From thepeagrams@nexusisp.com Wed Mar 30 11:01:42 2005 Date: Sat, 26 Mar 2005 03:16:55 +0000 (UTC) From: thepeagrams@nexusisp.com Newsgroups: rec.food.recipes Subject: Tiramisu (8) Collection Followup-To: rec.food.cooking, rec.food.recipes Espresso Tiramisu Godiva Tiramisu Jean Christophe Novelli's Tiramisu Boats Le Latini's Tiramisu Matilde's Tiramisu Mixed Berry Tiramisu Mock Tiramisu Olive Garden Tiramisu Espresso Tiramisu Serving Size: 10 Categories: Cheesecakes 3 Cups ; 1 1/2 lb Mascarpone cheese 1/2 Cups ; 6 oz confectioners sugar 1/4 cup Marsala ; 2 fl oz 3/4 cup 6 fl oz Heavy Cream ; chilled 2/3 cup Water ; 5 fl oz 1 tablespoon Plus 2 tsp instant Espresso powder or Regular coffee powder 1 Butter Pound Cake Homemade or Purchased Unsweetened cocoa In a medium bowl, using an electric mixer set on medium speed, beat together the mascarpone cheese, 1 cup of the confectioner's sugar and the Marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Set aside. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioners' sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from the heat and let cool. Using a long serrated knife, cut the cake crosswise into slices 1/4- 1/3 inch thick. Select a 2 1/2-qt oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep. Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed. Brush half of the cooled espresso syrup over the cake. Spread half of the cheese mixture evenly over the top. Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed. Brush the remaining cooled espresso syrup evenly over the top. Then spread the remaining cheese mixture over the top. Cover with plastic wrap and refrigerate up to 2 days. Using a fine-mesh sieve, sift cocoa evenly top just before serving. Using a large spoon, scoop the tiramisu onto individual plates. Recipe by: Williams-Sonoma Good Cooking Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: . Godiva Tiramisu Serving Size: 4 Categories: Chocolate, Cheesecakes 5 ounces Godiva Liqueur ; Divided 1/2 cup Strong Black Coffee Or -Espresso 16 Ladyfingers 1 pound Mascarpone Cheese 2 Eggs ; Separated 4 ounces Dark Chocolate ; Grated Mix 3 oz. of Godiva Liqueur with coffee, and set aside. For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup souffle dish. Pour 1 oz. of the reserved coffee into each souffle dish and set aside. Beat together the mascarpone cheese, egg yolks, sugar and remaining 2 oz. of Godiva Liqueur until smooth. Whip the egg whites until stiff, and fold into the cheese. Divide the filling evenly among the souffle dishes; sprinkle with chocolate and refrigerate overnight. webmaster@godiva.com From: Charlene Deering Per Serving (excluding unknown items): 551 Calories; 52g Fat (85.1% calories from fat); 6g Protein; 15g Carbohydrate; 0g Dietary Fiber; 156mg Cholesterol; 68mg Sodium. Exchanges: 1 Lean Meat; 10 Fat; 1/2 Other Carbohydrates. Jean Christophe Novelli's Tiramisu Boats Serving Size: 1 Categories: Cheesecakes For the sponge bases 3 Eggs 7 grams 3oz sugar 7 grams 3oz flour 1 small Cup espresso coffee 6 tablespoon Kahlua For the tiramisu 3 Egg yolks 10 grams 4oz castor sugar 25 grams 8 oz mascarpone cheese 25 mililiters 8 floz double cream 2 Leaves of gelatine For the tuiles 25 grams 8oz unsalted butter 25 grams 8oz icing sugar 25 grams 8oz egg white 25 grams 8oz flour For the creme anglaise 25 mililiters 8 floz milk 3 Egg yolks 2 grams 1oz sugar 1 Vanilla pod For the coffee sauce 25 mililiters 8 floz milk 3 Egg yolks 2 grams 1oz sugar 1 Vanilla pod 1 tablespoon Used coffee granules For the chocolate sauce 10 grams 4oz sugar 5 grams 2oz cocoa powder 2 tablespoon Cream 15 mililiters 1/4 pint water Sprigs of mint ; for garnish To make the sponge bases Preheat the oven to 160 C/300 F/gas mark 2. Whisk the eggs and sugar together in the bowl of a simmering bain marie until doubled in size. Fold in the sieved flour carefully. Spread the mixture on a tray covered with greaseproof paper, and bake at 160 C/300 F/gas mark 2 until golden brown. Cool, then cut out circles of sponge with six cylindrical moulds, leaving the sponge in the bottom of the moulds to form a base for the tiramisu. Then soak the sponge bases in a little espresso and Kahlua. To make the tiramisu Whisk the yolks and the sugar, then add the mascarpone and mix well. Semi-whip the double cream and add it to the mixture. Dissolve the soaked gelatine in a little hot cream, mix it into the tiramisu mixture and pour the mixture straight into the prepared moulds. Leave to set. To make the tuiles Cream the butter and icing sugar together until white and stiff. Gradually mix in the egg whites. Once the egg whites are incorporated, mix in the flour, but be careful not to overmix. Cut a long leaf shape out of a piece of card to make a stencil. This will form the base of the boat. Lay the stencil over a sheet of greaseproof paper and spread a thin layer of the tuile mixture over it. Peel back the stencil and repeat for the other five boats. If you like, you can also cut out stencils to make sails and oars. Cook the shapes in the oven at 160 C/300 F/gas mark 2 for a few minutes. When they are brown, remove them and place the bases in a large bowl or cup to bend up the bows and sterns of the boats, so that they look a little like gondolas. To make the creme anglaise (custard) Boil the milk and scraped vanilla pod. Combine the yolks and sugar and add the hot milk to the egg mixture. Cook over a bain marie until the custard reaches a good consistency. To make the coffee sauce Follow the instructions for the creme anglaise, but add the used coffee granules to the milk. To make the chocolate sauce Heat the ingredients together on a stove until they reach a good consistency. To serve Remove the tiramisu and sponge bases from the moulds. Pour the sauces onto the plates, making wave patterns. Place the boat-shaped tuiles in the middle of the plates. Sprinkle some cocoa powder on the tiramisu cylinders, and place them on top of the tuiles. Attach the tuile sails (with cocktail sticks) and oars, if you have made them. Sprinkle icing sugar around the plates and finish with sprigs of mint. From: Jlewis@email.Bigsky.Net Per Serving (excluding unknown items): 2599 Calories; 179g Fat (70.1% calories from fat); 53g Protein; 119g Carbohydrate; 0g Dietary Fiber; 2893mg Cholesterol; 425mg Sodium. Exchanges: 5 Lean Meat; 32 Fat. Le Latini's Tiramisu Serving Size: 14 Categories: Cakes 1/2 cup Double strength espresso 2 tablespoon Cognac 1/4 cup Amaretto 20 Savoyarde biscuits 2 cups Mascarpone cheese 7 Eggs ; separated 1/2 cup Sugar 1 Bitter chocolate square 25 Italian amaretto biscuits Servings: 14 * The mascarpone cheese should be whipped until fluffy. Grate the bitter chocolate square. In a shallow bowl, mix together coffee, cognac and half of the amaretto. Dip each Savoyarde biscuit in the coffee mixture and immediately place in a 3 litre rectangular baking dish (13 x 9 inch) sugar side up. Reserve leftover espresso mixture. A layer of coffee dipped biscuits should cover the bottom of dish. Beat egg whites until they hold peaks; set aside. Beat egg yolks until lemon-coloured. Gradually add sugar and continue beating until all of the sugar has been incorporated. Add the mascarpone cheese. Stir in grated chocolate and remainder of the amaretto. Gently fold in stiffly beaten egg whites. Spoon the mixture over the Savoyarde biscuits. Dip the amaretto biscuits in the espresso mixture and place them By af961@james.freenet.hamilton.on.ca Per Serving (excluding unknown items): 122 Calories; 7g Fat (62.8% calories from fat); 1g Protein; 9g Carbohydrate; 0g Dietary Fiber; 22mg Cholesterol; 10mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. Matilde's Tiramisu Serving Size: 1 Categories: Italian, Chocolate, Cakes 14 ounces Ladyfingers 14 ounces Marscapone cheese -or ricotta 4 Eggs separated 4 ounces Sugar 2 cups Espresso or strong coffee Cocoa and powdered sugar Beat egg whites until stiff white peaks. In a separate bowl, beat egg yolks and sugar until creamy and lemon colored. Add marscapone cheese to egg yolk mixture, beat until smooth. Then fold in the egg whites. Soak the ladyfingers in the coffee, and make a layer of half of them. (I found quickly dipping each ladyfinger in the coffee worked well) Cover layer of ladyfingers with half the cheese. Repeat layer of ladyfingers and layer of cheese. Mix together about 2 tsp of cocoa with 2 tsp powdered sugar, and sift over the top. Cover and refrigerate. Per Serving (excluding unknown items): 2197 Calories; 184g Fat (73.6% calories from fat); 28g Protein; 120g Carbohydrate; 0g Dietary Fiber; 510mg Cholesterol; 228mg Sodium. Exchanges: 4 Lean Meat; 34 Fat; 7 1/2 Other Carbohydrates. Mixed Berry Tiramisu Serving Size: 10 Categories: Cakes 1 12-oz package unsweetened 1 Frozen mixed berries 12 tablespoon Sugar 1 10-oz package frozen 1 Raspberries in syrup ; thawed 1/4 cup Raspberry liqueur 2 teaspoons Vanilla extract 3 4.40-oz packages champagne 1 Biscuits ; 4 ladyfingers 3 8-oz packets mascarpone 1 Cheese* 1 pint Strawberries ; hulled 1 pint Raspberries 1/2 pint Blueberries Cook frozen mixed berries and 6 tablespoons sugar in a heavy medium saucepan over medium heat until mixture resembles jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture. Strain syrup from thawed raspberries through sieve set over bowl, pressing gently on solids. Discard solids. Add raspberry liquer to raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch length. Quickly dip biscuit into syrup, turning to coat lightly. Place rounded end up and sugared side against side of a 9-inch springform pan with 2 3/4-inch sides. Repeat with as many biscuits as necessary to cover sides of pan. Dip more biscuits in syrup and arrange on bottom of pan, covering completely and trimming to fit. In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend. Set aside. Thinly slice enough strawberries to measure 1/2 cup. Gently spread half of jam mixture over biscuits in bottom of pan. Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits into syrop; arrange over fruit in pan, covering completely and trimming to fit. Gently spread remaining jam mixture over biscuits. Spoon remaining mascarpone mixture over; smooth top. Cover, chill at least 4 hours or overnight. Release pan sides. Transfer cake to platter. Arrange remaining fresh berries decoratively atop cake and serve. * Mascarpone is Italian cream cheese available at Italian markets and specialty food stores. If unavailable, blend 1 1/2 pounds cream cheese with 1/2 cup whipping cream and 6 tablespoons sour cream. Use 3 cups for this recipe. Bon Appetit Magazine From: Chris Nordstrom By af961@james.freenet.hamilton.on.ca Per Serving (excluding unknown items): 1003 Calories; trace Fat (0.3% calories from fat); 1g Protein; 255g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Fruit; 16 Other Carbohydrates. Mock Tiramisu Serving Size: 10 Categories: Italian, Chocolate, Cakes 1/2 cup Instant coffee crystals 1 cup Boiling water 16 ounces Neufchatel light cream -cheese 8 ounces Light whipped topping 3 tablespoon Rum extract 3/4 cup Granulated sugar 1 Loaf pound cake 3 tablespoon Baking cocoa ; for garnish Dissolve coffee crystals in boiling water. Let cool completely. Slice pound cake loaf into 1/2 inch slices. Then cut each slice in half. Take each piece of cake and dip the bottom half of it into the coffee. Place the coffee-dipped pieces, coffee side down, in an ungreased 9x9 cake pan. Line the bottom of the cake pan with half the pound cake pieces. Mix cream cheese, whipped topping, rum extract, and sugar until smooth. Take half of this mixture and spread it evenly over the cake pieces in the pan. Sprinkle with cocoa. Take the remaining coffee-dipped cake pieces and line them, coffee-side down on top of the cream cheese layer. Take the remaining cream cheese mixture and spread evenly on top of the cake pieces. Sprinkle the cocoa on top for garnish. Cover tiramisu with plastic wrap and chill overnight. Makes 9-12 servings. Enjoy! Per Serving (excluding unknown items): 63 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 15g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Other Carbohydrates. Olive Garden Tiramisu Serving Size: 4 Categories: Cheesecakes 1 Sponge cake ; 10 to 12 Inch about 3" Tall 3 ounces Strong black coffee ; or Instant espresso 3 ounces Brandy or rum 1/2 pound Cream cheese or mascarpone Room temperature 1/2 cup Superfine/powdered sugar Unsweetened cocoa powder Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving. From: Chef Terry Henderson The Olive Garden Restaurant Per Serving (excluding unknown items): 27 Calories; trace Fat (8.3% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 23mg Sodium. Exchanges: 0 Fat; 1/2 Other Carbohydrates -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/