Can anyone recommend any tiramisu recipes to me? Thanks in advance
for any recommendations.

"Kyle" > wrote in message
ps.com...
> Can anyone recommend any tiramisu recipes to me? Thanks in advance
> for any recommendations.
>

How 'bout this?

===========
Box of Hostess Twinkies
1/2 Cup strong coffee, cooled & sweetened
1/4 Cup Kahlua (optional)
1/2 gal coffee or coffee & chocolate ice cream
Chocolate shavings or sprinkles
..
Slice Twinkies in half lengthwise. Spray 9 x 5 loaf pan with cooking spray.
Put 5 Twinkie halves, cream side up, side by side in pan. Mix coffee and
Kahlua (optional); with pastry brush, apply liberally to cut side of
Twinkies. Spoon about a 1/2 inch layer of softened ice cream over Twinkies.
Repeat until you have used enough Twinkies & ice cream to fill the loaf pan.
Cover tightly with foil and freeze several hours or overnight. This can be
served from the pan in slices or unmolded, garnished with the chocolate and
served. Serves about 10.

Servings: 10

On Aug 18, 12:02 pm, Kyle > wrote:
> Can anyone recommend any tiramisu recipes to me? Thanks in advance
> for any recommendations.

My daughter makes a tiramisu that is good. She uses these cakes from
italy that are like lady finger only harder. I think lady fingers
would work. Dips them in a very strong brewed coffee with hefty dose
of brandy and sugar so they soften, adds a layer of sweetened
marscapone (or is it already sweetened?), cocoa, whipped cream, repeat
and shaves bittersweet chocolate on top. Chill to it sets.

Karen

"Kyle" > wrote in message
ps.com...
> Can anyone recommend any tiramisu recipes to me? Thanks in advance
> for any recommendations.

Carlucci's is good. http://www.heavenlytiramisu.com/rcp-124.htm

--
Echo

On Aug 18, 3:02 pm, Kyle > wrote:
> Can anyone recommend any tiramisu recipes to me? Thanks in advance
> for any recommendations.

Try this site http://www.annamariavolpi.com/page30.html

Regards

Alex
www.HomeLifeWeekly.com
Smart Tips and Advice to Make Life Easier

Kyle wrote:
> Can anyone recommend any tiramisu recipes to me? Thanks in advance
> for any recommendations.
>

This is my daughter's favorite recipe

Diana’s Tiramisu

6 egg yolks
3/4 cup sugar
2/3 cup milk
1 pound mascarpone cheese
1 1/4 cups heavy cream
1/2 teaspoon vanilla
1/4 cup Espresso coffee
2 tablespoons rum
2 packages lady fingers
1 tablespoon cocoa

Beat egg yolks and sugar until well blended. Beat in milk. Heat to
boiling over medium heat, stirring constantly. Reduce heat to low.
Boil and stir 1 minute, remove from heat. Pour into medium bowl.
Place plastic wrap directly on surface of custard mixture.
Refrigerate about 1 hour. Add cheese to custard mixture.
Beat with electric mixer until smooth, set aside.
Beat whipping cream and vanilla on high speed. Add espresso and rum.
Gentle fold in Mascarpone mixture to whipped cream. Place ladyfingers
on bottom of serving bowl until it is completely covered.
Top with cream mixture. Repeat with remaining ladyfingers,
ending with a layer of cream.
Number of layers will depend on size of your serving bowl.
Using a sifter or fine strainer, sieve cocoa over top.
Refrigerate at least 4 to 6 hours. Serves 8

On Aug 18, 12:08 pm, "Sammy" > wrote:

> How 'bout this?
>
> ===========
> Box of Hostess Twinkies
> 1/2 Cup strong coffee, cooled & sweetened
> 1/4 Cup Kahlua (optional)
> 1/2 gal coffee or coffee & chocolate ice cream
> Chocolate shavings or sprinkles
>
Auditioning to take what'shername's place on SemiHomemade, right?
-aem

"Karen" > wrote in message
ups.com...
> On Aug 18, 12:02 pm, Kyle > wrote:
>> Can anyone recommend any tiramisu recipes to me? Thanks in advance
>> for any recommendations.
>
> My daughter makes a tiramisu that is good. She uses these cakes from
> italy that are like lady finger only harder. I think lady fingers
> would work. Dips them in a very strong brewed coffee with hefty dose
> of brandy and sugar so they soften, adds a layer of sweetened
> marscapone (or is it already sweetened?), cocoa, whipped cream, repeat
> and shaves bittersweet chocolate on top. Chill to it sets.
>
> Karen
>

do you mean Savoiardi biscuits?

MG wrote:

>> My daughter makes a tiramisu that is good. She uses these cakes from
>> italy that are like lady finger only harder. I think lady fingers
>> would work. Dips them in a very strong brewed coffee with hefty dose
>> of brandy and sugar so they soften, adds a layer of sweetened
>> marscapone (or is it already sweetened?), cocoa, whipped cream, repeat
>> and shaves bittersweet chocolate on top. Chill to it sets.
>>
>> Karen
>>
>
> do you mean Savoiardi biscuits?
>
That's what I use. Sometimes they're a bit difficult to find but they're
always available here at least around Christmas. I can't imagine using
anything *else* for tiramisu.

Kyle wrote:
> Can anyone recommend any tiramisu recipes to me? Thanks in advance
> for any recommendations.
>

On this morning's (Aug. 21)Today show, the Scotti family (from the
famous NYC restaurant)had a cooking segment. They recently visited
Italy and brought back a Tiramisu recipe. Check it out at the NBCTV
website - http://www.msnbc.msn.com/id/20360055/ Rusty from MD

"Kyle" > ha scritto nel messaggio
ps.com...
> Can anyone recommend any tiramisu recipes to me? Thanks in advance
> for any recommendations.
>
I Am from Italy. This is my old recipe.

TIRAMISU'

Categoria: Importa|dessert
Prodotto: 6 porzioni

400g savoiardi biscuits
500 g mascarpone cheese
5 eggs - yolks (keep white)
4 tbs sugar
1 cup chocolate - little drops (facoltative)
2 tsp cinnamon - powder (facoltative)
2 cups coffe - strong (not american)
1/2 cup rum
1/2cup cocoa - bitter powder
coffe grains - or slices of white chocolate
-for decoration

In an italian coffe machine (I use the 6 cups machine), prepare your coffe.
When ready, put it in a bowl and add rum.
Whip the 5 yolks with sugar till they become pretty white. Add mascarpone
cheese till you obtain an homogeneus cream, then add cinnamon and chocolate
drops. Beat the eggs white very hard then incorporate them to the cream ,
moving the spoon from low to high.
Take a rectangular stamp (transparent if possible: I use a stamp of Pyrex)
and begin to create the cake. Wet speedly the savoiardi biscuit (one at a
time) and put them in the stamp till you cover all the bottom (this is the
first layer). Cover this first layer with mascarpone cream. Go on with
another layer of wet biscuits and cover with other cream. Generally 2 layers
are sufficient, but if you want you can make a third.
Spread the last layer with cocoa powder, using a little strainer. You can
decorate the surface, with few coffee grains (or slices of white chocolate).

Informazioni nutrizionali a porzione (valore giornaliero): Calorie 0Kcal;
Proteine 0g (0%); Grasso Totale 0g (0%)(Sat. 0g (0%)); Col. 0mg (0%); Carb.
0g (0%); Fibre 0g (0%); Zuccheri 0g; Calcio 0mg (0%); Ferro 0mg (0%)
----------

Esportato da Shop'NCook 3.4 (http://www.shopncook.com)

"Pandora" > wrote in message
...

> Informazioni nutrizionali a porzione (valore giornaliero): Calorie 0Kcal;

I like this part. lol

--
Echo

Pandora wrote:
> "Kyle" > ha scritto nel messaggio
> ps.com...
>> Can anyone recommend any tiramisu recipes to me? Thanks in advance
>> for any recommendations.
>>
> I Am from Italy. This is my old recipe.
>
> TIRAMISU'

That looks so good! I don't like tiramisu, but my wife loves it, so
maybe that'll be my next baking project. Thanks!

Serene


--
Spin the auto-sig generator, and she says:

Dash dash space newline
Four-line witty quotation
Perfect message end
-- Donald Welsh in rec.humor.oracle.d

"Echo" > ha scritto nel messaggio
. ..
> "Pandora" > wrote in message
> ...
>
>> Informazioni nutrizionali a porzione (valore giornaliero): Calorie 0Kcal;
>
> I like this part. lol
>
> --
> Echo

So do I ROTFL DDDDDDDD!!!!

--
Kisses
Pandora

"Serene" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Kyle" > ha scritto nel messaggio
>> ps.com...
>>> Can anyone recommend any tiramisu recipes to me? Thanks in advance
>>> for any recommendations.
>>>
>> I Am from Italy. This is my old recipe.
>>
>> TIRAMISU'
>
> That looks so good! I don't like tiramisu, but my wife loves it, so maybe
> that'll be my next baking project. Thanks!
>
> Serene

Thank you Serene. Let me know.

--
Kisses
Pandora

On Aug 21, 9:13 am, "Pandora" > wrote:
> "Kyle" > ha scritto nel ooglegroups.com...> Can anyone recommend any tiramisu recipes to me? Thanks in advance
> > for any recommendations.
>
> I Am from Italy. This is my old recipe.
>
> TIRAMISU'
>
> Categoria: Importa|dessert
> Prodotto: 6 porzioni
>
> 400g savoiardi biscuits
> 500 g mascarpone cheese
> 5 eggs - yolks (keep white)
> 4 tbs sugar
> 1 cup chocolate - little drops (facoltative)
> 2 tsp cinnamon - powder (facoltative)
> 2 cups coffe - strong (not american)

Are these regular sized cups, espresso sized?

thanks for the recipe!

Karen

Karen > wrote in
oups.com:

> On Aug 21, 9:13 am, "Pandora" > wrote:
>> "Kyle" > ha scritto nel
>> ooglegroups.com...>
>> Can anyone recommend any tiramisu recipes to me? Thanks in advance
>> > for any recommendations.
>>
>> I Am from Italy. This is my old recipe.
>>
>> TIRAMISU'
>>
>> Categoria: Importa|dessert
>> Prodotto: 6 porzioni
>>
>> 400g savoiardi biscuits
>> 500 g mascarpone cheese
>> 5 eggs - yolks (keep white)
>> 4 tbs sugar
>> 1 cup chocolate - little drops (facoltative)
>> 2 tsp cinnamon - powder (facoltative)
>> 2 cups coffe - strong (not american)
>
> Are these regular sized cups, espresso sized?
>
> thanks for the recipe!
>
> Karen
>
>

Cups are a fixed measurement for liquids. 1 cup is usually 250 mls in
Canada...It varies a bit anywhere from 240 to 300 mls depending on
country. Mostly a cup is used in American recipes for most things from
flour to milk to butter to sugar to nuts. It helps standardize thing to
some extent.

8 ounces (oz) is 1 cup.
16 oz (2 cups) is a pint
2 pints are a quart
4 quarts are a gallon. But british and american fluid ounces aren't the
same size. An Amnerican quart is 32 oz and a British quart is closer to
40 American oz.

So I'd try 250 mls X 2 (500 mls of Expresso) and 250 mls of the chocolate
chips the first time and adjust to your preference from there.

Hope this helps

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > ha scritto nel messaggio
...
> Karen > wrote in
> oups.com:
>
>> On Aug 21, 9:13 am, "Pandora" > wrote:
>>> "Kyle" > ha scritto nel
>>> ooglegroups.com...>
>>> Can anyone recommend any tiramisu recipes to me? Thanks in advance
>>> > for any recommendations.
>>>
>>> I Am from Italy. This is my old recipe.
>>>
>>> TIRAMISU'
>>>
>>> Categoria: Importa|dessert
>>> Prodotto: 6 porzioni
>>>
>>> 400g savoiardi biscuits
>>> 500 g mascarpone cheese
>>> 5 eggs - yolks (keep white)
>>> 4 tbs sugar
>>> 1 cup chocolate - little drops (facoltative)
>>> 2 tsp cinnamon - powder (facoltative)
>>> 2 cups coffe - strong (not american)
>>
>> Are these regular sized cups, espresso sized?
>>
>> thanks for the recipe!
>>
>> Karen
>>
>>
>
> Cups are a fixed measurement for liquids. 1 cup is usually 250 mls in
> Canada...

Except since the recipe is from Italy, the cup they are talking about is an
espresso cup and very small. When you see glass, they mean a small wine
glass, like most white wine glasses.

The little drops of chocolate are choc chips and falcotive means thay are
optional.

"Karen" > ha scritto nel messaggio
oups.com...
> On Aug 21, 9:13 am, "Pandora" > wrote:
>> "Kyle" > ha scritto nel
>> ooglegroups.com...> Can
>> anyone recommend any tiramisu recipes to me? Thanks in advance
>> > for any recommendations.
>>
>> I Am from Italy. This is my old recipe.
>>
>> TIRAMISU'
>>
>> Categoria: Importa|dessert
>> Prodotto: 6 porzioni
>>
>> 400g savoiardi biscuits
>> 500 g mascarpone cheese
>> 5 eggs - yolks (keep white)
>> 4 tbs sugar
>> 1 cup chocolate - little drops (facoltative)
>> 2 tsp cinnamon - powder (facoltative)
>> 2 cups coffe - strong (not american)
>
> Are these regular sized cups, espresso sized?
>
> thanks for the recipe!
>
> Karen

Oh sorry! I didn't say!
Yes they are regular sized cups (american cups)!

--
Kisses
Pandora

"Giusi" > ha scritto nel messaggio
...
>
>
> "hahabogus" > ha scritto nel messaggio
> ...
>> Karen > wrote in
>> oups.com:
>>
>>> On Aug 21, 9:13 am, "Pandora" > wrote:
>>>> "Kyle" > ha scritto nel
>>>> ooglegroups.com...>
>>>> Can anyone recommend any tiramisu recipes to me? Thanks in advance
>>>> > for any recommendations.
>>>>
>>>> I Am from Italy. This is my old recipe.
>>>>
>>>> TIRAMISU'
>>>>
>>>> Categoria: Importa|dessert
>>>> Prodotto: 6 porzioni
>>>>
>>>> 400g savoiardi biscuits
>>>> 500 g mascarpone cheese
>>>> 5 eggs - yolks (keep white)
>>>> 4 tbs sugar
>>>> 1 cup chocolate - little drops (facoltative)
>>>> 2 tsp cinnamon - powder (facoltative)
>>>> 2 cups coffe - strong (not american)
>>>
>>> Are these regular sized cups, espresso sized?
>>>
>>> thanks for the recipe!
>>>
>>> Karen
>>>
>>>
>>
>> Cups are a fixed measurement for liquids. 1 cup is usually 250 mls in
>> Canada...
>
> Except since the recipe is from Italy, the cup they are talking about is
> an espresso cup and very small. When you see glass, they mean a small
> wine glass, like most white wine glasses.
>
> The little drops of chocolate are choc chips and falcotive means thay are
> optional.

Giusy! Not in this recipe. I have translated for american friends , so my
cups are american cups

--
Kisses
Pandora

On Aug 22, 10:45 am, "Giusi" > wrote:
> Except since the recipe is from Italy, the cup they are talking about is an
> espresso cup and very small. When you see glass, they mean a small wine
> glass, like most white wine glasses.
>
> The little drops of chocolate are choc chips and falcotive means thay are
> optional.

This makes more sense. Two American-sized cups of coffee for this
recipe seemed like too much.

Karen

On Aug 22, 11:13 am, "Pandora" > wrote:
> Oh sorry! I didn't say!
> Yes they are regular sized cups (american cups)!

Oh! okay... seems like a lot of liquid, at first glance, but ok!

Karen

Karen > wrote in
ups.com:

> On Aug 22, 10:45 am, "Giusi" > wrote:
>> Except since the recipe is from Italy, the cup they are talking about
>> is an espresso cup and very small. When you see glass, they mean a
>> small wine glass, like most white wine glasses.
>>
>> The little drops of chocolate are choc chips and falcotive means thay
>> are optional.
>
> This makes more sense. Two American-sized cups of coffee for this
> recipe seemed like too much.
>
> Karen
>
>
In an italian coffe machine (I use the 6 cups machine), prepare your coffe.
When ready, put it in a bowl and add rum.
Whip the 5 yolks with sugar till they become pretty white. Add mascarpone
cheese till you obtain an homogeneus cream, then add cinnamon and chocolate
drops. Beat the eggs white very hard then incorporate them to the cream ,
moving the spoon from low to high.
Take a rectangular stamp (transparent if possible: I use a stamp of Pyrex)
and begin to create the cake. Wet speedly the savoiardi biscuit (one at a
time) and put them in the stamp till you cover all the bottom (this is the
first layer). Cover this first layer with mascarpone cream. Go on with
another layer of wet biscuits and cover with other cream. Generally 2
layers
are sufficient, but if you want you can make a third.
Spread the last layer with cocoa powder, using a little strainer. You can
decorate the surface, with few coffee grains (or slices of white
chocolate).

the coffee (Espresso) 500ml is put in a bowl with the 125 ml of rum and the
savoiardi biscuits are briefly soaked in it...not all the coffee is
required. But enough so the biscuts can briefly be submersed completely one
at a time.

The idea is to flavour and soften the biscuts using the coffee rum mixture
so don't over soak the biscuits. As you don't want them to release or drip
any coffee later. A fairly quick push under the surface of the liquid and
into the pyrex dish. (Somewhat like dunking doughnuts in coffee or cookies
in milk)

The stamp is a pyrex glass baking dish. Any see through container works a
puch bowl, a triffle glass whatever...as there is no baking in this recipe
just assembly and refrigeration. The higher the walls of the container the
more layers of biscuits and filling that can be used... which can be a good
thing.




--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Pandora" > ha scritto nel messaggio
...
> Giusy! Not in this recipe. I have translated for american friends , so my
> cups are american cups
>
> --
> Kisses
> Pandora

Gotcha. Sorry, I am just so used to seeing cups, glasses and coffee spoons
used for measuring, I thought this was too. You're very good to have
pre-translated the measurements.

--
Food and fashion
http://www.judithgreenwood.com

"Karen" > ha scritto nel messaggio
ups.com...
> On Aug 22, 10:45 am, "Giusi" > wrote:
>> Except since the recipe is from Italy, the cup they are talking about is
>> an
>> espresso cup and very small. When you see glass, they mean a small wine
>> glass, like most white wine glasses.
>>
>> The little drops of chocolate are choc chips and falcotive means thay are
>> optional.
>
> This makes more sense. Two American-sized cups of coffee for this
> recipe seemed like too much.
>
> Karen

Oh no, because savoiardi cookies absorbe a lot of coffee!

--
Kisses
Pandora

"Karen" > ha scritto nel messaggio
ups.com...
> On Aug 22, 11:13 am, "Pandora" > wrote:
>> Oh sorry! I didn't say!
>> Yes they are regular sized cups (american cups)!
>
> Oh! okay... seems like a lot of liquid, at first glance, but ok!
>
> Karen
>
Generaly I make a coffe maker for six persons but if is not enough I add a
little water or other liqueur.

--
Kisses
Pandora

"Giusi" > ha scritto nel messaggio
...
> "Pandora" > ha scritto nel messaggio
> ...
>> Giusy! Not in this recipe. I have translated for american friends , so my
>> cups are american cups
>>
>> --
>> Kisses
>> Pandora
>
> Gotcha. Sorry, I am just so used to seeing cups, glasses and coffee
> spoons used for measuring, I thought this was too. You're very good to
> have pre-translated the measurements.


Thanks to Margaret cups

--
Kisses
Pandora