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Tiramisu (ew)

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Italy

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

Ingredients 12 ingredients

  1. 1 c Plus 2 T sugar
  2. 4 oz Mascarpone cheese (1/2 C)
  3. Garnish
  4. 4 oz Reduced-fat cream cheese (1/2 c), softened
  5. Confectioners' sugar for
  6. 3 Large egg whites
  7. 8 oz Ladyfingers (60 ladyfingers)
  8. 1 cup water
  9. Chocolate shavings &
  10. 1/4 ts Cream of tartar
  11. 1 tb Instant coffee (preferably espresso) granules
  12. 4 tb Brandy
Contains EggsMilk 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. If ladyfingers are soft, toast them in a 350 degree F oven for 6 to 8 minutes.
  2. In a small bowl, stir together 3 T of the brandy, coffee granules and 1 cup water. Brush over the flat side of the ladyfingers. Set aside.
  3. Bring about 1 inch of water to a simmer in the bottom of a large saucepan. Combine egg whites, sugar, cream of tartar and 3 T cold water in a heatproof mixing bowl that will fit over the saucepan. Set the bowl over the simmering water and beat with a hand-held mixer at low speed until an instant-read or candy thermometer registers 140 degrees F, 4 to 5 minutes. Increase speed to high and continue beating over heat for 3 minutes (The mixture should form a ribbon trail.) Remove the bowl from the heat and beat until cool and fluffy, about 4 minutes. Set aside.
  4. In a large bowl, beat mascarpone and cream cheese until creamy. Add about 1 cup of the beaten whites and the remaining 1 T brandy and beat until smooth, scraping down the sides of the bowl. Fold in the remaining whites.
  5. Line the bottom and sides of a 3 quart trifle bowl or souffle dish with ladyfingers. Spoon in one-quarter of the filling and tip with a layer of ladyfingers. Repeat with two more layers of filling and ladyfinters, arranging the fourth layer of ladyfingers decoratively over the top, trimming to fit, if necessary. Top with the remaining filling. Garnish with chocolate shavings. Cover and chill for at least 8 hours or overnight. Dust with confectioners' sugar and serve.
  6. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Baking dish
  • Mixing bowl
  • Electric mixer
  • Chef's knife
  • Wooden spoon
  • Spatula
  • Pastry brush
  • Kitchen thermometer
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.armchairpatriot.com (http://www.armchairpatriot.com/COMBO%20RECIPES/Meal%20Master%20Recipes/30000KZ.txt), file Recipes/www.armchairpatriot.com/COMBO RECIPES/Meal Master Recipes/30000KZ.txt 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.