CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Fruits |
|
Aldo & frie, New |
6 |
Servings |
INGREDIENTS
600 |
|
Double cream, 1 pint |
250 |
g |
Mascarpone cheese, 9oz |
8 |
T |
Caster sugar |
6 |
|
Egg yolks |
1 1/4 |
|
Hot strong black coffee, 2 |
|
|
pints |
1 |
T |
Marsala wine |
1 |
T |
Tia Maria liqueur |
450 |
g |
Savoiardi biscuits, 1lb |
450 |
g |
Fresh fruits of the forest |
|
|
raspberries |
|
|
strawberries |
|
|
redcurrants etc. |
|
|
1lb |
INSTRUCTIONS
Place the cream in a bowl with the mascarpone cheese and half of the
caster sugar. Whisk well until the sugar dissolves and the cream is
just thick. In another bowl whisk the egg yolks with the remaining
sugar for about 10 minutes until the mixture is quite thick, light and
fluffy. Using a large metal spoon, fold in the egg yolk mixture into
the mascarpone cheese. Mix together the coffee, Marsala and Tia Maria
in a shallow bowl. To assemble the tiramisú spoon one third of the
mascarpone mixture into the bottom of a 1.8 litre (3 pint) dish that
is 7.5cm (3 inch) deep. Taking one biscuit at a time, dip half the
biscuits into the coffee mixture and arrange a single layer on the
mascarpone. Top with half of the fruits. Spoon another one third of
the mascarpone mixture over the fruit and cover with the remaining
biscuits moistened with the coffee mixture. Spread the remaining
masarpone mixture on the top and finish with the remaining fruits,
arrange decoratively. Cover the tiramisú with cling film and chill
for at least 6 hours in the refrigerator to serve. Serve chilled.
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