Friday, March 29, 2024

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 Classic Tiramisu 

 

 

 

Foodie Thought
 
  TIRAMISU

Tiramisu, tiramisu, oh, how I love thee.
It was love at first sight, I have to agree.
Sitting there on the white plate underneath the light,
I can't help but drool as it rotate, yearning for a bite.
Sweet combination of coffee, sugar and cocoa,
I waved at the waiter and say, 'I'll take this to go.'
I stared at your delicate structure being carried,
Put in a small white box  and I got worried.
"on second thought, I'll have it here,'
 I said to the waiter, with a cheer.

Author's note: and that was the start of our new found relationship.

Written by: bohemiansilhouette

 
 

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Welcome To Rockford Kingsley's

  
Foodie Fun: 
Weekly Recipes For Your Enjoyment!!
 
 
 
Classic Tiramisu  
 
 
Preview To Recipe
 
Tiramisu is one of the most famous Italian desserts.  Tiramisu, which means “pick me up” in Italian, has been referred to as Heaven in Your Mouth*.  Anyone who has tasted Tiramisu can agree with this statement.  Take a moment, sit back in your chair and think back to the last time you tasted Tiramisu.  Can you remember the light and creamy taste of this famous Italian dessert?  Can you remember the Heavenly sensation in your mouth?  That is what Tiramisu is all about.  So, this weekend, follow this recipe and enjoy Classic Tiramisu
 
 
Reference
 
 
*Tiramisu: Heaven In Your Mouth. http://www.heavenlytiramisu.com.

 

 
   
Classic Tiramisu 
 
 
Ingredients:
 
♦  
2 cups strongly brewed coffee 
3 ounces amaretto liqueur (recommended: DiSaranno)
3 egg yolks 
1¾ cup whipping cream, divided 
 ½ cup sugar 
2 cups mascarpone cheese  
36 to 42 Italian-style hard ladyfinger biscuits   
2 tablespoons unsweetened cocoa powder, divided
Shaved bittersweet chocolate for topping

 

Directions:
 
Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
 
Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
 
In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
 
 

 

 

 

 

  

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