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Tiramisu (Mornod)
2 Eggs; separated 1/4 c Sugar 1/2 c Mascarpone & 2 tbsp 1/2 c Cheese; cottage & 2 tbsp - 1 ts Lemon zest or vanilla Salt 24 Ladyfingers (italian are bes Coffee mixture: 1 c Coffee; very strong 2 tb Liquor or almond extract 2 tb Sugar 2 ts Cocoa powder Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture. Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and `wet` them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top. Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder. SOURCE: Joelle Mornod rec.arts.food (Usenet), Lausane Switzerland via Eric Decker, R-Cuisine ***Please note this recipe has raw egg in it*** To make Strawberry-Rhubarb Tiramisu: cook 1 lb rhubarb (4 cups) with 1/2 cup sugar and 2 Tbsp water for 5 minutes. Slice 1 cup strawberries, sprinkle with 1 tsp sugar and let stand 1 hour. Make cream as above (reduce sugar to 3 Tbsp), layer bowl with ladyfingers and wet them with rhubarb or strawberry juice. Put a layer of rhubarb, strawberries, half of the cream and repeat, finishing with cream. Refrigerate half a day. Decorate with strawberries before serving. from Joelle Mornod, Ecole Polytechnique, Federale de Lausanne, rec.arts. food via Eric Decker R-Cuisine Source: Joelle Mornod rec.arts.food |
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