Pound Cake Tiramisu
1 cup heavy cream .. ...... 4 ounces bar cream cheese, room temperature
3 tablespoons confectioners' sugar......1/2 cup strong coffee or espresso, room temperature
2 tablespoons dark rum or brandy ......1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices
1/4 cup shaved semisweet chocolate...... Unsweetened cocoa powder, for dusting
In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined.
In a small bowl, combine coffee and rum.
In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit.
Brush with half the coffee mixture.
Top with half the cream mixture and half the chocolate.
Repeat.
Dust top with cocoa powder.
Cover and refrigerate at least 4 hours before serving.
8 comments:
You forgot to add three miles running the following day.
Which is why its mostly for my wife and daughter.
So what would be wrong with using lady fingers? Making it with pound cake just creates a trifle without the raspberry jam.
That's actually how I normally make it. But they're difficult to find, around here. Pound cake -- I can make that myself, if need be.
And no eggs. Or Marscaponi cheese.
tsk tsk. American cooking. (insert eye roll here)
http://www.heavenlytiramisu.com/recipes.htm
Well, not to worry, it's almost gone.
Recipe #1 (Source unknown)
You'll need 1 pint (600ml) of fresh cream, and 1/2 teaspoon of tartaric acid (available from pharmacies and some grocers).
Pour the cream into the top of a double boiler and place over simmering water.
When the cream is warm, add the tartaric acid, and stir until cream reaches a temperature of 180 degrees (75-80 Celsius). Use a candy thermometer.
Remove from heat and allow to cool, stirring occasionally.
Pour the mixture into a bowl lined with thick cheesecloth or a doubled-over tea towel, and leave in a cool place for at least 12 hours, preferably 24.
Consume within 48 hours.
Giuliano Bugialli's Mascarpone
This is a sweeter recipe than the one above.
Ingredients: 1 quart (1 liter) fresh heavy cream, 1/4 tsp. tartaric acid (available from pharmacies and some grocers)
Place cream in a glass casserole or bowl, and place casserole into a larger flameproof pan.
Add cold water to a larger pan. Place the pan over medium heat and bring the cream to a temperature of 180 degrees (75-80 Celsius). Use a candy thermometer), stirring every so often with a wooden spoon.
As soon as the cream reaches the EXACT temperature, remove from the heat, add tartaric acid, and stir with a wooden spoon for 30 seconds.
Remove glass casserole or bowl from the larger pan, and stir another 2 minutes.
Line a fine-mesh basket or strainer with thick cheesecloth and pour in cream mixture.
Allow to stand for 12 hours in a cool place or on the bottom shelf of the refrigerator.
Prepare four 9-inch squares of cheesecloth.
Divide mascarpone in four.
Place a quarter of it on each square of cheesecloth and fold like a package, without tying it.
Place packages on a plate and refrigerate for another 12 hours before using
And if you can't GET Marscapone cheese, this is as close as you can get. Pretty much what you did...
Recipe 2
8 ounces of softened cream cheese
3 tablespoons of sour cream
2 tablespoons of heavy cream (liquid, not whipped) – 35% whipping cream
Combine all ingredients. Use a substitute for mascarpone when making Tiramisu.
I didn't know that!
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