My mother came to visit my new house last month. I hadn't seen her for almost 3yrs bc I was living overseas. In an effort to impress my mother at my cooking skills, I made a NO Bake Tiramisu. I was in such a rush (as I have 3 children) but it turned out great! here's my version:
2 packages of store bought spongey lady fingers
1 package jello pudding cheesecake flavor
1 philladelphia cream cheese, cheesecake flavor
1 cup hot strong coffee, mix in 1/4 cup vodka (omit alcohol if you wish or use kalua if you have handy)
1 tub lite cool whip
2 T cocoa powder
soften cream cheese in microwave by nuking for 1 min. Prepare pudding as directed on package (2 cups milk) and mix into the cream cheese mixture.
in a pan, put a layer of lady fingers down, then brush with coffee and vodka mixture (I used a pastry brush dipped into the mixture). put half cream cheese pudding mixture over lady fingers. put down second layer of lady fingers and again brush with coffee/vodka mixture, then layer the other half of the creamcheese/pudding mixture. layer last layer of lady fingers, brush again with coffee/vodka mixture, spread layer of whip cream over top. sprinkle with cocoa powder in a sieve and refrigerate for atleast 1 hr.
Tirami-su *is* a "no-bake" recipe -- it's not like cheesecake, where you've got the baked version and the gelatine refrigerated version. I'm glad you enjoyed your recipe, but I'd really encourage you to make something closer to the "real thing" (as far as anything can be considered "real) -- no pudding mix, no cool-whip, no cheesecake-flavored cream cheese. You'll have the added bonus of eating something healthier, without all the chemicals in the mixes, you won't be spending the extra money on those name-brand products, and you'll find that none of the following recipes takes much longer than 15 minutes (not to mention that the components can be made a couple of days ahead and assembled the night before or morning you want to serve).
Note: the second recipe uses raw eggs and, unless you're sure of the quality of eggs in your area (salmonella free), is not suitable for the very young, the very old or anyone who may be immune-compromised. The third recipe is suitable, if the egg yolk mixture is heated to
170F, as in the first recipe.
-j
***** From Lynne Rossetto Kasper's book "The Italian Country Table: Tirami-Su Serves 8-10
"In this Tirami-su, a blend of mascarpone and zabaglione is slathered between layers of sponge cake that have been moistened with espresso-rum syrup. During the 1970s and 80s, Tirami-su became the darling of Italy's home cooks. It's irresistible to anyone having company, because you must make it ahead and everyone raves over it. Each cook has her favorite recipe, especially those living in mascarpone country -- the Lombardy region around Milan. This was my first Tirami-su, tasted in 1981 at a country house near Milan, where it was prepared with locally produced mascarpone. The zabaglione and rum were my hostess's own touches. I've tried others, but keep coming back to this one.
"Cook to Cook: Mascarpone comes two ways -- a firm cheese or a soft one with the consistency of cake frosting, which is the type needed for this recipe. It is sold in bulk and in plastic tubs, imported from Italy or made in Wisconsin. Galbani makes a good one. Some specialty shops make their own mascarpone, which can be superb. Taste for deep, lush sweet cream flavors with no sourness or "cooked" qualities. If the mascarpone tastes like evaporated milk, don't buy it.
"Wine suggestion: A rich white Sicilian Moscato Passito di Pantelleria or Maculan's Torcolato"
Zabaglione (make up to 2 days ahead)
6 large egg yolks Scant 1/2 cup (3 ounces) sugar
1/2 cup dry Marsala
Tirami-su (make 4 to 24 hours ahead)
1 pound soft mascarpone
2/3 cup heavy whipping cream, chilled
6 tablespoons sugar Pinch of salt
2 9-inch round sponge cake layers (store-bought is fine)
1/3 cup very strong espresso
1/4 cup dark rum
1 teaspoon vanilla extract About 1/4 cup unsweetened cocoa
1 tablespoon powdered sugar
To make the zabaglione, half-fill a 4-quart saucepan with water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together the yolks, scant 1/2 cup sugar, and Marsala until frothy. Set the bowl over the simmering water, making sure the bowl doesn't touch it, and keep whisking 5 minutes, or until the cream is thick and reads 170F on an instant-read thermometer; it will thickly coat a spoon when it's ready. Quickly scrape it into a storage container. Cool, cover and refrigerate 1 hour to 2 days.
About 4-1/2 to 24 hours before serving, stir the mascarpone in a large bowl to loosen it. In a chilled medium bowl, beat the cream with 3 tablespoons of the sugar and the salt to soft peaks. Fold it i nto the mascarpone, then fold in the cold zabaglione, keeping the mixture light. Chill until ready to assemble the dessert.
Have a shallow 2-1/2 quart baking dish handy. Slice each cake horizontally into 2 1-inch thick layers. Cut into pieces so half the cake covers the bottom of the dish. Mix together the espresso, rum, vanilla and the remaining 3 tablespoons sugar. Moisten the cake with half the liquid. Cover it with half the mascarpone mixture. Top with another layer of cake. Moisten with the rest of the espresso blend. Cover with the remaining mascarpone cream. Cover and chill at least 4 hours.
Just before serving, dust the dessert with sifted cocoa, then sift the powdered sugar over it. Serve cool, but not ice-cold, cut into small squares.
"The Original Tirami-su? Supposedly the first dessert called Tirami-su was created during the 1960s at Ristorante Beccherie in the town of Treviso, just north of Venice. Whipped egg yolks and sugar were blended with mascarpone cheese and layered between savoiardi biscuits (hard ladyfingers) that had been soaked in strong espresso. Experts have attributed its creation to other restaurants in Treviso, but local food authorities insist that this is where it began as an improvisation on the popular trifle-like Italian dessert, Zuppa Inglese."
***** From Joan Tropiano Tucci & Gianni Scappin's book "Cucina & Famiglia": Tiramisu della Livia
10 to 12 servings
"Gianni: I prefer my sister Livia's recipe for tiramisu to all others I've tried, and have always received raves when I've included it on a menu. Having tasted her fair share of tiramisu at the homes of friends and relatives, Livia took the elements that she liked best about each recipe (not too sweet, not too heavy, etc.) and incorporated them into a recipe of her own. The most important tip she learned is that the secret to a good tiramisu is a well-beaten egg-and-sugar mixture, which seems to minimize the "eggy" flavor. Livia also suggests that the recipe can be extended to provide more servings by folding whipped cream into the mascarpone along with the egg whites. This recipe is best if made the day before so that the tiramisu has ample time to set. It also freezes well.
"The width and length of ladyfinger cookies varies from brand to brand, so the total number of cookies needed to fill a particular baking dish will also vary. Generally one 7-ounce package will fill the rectangular dish recommended here."
4 large eggs, separated
8 tablespoons granulated sugar
1 pound mascarpone cheese
1 cup crushed amaretti cookies (optional)
2 cups brewed espresso coffee
1 tablespoon dark rum, Grand Marnier or Cointreau One 7-ounce package ladyfinger cookies
2 tablespoons unsweetened cocoa powder
In a medium-sized bowl, beat the egg yolks with 6 tablespoons of the sugar until foamy and pale. Beat in the mascarpone until smooth. Set aside.
In a large bowl, whip the egg whites with an electric mixer. When they are frothy, add the remaining 2 tablespoons sugar. Continue beating until they hold stiff peaks. Fold the egg whites into the mascarpone mixture, then fold in the crushed amaretti cookies. Set aside.
Mix the espresso with the rum in a shallow bowl. Soak each ladyfinger, one at a time, in this mixture until it has softened slightly and absorbed some of the liquid. (The cookies should not be mushy, but your fingers should be able to make a light indentation in them.) Arrange the cookies in an 11x7x2-inch baking dish to form a tightly packed single layer. Use pieces of broken cookies to fill in any gaps. (If the cookies seem dry, a small amount of the coffee mixture may be spooned on top.)
Spread the mascarpone cream mixture evenly over the cookies. Shake the cocoa thorugh a fine mesh sieve to evenly coat the top. Refrigerate to set for at least 2 hours before serving.
Variations: Instant espresso coffee may be used in place of brewed Decaffeinated espresso may be used Biscotti Casarecci del Ponticello may be substituted for the ladyfingers (recipe follows)
Biscotti Casarecci del Ponticello Ponticello's Orange Cookies Makes about 48 cookies
"Gianni: In my town there is a baker called Ponticello, which means "little bridge." It has been run by one family for four generations and is now operated by Daniela, who is a terrific and dedicated baker. Her day begins at 4 a.m. with the preparation of the first of four batches of bread. The bread is so good that people line up to purchase it, knowing that the warm loaves will be ready for sale at 6,
8, 10 and 12 o'clock each day. When I was running my family's restaurant, Ponticello supplied all of the bread we served. On the days that I went to pick up our order, the bread's aroma filled my car and I had to remember to purchase an extra loaf so I could eat it on the ride home.
"When I returned to the United States, I wrote to thank Daniela for all the wonderful bread Ponticello had baked for us. She wrote back and sent me this cookie recipe, which ahs been handed down from generation to generation in her family. They were originally cooked in the baker's coal oven, just as the embers were dying. Serve them with coffee after dinner, for a sweet at breakfast, or use in place of the ladyfingers in tiramisu."
4 cups all purpose flour
2 tablespoons baking powder Pinch of Kosher salt
2 large eggs
1 cup sugar
1/2 cup (1 stick) butter, softened
1 teaspoon pure orange extract
1/2 cup milk
Preheat the oven to 350F degrees. Line several baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, beat together the eggs and sugar with an electric mixer. Add the butter and beat just to combine. Gradually beat the flour mixture into the egg mixture. Pour the orange extract into the milk, and with the mixer running, gradually add the milk to the batter. The dough will come together to form a ball.
Turn the dough out onto a work surface. Flatten it into a disk shape and cut into quarters. Roll each quarter into a log about 1 inch in diameter. Cut each log into 1/2-inch thick slices, and place them 1 inch apart on the prepared baking sheets. Bake until lightly golden brown, about 18 minutes. Remove to a rack to cool completely. Store in an airtight container for up to 2 weeks.
***** From "Best Recipes from the Los Angeles Times" (1990 edition): Tiramisu Makes 12 servings
"Tiramisu is a cousin of trifle, but made with mascarpone cheese and biscotti rather than whipping cream and pound cake. This recipe came from La Cucina restaurant in Los Angeles."
8 egg yolks
1-1/4 cups powdered sugar
1/2 cup Marsala wine
1-1/4 pounds mascarpone or cream cheese [not Philadelphia brand -- look for something without gums and stabilizers]
3 cups whipping cream
1 teaspoon vanilla
1 (3-1/2 ounce) package ladyfingers, split, or Italian biscotti
1 cup espresso or strong coffee
1 tablespoon unsweetened cocoa powder
Beat the egg yolks with powdered sugar and Marsala wine over warm water until light. Cool.
Slowly whip the mascarpone cheese. Beat into the egg yolk mixture. Beat the whipping cream, gradually adding the vanilla, until stiff. Fold into the egg yolk-cheese mixture.
Dip the split ladyfingers into espresso, just enough to moisten. Layer the ladyfingers on the bottom of a large bowl. Spoon a layer of the cheese mixture over them. Cover with more ladyfingers. Repeat the layering.
Sprinkle the surface with cocoa powder.
Note: Garnish with whipped cream and coffee beans, if desired.
"Diem Sellers" wrote in message news: snipped-for-privacy@posting.google.com...
Diem, no offense, but this is *not* Tiramisu. To begin with, Tiramisu is already a no-bake recipe. It doesn't taste anything like cheesecake. There's no philly cream cheese in it, no cool whip, no pudding. I appreciate that you enjoyed your recipe, and that's good, but it's not Tiramisu. Real Tiramisu takes a short amount of time to make, and tastes infinitely better than any packaged pudding could. First, start with Savoiardi, which are crisp Italian ladyfingers. They soften sufficiently due to the dip in espresso, and the moist ingredients, yet they maintain their structure. Second, in order to taste the way it should, you need mascarpone cheese. Make a quick zabiglione with egg yolks and sugar. Bring mascarpone and zabiglione to a consistent room temp and combine. Add whatever flavoring you prefer, be it Rum, Kahlua, etc. Next, whip some heavy cream (manufacturer's is even better) to a stiff peak and fold into the mascarpone mixture. I like to add a bit of high quality vanilla, such as Penzey's double strength. Chill. Prepare the espresso, or very strong fresh coffee, and sweeten/flavor with either superfine sugar, Kahlua, or a simple syrup. Briefly dip each lady finger in the espresso and place in your serving dish until there is a single layer covering the entire bottom. Use 1/2 of the mascarpone cream for the next layer, add another layer of soaked Savoiardi and finish with the rest of the mascarpone cream. Top with grated bittersweet chocolate or dust with good quality dutched cocoa.
It's easy, and it's decadent, and it's Tiramisu. Try it sometime! :-)
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