Email to Machele      

Recipe Categories: Peanut's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY Canning CASSEROLES Cheesecakes Chicken COOKIES DESSERTS EGGS FISHandSEAFOOD FRUIT JAMSandJELLIES KidsCrafts MARINADES Muffins Pantry PASTA PASTRIES PIZZA Pork Potato RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SpiceBlends VEGETABLES VEGETARIAN WEPCOHolidayCookieBook

Tiramisu




Source of Recipe


Recipe (c) Jamie Oliver 2002


Recipe Introduction


This is always a favorite with everyone. The shavings are really easy and make it even more special.



List of Ingredients




Genoise sponge:
3 1/2 ounces (110 grams) caster sugar
4 eggs
1 3/4 ounces (50 grams) melted butter
3 ounces (85 grams) plain flour
1-ounce (30 grams) good-quality cocoa powder

Filling:
1 pound 1-ounce (500 grams) mascarpone
2 1/2 ounces (70 grams) caster sugar
2 egg yolks*
3.5 fluid ounces (100 milliliters) Vin Santo

4 to 5 shots espresso coffee
Tia Maria liqueur
3 1/2 ounces (110 grams) good-quality white chocolate, melted
Cocoa powder, for dusting
1 bar good-quality dark chocolate, for shavings

Recipe



First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4).
Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool.
To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth.
To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top.
*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food borne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Difficulty: Medium