Instead of adding the usual rum to my coffee brewed, I added baileys instead.
This mini size is easy to consume within minutes... Basically, kids and friends just love it
As you know there are many ways of doing the Tiramisu Here is my favorite one. This recipe is easy to made...You don't even need to bake a sponge cake which can be a hazzle All you need is ladyfingers.
Ingredients
3 egg yolks
50
g white sugar
10
ml vanilla extract
250
g mascarpone cheese
24 ladyfingers
355
ml brewed coffee (You can add Rum, Baileys or Kahlúa)
5
g unsweetened cocoa powder
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.
Facts About Tiramisu
Tirami
su’ is a dialectal expression from the Veneto region meaning “pick me up,” in
the sense of re-
Mascarpone has very old
origins. It appears to have already been produced in the 13th century in the
Lombardy region of northern Italy, where it took its name from mascherpa, the local term
for a sort of ricotta cheese. Mascarpone is more than a cheese: it’s a
concentrate of milk cream with a fat content up to 75%, with a smooth, creamy,
and sweet texture
Mascarpone was considered a winter product for its caloric content
and also because it is very delicate and didn’t keep for long in the hot
temperatures before the advent of the refrigerator. There are many American
makers of this cheese, but none of the American versions have the same delicate
taste, smoothness, and refinement of a freshly made Italian one. Still, even if
American Mascarpone is not the best, do not even think about substituting it
with cream cheese: the result would be disastrous. Zabaglione cream is a classic Italian dessert originally from Venice. The famous Italian gastronome Giuseppe Maffioli wrote that the name of this cream originates from zabaja, a sweet dessert popular in the Illiria region, a coastal area across the Adriatic Sea that was Venetian territory for a long time during the golden age of the “Repubblica Serenissima” (The Most Serene Republic) of Venice. Zabaglione was prepared in those times with yolks, honey, and sweet Cyprus wine. Today, sugar and Marsala wine, giving it a distinctive flavor, are used instead. It is a simple and easy recipe, even though many food writers have described it as a complicated and laborious thing. The original Tiramisu’ recipe from the Restaurant Le Beccherie doesn’t include the use of wine.
Espresso coffee is obtained by forcing pressurized water through coffee powder. It is made from a blend of roasted grains of different origin, often ground on the spot to maximize the flavor. Espresso is naturally much stronger that regular American coffee. It is a true shot of caffeine.
Savoiardi: These delicate cookies, also known as Ladyfingers, were originated at the court of the Savoia Dukes around the 1500s in the northern Italian region of Piemonte, near the French border. They were supposedly created for a lavish reception organized in honor of a visit by the French king. Later, thanks to their extraordinary success at this memorable banquet, these cookies were offically “adopted” by the Royal House of Piemonte. They were renamed “Savoiardi” after the Savoia dynasty, and they became the most appreciated dessert of the house. Savoiardi are very light because they are prepared with a dough rich with whipped egg white. Very popular for the preparation of layer cakes, they are also served as a complement to custards, ice cream, or fruit salad.
A
summary of the dessert: a very rich cheese, the eggs yolks, sugar, and sweet
wine in the zabaglione, the caffeine of the espresso coffee, and the chocolate
make this cake an ultra-
Facts about Tiramisu was taken from http://www.annamariavolpi.com/tiramisu.html
Happy Baking Peeps!
