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Frozen Hazelnut-Tangerine Tiramisu

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 19 ingredients

  1. 2 8 oz tubs mascarpone -- cheese
  2. -- powde
  3. 1/4 cup water
  4. -- tangerines)
  5. 3 4.4 oz packa -- champagne biscuits
  6. ***FILLING***
  7. 1 cup fresh tangerine juice -- (from, about 3
  8. 13 ounces sugar
  9. 13 ounces water
  10. 8 large egg yolks
  11. 7 tablespoons Grand Marnier or other -- orange liqueur
  12. 1 cup hazelnuts -- toasted
  13. 1 tablespoon grated tangerine peel
  14. -- ( (about) ladyfinger-like -- biscuits) unsweetened cocoa powder tangerine slices -- (opt.)
  15. 1/2 cup whipping cream
  16. Chop
  17. 1/2 cup sugar
  18. 5 teaspoons instant espresso powder or -- instant coffee
  19. ***PRALINE***
Contains GlutenEggsMilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Hazelnut High in vitamin E · High in unsaturated fat

    High in vitamin E · 47 mg per 100 g, 393% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in unsaturated fat · 88 g per 100 g, 92% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Nutrients per 100 g of “Oil, hazelnut”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • 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

  1. FOR PRALINE: Lightly oil baking sheet. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns dark amber, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally. Mix in nuts. Pour onto prepared sheet; cool. Coarsely chop praline.
  2. FOR FILLING: Boil tangerine juice in heavy large saucepan until reduced to 1/4 C, about 12 minutes. Set aside. Whisk 1 C sugar and yolks in large metal bowl. Whisk in 1 C water. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 180F, about 5 minutes. Remove from over water. Using electric mixer, beat mixture until cool, about 5 minutes. Mix in tangerine juice, cream and peel. Add Mascarpone and 2 tablespoons Grand Marnier and beat until smooth. Fold in 1 C praline (reserve remaining praline for another use). Chill filling while preparing biscuits.
  3. Line 9-inch-diameter Springform pan with 2 3/4-inch-high sides with plastic wrap. Stir remaining 10 T sugar, 10 T water and espresso powder in heavy small saucepan over low heat until sugar dissolves. Mix in 5 tablespoons Grand Marnier. Cool syrup.
  4. Using sharp knife, trim 1 biscuit to 3-inch length. Soak biscuit in syrup 10 seconds per side. Place rounded end up and sugared side against side of prepared pan. Repeat with as many biscuits as necessary to cover sides of pan. Soak more biscuits in syrup and place on bottom of pan, covering completely. Pour half of filling into pan. Soak rest of biscuits in syrup 10 seconds per side; place atop filling, covering completely. Spoon remaining filling over. Freeze at least 8 hrs.
  5. Release pan sides from cake. Fold down plastic. Sift cocoa over dessert, Garnish with tangerine slices, if desired.

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Baking tray
  • Cake tin
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Dessert_3/Dessert_3.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Dessert_3/Dessert_3.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.