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Looking for an awesome recipe for Tiramisu?

 
Librarylady60

Asked by Librarylady60 at 9:25 AM on Oct. 26, 2010 in Food & Drink

Level 29 (40,154 Credits)
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Answers (2)
  • This is from a cookbook by Sofia Loren.
    * EGGS, 3 separated
    * SUGAR, 5 tablespoons
    * MASCARPONE CHEESE, 6 ounces
    * LADYFINGERS, 1 large package (approximately 36)
    * ORANGE LIQUEUR, 1 cup
    * ESPRESSO COFFEE, 1 cup
    * BITTER CHOCOLATE, 2 ounces, grated
    * UNSWEETENED COCOA POWDER, 1/2 cup, or 2 ounces grated bittersweet chocolate

    1. Combine egg yolks and sugar in a medium-sized bowl and beat well.
    2. In a separate bowl, beat the egg whites to stiff peaks.
    3. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
    4. Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
    5. Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.
    6. Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a litt
    SweetLuci

    Answer by SweetLuci at 9:33 AM on Oct. 26, 2010

  • Olive Garden Tiramisu
    Yield: 16 servings.

    1 sponge cake –(10 to 12 inches and about 3″ tall)
    3 oz. strong black coffee
    3 oz. brandy or rum
    1 1/2 lbs. cream cheese or mascarpone (my pick) — room temperature
    1 1/2 C. superfine/powdered sugar
    unsweetened cocoa

    Cut across middle of sponge cake, forming two layers, each about 1 1/2 inches thick. Blend coffee and brandy. Sprinkle enough mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1-cup sugar until sugar is completely dissolved and cheese is light and spread able. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer and half of the cheese mixture. Replace second layer and top layer with half of the cheese mixture. Sprinkle top literally with sifted cocoa. Refrigerate cake for at least two hours before cutting and serving.
    SophiaofLight

    Answer by SophiaofLight at 9:44 PM on Oct. 26, 2010

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