i just made tiramisu for the very first time today. i was really nervous because it seems pretty fancy. but surprisingly enough it was really easy. a lot of steps to it but all in all very simple. and best thing was no baking involved. my husband loved it and hes already asking me to make it again next week. that makes it all worth it. i love to make food that my family enjoys there's no better feeling. wanted to share the recipe. i will post a picture later.
Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce the heat so that the water is simmering. Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan. Stir the mixture often for 8 to 10 minutes or until the mixture thickens. Remove the bowl from the heat, and to it add the 2 cups of mascarpone cheese and the vanilla. Whisk the cheese until it smooths out. In a separate bowl, whip the cream with an electric mixer until thick. Slowly fold the whipped cream into the mascarpone mixture until it's completely incorporated, but don't over mix or it will lose its fluff and flatten out. Combine the espresso and Kahlua in a large, shallow bowl. One-by-one, quickly dip each ladyfinger in the espresso. The ladyfinger will soak up the espresso like a sponge, so dip quickly. Arrange half of the dipped ladyfingers side-by-side on the bottom of an 8 x 8 inch serving dish or baking pan. Spoon about half of the cheese mixture over the ladyfingers, then add another layer of soaked ladyfingers on top of the cheese mixture. Spoon the remaining cheese mixture over the second layer of ladyfingers and spread it evenly. Put two t. of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert. Cover and chill for several hours. To serve, slice the dessert twice across and down creating 9 even portions.
Here is a picture tutorial of making mascarpone http://www.playingwithfireandwater.com/foodplay/2008/01/playing-with-ma.html
Here is a picture of a sieve
Quoting Mom2Kylie2708:thank you for this! I know im going to look dumb, but what is a sieve?
Quoting La-Belle-Vie:
Well it's a process... Lol
Makes about 12 oz
Ingredients:
500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
1 tbsp fresh lemon juice
Preparation:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/
Quoting Mom2Kylie2708:
ooooh thank you, excited to see what you come up with =]
Quoting La-Belle-Vie:
I know my dad once made mascarpone since he didn't have any. Let me see what I can find!
Quoting Mom2Kylie2708:
im going to keep looking in that case! I couldnt ever find lady fingers either lol
Quoting AlL_eYeS_oN_mE:
the brand i got was called "cello", it came in a 16 oz container which equalled the 2 cups perfectly. the container was $3.99. i have seen smaller ones going for the same price so i didnt mind paying it, plus since i had most of the other ingredients already on hand it was pretty much one of the only things i needed to buy. i liked the quality of it too.
Quoting Mom2Kylie2708:
Was the mascarpone cheese you found super expensive? this sounds sooo yummy! I cant find it decently priced anywhere!
Quoting Mom2Kylie2708:Was the mascarpone cheese you found super expensive? this sounds sooo yummy! I cant find it decently priced anywhere!
Quoting Terri441:
The only time I've tried tiramisu was in Paris. Strangely enough I didn't like it. How can you not like tiramisu in Paris??? I'm defective.
I've heard it was pretty easy to make. I've never made it and have only had it once in my life. This post inspires me to give it a shot ;) Thanks!
5/22 What's for dinner?
- AlL_eYeS_oN_mE
on Apr. 8, 2011 at 5:55 PM