Posted by: Jonjon | February 15, 2009

Tiramisu – Classic Tiramisu 8/10



Tiramisu – Classic Tiramisu 8/10

February 15 2009


http://allrecipes.com/Recipe/Classic-Tiramisu/Detail.aspx

INGREDIENTS (Nutrition)

* 2 egg yolks 24g
* 1/3 cup and 1 tablespoon and 1 teaspoon white sugar 85g
* 1/3 cup and 1 tablespoon and 1 teaspoon mascarpone cheese 95g
* 1/2 cup and 1 tablespoon and 1 teaspoon heavy whipping cream 140ml
344
* 2/3 (12 ounce) package ladyfingers 225g
* 1 tablespoon and 2-1/4 teaspoons coffee flavored liqueur 25ml
*
* 1/4 teaspoon unsweetened cocoa powder, for dusting 0.6g
* 1/3 (1 ounce) square semisweet chocolate 9g

You can also use • 60 ml strong brewed coffee, room temperature
• 30 ml rum – combine them instead of using coffee flavored liqueur.

Method
1. Combine 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.
2. 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.
3. 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.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Conclusion
Wow, this tasted exactly like tiramisu. However, the filling was a bit too rich for me. A mixture of eggs and whipped cream and cheese, wow, I only could take one bite of it because I can easily predict what will happen if I take more than two bites.
Anyways, this recipe worked perfectly. The only thing of concern was that I wasn’t sure if I had cooked the eggs properly, so instead of using the double boiler the whole way through, I just cooked it normally stirring quite quickly for the last 20 seconds, and ended up with some specks of “nearly cooked eggs” that made my filling quite unattractive as they appeared as little yellow solids. However, I hid them well . I also made my own coffee liquer about a few weeks ago, just to make tiramisu. Now I know how tiramisu is made, I’m so happy for some reason.

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