Christmas Tiramisu Recipe




Christmas Tiramisu Ingredients

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

 

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This Christmas Tiramisu recipe is one of many in our Christmas Category.






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This is a recipe for Christmas Tiramisu from the recipe cookbook of Recipes-to-go (Christmas)


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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Christmas Tiramisu

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.







Christmas Tiramisu Directions

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

 

 

 

 

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Christmas Tiramisu Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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