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This tiramisu recipe is truly "to die for". Make it for company, you'll be a
star. Also, keep in mind that any version of this dish is fairly caloric, so you might
not want to eat the whole thing yourself.
Why is this recipe different? We made this for a dinner
party we attended years ago, the guest list being a group of friends who are
really into gourmet cooking.
In the preparation, when it came to sampling our topping, it
tasted bland to us. Yes, it was a very traditional topping, but whipped
cream has little taste, and the cocoa powder or dark chocolate, (traditional
toppings) are both somewhat "bitter".
Though we had made this popular Italian dessert the
traditional way on numerous occasions before, this time it hit us as “just
not that interesting".
Aletha had just made a
coconut cake, our most favorite cake, and we had left over "cream of
coconut". So, we decided to use it in the tiramisu topping, and it really
enhanced the taste!
But then we decided to take it one step further. We
substituted a combination of German and white chocolate, the bars that you
can buy at the grocery store, for the cocoa, and …
… we'd hit a mother lode of flavor for our topping.
So, off we went to the party, gourmet tiramisu in hand.
As we said earlier, the ten or so people at this party were
all gourmet types. When the dessert came around, one of the men who we had
just met, said something to the effect of, "Whenever I'm at a restaurant,
and tiramisu is on the menu, I order it every time. This is, without
question, the best tiramisu I've ever had!"
Then a female member of the group, a good friend of ours,
said something like, "I've had tiramisu at countless restaurants around the
world, and this is the best I've ever had!"
So, we had come up with a winner, we realized. We hope you
enjoy it as much!
New Italian Recipes Presents:
Moist, Gooey, Decadent
Tiramisu
Ingredients:
A round
(we use a 9 inch, non-stick springform cake pan)
2 round sponge cakes or enough lady fingers to cover round cake plate
with 2 layers (about 2 - 3 packages)
2 cups Mascarpone cheese—or, easier and less costly, use 2 parts whipped
cream to 3 parts cream cheese. Warm cheese for easier mixing.
¼ cup whipped cream (in addition to above if you choose to mix your own
"generic" Mascarpone)
1 cup sugar
4 eggs, separated
¼ cup shaved German chocolate,
¼ cup shaved white chocolate
¼ cup espresso or strong coffee, leftover from the morning is very okay
½ cup Kailua or similar liqueur
½ can of Coco Casa (Cream of Coconut) You can find this in larger
supermarkets. Check out the section where they display mixers such as
margarita, Collins, etc. Coco Casa, I guess, could be used to make a pinà
colada. It is very sweet!
Preparation:
Separate eggs into 2 bowls
Add the sugar to the yokes in a metal bowl or pan
Place this bowl into another pan with bowling water, or use
a double boiler. If you insert a bowl into a sauce pan, for example, make
sure it doesn't touch the water. (all you are trying to do here is kill any
possible bad microscopic organisms in the raw eggs).
Whisk until fully blended and slightly cooked—about 5-7
minutes.
Mix the egg whites vigorously until they are frothy (use an
electric mixer, ideally).
Add mascarpone to whipped yokes and sugar—whisk until
combined
An optional hint: If you like the liquor taste, add Kailua,
Grand Marnier, flavored brandy, whatever you think will taste the best.
We've tried all of these and all greatly add. You only need to use one of
these per dish, however.
Add the egg whites to the yoke mixture.
Layer the bottom of a 9x13 round cake disk pan with sponge
cake that fits snugly or with the lady fingers. (The sponge cake is tasty
and easy for this, but our stores only have these in the summer when there
are fresh, local berries.)
Soak this cake layer with ½ of the coffee.
Add 1/2 of the egg/mascarpone mixture.
Sprinkle with ¼ of the shaved chocolate.
Add another layer of cake or lady fingers. Soak with the
rest of the coffee.
Add the other half of the egg/mascarpone mixture and smooth
it out.
Whip the whipped cream until it peaks, then add the Coco
Casa to the whipped cream and mix it in well. You can add the Coco Casa
before you beat the whipped cream but it takes much longer to peak this way.
Cover the top of the cake with the whipped cream mixture and
sprinkle it with the rest of the chocolate.
Refrigerate this sumptuous Italian dessert recipe for a
minimum of two hours. (We like to put it in the freezer until it is well
set).
And, that's it. A wonderful, special occasion Italian
dessert that anyone would love. Don't even hesitate to serve this to your
most "discerning" guests.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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