Comments on: Tiramisu Time http://food.louienep.com/tiramisu-time/ Just another WordPress weblog Wed, 08 Feb 2012 04:03:06 +0000 http://wordpress.org/?v=2.2.3 By: Max http://food.louienep.com/tiramisu-time/#comment-14 Max Mon, 26 Apr 2004 00:48:51 +0000 http://food.louienep.com/tiramisu-time/#comment-14 This easy Tiramisu "low fat" recipe takes about 10 minutes to make, and which contains no eggs (raw or cooked). You?ll need 4 martini glasses to present it, but goblets will do just fine. It makes 4 servings. Ingredients * LADY FINGERS, 1 package * STRONG BLACK COFFEE or ESPRESSO, 1/2 cup * COFFEE FLAVOR LIQUEUR, 2 ounces (shots) * MASCARPONE CHEESE, 2 cups * POWDERED CONFECTIONERS' SUGAR, 1/2 cup * COCOA POWDER, 1/4 cup * GROUND CINNAMON, 1/4 tsp Directions 1. Open the ladyfingers and separate them. 2. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. 3. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. 4. Press the cakes down a bit to fit the lines of the glass. 5. Beat cheese and sugar together 2 or 3 minutes. 6. Spoon sweetened mascarpone into glasses. 7. Top glasses off with a cap of the ladyfingers. 8. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon. This easy Tiramisu “low fat” recipe takes about 10 minutes to make, and which contains no eggs (raw or cooked). You?ll need 4 martini glasses to present it, but goblets will do just fine. It makes 4 servings.

Ingredients

* LADY FINGERS, 1 package
* STRONG BLACK COFFEE or ESPRESSO, 1/2 cup
* COFFEE FLAVOR LIQUEUR, 2 ounces (shots)
* MASCARPONE CHEESE, 2 cups
* POWDERED CONFECTIONERS’ SUGAR, 1/2 cup
* COCOA POWDER, 1/4 cup
* GROUND CINNAMON, 1/4 tsp

Directions

1. Open the ladyfingers and separate them.
2. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush.
3. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem.
4. Press the cakes down a bit to fit the lines of the glass.
5. Beat cheese and sugar together 2 or 3 minutes.
6. Spoon sweetened mascarpone into glasses.
7. Top glasses off with a cap of the ladyfingers.
8. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.

]]> By: lolita http://food.louienep.com/tiramisu-time/#comment-13 lolita Mon, 26 Apr 2004 00:30:43 +0000 http://food.louienep.com/tiramisu-time/#comment-13 Sure Jay, will email you my favourite from Delia Smith, but the real beauty of trifles is the amount of variations one can concoct from practically anything thats in season. A grab-it-from-the-pantry guy like yourself would appreciate that. Sure Jay, will email you my favourite from Delia Smith, but the real beauty of trifles is the amount of variations one can concoct from practically anything thats in season. A grab-it-from-the-pantry guy like yourself would appreciate that.

]]> By: Jay http://food.louienep.com/tiramisu-time/#comment-12 Jay Sun, 25 Apr 2004 23:58:53 +0000 http://food.louienep.com/tiramisu-time/#comment-12 Thanks for the input, Lolita- I'd love to try making English Trifle, maybe you can email me a recipe? Thanks for the input, Lolita- I’d love to try making English Trifle, maybe you can email me a recipe?

]]> By: lolita http://food.louienep.com/tiramisu-time/#comment-11 lolita Sun, 25 Apr 2004 23:49:46 +0000 http://food.louienep.com/tiramisu-time/#comment-11 what is all the fuss about tiramisu? personally, i think the humble English trifle is head and shoulders above the over rated tiramisu, especially since one has to use mascarpone (overpriced and not readily available if dont happen to live in Italy) , not regular cream to get the authentic flavor. what is all the fuss about tiramisu? personally, i think the humble English trifle is head and shoulders above the over rated tiramisu, especially since one has to use mascarpone (overpriced and not readily available if dont happen to live in Italy) , not regular cream to get the authentic flavor.

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