From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: REQUEST: TIRAMUSA
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Fri, 10 Apr 92 22:36:55 GMT


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Title: Tiramisu 3



Keywords: Pudding



 



 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.



 



 Yeild: 10-12 servings



 



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-Begin Recipe Export- QuikBook version 0.96 Beta A



 



Title: Tiramisu 4



Keywords: Pudding



 



 



 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.



     MASCARPONE CHEESE SUBSTITUTE



  Mascarpone cheese is sold in Italian delis, cheese 



  shops and speciality food markets.  It is somewhat



  difficult to find and very expensive (i.e. from $9.95



  per pound).  From January 1991 Southern Living Magazine



  comes this substitute for mascarpone.



    16 oz. cream cheese (2 8 oz. packages)



    1/3 cup sour cream



    2 ounces (1/4 cup) whipping cream



    Blend three ingredients well, until it



 



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