Newsgroup: it.hobby.cucina
Titolo: Richiesta di TiramiSu





Buon Giorno a Tutti.


Io voglio chiedere un favore, Io vorei una riccetta di TiramiSu, pero' la 
vorei scritta in Inglese.


Se qualcuno la publica in questo Web, Io sarei molto contento e 
Thankful.


Grazie molte, 
Buon 
Natale
  e 
Buon Capo 
d'Anno
  a 
Tutti
.


Sergio.




caro sergio, siccome mi sento buono e natalizio.... ti mando questa dal ricettario di mia moglie anna.
for the coffee dip
1.5 cup (350 cc) Italian espresso coffee
2 tea spn. sugar
for the cream
4 eggs
2/3 cup (120 gr.) sugar
one lb. (400 gr.) Mascarpone cheese
2-3 tbl.spn. Marsala wine (if not available substitute with Rum)
for the base
10 oz. (300 gr.) ladyfingers (approx. 40), (Italian Savoiardi cookies)
2 tbl.spn. bitter cocoa powder
Preparing coffee dip
Prepare a strong espresso coffee, about 1.5 cup, dissolve 2 tea spn. sugar, and let it cool at room
temperature.
Preparing the cream
Separate egg whites from yolks. Beat yolks in a bowl with sugar, until the cream will result soft and
will double in volume. Combine Mascarpone cheese, and mix very well, until will be a soft and creamy
compound. Add Marsala wine and mix. Beat in a bowl the egg whites very stiff. Combine the egg whites to
the cheese mix, very gently, using a large spoon and a top to bottom movement.
Assembling the cake
Soak lightly the ladyfingers in the coffee, one and the time, and place them in one layer in a
container of about 12” x 8”, 2” high approx., (30 cm. x 20 cm., 4 cm. high approx.). Spray half of the
cream on the layer. Repeat the operation with a second layer of ladyfingers, and top with the rest of
the cream. Sprinkle with the cocoa powder and refrigerate for about 3-4 hours.
Tiramisu' can be prepared in advance and kept in the freezer. Remember to remove it from the freezer
enough time in advance to serve it cold, refrigerated but not frozen. Sprinkle with more cocoa powder
before serving if necessary.

 tea spn. sugar, and let it cool at room temperature.
If you can't have espresso coffee, substitute it with a good, 
strong coffee "made twice". Prepare a first coffee, than make 
coffee again using instead of water the first cofee. In my 
family, instead of adding the rum (or marsala) to the cream we 
add it to the dip. The best way, in my experience, to soak the 
savoiardi coockies is to put a little dip in a shallow dish and 
swiftly roll the cookies so that they just barely touch the 
surface of the dip. Savoiardi are very soft and "absorbent", if 
oversoaked they will become sloppish. I do not know whether 
this can happen also with ladyfingers, but be careful anyhow. 
Anna's recipe is a good one, as far as I am concerned, but do 
not ask any italian the "true recipe" for tiramisů: I am pretty 
sure that someone in the Ng is jumping up and down and pulling 
his or her hair and screaming "What? Marsala!!! Whoever heard 
of marsala wine in a tiramisů!?" Tiramisů does not have one 
recipe, it has many recipes, at least as many as there are 
italians who make tiramisů, and they are (almost) all the true 
recipes. We'we had long, tiring, bloody flames on how to dip 
the cookies... ^_^
 
Alice Twain
-- 
Eye for an eye leaves the world blind.
Occhio per occhio lascia il mondo cieco.
          Su un muro di Ny dopo l’11 settembre

 strong coffee "made twice".  etc. etc.
Com'e' che si dice in inglese "con gli albumi facci delle meringhe,
mi raccomando"?! ;-)
(Oh... mettete giu' le padelle li' in fondo che stavo scherzando e
poi e' natale e' non deve essere buono SOLO il panettone!)

 wrote in message
news:vbtV7.357319$sq5.17...@news.infostrada.it...


attaccate. Sergio
Io uso la carta da forno, penso che li' in america sia facile da
trovare.
JoE