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==Description==
 
==Description==
  +
.
A classical italian dessert.
 
 
[[Image:Tiramisu.jpg|right|Tiramisu]]
 
 
 
===Ingredients===
 
===Ingredients===
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* Coffee Syrup
* 500 g mascarpone (an Italian creamy cheese, you can substitute with ricotta, another Italian cheese, for a low-fat ver)
 
* 4 eggs
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* 1 cup water
* 150 g caster sugar
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* 1/4 cup sugar
* 1/2-1 cup strong coffee
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* 1 Tbs. instant decaffeinated coffee granules
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* 1 Tbs. pure vanilla extract
* 300 g ladyfingers or plain sponge cakes, cut in squares
 
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* Custard Filling
* cocoa
 
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* 3 cups 1% vanilla soy milk
* 3 tablespoons brandy or coffee liqueur (I personally prefer it without spirits) (optional)
 
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* 3/4 cup sugar
 
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* 3/4 cup liquid fat-free egg product
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* 1/2 cup all-purpose flour
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* 2 oz. low-fat silken tofu, pureed
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* 2 tsp. pure vanilla extract
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* 1 pkg. ladyfingers
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* 2 Tbs. cocoa powder for dusting
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* 1/8 tsp. ground cinnamon for dusting
 
===Directions===
 
===Directions===
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1. Make syrup: In small saucepan, bring water to a boil. Remove from heat. Stir in sugar, instant coffee and vanilla extract. Set aside.
   
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2. Make custard filling: In top of double boiler, whisk together soy milk, sugar, egg product, flour and tofu. Set pan over simmering (not boiling) water, and cook, whisking constantly, until mixture thickens, about 8 minutes. Stir in vanilla extract. Remove pan from water, and let cool. Cover, and refrigerate until chilled.
* beat sugar and egg yolks until white and frothy.
 
* whisk egg whites until stiff.
 
* fold mascarpone (or ricotta) into egg mixture.
 
* add egg whites carefully.
 
* pour coffee (and brandy or coffee liqueur if using) in a shallow bowl, dip biscuits (or pieces of sponge cake) in it, taking care not to soak them completely, and put them in a square tin (actually I make it in a glass loaf tin) in a single layer
 
* cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa
 
* cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful.
 
   
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3. To assemble: Line a long rectangular pâté mold with plastic wrap. (Alternatively, use a large, unlined soufflé dish.) Place half the ladyfingers in layer on bottom. Brush ladyfingers with coffee syrup.
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4. In small bowl, combine cocoa and cinnamon. Spread half custard mixture on top of ladyfingers. Sprinkle with some cocoa-cinnamon mixture. Repeat with remaining ladyfingers, syrup and custard, topping custard with dusting of cocoa-cinnamon mixture. Cover, and refrigerate at least 2 hours before serving.
 
===Other Links===
 
===Other Links===
 
 
==See also==
 
==See also==
 
[[Category:Recipes]]
 
[[Category: Italian Desserts]]
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[[Category:Vegetarian]]
[[Category:Desserts]] [[Category:Recipes]]
 

Revision as of 01:23, 15 May 2005

Description

.

Ingredients

  • Coffee Syrup
  • 1 cup water
  • 1/4 cup sugar
  • 1 Tbs. instant decaffeinated coffee granules
  • 1 Tbs. pure vanilla extract
  • Custard Filling
  • 3 cups 1% vanilla soy milk
  • 3/4 cup sugar
  • 3/4 cup liquid fat-free egg product
  • 1/2 cup all-purpose flour
  • 2 oz. low-fat silken tofu, pureed
  • 2 tsp. pure vanilla extract
  • 1 pkg. ladyfingers
  • 2 Tbs. cocoa powder for dusting
  • 1/8 tsp. ground cinnamon for dusting

Directions

1. Make syrup: In small saucepan, bring water to a boil. Remove from heat. Stir in sugar, instant coffee and vanilla extract. Set aside.

2. Make custard filling: In top of double boiler, whisk together soy milk, sugar, egg product, flour and tofu. Set pan over simmering (not boiling) water, and cook, whisking constantly, until mixture thickens, about 8 minutes. Stir in vanilla extract. Remove pan from water, and let cool. Cover, and refrigerate until chilled.

3. To assemble: Line a long rectangular pâté mold with plastic wrap. (Alternatively, use a large, unlined soufflé dish.) Place half the ladyfingers in layer on bottom. Brush ladyfingers with coffee syrup.

4. In small bowl, combine cocoa and cinnamon. Spread half custard mixture on top of ladyfingers. Sprinkle with some cocoa-cinnamon mixture. Repeat with remaining ladyfingers, syrup and custard, topping custard with dusting of cocoa-cinnamon mixture. Cover, and refrigerate at least 2 hours before serving.

Other Links

See also