How To make Tiramisu Cake
-Dorothy Cross TMPJ72B 1 Angel food cake
1 c Cold espresso
3/4 c Amaretto liqueur
1 1/2 c Nonfat ricotta cheese
1 c Mascarpone cheese
3 tb Skim milk
1/4 c Powdered sugar
1 tb Powdered sugar
1 oz Shaved bittersweet
-chocolate 1 1/2 c Sliced almonds; toasted
Cut angel food cake into 3 equal layers. In small bowl, combine espresso and 1/2 cup amaretto. Spoon 1/3 mixture evenly over each layer of cake. Whisk together 1/4 cup amaretto, 1 cup ricotta, 1/2 cup mascarpone and 1/2 cup powdered sugar in medium bowl. Place 1 layer of cake on plate and spread 1/2 cup mascarpone mixture on top. Add second layer and repeat. Place remaining layer on top. Whisk together remaining ricotta, mascarpone, amaretto and powdered sugar until well blended. Cover entire cake with mixture. Grate chocolate on top of cake. Refrigerate until ready to serve. Makes 24 servings. Each serving contains about 194 calories, 2 mg cholesterol, 6 grams fat, 27 grams carbohydrates, 7 grams protein. COMMENTS: Here's a wonderful, low-fat dessert for any of you who may be "waist"-watching. Source: Los Angeles Times Newspaper Reformatted for MealMaster by: CYGNUS, HCPM52C & C.MINEAH
How To make Tiramisu Cake's Videos
How To Make Tiramisu Using Affordable Ingredients | Yummy PH
Tiramisu is a classic Italian no-bake dessert made with layers of coffee soaked ladyfingers alternating with lightly sweetened whipped cream and mascarpone cheese.
Since this dessert relies heavily on the quality of ingredients, not everyone has the luxury to do so. But if you've been meaning to make one, you don't have to break the bank with this recipe. You can make tiramisu using affordable and accessible ingredients!
Here's what you'll need:
2 tablespoons instant black coffee
2 cups hot water
1 250-ml packs all-purpose cream, chilled
1 300-ml can sweetenedned condensed milk
1 200-gram block cream cheese, softened
30 pieces mamon tostado
Cocoa powder, for dusting
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My Favourite Tiramisu Recipe! | Chef Jean-Pierre
Hello There Friends! Tiramisu can be made in so many different variations, today I will show you MY favourite Tiramisu Recipe that ensures you get a balanced and delicious mouthful every time!
I will show all the tricks I know to make this recipe as fool proof as possible for you all! Let me know what you think in the comments below.
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Ultimate Tiramisu Cake Recipe !
Tiramisu Cake Recipe - Tiramisu
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Tiramisu Cake:
- 4 Egg Yolks
- 6 Egg Whites
- 150 gr Sugar ( 3/4 cup )
- 160 Gr Milk (2/3 cup )
- 60 gr Butter (4 tbsp Oil or butter )
- 180 gr All Purpose Flour ( 1 cup + 1/4 cup)
- 1 1/2 tsp Baking Powder
- 1 tsp good Quality Vanilla
- Pinch of Salt
Italian coffee for the bath ( Don't add sugar!)
Cream Frosting:
- 500 gr Mascarpone ( 18 ounces)
- 400 gr Heavy Cream ( 15 ounces)
- 5-8 tbsp Powdered Sugar( You can add the sugar to your liking)
- Vanilla (Optional)
- Unsweetened Cocoa Powder to dust on top
NOTE: You can either use 2 cookie sheets to bake the cake ( baking time 10-12 min), or you can divide the batter in two 8 inch cake pans ( baking time around 25 min ).
Enjoy!
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Valentine Tiramisu turned out yellow not red !! #shorts #valentine
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Hello !! I wanted To make a strawberry tiramisu and add maybe more red colour to the cake but I made a mistake and i used the yellow one not the red !! So I had ro go buy another mascarpone to repeat it ! ????
No cake it’s ok !! I will make chocolates charlotte cake !! Anyone like ?
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Tiramisu Cake Recipe
How to make a Tiramisu Cake with sponge cake layers and a whipped cream cheese frosting! This is a twist on the classic Italian dessert!
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Tiramisu Recipe | How to Make Tiramisu
Tiramisu - classic Italian coffee flavored dessert. made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu).
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Ingredients:
5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar
1 2/3 cups (400ml) Heavy cream, cold
14 oz (425g) Mascarpone cheese, room temperature
1 teaspoon Vanilla extract
1½ cups brewed espresso
36-40 Savoiardi biscuits (Ladyfingers)
2-3 tablespoons coffee liqueur/marsala/brandy
Cacao for dusting
Directions:
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.
3. Add the mascarpone, vanilla extract and whisk until smooth.
4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours.
6. Just before serving, dust with cocoa powder.
Notes:
• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.
• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.