tiramisu (italian coffee and marscapone cream)
 
serving size: 6 
categories: italian, cheesecakes 
 
 
2/3 cup  sugar
1/4 cup  water
4 large  egg yolks
1/2 tsp  vanilla
9 oz.  marscapone
4 to 6 Tbsp  dark rum ; or to-taste
1 cup  heavy cream
12   biscotti di savoiardi -italian ladyfingers
1/3 cup  espresso coffee
3 oz.  dark sweet chocolate -grated
 
in a small saucepan, combine the sugar and water and bring to a boil, 
stirring, over medium heat. continue to boil, brushing down the sides of 
the pan with a brush dipped in cold water, until it reaches the soft- ball 
stage, or a candy thermometer registers 240 deg.f. in a bowl, using an 
electric mixer, beat the yolks until they are combined, then add the sugar 
syrup in a stream. beat until cool. beat in the vanilla. in a bowl, 
whisk the marscapone and rum until smooth. in another bowl, beat the heavy 
cream until it holds soft peaks. combine the egg mixture with the 
marscapone. fold in the heavy cream. line a 6-cup serving dish with the 
biscotti and drizzle the espresso over them. spoon in the marscapone 
mixture, smoothing the top, and chill, covered with plastic wrap, for at 
least 3 hours or overnight. before serving, sprinkle the top with the 
grated chocolate. 
 
source: the best of italy a cookbook/evie righter posted 
by linda davis from: "kendig - von fehrn" <tikalme@pow 
 
per serving (excluding unknown items): 265 calories; 18g fat (60.6% 
calories from fat); 3g protein; 24g carbohydrate; 0g dietary fiber; 196mg 
cholesterol; 22mg sodium. exchanges: 0 grain(starch); 0 lean meat; 0 
non-fat milk; 3 1/2 fat; 1 1/2 other carbohydrates. 
 
 
 
 
 
 
(ID: 74515) Mirror: rec.food.recipes: Sun, Mar 20, 2005


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