boiling waterinstant coffeechocolate powdersugar coated biscuitsmascarpone cheesecondensed milkIn a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk.Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened.Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream.Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve
INGREDIENTS (Nutrition)6 egg yolks1 1/4 cups white sugar1 1/4 cups mascarpone cheese1 3/4 cups heavy whipping cream2 (12 ounce) packages ladyfingers1/3 cup coffee flavored liqueur1 teaspoon unsweetened cocoa powder, for dusting1 (1 ounce) square semisweet chocolateDIRECTIONSCombine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
A possible problem here is many middle Americans who think they're the only people who read this, also love Kraft products and think MickyD's is a 'restaurant'!If they even know what a good Tira was would they know how this Real 'foreign dessert' is made? Better than Safeway? I hope so.Who's your favorite TV or Media Chef or Chefette?You'd be better off with a real Pro with an opinion you can trust!Or, perhaps, KFC'a version!,
Yes! Yes! Yes!I've made this many times. It is amazing and really popular at parties. It makes a 9X13 pan which is a lot of tiramisu. Since it uses all the "real" ingredients, it can get a bit expensive to make, but it's worth it!Tiramisu8 lg egg yolks3/4 c + 2 Tbs sugar -- divided1/4 c sweet Marsala -- divided1/4 c instant espresso powder2 c water -- divided2 tsps vanilla -- divided17 1/2 ozs mascarpone cheese -- (about 2 cups)1 c heavy cream -- cold36 Italian ladyfingers -- (10.5 oz)1 tbsp unsweetened cocoa powderRefrigerate medium bowl for the whipped cream. Have 2nd medium bowl and rubber spatula ready near stove.In copper bowl or top of double boiler, whisk together egg yolks, 1/4 cup plus 2 tablespoons of sugar and 3 tablespoons Marsala. Whisk constantly over low heat until mixture approximately triples in volume and begins to thicken, 3 to 5 minutes. Be careful not to overcook - eggs can scramble.Immediately scrape mixture into bowl. Cover with plastic wrap and refrigerate for at least 30 minutes or until completely cool.Meanwhile prepare espresso syrup: In small saucepan, stir together espresso powder, 1/4 cup plus 2 tablespoons sugar and 1 cup water. Bring to a boil, stirring constantly to dissolve espresso and sugar. Remove from heat and add remaining 1 cup water, 1 teaspoon vanilla and 1 tablespoon Marsala. Transfer to shallow pan and set aside.When yolk mixture has cooled, prepare mascarpone mixture: In large mixer bowl with whisk beater, beat mascarpone on low speed for about 10 seconds or until creamy. Raise speed slightly and gradually add yolk mixture until completely incorporated. Set aside.In chilled mixing bowl, combine heavy cream and 2 tablespoons sugar. Beat until cream begins to thicken. Add 1 teaspoon vanilla and beat just until stiff peaks form. Fold whipped cream into mascarpone mixture.For tiramisu: Have ready a 13x9 inch baking dish. Dip each ladyfinger very quickly in espresso syrup on each side. Arrange dipped ladyfingers in one layer in the pan in 3 rows of 6. If necessary, press them to fit in the pan. Spread half the mascarpone mixture over the ladyfingers. Arrange a 2nd layer of dipped ladyfingers over mascarpone (there will be leftover syrup). Spread remaining mascarpone mixture over 2nd layer of ladyfingers, spread evenly.Place cocoa in a fine strainer and sprinkle over surface, using spoon to press through strainer if necessary.Cover tightly with plastic wrap and refrigerate.NOTE : Make ahead at least 6 hours. Keeps up to three days, or up to 3 months in the freezer