Tiramisu

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jodyrah
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Posts: 377
Joined: Wed Jul 16, 2008 7:51 am
Location: New Orleans

Re: Creme Brulee for the cooking impaired

Post by jodyrah »

I go by taste so measurements are approximate. Mascarpone is the usual component but I find my "substitute" tastes better. The tiramisu must set up over night.

TIRAMISU

1C espresso or very strong coffee
3 pkgs. lady fingers

BEAT TOGETHER: (mascarpone sustitute)

16 oz cream cheese
1/4 C heavy cream
1/3 C sour cream

ADD:

1/2C confect. sugar (taste, I use a bit more)
1 1/2t. vanilla
2T marsala (taste)

BEAT:

2 egg whites = foamy

ADD:
1/8t. cream of tartar
2-3t. sugar = stiff peaks

FOLD INTO:

1 1/4C heavy cream (whipped)... the 1 1/4C is pre- whipped measure

FOLD ALL INTO:

cream cheese mixture

LAYER (in springform):

lady fingers ( drizzle with less than 1/2 of espresso... a needless syringe works best..you want them wet, but not soaked
1/2 cream cheese mixture (smooth with an angled spatula)
shaved semi sweet chocolate

REPEAT LAYERS. REFRIG. OVER NIGHT.

I'm big into presentation (art degree), so I dust with regular sifted cocoa then lay on a handcut stencil and dust again with double dutch (nearly black cocoa). Gives a tone on tone effect. I also add a few fresh blooms with mint leaves.
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