| Sometimes a dessert is just too divine to
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| | Savoiardi. There are some American ones
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| pass up on getting the recipe. This
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| | but they are not as good. Mushy, not
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| recipe for Terrific Tiramisu Dessert is
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| | crunchy. Try and get an Italian brand.)
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| one of them. A young woman named Shura
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| | Directions
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| showed up at an office party with this
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| | 1) In a large bowl, with wire whisk or
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| dreamy confection.
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| | fork, beat mascarpone (or cream cheese
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| It's too indulgent to simply describe
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| | mixture), salt, ½ cup sugar, 3
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| with words, but I'll say that this
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| | tablespoons espresso, 1 teaspoon vanilla
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| scrumptious version of the popular
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| | extract, and 2/3 of grated chocolate (set
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| Italian dessert tiramisu is simply
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| | aside remaining chocolate for top of
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| divine. With a mixture of espresso
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| | dessert).
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| coffee, whip cream and Ladyfingers, the
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| | 2) In small bowl, with mixer at medium
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| flavors will melt in your mouth and leave
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| | speed, beat 1 cup heavy or whipping cream
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| you wanting more.
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| | until stiff peaks form. With rubber
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| If you're looking to make a very classy,
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| | spatula or wire whisk, fold whipped cream
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| delicious dessert cake for a special
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| | into cheese mixture.
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| dinner party or holiday gathering, you
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| | 3) In small bowl, stir instant
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| can't go wrong with this Terrific
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| | espresso-powder, remaining 1/3 cup
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| Tiramisu dessert.
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| | espresso, remaining ½ teaspoon vanilla
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| Shura's tips even provide you with
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| | extract (if you use liqueur, then add 1
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| optional ingredients and special
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| | tablespoons water).
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| instructions.
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| | 4) If ladyfingers are sliced, separate
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| Begin making the Tiramisu at least 3
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| | them in half. Line 2 ½ quart glass or
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| hours before serving time, or early in
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| | crystal bowl with one-fourth of
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| the day.
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| | ladyfingers; drizzle 2 tablespoons of
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| Terrific Tiramisu Dessert
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| | espresso mixture over them. Spoon
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| - 1 16 oz container mascarpone cheese
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| | one-third of the cheese mixture over
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| (What I usually do is substitute with the
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| | ladyfingers. Repeat with ladyfingers,
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| following: 2 8 oz pkg cream cheese
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| | espresso mixture, and cheese mixture to
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| softened, *delete salt; in step 1, in a
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| | make two more layers.
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| large bowl, with mixer at medium speed
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| | Drizzle remaining espresso mixture on
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| beat cream cheese and 3 tablespoons milk
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| | ladyfingers. Sprinkle remaining grated
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| until smooth and fluffy. *Increase
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| | chocolate over top of dessert. Reserving
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| confectioner's sugar for cheese mixture
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| | one tablespoon for garnish.
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| to 2/3 cup)
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| | 5) In a small bowl, with mixer at medium
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| - ½ teaspoon salt*
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| | speed, beat remaining ½ cup cream and
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| - ½ cup plus 2 tablespoons
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| | remaining 2 tablespoons confectioner's
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| confectioner's sugar
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| | sugar until stiff peaks form.
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| - 3 tablespoons plus 1/3 cup espresso
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| | 6) Spoon whipped cream mixture into
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| (recipe calls for coffee-flavored liqueur
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| | decorating bag with large star tube. Pipe
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| but I prefer espresso)
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| | large rosettes on top of dessert. (This
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| - 1 ½ teaspoon vanilla extract
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| | is ideal, however my cake-decorating bag
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| - 3 1 oz squares semi-sweet chocolate,
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| | is in storage so I just use a plastic bag
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| grated
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| | with a pin prick in it and make
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| - 1 ½ cup heavy whipping cream
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| | attractive blobs instead.)
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| - 2 teaspoon instant espresso-coffee
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| | 7) Sprinkle reserved grated chocolate on
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| powder (This isn't too hard to get. Your
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| | whipped-cream rosettes. Refrigerate until
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| supermarket may carry it in their Italian
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| | chilled and flavors are blended (at least
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| section)
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| | 2 hours).
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| - 2 3-4 ½ oz pkgs Ladyfingers - a cookie
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| | Serve and enjoy.
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| of sorts. (The Italians call them
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|
