Monday, July 27, 2009

Katie's Tiramisu!

This is a recipe I have played with and adapted over time all in an effort to emulate a Tiramisu from one of my favorite restaurants!

Part 1
First make a “Hot Milk Sponge Cake” (I use this one from an old edition of my Betty Crocker cookbook). This can be done the night before to save prep time.

2 eggs
1 cup all-purpose baking powder
1 teaspoon baking powder
1 cup sugar
½ cup milk
2 tablespoons butter

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2 inch square baking pan; set pan aside. Stir together flour and baking powder; set aside.

2. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for about 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.

3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.

4. Bake in a 350 degree oven for 20 to 25 minutes or until a wooden toothpick inserted near center comes out clean. Cook cake in pan on a wire rack.

5. Gently slice into three thin layers, don’t worry if there is a slight difference in the thickness, it will be compensated for when assembling the layers.

Part 2
Assembling the Tiramisu (adapted from a Betty Crocker Recipe)

1/3 cup granulated sugar
1 packet instant mocha flavoring or one heaping teaspoon instant coffee
2 tablespoons rum flavoring or other liqueur
16 ounces of mascarpone cheese or cream cheese (use low fat)
½ cup powdered sugar
1 teaspoon vanilla (use fresh vanilla bean if possible)
Several ounces semisweet chocolate (grated), I play around with flavored chocolates
1 cup whipping cream
1/3 cup fresh coffee or espresso (this can be omitted if necessary)

1. In a small saucepan combine granulated sugar, espresso powder, and 1/3 cup water. Cook over medium heat until boiling. Boil for 1 minute. Remove from heat. Remove from heat; stir in rum or liqueur of choice. Let cool.

2. In medium bowl (I use my Kitchen Aid mixer), stir together the mascarpone (or cream cheese), powdered sugar, and vanilla. Mix well to make light and fluffy. Stir in a couple ounces of grated chocolate (doesn’t need to be precise, it mostly depends on your preference for chocolate).

3. Lay first layer of the cake on the platter you plan on serving the Tiramisu. Brush it generously with the syrup. Spread a thick layer of the mascarpone/cream cheese filing (approximately ½). Add the next layer of cake gently on top. Brush this layer generously with more of the syrup. I always aim to soak each layer of cake and use more coffee if I run out. Spread remaining filling gently over. Add final layer of the cake. Soak layer in remaining syrup.

4. Spread whipping cream over top and gently dust with remaining grated chocolate. Sometimes I will mix the chocolate in with the whip cream or add liqueur or more vanilla bean.

5. Enjoy!


tennisgirl July 28, 2009 at 12:48 AM  

cool blog i found you on blogcatalog
and decided to visit you

have a nice day

JLC July 28, 2009 at 7:49 AM  

That looks delicious. :D

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