Email to Melody Wunschel      

Tiramisu

Source of Recipe


Good Housekeeping illstrated Bood of Desserts






List of Ingredients



• 1 16oz container mascarpone cheese (see Box, below right)
  
• 1/2 teaspoon salt
  
• 1/2 cup plus 2 Tablespoons confectioners' sugar
  
• 3 Tablespoons plus 1/3 cup coffee-flavor liqueur
  
• 1 1/2 teaspoons vanilla extract
  
• 3 1oz squares semi-sweet chocalate, grated
  
• 1 1/2 cups heavy or whipping cream
  
• 2 teaspoons instant espresso-coffee powder
  
• 2 3- to 4 1/2-oz packages ladyfingers
  






Instructions



1. In large bowl, with wire whisk or fork, beat mascarpone, salt, 1/2 cup confectioners' sugar, 3 Tablespoons coffee-flavor liqueur, 1 teaspoon vanilla extract, and two-thirds of grated chocolate. (Set aside remaining chocalate for top of desert.)
   
   
2. In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.
   
   
3. In small bowl, stir instant espresso-powder, remaining 1/3 cup coffee-flavor liqueur, remaining 1/2 teaspoon vanilla extract, and 2 Tablespoons water.
   
   
4. Separate ladyfingers into halves. Line 2 1/2-quart glass or crystal bowl with one-fourth of ladyfingers; brush with ladyfingers; brush with 2 Tablespoons of espresso mixture. Spoon one-third of cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make 2 more layers. Top with remaining ladyfingers, gently pressing ladyfingers into cheese mixture. Brush ladyfingers with remainingespresso mixture. Sprinkle remaining grated chocolate over top of dessert, reserving 1 Tablespoon for garnish.
   
   
5. In small bowl, with mixer at medium speed, beat remaining 1/2 cup cream and remaining 2 Tablespoons confectioners' sugar until stiff peaks form.
   
   
6. Spoon whipped-cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert
   
   
7. Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and to blend flavors, and least 2 hours.
   
   






Final Comments


MASCARPONE CHEESE
Mascarpone, a fresh, double-cream cheese, is one of the great Italian cheese available in cheese shops, specialty stores, and deli departments of many supermarkets. It is buttery-smooth in texture, slightly nutty or tangy in flavor, and superb with fruit as well as in receipes.

MASCARPONE CHEESE SUBSTITUTE
If mascarpone cheese is not available when making Tiramisu, substitute tow 8-ounce packages cream cheese, softened, and delete salt; in step 1, in large bowl, with mixer at medium speed, beat cream cheese and 3 Tablespoons milk until smooth and fluffy. Increase confectioners' sugar for cheese mixture to 2/3 cup, and beat in with coffee-flavor liqueur and vanilla extract. Stir in grated chocolate.


RECIPE CONTINUES

PREV SECTION | NEXT SECTION