RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4559
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| Recipe Name: |
Tiramisú - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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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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| 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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