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Tiramisu

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Source: Me
Yield: 3 layer 9x9 or 2 layer 9x13 cake pan
Serving Size: about a 2x3 piece
Servings: 12

Ah, wonderful Tiramisu: coffee and rum soaked lady fingers in a mascarpone custard. I tried a couple recipes and found that the classic is the best, though not very healthy (410 Cal, 26.5g fat).

In my attempt to make tasty food a little healthier, this is what I came up with. I combined a classic Tiramisu recipe with a Bavarian Cream recipe to come up with this version. I basically replaced some of the egg yolks with milk and gelatin and reduced the sugar a little to save a few calories and a little fat. It's not much, but every little bit counts and you can't even tell the difference.

In the future I may try cutting the whipped cream in half and whipping the egg whites instead to see how that goes...
   
Ingredients

Flavoring
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Water
3 Ounce 0 0 0 0
Coffee, Instant Powder
2 Tablespoon 38 0 8 1
Rum
3 Ounce
(or other liqueur)
198 0 0 0
Filling
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Vanilla Extract
0.5 Teaspoon 6 0 0.3 0
Cheese, Mascarpone
8 Ounce 1040 104 0 0
Sugar, granulated
1 Cup 880 0 227.2 0
Water
2 Ounce 0 0 0 0
Milk, Skim
0.75 Cup 68 0 9 6
Cream, Whipping
2 Cup 1642 176.2 13.2 9.8
Egg Yolk, Raw
3 165 13.5 0 0
Gelatin, Dry Powder
1 Envelope 30 0 0 0
The Rest
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Cocoa Powder, Unsweetened
1 Teaspoon 11 0.7 0 0
Lady Fingers
2 12 Count Package
(24 halves)
618 9 0 0
Total: 4696 303.4 257.7 16.8
Per Serving: 391 25.3 21.5 1.4

Instructions

    click for a larger image

Separate the egg yolks. You can save the egg whites for another recipe (you can freeze them too).

 

Mix 1/2 cup of the sugar with the egg yolks and whisk until fully incorporated.

 

Microwave the milk just until it boils, 90-120 seconds. Keep an eye on it so it doesn't boil over.

Slowly pour 1/3 of the milk into the egg/sugar mixture, whisking constantly so the milk doesn't cook the eggs.

Slowly pour the rest of the milk in, whisking constantly until smooth.

Transfer the custard o a heavy bottom sauce pan and cook over low heat until it thickens, 5-10 minutes. Do not let it boil.

 

Put 1/4 cup water into small bowl and mix in the gelatin so it can bloom. Set aside.  

When the custard starts to thicken, turn off the heat and mix in the gelatin and vanilla, stirring until it dissolves.  

Add in the mascarpone cheese and stir until smooth.  

Once it is smooth, transfer it to medium mixing bowl and place in the refrigerator to cool.  

Mix the rum with 1/4 cup water and the instant coffee. You can microwave it for 30 seconds to warm it up if the coffee doesn't dissolve completely. Set aside.  

Break apart the lady fingers.  

Using a small plate (or the tray the lady fingers came in) pour 1/4 of the rum/coffee mixture into the bottom and spread evenly.  

Fill the tray with one layer of lady fingers until the rum/coffee has been absorbed.
 

Line the bottom of a cake pan (or whatever you want to serve in) with one layer of soaked lady fingers.
 

Or, you can line a set of ramekins or small dishes for individual servings.

If you wish to remove them before serving, you may want to line the ramekin with wax paper or plastic wrap.
 

Whip the 2 cups of whipping cream along with 1/2 cup of sugar.
 

Fold the whipped cream into the cooled custard.
 

Pour half of the custard over the layer of lady fingers and spread until even.
 

Assemble the second layer of lady fingers, then pour the rest of the custard over the top, spreading until even.
 

Using a sift, sprinkle the cocoa powder over the top.

Refrigerate for at least 4 hours.
 

If using a spring form pan, you can remove the form just before serving. Cut around the edges with a knife (plastic if your pan is non-stick) then carefully remove the form.
 

Here is a slice of the final product!
 

Here is what the individuals look like.

If you wish to remove the individuals from the ramekins, freeze them for a few hours.
 

If you didn't line the ramekins, run them upside down under warm water to loosen the edges, then cut around the edges with a knife. Otherwise you should be able to pull the lining out and remove it.

Carefully invert the ramekins and remove the tiramisu, catching it with your hands.

Place on a plate, garnish and serve!
 



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