Tiramisu # Z Recipe
Yield: 12 to 15Recipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Preparation time: 20 minutes Cooking time: 5 minutes
1 loaf-shaped pound cake (10 3/4 ounces), very thinly sliced 2 cups
espresso coffee 2 tablespoons dark rum 6 large egg yolks 1/2 cup
sugar 2 tablespoons all-purpose flour 2 tablespoons Marsala wine 1
cup whipping cream 1 pound mascarpone cheese 6-8 ounces semisweet
chocolate, shaved
1. Arrange a single layer of pound cake slices in the bottom of a 13-
by 9-inch baking pan. Mix espresso and rum. Drizzle half of it over
cake.
2. Whisk together egg yolks, sugar and flour in a heavy saucepan.
Cook over medium heat, stirring constantly, until mixture thickens, 4
to 5 minutes. Remove from heat and add Marsala.
3. Whip cream with an electric mixer until it holds soft peaks;
transfer to a mixing bowl. Beat mascarpone lightly. Add egg yolk
mixture and mix until smooth. Fold in whipped cream.
4. Spread half of cheese mixture over cake slices in pan. Top with
remaining cake slices; drizzle remaining espresso over. Spread with
remaining cheese and garnish with chocolate. Refrigerate at least 2
hours before serving.
Submitted By FLORENCE THOMPSON On 02-16-95
Title: Louis XIV Hypocras
Categories: Beverage, Ancient
Yield: 1 batch
1 qt Good claret 1/4 ts Mace
1/2 c Warm honey 12 Cloves
1/4 ts Cinnamon 1/2 ts Almond extract
1/4 ts Cayenne pepper 1 Russet apple; sliced
1/4 ts Ginger
Blend honey into claret until it doesnt settle to the bottom. Add
all other ingredients and let stand overnight. Strain twice through
4 layers of cheesecloth. Bottle and cork lightly.
Submitted By TIFFANY HALL-GRAHAM On 02-15-95
Source from luhu.jp
1 loaf-shaped pound cake (10 3/4 ounces), very thinly sliced 2 cups
espresso coffee 2 tablespoons dark rum 6 large egg yolks 1/2 cup
sugar 2 tablespoons all-purpose flour 2 tablespoons Marsala wine 1
cup whipping cream 1 pound mascarpone cheese 6-8 ounces semisweet
chocolate, shaved
1. Arrange a single layer of pound cake slices in the bottom of a 13-
by 9-inch baking pan. Mix espresso and rum. Drizzle half of it over
cake.
2. Whisk together egg yolks, sugar and flour in a heavy saucepan.
Cook over medium heat, stirring constantly, until mixture thickens, 4
to 5 minutes. Remove from heat and add Marsala.
3. Whip cream with an electric mixer until it holds soft peaks;
transfer to a mixing bowl. Beat mascarpone lightly. Add egg yolk
mixture and mix until smooth. Fold in whipped cream.
4. Spread half of cheese mixture over cake slices in pan. Top with
remaining cake slices; drizzle remaining espresso over. Spread with
remaining cheese and garnish with chocolate. Refrigerate at least 2
hours before serving.
Submitted By FLORENCE THOMPSON On 02-16-95
Title: Louis XIV Hypocras
Categories: Beverage, Ancient
Yield: 1 batch
1 qt Good claret 1/4 ts Mace
1/2 c Warm honey 12 Cloves
1/4 ts Cinnamon 1/2 ts Almond extract
1/4 ts Cayenne pepper 1 Russet apple; sliced
1/4 ts Ginger
Blend honey into claret until it doesnt settle to the bottom. Add
all other ingredients and let stand overnight. Strain twice through
4 layers of cheesecloth. Bottle and cork lightly.
Submitted By TIFFANY HALL-GRAHAM On 02-15-95
Source from luhu.jp
Tags
Dessert