1 lb mascarpone or soft cream
1 cheese
3/4 cup sugar
8 large egg yolks
1/2 cup sweet wine
2 cup expresso or very strong
1 black coffee (approx)
9 oz ladyfingers or 14 oz. angel
1 food or sponge cake, thinly
1 sliced
1 tbsp unsweetened cocoa
A Recipe for
Christmas Tiramisu
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This Recipe for Christmas Tiramisu is one of thousands in the Recipes-to-go Christmas Cookbook.
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If you enjoy this Christmas Tiramisu Recipe - you should enjoy the recipe collections you can find on the websites below:
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The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
This is a recipe for Christmas Tiramisu from the recipe cookbook of Recipes-to-go (Christmas)
Food Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Herb Tip |
Food Tip |
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| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Food Tip |
1. In a small bowl, using a fork, beat the cheese until creamy. Set
aside.
2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
boiling water. Using a hand-held electric mixer set on medium high,
beat the sugar and egg yolks in the bowl for 1 minute, or until the
mixture is well blended. With the mixer set on low speed to prevent
splashing, gradually add the wine. Continue to cook and beat the
mixture, increasing the speed to medium and then to high as the
mixture thickens. Cook and beat for 5-7 minutes, or until the mixture
is thickened and light, scraping down the sides of the bowl
frequently with a rubber spatula.
3. Remove the bowl from the heat and continue to beat the mixture for
1 minute longer. Beat in the cheese just until blended (makes about 5
cups).
4. Pour one cup of the expresso into a small shallow bowl that is
large enough to hold a ladyfinger if it is placed horizontally in the
bowl.
5. Quickly dip the rounded top side of each ladyfinger into the
expresso. Only the top half of the ladyfingers should be soaked with
the expresso. If the ladyfingers get too wet, they will fall apart!
Add more coffee to the bowl as needed.
6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9
glass or ceramic pan. Do not use a metal pan. Form one layer. Pour
half of the custard mixture over the ladyfingers and spread to cover
them. Dip the remaining ladyfingers in the expresso (there will be a
few remaining ones and form a second layer over the custard mixture.
Pour the remaining custard mixture over the ladyfingers and spread to
an even layer.
7. Place the cocoa in a strainer and dust the top of the tiramisu
evenly. Cover and refrigerate for at least 10 hours.
Makes: 10-12 servings.
Source: "Cooking with Regis and Kathie Lee", 1993
Serves: 10
Christmas Tiramisu Recipe brought to you by Recipes To-Go