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Tiramisu

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Italy

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

Ingredients 12 ingredients

  1. 1 tablespoon water
  2. 1 carton Wisconsin Mascarpone cheese (8 oz.)
  3. 18 ladyfingers
  4. 1/2 cup milk
  5. 1 cup strong coffee or espresso -- cooled
  6. 2/3 cup granulated sugar
  7. --OR 1 tablespoon rum*
  8. 4 large egg yolks
  9. 1 cup whipping cream
  10. 1 tablespoon sweet Marsala wine
  11. 1 1/2 teaspoons unsweetened cocoa powder
  12. 1/2 teaspoon vanilla extract
Contains EggsMilkSulphites 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.
  • 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.

Method

  1. 1. In a small saucepan, beat egg yolks lightly with wire whisk. Add sugar gradually; beat well. Whisk in milk until blended. Bring mixture to a boil over medium heat, about 6 minutes, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; cover top with plastic wrap to prevent a film from forming. Refrigerate 1 hour until cool.**
  2. 2. Add Mascarpone cheese to egg mixture; stir well to blend. Whisk in wine or rum. Set aside.
  3. 3. In a chilled nonplastic bowl, beat whipping cream at high speed, 2-3 minutes until stiff peaks form. Mix in vanilla. Fold half of whipped cream into egg mixture, reserving the other half.
  4. 4. Separate ladyfinger halves (they come split). Brush both sides of ladyfinger halves with cold coffee, using pastry brush. Place half of the ladyfingers in the bottom of an 8-inch square glass baking pan, or a similar-sized bowl.
  5. 5. Spread half of egg and cheese mixture evenly over ladyfingers. Top with remaining ladyfingers and spread remaining egg-cheese mixture over all. Cover with reserved whipped cream. Sift cocoa powder over whipped cream topping. Refrigerate for at least 4 hours.
  6. Yield: 8-10 servings
  7. * Substitute 1/8 teaspoon rum extract mixed with 1 tablespoon water. ** For a quicker version, mix 1/2 cup egg substitute, such as Egg Beaters, with the sugar and milk. Proceed with the recipe - no cooking and refrigeration required.
  8. Shared for the 2000 Holiday Swap by Jamie Rahm.
  9. Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm http://www.grassrootsrecipes.com

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Blender
  • Wooden spoon
  • Sieve
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Dairy Council of Wisconsin, 1999. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/JamieRahm/2000HolSwap1815/2000HolSwap1815.txt), file Recipes/www.grassrootsrecipes.com/JamieRahm/2000HolSwap1815/2000HolSwap1815.txt 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.