RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1630
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| Recipe Name: |
Tiramisú |
| Source: |
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Submitted by: |
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Last Modified: |
2007-03-29
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Dairy |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.26
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| # Sides Included: |
0 |
Difficulty: |
Difficult |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Pound cheese, mascarpone
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Directions:
Mascarpone Cream:
In a small bowl, beat cheese until smooth and set aside. In a large bowl, beat cream until it holds soft peaks. Stir in cheese, powdered sugar, egg yolk and vanilla. There should be about 2 1/2 cups.
To Assemble:
Place genoise layer in a flat-bottomed shallow casserole, on a cake stand with edges or trifle bowl, 9" or a little more in diameter.
In a small bowl, mix espresso and rum together; brush a third of the mixure evenly over cake.
Spread with a third of the mascarpone cream, then spread with a third of the zabaglione. Repeat with remaining genoise layers, soaking liquid, mascarpone cream and zabaglione.
Sift cocoa powder evenly on top of dessert. Cover lightly and refrigerate for at least 4 hours to blend flavors.
Dessert can be stored, refrigerated, for up to 3 days. To serve, cut into wedges or spoon onto dessert plates. |
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Genoise (Sponge Cake)
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Directions:
Generously butter and flour three 9" layer cake pans.
In the top of a 2- to 3-quart double boiler, mix eggs, sugar and vanilla. Set over barely simmering water until just lukewarm, stirring occasionally, 5 to 10 minutes.
Pour into the bowl of an electric mixer. Beat at high speed until tripled in volume, scraping sides of bowl several times, about 10 minutes. Remove bowl from stand.
Sift 1/4 cup of flour over the egg mixture and fold in with rubber spatula until smooth. Repeat 3 times with remaining flour.
Pour butter around edge of bowl; fold in gently until thoroughly combined, but do not deflate batter.
Divide batter equally among the 3 prepared pans. Smooth tops gently with rubber spatula. Bake until springy to the touch and edges begin to pull away from sides of pans, 10 to 15 minutes. Loosen edges and invert layers onto racks to cool. Each layer should be about 1/2" thick.
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Zabaglione (Sabayon in France)
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Directions:
In the top of a 2- to 3-quart double boiler, off the heat, beat egg yolks and sugar with a hand-held electric mixer or whisk until mixture is lemon-colored and creamy, about 5 minutes.
Set over barely simmering water. Add Marsala and continue beating until egg mixture increases in volume and holds soft peaks, about 6 minutes. Remove from heat and set aside. There should be about 2 cups. |
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| Nutrition per Serving: |
| Calories: |
101 |
Total Carbs: |
5.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
2.6 |
Fat: |
6.4 |
Protein: |
1.18 |
| Fiber: |
0.19 |
Sodium: |
0.98 |
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