Tiramisù



A post dedicated to the best thing since sliced bread (and frankly, who would eat bread for desert?)

Time and money requirements
1h for preparation (incl. cleaning of the battlefield; less for trained cooks)
4h before serving
ca. 12 Fr. excl. liquor (photo displays Migros products)

Ingredients for 8 servings
4 eggs
4 tablespoonful of white sugar
500g mascarpone
3cl rum, cognac or liqueur
3dl of coffee (ca. 3 espressi lunghi)
300g biscuit
chocolate powder

Preparation
Separate egg white and yolk. Whisk the egg white stiff.

Mix yolk and sugar until it gets foamy. Add the mascarpone and liquor (I prefer Grand Marnier - see second photo). Carefully add the egg white to the mixture.

Put the coffee in a soup plate and dip each biscuit briefly before covering the ground of a bowl with it (third photo). The biscuits should be entirely covered in coffee and it doesn't hurt if they're still a bit hard on the inside. Also, you don't want to overcaffeinate your guests so brew that coffee reasonably.

Cover the biscuits with half of the cream. Then add a second layer of biscuits and the second half of the cream.

Put the bowl into the fridge for several hours (2 will do but 4 will put you on the safe side in case there's little coffee in your tiramisù, so the moisture spreads better). Sprinkle the tiramisù with chocolate powder before serving.

En Guete!

Tiramisu for breakfast? Afternoon tea, perhaps, but really Nathu, everyone knows one eats peppered mackerel for breakfast

I like curry for breakfast.

Mine is very easy (serves 8 deliciously):

2 fresh eggs
500g mascarpone cheese (I always think of this as mafia cheese - Al Capone!)
3 tbs sugar (less sweet as the sponge fingers are already pretty sweet)
80ml marsala wine (sub: 50ml amaretto liqueur)
250ml espresso, left to cool (you may add a bit of liqueur to this too if you're a real alcoholic!)
200g Italian sponge fingers
3 tbs cocoa powder

Whisk the eggs with the sugar.
Add the cheese in three portions, whipping in between additions.
Whip in marsala wine.
(Optional: At this point if it's too thick for your taste, whip in a bit of the espresso.)
Smear the bottom of a casserole glass dish (with cover) with a spoon of the creamy mixture.
Dip each sponge finger quickly on both sides in a plate of the espresso and arrange it on the cream in the dish. Fill the dish with a layer of the sponge fingers.
Cover gently with a generous layer of cream. Dust with cocoa powder using a small sieve tapped with a teaspoon.
Repeat with another layer of sponge fingers, cream and cocoa.

Note: The ingredients are enough for another small casserole container.

Whoa! I am hungry!
I would add a lot more cocoa powder on the top than shown in the picture. I have been having a bit of craving for something sweet and indulgent since yesterday - I think I am gonna make it this weekend. Been long since I had a plate full of this lovely stuff :-)

Mrs Argus makes the best tiramisu. ever.

http://www.cookingforengineers.com/r...imple-Tiramisu

works for me! (c;