desserts

These are the two tiramisu recipes I have and that I like hope you like it too. Quick tiramisu Serves 6 Ingredients: 3/4 cup chilled cream 1/4 cup sugar 250g chilled mascarpone 1/3 cup kahlua 2/3 cup cooled strong black coffee 150g thin sponge finger biscuits, each biscuit cut into thirds cocoa powder, to dust Method: Using electric beaters, beat the cream and sugar until soft peaks form. Add the mascarpone and 1 teaspoon Kahlua and beat for a further 20 seconds. Do not overbeat or the mixture will curdle. Combine the coffee and remaining Kahlua in a bowl. Dunk each biscuit piece into the coffee mixture and firmly line the base of six 1/2 cup glasses or ramekins with the biscuits. Evenly spoon the cream mixture into each dish and smooth the top. Refrigerate until ready to eat, dust with cocoa just before serving. Tiramisu (non Bake) Easy to make and very tasty Tiramisu. Ingredients:60g sugar 100ml Marsala 16 sponge finger 3 eggs separated 250g mascarpone cheese 60g grated chocolate Add 30g sugar to coffee and stir until dissolve. Beat the egg yolk with nutmeg and remaining sugar until mixture has thicken. Stir in mascarpone. Beat egg whites until stiff and fold the mascarpone mixture into the egg whites. Pls fold gently in clockwise direction, be careful not to burst the air bubbles in the whites. There are many ways to assemble this dessert. You can dip half the sponge fingers in the coffee mixture and arrange them in a 20cm serving dish. top with half the mascarpone mixture. Dip the other half of the sponge fingers and arrange on top of the mascarpone mixture and then cover with the remaining mascarpone mixture and decorate with grated chocolate. Chill for at least 4 hours before you serve.

I would suggest that you taste it first. Personally, I like it. Try it in an italian restaurant, it is better than store bought.

Here is the recipe for the basic tiramisu. This is a no-frills, basic Tiramisu that is simple to make. It uses poundcake instead of ladyfingers, and calls for a simple sugar syrup that's easy to make. Makes 12 servings. Ingredients * POUNDCAKE, 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 1. Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside. 2. 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. 3. In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes. 4. Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil. 5. Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer. 6. Gradually beat the boiling sugar syrup into beaten eggs. 7. Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside. 8. In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes. 9. In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil. 10. Cook until sugar dissolves, 3-4 minutes. 11. Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves. 12. Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture. 13. Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups. 14. Refrigerate until firm, at least 1 hour. 15. Garnish each with sprinkling of cocoa, whipped cream and chocolate Havings, if desired.