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Frozen (Ice Cream) Tiramisu
I didn't really know where to put this one, so I put it here. It has no raw (or cooked) eggs, no mascarpone cheese, no liquor, no lady fingers, no sugar. What it does have is ice cream, which you should make sure is soft when you assemble the dessert or you're going to end up with a mess of pound cake crumbs. It's a Tiramisu ice cream cake that's featured in the February 1997 issue of Cosmopolitan magazine. It was pointed out to me by a friend at work. Serves 8.
Ingredients
- POUND CAKE, 10-3/4 ounce, frozen
- ESPRESSO COFFEE, instant, 1/3 cup cooled
- COFFEE ICE CREAM, 2 pints, softened
- CHOCOLATE ICE CREAM, 1 pint, softened
- HOT FUDGE SAUCE, as much as you want
- CHOCOLATE, grated for garnish
**Directions**
1. Cut the pound cake horizontally into 4 layers.
2. Place the first layer into a 9" x 5" loaf pan that has been lined with plastic wrap.
3. Trim the pound cake so that it fits nicely into the pan.
4. Sprinkle one-third of the cooled espresso onto the top of the cake.
5. Top this with half of the coffee ice cream, smoothing the surface flat.
6. Press a second layer of the pound cake onto the ice cream.
7. Sprinkle with half of the espresso that is left.
8. Top this with the chocolate ice cream (the entire pint), smoothing the surface flat.
9. Add the third layer of pound cake.
10. Sprinkle with the rest of the espresso.
11. Top with the remaining coffee ice cream, smoothing the surface flat.
12. Finish with the final layer of pound cake.
13. Cover with plastic wrap and freeze for about 6 hours until firm.
14. When ready to serve, invert pan and remove plastic wrap,
15. Sprinkle with grated chocolate and serve with hot fudge sauce.
Source : //www.heavenlytiramisu.com/rcp-201.htm
| Create Date : 11 พฤษภาคม 2548 | | |
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Los Angeles Times Tiramisu Cake สำหรับสาวๆที่กลัวเอวหาย..
สาวๆที่กลัวอ้วนน่าจะสนใจเมนูนี้ เพราะ ส่วนประกอบส่วนใหญ่ไขมันต่ำค่ะ
Here's a wonderful, low-fat dessert for any of you who may be "waist" watching. Yield: 24 servings. Each serving contains about 194 calories, 2 mg cholesterol, 6 grams fat, 27 grams carbohydrates, 7 grams protein.
Ingredients
- ANGEL FOOD CAKE, 1 pre-baked
- COLD ESPRESSO, 1 cup
- AMARETTO LIQUEUR, 3/4 cup
- NONFAT RICOTTA CHEESE, 1-1/2 cups
- MASCARPONE CHEESE, 1 cup
- SKIM MILK, 3 tablespoons
- POWDERED SUGAR, 1/4 cup + 1 tablespoon
- BITTERSWEET
- CHOCOLATE, 1 ounce shaved
- SLICED ALMONDS, 1-1/2 cups, toasted
Directions
1. Cut angel food cake into 3 equal layers.
2. In small bowl, combine espresso and 1/2 cup amaretto.
3. Spoon 1/3 mixture evenly over each layer of cake.
4. Whisk together 1/4 cup amaretto, 1 cup ricotta, 1/2 cup mascarpone and 1/2 cup powdered sugar in medium bowl.
5. Place 1 layer of cake on plate and spread 1/2 cup mascarpone mixture on top.
6. Add second layer and repeat.
Place remaining layer on top.
7. Whisk together remaining ricotta, mascarpone, amaretto and powdered sugar until well blended.
8. Cover entire cake with mixture.
9. Grate chocolate on top of cake.
10. Refrigerate until ready to serve.
ขอบคุณที่มา : //www.heavenlytiramisu.com/rcp-403.htm
| Create Date : 11 พฤษภาคม 2548 | | |
| Last Update : 11 พฤษภาคม 2548 22:54:16 น. |
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เมนูสุขภาพ... Feather Light Tiramisu
It is easy to make the vanilla sugar called for in this recipe. Just stick a vanilla bean into a jar of sugar and leave it in for 2 to 3 weeks to flavor the sugar. Serves 6.
Ingredients
- VERY STRONG COLD ESPRESSO COFFEE, 3 tablespoons
- VANILLA EXTRACT, 1 teaspoon
- BRANDY or RUM, 1 tablespoon
- VANILLA SUGAR (see notes above), 1/3 cup
- EGG WHITES, 2
- REDUCED-FAT CREAM
- CHEESE, 8 oz. softened
- REDUCED-FAT CREME
- FRAICHE or PLAIN YOGURT, 1/2 cup
- LADYFINGERS, 18
- DARK CHOCOLATE, 2 oz. grated
Directions
1. Mix together the coffee, vanilla and brandy in a bowl.
2. In a second bowl, beat the sugar and cream cheese together.
3. In a third bowl, whisk the creme fraiche (or yogurt) until it is just holding its shape, then fold it into the cream cheese mixture.
4. Using a clean bowl, whisk the egg whites until it forms soft peaks.
5. Fold the whisked egg whites into the cheese and creme fraiche (or yogurt) mixture.
6. Break half of the ladyfingers into pieces and place them on the bottom of 6 glasses.
7. Drizzle half of the coffee mixutre onto the ladyfingers in the glasses.
8. Spoon on half the cream mixture and sprinkle with half the grated chocolate.
9. Repeat this with the remaining ingredients, finishing with the grated chocolate.
10. Chill until firm and serve within 24 hours.
** Nutritional Information: Each serving has 282 calories and 12 grams of fat. **
Thank you for : //www.heavenlytiramisu.com/rcp-309.htm
| Create Date : 11 พฤษภาคม 2548 | | |
| Last Update : 11 พฤษภาคม 2548 22:54:38 น. |
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Microwave Mocha Tiramisu
This recipe is from Specialty Bakers, 450 S. State Rd., Marysville, PA 17053 (1-800-755-9890). It was published to promote their ladyfingers. They call themselves "The Ladyfinger Specialist Since 1901." Makes 12 to 16 servings.
Ingredients
- EGG YOLKS, 6
- SUGAR, 1 cup
- SUISSE MOCHA INSTANT
- COFFEE POWDER, 1/4 cup + 2 teaspoons
- MILK, 1/4 cup
- CREAM CHEESE, 2 packages (8 ounces each)
- HEAVY OR WHIPPING
- CREAM, 1 cup + 1/2 cup
- LADYFINGERS, 2 packages (3 ounces each)
- HOT WATER, 1 tablespoon
- COFFEE LIQUEUR, 1/4 cup
- VANILLA EXTRACT, 1/2 tablespoon + 1/4 teaspoon
- CONFECTIONERS' SUGAR, 2 tablespoons
Directions
1. In a medium micro-proof bowl, beat egg yolks, sugar, 1/4-cup coffee powder and milk with wire whisk or fork.
2. Microwave on high (full power) 3 to 4 minutes or just until slightly thickend and sugar dissolves, stirring once during cooking.
3. Place bowl in ice water 15 minutes to cool.
4. Meanwhile, line bottom and side of 2-1/2 to 3-quart bowl of souffle dish with ladyfinger halves, split sides up.
5. Brush with about 2 tablespoons Mocha Sauce (directions follow).
6. In larger mixer bowl, beat cream cheese until blended and fluffy.
7. Gradually add cooled egg yolk mixture, beating well after each addition.
8. In a small mixer bowl, whip 1 cup cream until stiff peaks form.
9. Fold into cream cheese mixture.
10. Spoon half of mixture into ladyfinger-lined bowl.
11. Repeat ladyfingers, Mocha Sauce and cheese layers.
12. Gently press additional ladyfinger halves, split sides down, onto top.
13. Brush with remaining Mocha Sauce, and garnish with Mocha Whipped Cream (directions follow).
14. Cover and refrigerate at least 2 hours before serving.
Mocha Sauce
15. In small bowl, combine hot water and 2 teaspoons Suisse Mocha instant coffee powder.
16. Stir until coffee is dissolved.
17. Blend in coffee liqueur and 1/2-teaspoon vanilla extract.
Mocha Whipped Cream
1. In small mixer bowl, combine 1/2-cup heavy or whipping cream, unsifted confectioners' sugar, 1 teaspoon Suisse Mocha instant coffee powder, and 1/4-teaspoon vanilla extract.
2. Whip until stiff peaks form.
Thank you for //www.heavenlytiramisu.com/rcp-206.htm
| Create Date : 11 พฤษภาคม 2548 | | |
| Last Update : 11 พฤษภาคม 2548 22:54:57 น. |
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Basic Tiramisu
Ingredients
- EGG YOLKS, 3
- EGG WHITES, 1 or 2
- SUGAR, superfine (castor), 3 tablespoons
- VIN SANTO, or MARSALA, or BRANDY, 1-1/3 cups
- ESPRESSO COFFEE, strong, 1/4 cup
- MASCARPONE CHEESE, 8 ounces
- CREAM, 1/2 cup
- SAVOIARDI (LADY FINGERS), 4 ounces
Directions
1. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
2. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let it cool.
3. Stir the coffee into the Mascarpone.
4. Whip the cream to soft peaks.
5. Beat the egg white(s) until stiff. Fold the egg white(s) into the zabaglione.
6. Dip the lady fingers into the remaining liquor and line the bottom of a 9-inch bowl or individual containers (wine glasses work well).
7. Cover them with half the Mascarpone, then half the zabaglione, then half the whipped cream.
8. Repeat the layers, finishing with the cream.
9. Refrigerate for several hours before serving.
Thank you for //www.heavenlytiramisu.com/rcp-105.htm
| Create Date : 11 พฤษภาคม 2548 | | |
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