Tiramisu - Italian coffee triffle
2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely- chopped (approx 1 cup)
Ingredient notes:
Orange liqueur or extra strong coffee may be used inplace of Marsala wine.
Cream cheese may be used in place of mascaroinecheese.
Orange liqueur or orange juice may be used in place of brandy.
Ladyfingers should be approx 4x1-inch size.
Plain cookies or cake may be used in place of ladyfingers.
1. Make the filling by beating egg yolks with sugar until light. Beat inMarsala. Cook gently in a double boiler or in a stainless steel or glassbowl set over a pot of simmering water. Cook gently, stirring constantly,until thickened. Cool.
2. Beat mascarpone cheese until smooth and then slowly beat in cooledcustard.
3. Whip cream until light. Gently fold into cheese mixture. Reserve.
4. Combine coffee with brandy. Reserve.
5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (Do notworry if ladyfingers do not fit exactly, break up extras and fit intospaces.) Drizzle with half of the coffee mixture. Spread half the fillingover. Sprinkle with half the chocolate. Repeat layers starting withladyfingers, drizzling with remaining coffee, spreading remaining fillingover ladyfingers and topping with chocolate.
6. Refrigerate a few hours or overnight before serving.
Tiramisu can befrozen for up to one month.Yield: 12 servings
White Russian Tiramisu
1/2 cup ground coffee beans
1-3/4 cups cold water
1/4 cup Kahlua (coffee-flavored liqueur), divided
1/2 cup (3-1/2 ounces) mascarpone cheese
(8-ounce) block fat-free cream cheese, softened
1/3 cup packed brown sugar
1/4 cup granulated sugar
24 ladyfingers (2 (3-ounce) packages)
2 teaspoons unsweetened cocoa, divided
Assemble drip coffeemaker according to manufacturer's directions.
Place the ground coffee in the coffee filter or filter basket.
Add cold water to coffee maker and brew to make 1-1/2 cups.
Combine the brewed coffee and 2 tablespoons Kahlua in a shallow dish, and cool.
Combine cheeses in a large bowl.
Beat at high speed of a mixer until smooth.
Add sugars and 2 tablespoons Kahlua, and beat until well-blended.
Split ladyfingers in half lengthwise.
Quickly dip 24 ladyfinger halves, flat sides down, into coffee mixture; place, dipped sides down,
in the bottom of an 8-inch square baking dish, slightly over lapping ladyfinger halves.
Spread half of cheese mixture over ladyfingers; sprinkle with 1 teaspoon cocoa.
Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture, and 1 teaspoon cocoa.
Place 1 toothpick in each corner and 1 in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap.
Chill 2 hours. Yield: 12 servings
