LOCATION: Recipes >> Tiramisu Recipes >> Tiramisu 22
|
 |
|
Tiramisu 22
|
|
|
|
Tiramisu
8 oz ladyfingers (about 16 pieces)
4 tablespoons Brandy
1 tablespoon Instant coffee granules
1 cup plus 2 tablespoons Sugar
3 large egg whites
1/4 tsp cream of tartar
4 oz (1/2 cup) mascarpone cheese
4 oz (1/2 cup) cream cheese, softened
chocolate shavings for garnish
confectioner's sugar for garnish
If ladyfingers are soft variety, toast them on a baking sheet in
350 oven for 6 to 8 minutes. In a small bowl, stir together 3 TBS
brandy, coffee granules and one cup water. Brush over flat side
of ladyfingers. Set aside. Bring about 1 inch of water to a simmer
in a large saucepan. In a heatproof mixing bowl large enough to
fit over saucepan, combine sugar, egg whites, cream of tartar, and
3 TBS water. Set the bowl over barely simmering water and beat
with electric mixer at low speed, moving beaters around bowl
constantly, until an instant-read thermometer registers 140 degrees
F. (3 to 5 minutes).
Increase speed to high and continue beating over heat for a full
3 and a half minutes. Remove bowl from heat and beat meringue
until cool, about 4 minutes. Set aside. In a large bowl, beat
mascarpone and cream cheese until creamy.
Add 1 cup meringue and remaining 1 TBS brandy; beat until smooth,
scraping down sides of bowl. Fold in remaining meringue. Line
bottom and sides of 3-quart trifle bowl or souffle' dish with
ladyfingers, flat sides toward center. Spoon in a third of the
filling; top with a layer of ladyfingers.
Repeat with 2 more layers of filling and ladyfingers, arranging
final layer of ladyfingers decoratively over the top, trimming to
fit if necessary. Sprinkle with chocolate shavings. Cover and
chill for at least 8 hours or overnight. Dust with confectioner's
sugar and serve.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
