Recipes: Tiramisu

August 3, 2010 by Lori Mitchell

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This entry is part 6 of 11 in the series Issue #7

Issue #7
  1. Classifieds
  2. Work From Home
  3. We’re Growing
  4. Hunter
  5. Baylee
  6. Tiramisu
  7. Email
  8. Rent a Cottage
  9. Merry Wives of Windsor Act 1
  10. Remove Soap Scum
  11. My Parent’s 50th

Ingredients:

6 Tbsp sugar
6 eggs, separated
½ cup heavy cream
¼ cup sour cream
1 ½ lbs softened cream cheese
2 tsp Kahlua
1 pkg. dry ladyfingers
¾ cup brewed coffee
Unsweetened cocoa powder

Directions:

Spread ladyfingers to line the bottom of large casserole dish.

In a small bowl, combine Kahlua with the coffee.

Drizzle coffee mixture over ladyfingers and set aside.

In a medium bowl, combine egg medicine online without prescription yolks and sugar.

Beat on medium speed about 5 minutes, until smooth, thick, and lemon-colored.

In a separate bowl, combine heavy cream, sour cream, and cream cheese.

Add cheese mixture to sugar mixture and blend on medium speed until evenly blended.

In a large bowl, beat egg whites on medium speed until soft peaks form.

Fold egg whites into cheese mixture.

In a large soufflé dish, layer ingredients: ½ the lady fingers, ½ the cheese mixture, sprinkled cocoa.

Repeat layering, finishing best prices on cialis with cocoa.

Cover and chill for at least 6 hours.

Issue #7«BayleeEmail»

Comments (2)

 

  1. Stephanie Sage says:
    August 3, 2010 at 3:56 pm

    I have a great mini chocolate tiramisu cakes. Great for parties and gatherings.

    Cakes
    1 small pkg (9 oz/250 g) devil’s food cake mix
    ¼ cup (50 mL) sour cream
    1 egg
    1 tbsp (15 mL) instant coffee granules
    1 tbsp (15 mL) water
    1/3 cup (75 mL) coffee liqueur (see Cook’s Tip)

    Filling & Topping
    1½ cups (375 mL) thawed frozen whipped topping
    8 oz (250 g) mascarpone or cream cheese,
    room temperature
    ¼ cup (50 mL) powdered sugar
    2 tsp (10 mL) vanilla extract
    Unsweetened cocoa powder (optional)

    Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes,
    combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N
    Scraper®. Divide batter evenly among cups of pan. Bake 8–10 minutes or until wooden pick inserted in centers
    comes out clean.

    Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside. For filling, combine
    cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into an additional
    resealable plastic bag; secure and set aside.

    Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to
    make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur
    using Chef’s Silicone Basting Brush; cool completely.

    Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with cocoa powder,
    if desired.

    Yield: 24 cakes

    U.S. Nutrients per serving (1 cake): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg,
    Carbohydrate 12 g, Protein 2 g, Sodium 105 mg, Fiber 0 g
    Cook’s Tips: If desired, 1? cups (400 mL) of devil’s food cake mix from an 18.25-oz (510-g) package can be used for
    this recipe.
    To substitute coffee liqueur, combine ¼ cup (50 mL) water, ¼ cup (50 mL) sugar,
    1 tbsp (15 mL) instant coffee granules and 1 tsp (5 mL) rum extract in
    (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 1–2 minutes
    or until sugar is dissolved; cool.

  2. Lori Mitchell says:
    August 3, 2010 at 3:58 pm

    Thanks Steph! I’ll see you tomorrow morning!

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