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Tiramisu Parfaits

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Italy

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

Ingredients 12 ingredients

  1. 2/3 c Sugar
  2. 2 oz Bittersweet chocolate; chop fine
  3. 2 tb Dark rum
  4. 1/2 lb Mascarpone cheese pound cake crumbs
  5. 1 Egg whites; large
  6. Salt
  7. 1 c Coffee; brewed/lukewarm
  8. 2 oz Bittersweet chocolate; fine
  9. Cut
  10. Water
  11. 1 pn Cream of tartar quality/chopped fine
  12. 1 c Butter cookies; crumbs or
Contains GlutenEggsMilk 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.
  • 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. Put the eggwhites in a bowl of an electric mixer and put the bowl in a second bowl of hot water and let the whites stand, stirring occasionally, for 15 minutes.
  2. Add the cream of tartar and salt and bet the whites until they just hold stiff peaks. While the whites are being beaten, in a saucepan combine the sugar and 1/4 cup of water. Bring the mixture to a boil, stirring to dissolve the sugar, and boil the syrup until it registers 240 deg. on a candy thermometer. Add the sugar syrup to the whites in a stream, slowly,while beating and beat the mixture until it is cool. Add the mascarpone, rum and chocolate and beat until well combined. Divide the cookie or cake crumbs among 4 stemmed glasses. Drizzle each portion with 2 tablespoons of the coffee and top the crumbs with half the mascarpone mixture. Layer the remaining cookie crumbs, coffee and mascarpone mixture in the same manner. Chill the parfaits, covered for a minimum of 2 hours, or overnight.
  3. Garnish: In a metal bowl, set over a pan of barely simmering water, melt the chocolate. Line a baking sheet with foil and spread the chocolate about 1/8" thick on the foil. Chill the chocolate triangles on the baking sheet until it is just set, but not hard, and with a pastry wheel, cut it into triangles. Chill the chocolate triangles on the baking sheet until they have hardened and peel the foil carefully from them. Garnish each parfait with a chocolate triangle.

Plating

Cookware for this recipe

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

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.