Christmas Tiramisu
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 tb Unsweetened cocoa
- Black coffee (approx)
- 2 c Expresso or very strong
- 3/4 c Sugar
- Dip
- Water
- 8 lg Egg yolks
- Food or sponge cake -- thinly sliced
- 1 pound Mascarpone or soft cream cheese
- 1/2 c Sweet wine
- 9 oz Ladyfingers or 14 oz. angel
Contains
GlutenEggsMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. In a small bowl, using a fork, beat the cheese until creamy. Set aside.
- 2. Place a large (about 10-12 cups capacity) metal bowl over a pot of boiling water. Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended. With the mixer set on low speed to prevent splashing, gradually add the wine. Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula.
- 3. Remove the bowl from the heat and continue to beat the mixture for 1 minute longer. Beat in the cheese just until blended (makes about 5 cups).
- 4. Pour one cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl.
- 5. Quickly dip the rounded top side of each ladyfinger into the expresso. Only the top half of the ladyfingers should be soaked with the expresso. If the ladyfingers get too wet, they will fall apart! Add more coffee to the bowl as needed.
- 6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the custard mixture over the ladyfingers and spread to cover them. Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture. Pour the remaining custard mixture over the ladyfingers and spread to an even layer.
- 7. Place the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and refrigerate for at least 10 hours.
- Makes: 10-12 servings.
Plating
Cookware for this recipe
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Large pot
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Mixing bowl
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Electric mixer
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Blender
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Chef's knife
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Cutting board
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Spatula
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Sieve