Tuesday, August 09, 2005
Tiramisu
Tiramisu is a wonderful dessert that's made with coffee. It's a little time-consuming to make, but oh-so-worth-it.
Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.
Here is a no-frills, basic Tiramisu that is simple to make. It uses pound cake instead of ladyfingers, and calls for a simple sugar syrup that's easy to make. Makes 12 servings.
Ingredients
POUND CAKE, 6 oz. (about half of a 10.75 ounce package), cut into 1/2-inch cubes
MASCARPONE CHEESE, 8 ounces
HEAVY CREAM, 1-1/4 cups
EGGS, 2
SUGAR, 2/3 cup + 1/4 cup, divided
UNFLAVORED GELATIN, 1 envelope
KAHLUA or AMARETTO, 6 tablespoons
VANILLA, 1/4 teaspoon
UNSWEETENED COCOA POWDER (optional)
SWEETENED WHIPPED CREAM (optional)
SHAVED CHOCOLATE for decorating
Directions
Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside.
In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside.
In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes.
Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil.
Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer.
Gradually beat the boiling sugar syrup into beaten eggs.
Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.
In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes.
In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil.
Cook until sugar dissolves, 3-4 minutes.
Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.
Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups.
Refrigerate until firm, at least 1 hour.
Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.
Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.
Here is a no-frills, basic Tiramisu that is simple to make. It uses pound cake instead of ladyfingers, and calls for a simple sugar syrup that's easy to make. Makes 12 servings.
Ingredients
POUND CAKE, 6 oz. (about half of a 10.75 ounce package), cut into 1/2-inch cubes
MASCARPONE CHEESE, 8 ounces
HEAVY CREAM, 1-1/4 cups
EGGS, 2
SUGAR, 2/3 cup + 1/4 cup, divided
UNFLAVORED GELATIN, 1 envelope
KAHLUA or AMARETTO, 6 tablespoons
VANILLA, 1/4 teaspoon
UNSWEETENED COCOA POWDER (optional)
SWEETENED WHIPPED CREAM (optional)
SHAVED CHOCOLATE for decorating
Directions
Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside.
In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside.
In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes.
Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil.
Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer.
Gradually beat the boiling sugar syrup into beaten eggs.
Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.
In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes.
In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil.
Cook until sugar dissolves, 3-4 minutes.
Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.
Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups.
Refrigerate until firm, at least 1 hour.
Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.
