Post by lew92 on Dec 18, 2014 11:05:43 GMT -5
Here's how to make tiramisu from scratch. The recipe for mascarpone is in the Cheese, Butter...etc. section of Recipes.
Ladyfingers
If making these for the Tiramisu recipe I posted, you will have to double the recipe, as this only makes 1 1/2 dozen.
3 eggs, separated
2/3 cup sifted confectioners' sugar
1/2 teaspoon vanilla
Pinch salt
1/2 cup sifted cake flour
Preheat oven to 325*. Beat egg yolks until pale lemon colored, slowly add 1/3 cup confectioners' sugar and continue beating until thick and the color of mayonaise. Beat in vanilla. Beat egg whites until soft peaks form, add salt and 2 tablespoons confectioners' sugar, and continue beating until stiff. Mix flour with remaining confectioners' sugar. Fold egg whites into yolk mixture, about 1/4 at a time, and alternating with flour, beginning and ending with egg whites. (Note: Sift flour onto yolk mixture for more even distribution and don't try to fold in every speck of egg white each time before adding more.)
Spoon mixture into a pastry bag (no tube necessary) and press out evenly but lightly into strips 4 inches long, spacing them 2 inches apart on buttered and floured baking sheets.
Bake in center of upper 1/3 of oven 12-15 minutes until pale golden. Cool on sheets 1 minutes, then transfer to wire racks to cool. May be served as is, sprinkled with confectioners' sugar, or sandwiched together with jam, chocolate frosting, or sweetened whipped cream. Can be used for making Charlotte Russe or Tiramisu.
(This recipe is from The Doubleday Cookbook, Vol. 2, copyright 1975.)
Coffee Liqueur
2 cups water
1 1/4 cups white sugar
2 tablespoons fresh ground coffee beans
2 tablespoons vanilla extract
2 1/2 cups vodka
1. In a saucepan over medium heat, combine water, sugar, and ground coffee. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Allow to cool, then remove grounds through a strainer. Stir in vanilla.
2. When cool, stir in vodka. Pour into a liquor bottle, and keep in a cool place.
I like to let this mellow for a week or two before using. Blended with equal amounts of cream, it makes a VERY decadent cocktail.
Tiramisu
2 cups Mascarpone
1/4 cup sugar
1 cup heavy cream
24 ladyfingers
1/2 cup coffee liqueur
2 ounces semisweet chocolate (use veggie peeler to make curls)
1 teaspoon cocoa powder
Mix the mascarpone and sugar until smooth. Beat the cream in a medium bowl until stiff peaks form. Fold the whipped cream gently into the mascarpone mixture.
Moisten 12 of the ladyfingers lightly with coffee liqueur and arrange in an 8 inch square glass baking dish. Spread half of the mascarpone mixture over the lady fingers and sprinkle with half of the chocolate curls. Repeat the layers with the remaining ladyfingers and mascarpone mixture. Sift cocoa over the top and garnish further with the rest of the chocolate curls.
Cover and refrigerate for at least 1 hour or overnight.
Ladyfingers
If making these for the Tiramisu recipe I posted, you will have to double the recipe, as this only makes 1 1/2 dozen.
3 eggs, separated
2/3 cup sifted confectioners' sugar
1/2 teaspoon vanilla
Pinch salt
1/2 cup sifted cake flour
Preheat oven to 325*. Beat egg yolks until pale lemon colored, slowly add 1/3 cup confectioners' sugar and continue beating until thick and the color of mayonaise. Beat in vanilla. Beat egg whites until soft peaks form, add salt and 2 tablespoons confectioners' sugar, and continue beating until stiff. Mix flour with remaining confectioners' sugar. Fold egg whites into yolk mixture, about 1/4 at a time, and alternating with flour, beginning and ending with egg whites. (Note: Sift flour onto yolk mixture for more even distribution and don't try to fold in every speck of egg white each time before adding more.)
Spoon mixture into a pastry bag (no tube necessary) and press out evenly but lightly into strips 4 inches long, spacing them 2 inches apart on buttered and floured baking sheets.
Bake in center of upper 1/3 of oven 12-15 minutes until pale golden. Cool on sheets 1 minutes, then transfer to wire racks to cool. May be served as is, sprinkled with confectioners' sugar, or sandwiched together with jam, chocolate frosting, or sweetened whipped cream. Can be used for making Charlotte Russe or Tiramisu.
(This recipe is from The Doubleday Cookbook, Vol. 2, copyright 1975.)
Coffee Liqueur
2 cups water
1 1/4 cups white sugar
2 tablespoons fresh ground coffee beans
2 tablespoons vanilla extract
2 1/2 cups vodka
1. In a saucepan over medium heat, combine water, sugar, and ground coffee. Bring to a boil, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Allow to cool, then remove grounds through a strainer. Stir in vanilla.
2. When cool, stir in vodka. Pour into a liquor bottle, and keep in a cool place.
I like to let this mellow for a week or two before using. Blended with equal amounts of cream, it makes a VERY decadent cocktail.
Tiramisu
2 cups Mascarpone
1/4 cup sugar
1 cup heavy cream
24 ladyfingers
1/2 cup coffee liqueur
2 ounces semisweet chocolate (use veggie peeler to make curls)
1 teaspoon cocoa powder
Mix the mascarpone and sugar until smooth. Beat the cream in a medium bowl until stiff peaks form. Fold the whipped cream gently into the mascarpone mixture.
Moisten 12 of the ladyfingers lightly with coffee liqueur and arrange in an 8 inch square glass baking dish. Spread half of the mascarpone mixture over the lady fingers and sprinkle with half of the chocolate curls. Repeat the layers with the remaining ladyfingers and mascarpone mixture. Sift cocoa over the top and garnish further with the rest of the chocolate curls.
Cover and refrigerate for at least 1 hour or overnight.