside.
Lay savoiardi along edges of wine goblets all the way to the bottom,
lining the entire glass (while keeping 6 savoiardi for later use). Using a
pastry brush, paint the cookies with the espresso/brandy mixture. Fill
each goblet one third full with mascarpone mixture and sprinkle with
broken chocolate. Lay one savoiardi across center and and paint with
coffee mixture. Fill each goblet with remaining mascarpone mixture,
topping each with shaved chocolate. Lay one savoiardi in each of the
remaining 5 goblets and and paint with espresso mixture. Can be served at
room temperature. Tiramisu was served chilled in the 1980s.
Source: Molto Mario Cooking Show 1 From 😄ave Drum
Per Serving (excluding unknown items): 621 Calories; 33g Fat (45.7%
calories
from fat); 7g Protein; 81g Carbohydrate; 3g Dietary Fiber; 197mg
Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 6
Fat; 5 Other Carbohydrates.
White Chocolate Tiramisu With Berries
Serving Size: 4
Categories: Cheesecakes
3/4 cup Grand Marnier
Approximately
1/3 cup Granulated white sugar
28 ounces 4 packages ladyfingers
Filling
12 ounces White chocolate ; chopped
1/2 cup Whipping cream
1/2 pound Light cream cheese
6 tablespoon Nonfat sour cream
6 tablespoon Granulated white sugar
2 teaspoons Vanilla
3 pints Fresh berries ; strawberries Blueberries ; or raspberries
a mixture of these is pretty
Melt chocolate with whipping cream in small heavy saucepan over low heat.
Stir until smooth. Cool mixture to room temperature. In bowl, whisk cream
cheese with sour cream and chocolate mixture. Set aside. Pour Grand
Marnier into a shallow bowl. Pour first measure of sugar onto a small
plate. Trim a ladyfinger to height of the rim of a springform pan. Quickly
dip the cookie into the liqueur, turning to coat lightly. Dip one side
into sugar. Place cookie rounded side up with the sugared side against the
side of the pan. Repeat with as many ladyfingers as needed to cover sides
of pan. For bottom of pan, dip cookies in Grand Marnier only, omitting
sugar. Trim to fit. Spoon half of the cheese and chocolate mixture into
pan, smooth the top. Sprinkle with half of the mixed berries. Top with
more dipped ladyfingers, covering berries completely and trimming to fit.
Follow with remaining cheese mixture. Top dessert with remaining berries.
Cover; chill at least 6 hours, or overnight. Release pan sides and
transfer cake to a serving platter. Garnish with white chocolate curls, if
desired. Description: "Reduced fat version of cool, creamy tiramisu
lightened with white chocolate and fresh berries."
Cuisine: "Italian" Per serving: 816 Calories (kcal); 36g Total Fat; (40%
calories from fat); 18g Protein; 101g Carbohydrate; 345mg Cholesterol;
517mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable;
1/2 Fruit; 6 1/2 Fat; 6 Other Carbohydrates
NOTES : For a 10-serving scale use a 10-inch springform pan. From:
[email hidden]
Per Serving (excluding unknown items): 960 Calories; 70g Fat (62.6%
calories from fat); 25g Protein; 69g Carbohydrate; 5g Dietary Fiber; 141mg
Cholesterol; 1015mg Sodium. Exchanges: 3 Lean Meat; 0 Non-Fat Milk; 12
1/2 Fat; 5 Other Carbohydrates.
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