SummerSkye
03-10-2007, 07:05 AM
TIRAMISU
Ingredients:
250ml thickened cream or (2 large free range eggs.)
4 to 5 tablespoon icing sugar
4 tablespoon marsala or sweet red wine
Container Mascarpone cheese (deli section) from memory is about 200gm
100ml strong coffee
1 packet Savoiardi biscuits (Italian sponge finger biscuits)
Grated chocolate for top
METHOD ONE: If using eggs, beat yolks and whisk in ¾ of the icing sugar. Add a tablespoon of wine. Beat slowly and add the mascarpone. Whisk egg whites in separate bowl and fold through. Taste for sweetness, adjust if necessary.
METHOD TWO: To use the cream (safer for children and OLD people). Beat the cream in a separate bowl. Set aside. Beat mascarpone with wine and sugar then fold whipped cream through.
Dip biscuits into good strong coffee with a good splash of wine. Any sweet red wine will do. I use Brown Bros. CIENNA. (Brewed coffee is best if instant PLEASE use a decent brand; the flavour comes from the coffee so BEST possible.)
Dip briefly to moisten but do not allow too much liquid or they will be soggy.
Lay in a shallow dish, I use a glass loaf pan
One layer of biscuit then a good thick layer (half of cream mix), sprinkle with grated chocolate or cocoa.
Add last layer, dipped in coffee then cover with remaining cream mix.
Sprinkle real chocolate on top. I make curls with dark chocolate and grater. Sometimes I just throw a couple of dark chocolate squares into the blender until grated.
Cover carefully with gladwrap and refrigerate for at least 24 hours.
This can then be sliced and lifted carefully out of the dish with a spatula. Enjoy with coffee or as a sensational dessert.
This is my own version of this recipe.
Ingredients:
250ml thickened cream or (2 large free range eggs.)
4 to 5 tablespoon icing sugar
4 tablespoon marsala or sweet red wine
Container Mascarpone cheese (deli section) from memory is about 200gm
100ml strong coffee
1 packet Savoiardi biscuits (Italian sponge finger biscuits)
Grated chocolate for top
METHOD ONE: If using eggs, beat yolks and whisk in ¾ of the icing sugar. Add a tablespoon of wine. Beat slowly and add the mascarpone. Whisk egg whites in separate bowl and fold through. Taste for sweetness, adjust if necessary.
METHOD TWO: To use the cream (safer for children and OLD people). Beat the cream in a separate bowl. Set aside. Beat mascarpone with wine and sugar then fold whipped cream through.
Dip biscuits into good strong coffee with a good splash of wine. Any sweet red wine will do. I use Brown Bros. CIENNA. (Brewed coffee is best if instant PLEASE use a decent brand; the flavour comes from the coffee so BEST possible.)
Dip briefly to moisten but do not allow too much liquid or they will be soggy.
Lay in a shallow dish, I use a glass loaf pan
One layer of biscuit then a good thick layer (half of cream mix), sprinkle with grated chocolate or cocoa.
Add last layer, dipped in coffee then cover with remaining cream mix.
Sprinkle real chocolate on top. I make curls with dark chocolate and grater. Sometimes I just throw a couple of dark chocolate squares into the blender until grated.
Cover carefully with gladwrap and refrigerate for at least 24 hours.
This can then be sliced and lifted carefully out of the dish with a spatula. Enjoy with coffee or as a sensational dessert.
This is my own version of this recipe.