From: arielle@taronga.com (Stephanie da Silva)
Subject: Tira Mi Su
Organization: Taronga Park BBS
Date: Sat, 23 Jan 93 17:16:25 CST
X-Mailer: ELM [version 2.2 PL16]

After receiving three requests for Tira Mi Su in two days, I figured
I might as well post my file.


TIRAMI SU   

1 egg yolk
1 tbs sugar
1 tsp vanilla sugar             --- or 2 drops vanilla essence
250g (9oz) mascarpone cheese    --- or use cream cheese
170ml (3/4 cup) strong black coffee
1 tbs coffee liqueur
12 Savoiardi biscuits           --- or thin trifle sponges
1-2 tbs unsweetened cocoa powder

Put egg, sugar, vanilla in a bowl and mix gently to a creamy consistency.
Add mascarpone and fold to obtain a cream.

Put coffee in a bowl with liqueur.
Dip biscuits for a second in coffee mixture, so they absorb enough liquid
to just remain firm and in one piece.

In 4 seperate dishes, build up alternate layers of biscuit and mascarpone,
starting with biscuit, finish with cheese.

Dust each one with cocoa.

Put in fridge to chill and set (about an hour?).



TIRAMISU

500 g Marscapone Galbani cheese           
4 egg yolks
2 egg whites
5 espresso cups of strong coffee
cocoa powder
200 g loeffel biscuits
2 shots amaretto or brandy
5 tbsp. sugar

1.  Cool coffee.
2.  Beat egg yolks with sugar till white and thick.
3.  Beat egg whites till stiff in a separate bowl.
4.  Put yolk mixture into white and beat GENTLY till thick.
5.  Add amaretto, then cheese, and GENTLY beat together.
6.  Dip biscuits into coffee and put into bottom of 9"x11" pan.
7.  Then put cheese mixture on top.
8.  Then sprinkle some cocoa powder on top.
9.  Repeat steps 6-8 for another layer or two.
10. Refrigerate overnight!

This has been a smash hit dessert for me every time.  The cheese
I have to buy at an Italian cheese shop or International cheese
shop and the loeffel biscuits I get at a Hungarian Deli.


Tiramisu - Italian Cheese Charlotte

24 firm ladyfingers
2 cups espresso, cooled
6 eggs, separated
2 tbl. granulated sugar
1 lb. mascarpone
4 tbl. brandy, rum, or bourbon
2 tbl. triple sec
cocoa powder

Heat oven to 350 degrees. Arrange the ladyfingers on a baking sheet
and toast them for maybe fifteen minutes. Put the espresso in a wide
bowl and soak each ladyfinger briefly. Arraunge half the ladyfingers
in a rectangular serving dish. In another bowl, beat the egg yolks 
with the sugar until the combo turns pale yellow. Add the mascarpone,
brandy, and triple sec; stir to combine. In a separate bowl, beat the
whites until stiff. Fold whites into the mascarpone mixture. Layer
half the mixture atop the ladyfingers in the serving dish. Add another
layer of ladyfingers, followed by the remaining mixture. Dust liberally
with cocoa. Cover and refrigerate at least one hour before serving.
Yields twelve to sixteen servings.


TIRAMISU 

 24 ladyfingers, split lengthwise
 3/4 cup espresso coffee, cooled
 6 eggs, separated
 6 tablespoons sugar
 14 ounces mascarpone cheese
 2 tablespoons brandy
 8 ounces bittersweet chocolate, chopped or coarsely grated

Heat oven to 375 degrees. Arrange ladyfingers on a baking sheet and 
bake until toasted golden, 5 to 10 minutes.

Arrange half the ladyfingers in a 2 or 2 1/2 inch deep oval or rectangular
serving dish.  Brush lightly with espresso.

In a large mixing bowl, beat egg whites at high speed with electric mixer
until they are stiff.  Set aside.  In a small mixing bowl, beat egg yolks and
sugar at medium speed with electric mixer until thick and lemon colored. Add
mascarpone and brandy. Stir gently.

Gently fold egg whites into the mascarpone mixture.  Spread half the
mixture on the ladyfingers in the serving dish, then sprinkle with half the
chocolate.  Repeat layers of lady-fingers, mascarpone mixture and chocolate. 


Tiramisu (Italian for "pick me up") is an incredible Italian dessert
and incredibly hard to find in the States (or to find good tiramisu,
at least, is hard).  I was in Italy last summer and had it probably
every other night.  While there, I got this recipe from an Italian
magazine belonging to a woman I had met there.

300 g  Savoiardi biscuits (or lady fingers)
450 g  Mascarpone cheese
3      egg whites
5      egg yolks
150 g  sugar
a cup (or two) of cold coffee
1/2 an espresso cup of brandy
bitter cocoa

Mash the egg yolks and sugar until creamy;  then mix in the cheese.
Add the brandy and mix well until you have a homogeneous cream.
Beat the whites separately until stiff peaks form, and then blend
those in with the first mixture.  This is what is used for the cream
layers.  The layers in between will be lady fingers dipped in the
cold coffee.  Probably the best number of layers is five (three cream,
two lady finger, alternating).  Then sprinkle cocoa on the top and
refrigerate for at least 2-3 hours.

Other notes of interest: American cooks might not be used to using
ingredients measured in grams (I wasn't).  The Mascarpone should be
labeled in grams; for the lady fingers, you can pretty much see how
many are needed for two layers; and for the sugar, I used an empty 150
g Mascarpone container for the 150 g of sugar and it came out fine, so
I guess the densities of Mascarpone cheese and sugar are at least close.
The mixing can be done with a fork (perhaps a blender would be fine
too).  One bad thing is that the tiramisu doesn't have a whole lot of
solidity; it tends to expand to fill up the space it is in, so you
probably don't want to leave it for a long time in a container that
is too big for it.  But it tastes wonderful -- I hope it comes out
good for you.


Tiramisu 

3  egg yolks
3 tbs superfine sugar
1 1/3 cups Marsala or brandy
1/4 c very strong espresso coffee
8 oz mascarpone cheese, room temperature
1/2 cup cream
1 egg white
4 oz ladyfingers

Make a zablione by beating the egg yolks and sugar in the top of a  double
boiler until ivory colored.  Add 1/3 cup liquor and whisk over gently
simmering water until the mixture begins to thicken. Let cool.

Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the
egg white until stiff.  Fold the egg white into the zabaglione. Dip the lady
fingers into the remaining liquor and arrange in a single layer in the bottom
of a 9 in. bowl. Cover them with half the mascarpone, then half the zabaglione
and half the cream. Repeat the layers, finishing with the cream. Refrigerate
for several hours before serving.

 
Tiramisu 

 6 egg yolks
 1 1/4 cups sugar
 1 1/4 cups mascarpone cheese
 1 3/4 cups whipping cream
   3/4 cup water
 2 teaspoons instant coffee granules
 1 1/2 Tablespoons brandy
 2 (3-ounce) packages ladyfingers

 Garnishes: piped whipped cream, grated unsweetened chocolate

 Combine eggs and sugar in top of double boiler; beat at medium speed of
 an electric mixer until thick and lemon colored.  Bring water to a boil;
 rreduce heat to low, and cook 8-10 minutes, stirring constantly.  Remove fr
 from heat.  Add mascarpone, and beat until smooth.

 Beat whipping cream in a medium bowl until soft peaks form; fold into chees
 mixture.

 Combine water*, coffee granules, and brandy; brush on cut side of lady f
 fingers.  Line sides and bottom of a triffle bowl or 3-quart souffle dish
 with 36 lady fingers; pour in half of filling.  Layer remaining ladyfingers
 on top.  Garnish if desired; cover and chill 8 hours.

 
Tiramisu 

  6 eggs, separated
  1 1/4 cups granulated sugar
  1 1/2 cups mascarpone cheese substitute
  24 lady fingers, split lengthwise
  3/4 cup hot water
  2 t. instant coffee granules
  1/4 C. + 2 T. brandy
  1 2/3 cups whipping cream, whipped
  4 oz. bittersweet chocolate, coarsely grated
  3 T. cocoa powder

  Extra whipping cream for garnish

  Arrange half the lady fingers in the bottom of a 9 x 13 
  pan.  Mix hot water with coffee granules and 2 T. brandy.  
  Pour 1/2 this mixture gently over lady fingers.  Set aside.

  Make a zablione by beating the egg yolks and sugar in 
  the top of a double boiler until ivory colored. 
  Add 1/4 C. brandy and whisk over simmering water until
  the mixture starts to thicken - 8-10 minutes.  Let cool
  a little. Stir constantly while cooking.

  Carefully mix zabliogne with mascarpone cheese.  It 
  will appear to be quite liquid.  Whip the egg whites 
  until very stiff and fold into zabliogne/mascarpone mixture.

  Pour 1/2 zabliogne mixture over the lady fingers, which
  have been soaking up the coffee/brandy mixture.  Top 
  with 1/2 whipped cream.  Sprinkle with 1/2 of cocoa 
  powder and 1/2 of grated chocolate.

  Place balance of lady fingers on top of this to create
  a second layer.  Pour remaining coffee mixture 
  carefully over these lady fingers.  Then repeat layers;
  zabliogne, whipped cream, cocoa powder and grated
  chocolate.  Cover with plastic wrap and refrigerate 
  till set.  It is best if left over-night.  When ready 
  serve, decorate with piped-on whipped cream around the
  edges and more chocolate and/or cocoa powder if 
  desired.  Yield 10-12 servings, depending on the size
  you cut them.  It is quite rich so you might consider
  smaller sized pieces.

  NOTE:  You can substitute Marsala wine for the brandy
  if you prefer and like the taste of Marsala.


TIRAMISU' ALLA MILANESE

Tiramis means something in between "pick me up" and "pull me up" due to
the high concentration of energetic ingredients. Nevertheless is not
recommended before any kind of sports.

Dark chocolate: 100 g.
Mascarpone cheese (if you can't find it try with creme fraiche, but please
don't use sour cream instead): 500 g.
Eggs: 3
Savoiardi cookies (if you don't find them try with some other porous, egg
containing biscuits) : 250 g.
Dark coffee (doesn't have to be espresso, but please no Nescaf): 300-400
ml.
Sugar: depending on how sweet you like it (not more than 3 -4 soup
spoonful).
Marsala wine (not easy to find and not compulsory): 50-100 ml.

Place mascarpone, the yellow of the eggs and sugar in a bowl and then whip
until it gets homogeneous and thick (you could use an electrical whipper).
Dip quickly one by one the savoiardi cookies in freshly prepared hot coffee
(mixed with marsala in the alcoholic version) and place them in another
glass bowl (better a flat one) in one or more layers depending upon the
size of the bowl. Pour the mascarpone sauce on such layers and cover the
whole sauce with chocolate dust (make it as fine as you can). Place at 4 !C
for at least two hours and serve after an italian dinner.


    Tiramisu

Lady finger cookies
6-8 oz. marscaponi cheese or cream cheese
1/2 cup cooled espresso coffee
1/2-3/4 cup chopped semisweet chocolate
4 Tbsp. butter
3 eggs separated
1/2 cup sugar
1/2 cup sweet Marsala wine
Whipped cream or Cool-Whip

Melt chocolate in butter, set aside to cool slightly.  Whip the egg
yolks until light.  Add sugar and beat over
a double boiler until it is slightly thickened, fluffy, and light.
Slowly add the Marsala wine, whipping all the while. (You now have
Zabbaoni (sp?).

Fold in the chocolate mixture. Set aside.  Beat egg whites to stiff
peaks, then fold into the the chocolate until just blended.

In separate bowl, whip the marcaponi cheese while slowly adding the
espresso coffee.  Add about 2 Tbsp. of sugar to it.  (I didn't do
this but think it would be a good idea).

Line the bottom of a pretty glass bowl with the ladyfingers.  Layer
the cheese mixure over it, then the chocolate, then a layer of
whipped cream; repeat twice.  End with whipped cream and dust
lightly with cocoa.

Refrigerate several hours.

This was a killer dessert.  Should look like an English Trifle.
-- 
Stephanie da Silva                                    arielle@taronga.com

Newsgroups: rec.food.recipes