Tiramisu

8	large egg yolks
1/2	cup sugar
1 1/2	lbs mascarpone cheese
4	large egg whites, beaten in a medium bowl until stiff peaks form
2	cups cold espresso, sweetened
1/4	cup brandy or milk
42	ladyfingers (Imported)
1/2	cup cocoa powder

Directions:

1. In a large bowl, or the bowl of a stand mixer, beat the egg yolks and sugar until thick and pale yellow (about 8 minutes).
2. Fold the mascarpone into the eggs until thoroughly incorporated and smooth.
3. GENTLY fold the egg whites into the mascarpone mixture.
4. Don’t whip air into the mixture; it should be creamy and smooth.
5. Mix the coffee and brandy (or milk) in a medium bow.
6. Quickly dip the 21 of the lady fingers into the coffee mixture one at a time and place them in the bottom of a 9x14 dish, spread half of the mascarpone mixture on the lady fingers.
7. Sprinkle half the cocoa powder on top with a fine mesh strainer.
8. Repeat the process with remaining ladyfingers, cheese and cocoa.
9. Cover the dish and refrigerate for several hrs before serving.
10. Garnish with shaved chocolate before serving.

Nutrition Facts Calculated for 1 serving (477g) Recipe makes 8 servings

Calories 356

Tiramisu

Nguyên liệu:

3 quả trứng
250g đường
250g Mascarpone cheese
10cl rượu Malibu
20 bánh biscuit
15cl nước.

Cách làm:

1.Kem

Đập 3 quả trứng vào một bát to,đổ 150g đường.Dùng máy đánh trứng đánh cho thật kĩ cho đến khi trứng chuyển sang màu trắng để khi ăn không có mùi tanh.Thêm 250g kem tươi vào bát trứng,đảo thật đều.

2.Sirô:

Dùng một nồi nhỏ làm sirô đun sôi 15 cl nước,100g đường còn lại,10cl rượu Malibu.Bắc ra khỏi bếp để nguội.
Nếu không thích dùng syrup ở trên thì lấy bánh nhúng qua rược Bailey

3. Bánh biscuit:

Nhúng 20 bánh biscuit vào sirô cho ngấm đều.Xếp bánh vào khuôn.Đổ kem lên bề mặt.Dùng thìa to để trải đều kem lên bánh.Xếp thêm một tầng bánh và một lần kem nữa.Đế trong tủ lạnh 3 tiếng trước khi ăn để cho kem cứng lại.

P/S:Bạn có thể thay Malibu bằng bất kể loại rượu nào bạn có.Hôm mình làm ở nhà bác Vampire thì đă có sẵn chai Malibu hương dừa nên tận dùng luôn .Nếu bạn không thích mùi rượu thì có thể cho thêm một chút café fin vào sirô.Món này rất thích hợp cho mùa hè oi ả.
Tiramisu:



Khẩu phần: 4 người
Thời gian chuẩn bị: chưa đầy 30'

Thành phần :

- 2 lòng đỏ trứng
- 50g đường trắng mịn
- 300g mascapone cheese ( cheese này màu trắng trắng, ghi rõ ở ngoài dành cho làm bánh, nấu ăn, ở siêu thị chắc chắn có Meg ạ)
- 2 lòng trắng trứng
- vài hạt muối
- 200ml cà phê nóng ( có thể dùng cafe pha sẵn loại có đường ấy, cái đó mùi thơm ko quá nồng_
- 50ml rượu có mùi cafe ( thường thì tớ dùng baileys )
- 200g bánh savoiardi ( hay còn gọi là sponge fingers, VNam kiểu cũ là sampa )
- 150mls cream ( kem tươi, whipped cream). Dùng máy đánh nhẹ đến khi nó phồng nên ( tiếng Anh là till you get the peak form )
- 100g dark chocolate ( cái này optional )- Lấy dao bào mỏng ( shaved)
- Một tí bột cocoa để rắc lên trên trang trí


Cách làm:

- Cho lòng đỏ trứng và 1 nửa số đường vào đánh đến khi đặc lên và có màu vàng nhạt.
Cho mascapone cheese vào vào tiếp tục đánh đến khi smooth thì thôi.
- Số đường còn lại đánh chung với 2 lòng trắng trứng, nhớ rắc tí teo muối, đánh đến khi vồng lên.
Hoà chung 2 thứ trên vào nhau và đánh thêm chừng 1'

- Để chung cafe và rượu baileys vào bát, nhẹ nhàng nhúng bánh qua dung dịch này, tránh ko để bánh trong đó quá lâu, chỉ ướt nhẹ toàn thân bánh là được

- Bỏ bánh vào từng bát nhỏ ( ly đựng bánh nhỏ). Nếu lòng bát hẹp có thể bẻ bánh làm đôi

Dùng 1 nửa số mixture đánh sẵn ở trên, phủ lên trên mặt những bát nhỏ có xếp sẵn bánh này.
Phủ nhẹ 1 lớp chocolate bào mỏng, tiếp tục cho thêm bánh, và trên cùng 1 lớp mixture. THêm 1 lớp chocolate.

Lấy cling wrap che lại để qua đêm.

- Khi ăn xúc 1 thìa kem tươi( đã được đánh đặc lại) lên trên, rắc bột cocoa trên cùng.


Lưu ý: nếu ko có mascapone cheese, bạn có thể dùng ricotta cheese or cream cheese đánh lên để thay thế.!

Chị thử dùng một bát bằng thuỷ tinh không để vào ngăn trên của tủ lạnh khoảng 30 phút.Khi bỏ bát ra ngoài thì chị đổ ngay kem tươi whipping vào,dùng máy đánh trứng đánh thật đều cho đến khi kem có mousse.

Để làm cho em có smood cần phải giữ cho kem luôn tuơi,trong quá trình chị đánh kem cũng đã làm nóng kem,vì vậy luôn phải giữ lạnh bằng cách lót một vài viên đá bên duới hoặc để cho bát thật lạnh.

Sử dụng 2 bowl stainless ... is mean thủy tinh or sành sứ.

Phần kem chỉ đánh 2 phút là nó phồng lên. Những lần trước bị loãng là do mình để kem không lạnh và cầm máy đánh trứng đứng thẳng, lần này cầm nghiêng nghiêng

Tiramisu

Try this substitute for mascarpone in this recipe: 16 ounces of cream cheese combined with 1/2 cup heavy cream and 5 tablespoons sour cream.

INGREDIENTS

• 5 egg yolks
• 1/4 cup white sugar
• 1/2 cup Marsala wine
• 
  
• 1 cup heavy cream, chilled
• 2 tablespoons white sugar
• 1 pound mascarpone cheese
• 
  
• 2 cups strong brewed coffee, room temperature
• 2 tablespoons white sugar
• 1/2 cup brandy
• 1 tablespoon vanilla extract
• 48 ladyfinger cookies
• 3 tablespoons unsweetened cocoa powder

DIRECTIONS

1. To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.
2. Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.
3. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9x13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.

TIRAMISU

500	g mascarpone (an Italian creamy cheese, you can substitute with ricotta, another Italian cheese, for a low-fat ver)
4	eggs
150	g caster sugar
1/2-1	cup strong coffee
300	g ladyfingers or plain sponge cakes, cut in squares
	cocoa
3	tablespoons brandy or coffee liqueur (I personally prefer it without spirits) (optional)

1. beat sugar and egg yolks until white and frothy.
2. whisk egg whites until stiff.
3. fold mascarpone (or ricotta) into egg mixture.
4. add egg whites carefully.
5. pour coffee (and brandy or coffee liqueur if using) in a shallow bowl, dip biscuits (or pieces of sponge cake) in it, taking care not to soak them completely, and put them in a square tin (actually I make it in a glass loaf tin) in a single layer
6. cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa
7. cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful.

Tiramisu

Change to: servings US Metric

1/3	cup sugar
5	eggs
1/3	cup marsala wine
1/2	cup whipping cream
1	lb mascarpone cheese
2	teaspoons fresh lemon rind
1	cup espresso coffee, cold
24	ladyfingers
2	ounces bittersweet chocolate, grated

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1. Use Italian lady fingers also called Savoiardi, for the best results.
2. You can use any kind of spirits or liqueurs in the dessert (marsala, vin santo, rum, brandy, Tia Maria, Frangelico, Amaretto) be guided by your own tastes.
3. If you can't find mascarpone, use 8oz ricotta and double the amount of whipping cream.
4. If you don't have an espresso maker, use strong black coffee.
5. In a heavy pot, on medium-low heat, whisk together sugar and eggs until frothy.
6. Continue whisking until mixture begins to thicken.
7. Whisk in 1/4 cup marsala and continue to cook until mixture coats the back of a spoon.
8. Scrape into bowl and reserve.
9. Whip cream until it holds its shape.
10. With same beaters, whisk mascarpone and lemon rind together until mixture softens.
11. Fold in egg/marsala mixture and whipping cream.
12. Combine espresso and remaining 2Tb marsala.
13. Dip lady fingers into coffee mixture two at a time and soak evenly.
14. Place a layer of lady fingers on bottom of 11x7 inch dish.
15. Spread with half of the mascarpone creame.
16. Sprinkle with grated chocolate.
17. Add another layer of soaked lady fingers.
18. Top with mascarpone cream and remaining chocolate.

Tiramisu Cake

Change to: cake US Metric

For the cake
1	cup flour (all-purpose)
3/4	teaspoon baking powder
1/4	teaspoon salt
4	large eggs
2/3	cup sugar
1 1/4	teaspoons vanilla
For the syrup
1/2	cup water
2	tablespoons coffee liqueur or dark rum
2	teaspoons instant espresso powder or instant coffee
For the filling
6	large egg yolks
1/3	cup sugar
1/4	cup coffee liqueur or dark rum
1	tablespoon instant espresso powder or instant coffee
1/2	cup heavy cream
1 1/2	cups mascarpone cheese
1 1/2	teaspoons vanilla extract
For garnish
	unsweetened cocoa
	chocolate curls

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1. Preheat the oven to 350.
2. Lightly grease the bottom of a 9 inch round cake pan and line it with parchment paper.
3. Lightly grease the paper and sides of the pan and then dust with flour.
4. To make the cake, in a bowl, whisk together the flour, baking powder, and salt until blended.
5. In a large bowl, using a mixer on medium high speed, beat the eggs until pale and thick, about 3 minutes.
6. Add the sugar and vanilla and continue beating until very thick and tripled in volume, about 3 minutes more.
7. Sprinkle the dry ingredients over the wet ingredients and, using a rubber spatula, fold gently until blended.
8. Pour into the prepared pan and spread evenly.
9. Bake the cake until it springs back when lightly touched, about 30 minutes.
10. Let cool on a rack for 15 minutes.
11. Run a small knife around the inside of the pan to loosen the cake.
12. Invert onto a cooling rack and lift off the pan.
13. Carefully peel off the parchment paper.
14. Let the cake cool completely.
15. To make the syrup, combine the water and the sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar dissolves.
16. Bring to a boil and remove from the heat.
17. Stir in the coffee liqueur and espresso powder.
18. Set aside and cool to room temperature.
19. To make the filling, in the top of a double boiler, whisk together the egg yolks, sugar, coffee liqueur, and espresso powder.
20. Set over barely simmering water and beat with the mixer set on medium speed until very thick, about 6 minutes.
21. Remove the top of the double boiler from the heat and set aside to cool, stirring frequently.
22. Meanwhile, in a bowl, using the mixer on medium high speed, beat the cream until stiff peaks form when the beaters are lifted.
23. When the yolk mixture is cooled to room temperature, add the mascarpone and vanilla.
24. Beat until smooth and well blended.
25. Using the rubber spatula, fold in the whipped cream.
26. To assemble, cut the cake horizontally into 3 equal layers.
27. Remove the bottom of a nine inch springform pan, close the ring, and set the ring on a flat serving plate.
28. Place 1 cake layer in the springform ring.
29. Generously brush and sprinkle with some of the syrup.
30. Scoop about 1 3/4 cup of the filling onto the layer and spread evenly.
31. Place another cake layer on top of the filling, pressing gently.
32. Generously brush and sprinkle with more of the syrup.
33. Spread about 1 3/4 cups of the filling evenly over this layer.
34. Place the third cake layer on top, pressing gently, then generously brush with syrup.
35. Spread the remaining filling to cover the top.
36. Holding the pan ring and plate together, gently tap against the counter to settle the ingredients.
37. Cover with plastic wrap and refrigerate for at least 6 hours or up to overnight.
38. To serve, run a thin knife around the inside of the ring to loosen the cake.
39. Unclasp and remove the ring.
40. Garnish with chocolate curls and a dusting of cocoa.
41. Slice and serve.
42. Makes one 9 inch cake, or 12-16 servings.
43. Note: This dessert is a bit labor intensive, but well worth the effort!
44. After you've made it a couple of times, the process goes much more smoothly and quickly.

Tiramisu

Change to: glasses US Metric

2	cups strong plunger espresso coffee, cooled to room temp
3	tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced)
2	eggs, separated
1/4	cup caster sugar
250	g mascarpone cheese
1	cup cream
250	g ladyfingers (savoiardi)
	cocoa powder, for dusting

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1. Put the egg yolks and sugar in a large bowl.
2. Beat with electric mixers until the mixture goes pale and thick.
3. Add marscapone and beat until combined.
4. It does not matter if it is marbled slightly.
5. Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
6. I use a spatula, but you could use a metal spoon.
7. Do not beat!
8. Beat the egg whites to soft peaks in a perfectly clean metal bowl.
9. If there is any grease, they won't whip properly.
10. Make sure you rinse and dry your beaters well.
11. Fold the whites into the cream.
12. It is very important to retain as much air as possible.
13. For serving you can use a big dish or individual glasses.
14. If using a big dish: Put the coffee and liquer in a bowl.
15. Dip biscuits in coffee one at a time.
16. Drain well.
17. Layer in your dish, covering the whole bottom.
18. Place half of the marscapone mix on top and spread out.
19. Repeat with remaining biscuits and marscapone, finishing with a creamy layer.
20. Smooth surface.
21. Dust with cocoa.
22. Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
23. If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.

Tiramisu

Change to: servings US Metric

2	egg yolks
2	tablespoons sugar
200	g mascarpone
2	egg whites
1/4	teaspoon cream of tartar or salt
2	tablespoons sugar
2	cups coffee
2	tablespoons brandy (optional)
200	g ladyfingers
2	tablespoons unsweetened cocoa

1. 1) Beat egg yolks with sugar until creamy.
2. 2) Add mascarpone.
3. 3) In a separate bowl, beat egg whites with cream of tarter Or salt until the bubbles are completely dissolved and thick.
4. Add the remaining sugar little by little.
5. continue beating until it becomes thick and firm.
6. 4) Pour the batter into the egg whites and fold.
7. 5) Dip the Lady Fingers into the coffee, one by one and arrange them on a small tray.
8. Spread the cream.
9. Sprinkle with the cocoa.
10. Repeat the procedure for every layer.
11. 6) Let it stay in the refrig for a minute of 6 hours before serving.

Tiramisu

Change to: servings US Metric

mascarpone mixture
50	g sugar (1 3/4 ounces)
2	fresh egg yolks
250	g mascarpone (1/2 pound)
1/2	lemon, rind of, grated
2	fresh egg whites
1	pinch salt
1	tablespoon sugar
liquid
200	ml extra strong coffee
1	tablespoon sugar
3	tablespoons Amaretto or Baliey
2	tablespoons Cointreau liqueur
cookies
150	g ladyfingers (5 1/4 ounces)
garnish
	cocoa powder

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1. Mascarpone mixture:
2. Using an electric mixer, beat sugar and egg yolks until mixture is bright.
3. Add mascarpone and grated lemon rind.
4. Beat egg whites with the pinch of salt until stiff. Add the sugar and mix until sugar has dissolved.
5. Fold stiff egg whites into mascarpone and put mixture into fridge.
6. Liquid:
7. Add sugar to coffee and mix until sugar has dissolved.
8. Add amaretto and cointreau to coffee and let it cool.
9. Assembling:
10. Use a container or serving dish which holds ca 75g (5 1/4 ounces) ladyfingers in a single layer. Cover your dish with the 75g (5 1/4 ounces) ladyfingers. Pour half of the liquid over the cookies. Do not use more liquid.
11. Spread half of the mascarpone mixture on top.
12. Pour remaining liquid into a small bowl. Dip remaining ladyfingers into it and use them to cover the mascarpone layer.
13. Put remaining mascarpone layer on top. Spread smooth.
14. The tiramisu needs to go into the fridge for at least 2 hours or until you serve it.
15. Just before serving, sprinkle it with some chocolate powder.

Tiramisu

Change to: servings US Metric

1 1/2	cups heavy whipping cream
1/2	cup sugar
8	egg yolks
1 1/2	lbs mascarpone cheese, softened
2	cups strong coffee, cooled
1/4	cup Amaretto
48	ladyfingers
1/2	cup unsweetened cocoa
1	semi-sweet chocolate baking square (to garnish)

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1. Whip the cream with 2 T sugar, in a chilled bowl until stiff. Set aside.
2. Blend egg yolks with the remaining sugar until pale yellow.
3. Fold mascarpone into egg mixture until thoroughly incorporated.
4. Fold whip cream into egg mixture, gently but thoroughly.
5. In a medium bowl combine coffee and Amaretto.
6. Dip the lady fingers quickly into the coffee mixture.
7. Layer into a 9 x 13 pan, covering the bottom with lady fingers.
8. Pour 1/2 of the egg mixture over the lady fingers.
9. Repeat for another layer.
10. Sift cocoa over the top until evenly dispersed.
11. Garnish with chocolate curls.
12. Chill for at least one hour. Serve.

hot milk cake recipe ( for Tiramisu Cake )
2	eggs (room temperature)
1	cup flour
1	teaspoon baking powder
1	cup sugar
1/2	cup milk
2	tablespoons butter grease a 9x9x2 square baking pan set aside. Stir together flour and baking powder. beat eggs with and electric beater until thick (about 4 mins.)Gradually add sugar beat until light and fluffy. add flour mixture and beat until just combined. in a small saucepan heat and stir milk and butter. heat until butter melts, add to batter and beat until combined pour in baking pan. bake at 350 for 20-25 minutes or until toothpick comes out clean. cool on baking rack. Tiramisu Change to: servings US Metric 6 eggs, separated 1 1/4 cups granulated sugar 1 1/2 cups mascarpone (can use substitute) 24 ladyfingers, split lengthwise 3/4 cup water, hot 2 teaspoons instant coffee granules 1/4 cup brandy (+ 2 Tbsp) 1 2/3 cups whipping cream, whipped 4 ounces bittersweet chocolate, coarsely grated 3 tablespoons cocoa powder whipping cream, Extra for garnish <> Eggs/Dairy Cakes Italian Cakes Dinner Party Cakes Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water with coffee granules and 2 Tbsp brandy. Pour 1/2 this mixture gently over lady fingers. Set aside. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/4 cup brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes. Let cool a little. Stir constantly while cooking. Carefully mix zabaglione with mascarpone cheese. It will appear to be quite liquid. Whip the egg whites until very stiff and fold into zabaglione/mascarpone mixture. Pour 1/2 zabaglione mixture over the lady fingers, which have been soaking up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer. Pour remaining coffee mixture carefully over these lady fingers. Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night. When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala.