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Tiramisu

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Italy

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

Ingredients 9 ingredients

  1. 6 Egg yolks
  2. Water
  3. 2 tb Brandy or almond extract
  4. 1 1/3 c Extra strong coffee
  5. 1 lb Mascarpone or ricotta cheese
  6. 4 oz Semisweet Chocolate chopped
  7. 24 Giant Italian Ladyfingers
  8. 1/2 c Granulated sugar
  9. 1 1/2 c Whipping Cream
Contains EggsMilkTree nuts 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.

  • 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.
  • 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. In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in 1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double boiler, over gently simmering water, whisk for about 7 minutes, till thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of ladyfingers in 11X7" glass baking dish, brush with half of coffee mixture. Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours.
  2. the amount of liquor in this recipe has been reduced.
  3. This recipe uses COOKED egg yolk

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Spatula
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Source: Canadian Living magazine posted by Anne MacLellan. Saved from accuchef.com (http://accuchef.com/Mm13000j.mmf), file Recipes/accuchef.com/Mm13000j.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster 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.