Hi all.

We just spent all day editing a HowTo: for making Tiramisu.

The web page includes the recipie [included below], some chat, a photo
and a video.
Video certainly makes complex things a lot clearer, even if they are
somewhat more difficult to create.

http://megan.cc/Tiramisu/

Enjoy... Clark

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Ingredients List:
8 large eggs yolks (or 9 smaller yolks)
½ cup Caster Sugar + 2 tbsp
1½ cups Marsala Wine - Creamy
750g Mascarpone Cheese
500ml Cream
2 cups strong Espresso Coffee
3 tbsp Kahlua (or other liqueur that you like)
2 packets Savoiardi Sponge Finger Biscuits
Cocoa
Large Lasagne Dish

Note: Cups used are metric - 250ml. The tablespoon is 15ml.

Zabaglione:
Whisk the egg yolks and ½ cup caster sugar together until pale and
thick.

Over simmering water in a double boiler slowly add the Marsala to the
yolk/sugar mixture. Keep on stirring until it thickens like custard
(this takes about 7-8 minutes). Set aside to cool and whisk it
occasionally as it cools so it is thick and creamy. I have some cold
water ready in the sink so I can dip the bowl in it and stop the
cooking quickly once the zabaglione is ready.

Tiramisu Cream
Stir (but do not beat) the mascarpone until well blended and smooth.

Whip the cream until thick - just past the soft peak stage.

Fold together the mascarpone, whipped cream and zabaglione one at a
time (for example, add zabaglione to the mascarpone, and then add the
cream to that mix).

A variation on this recipe keeps each of the three ingredients above
separate and layers them up individually on top of the dipped
biscuits. Try it both ways!

Dipping Mixture
Mix together the coffee, 2 tbsp of caster sugar, 1 cup of Marsala wine
and 3 tbsp of Kahlua. Make sure the sugar is completely dissolved.

Assembly
Dip Savoiardi sponge finger biscuits into the cooled dipping mixture
until they are moist but not sodden and line the bottom of the dish
with them. The time varies due to variation in the sponge fingers.

Layer half of the Tiramisu Cream over the top of the biscuits.

Repeat another layer of dipped Savoiardi biscuits and Tiramisu Cream.
Bang the dish firmly to make the Tiramisu Cream settle into the gaps
between the biscuits. Chill overnight.

Just before serving dust liberally with cocoa. If you want to be more
lavish some grated chocolate is nice too.

# EOF

In article om>,
wrote:

> Hi all.
>
> We just spent all day editing a HowTo: for making Tiramisu.
>
> The web page includes the recipie [included below], some chat, a photo
> and a video.
> Video certainly makes complex things a lot clearer, even if they are
> somewhat more difficult to create.
>
> http://megan.cc/Tiramisu/
>
> Enjoy... Clark

<snipped delightfully complex recipe>

This sounds incredible. :-)

And would be a candidate for the a.b.f. smackdown!
Nobody said it all had to be entree's.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson