Does anyone have a favorite recipe for Tira Missou, that isn't really
arduous to create?

Myrl Jeffcoat
http://www.myrljeffcoat.com

wrote:

> Does anyone have a favorite recipe for Tira Missou, that isn't really
> arduous to create?

It's basically lady fingers dipped in a mixture of espresso and liquor
(rum, Madeira, brandy, Amoretto etc.) and a Marscapone based filling.
Dip (don't soak) the Lady Fingers in the espresso mixture and lay them
in the bottom of a pan. Cover it with the filling, then sprinkle with
grated bittersweet chocolate or cocoa powder. Lay down another layer of
dipped Lady Fingers and cover with the rest of the Marscapone mixture.
Garnish with more chocolate or cocoa powder. Let it sit for 4 hours
before serving.


The filling usually a pound of Marscapone creamed with some sugar, raw
eggs or zambilon <sp?> , whipped cream. A little grated lemon peel is a
nice touch.

There are hundreds of recipes for it in Google. Some makes of Marscapone
come with a recipe on the side or on the top. It's a simple recipe to
make, and sure to please.

On 14 Jul 2006 10:47:51 -0700, wrote:

>Does anyone have a favorite recipe for Tira Missou, that isn't really
>arduous to create?

I *love* tiramisu! I've never made it, myself. I know that a zillion
people will have good recipes for you, thuogh.

>Myrl Jeffcoat
>http://www.myrljeffcoat.com

You're a lovely woman! You should have your photo on the RFC website!
http://www.recfoodcooking.com/mug/

Would you like to be added? Anyone else want to be hung on the RFC
post office wall (in the US, the FBI's Most Wanted criminals are
displayed on post office walls)?

Carol

On 14 Jul 2006 10:47:51 -0700, wrote:

>Does anyone have a favorite recipe for Tira Missou, that isn't really
>arduous to create?
>
>Myrl Jeffcoat
>http://www.myrljeffcoat.com


Here is the one I use, copied from the newsgroup several years ago.


* Exported from MasterCook *

Venetian Tirami-su

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
60 grams sugar
1/4 cup wine, marsala -- sweet
380 grams mascarpone cheese
1 cup heavy cream -- * see note
1 cup coffee, expresso
3 tablespoons coffee liqueur (63 proof) -- * see note
36 savoiardi
3 tablespoons cocoa powder

Zabaglione: Beat egg yolks in top pan of double boiler until thick.
Place bowl over simmering water and while beating, gradually add
marsala and sugar. Continue beating until mixture is very thick.
Remove from heat, but continue beating until mixture has cooled, then
refrigerate.



Beat the mascarpone smooth, fold whipped cream into it, then fold in
the zabaglione.

Mix expresso and liquor together.

Line bottom of 9" square pan with half of the savoiardi: brush them
with the expresso. Place half of the zabaglione mixture over them.
Another layer of savoiardi, then add the remaining zabaglione. Dust
with Cocoa.

Refrigerate for at least 1 hour. Makes 8 - 12 servings.

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 359 Calories; 25g Fat (64.4%
calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber;
177mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.

NOTES : *Whipped into a soft peak stage
*Kaluaha
1/4+ cup sugar

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Carol-
Sure, you can add my picture to your mugshots. You can just grab the
one on my website if you like:

http://www.myrljeffcoat.com


Damsel in dis Dress wrote:
> On 14 Jul 2006 10:47:51 -0700, wrote:
>
> >Does anyone have a favorite recipe for Tira Missou, that isn't really
> >arduous to create?
>
> I *love* tiramisu! I've never made it, myself. I know that a zillion
> people will have good recipes for you, thuogh.
>
> >Myrl Jeffcoat
> >http://www.myrljeffcoat.com
>
> You're a lovely woman! You should have your photo on the RFC website!
> http://www.recfoodcooking.com/mug/
>
> Would you like to be added? Anyone else want to be hung on the RFC
> post office wall (in the US, the FBI's Most Wanted criminals are
> displayed on post office walls)?
>
> Carol

I have got to try this. . .It looks wonderful!

Myrl


The Cook wrote:
> Here is the one I use, copied from the newsgroup several years ago.
>
>
> * Exported from MasterCook *
>
> Venetian Tirami-su
>
> Recipe By :
> Serving Size : 12 Preparation Time :0:00
> Categories : Desserts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 egg yolks
> 60 grams sugar
> 1/4 cup wine, marsala -- sweet
> 380 grams mascarpone cheese
> 1 cup heavy cream -- * see note
> 1 cup coffee, expresso
> 3 tablespoons coffee liqueur (63 proof) -- * see note
> 36 savoiardi
> 3 tablespoons cocoa powder
>
> Zabaglione: Beat egg yolks in top pan of double boiler until thick.
> Place bowl over simmering water and while beating, gradually add
> marsala and sugar. Continue beating until mixture is very thick.
> Remove from heat, but continue beating until mixture has cooled, then
> refrigerate.
>
>
>
> Beat the mascarpone smooth, fold whipped cream into it, then fold in
> the zabaglione.
>
> Mix expresso and liquor together.
>
> Line bottom of 9" square pan with half of the savoiardi: brush them
> with the expresso. Place half of the zabaglione mixture over them.
> Another layer of savoiardi, then add the remaining zabaglione. Dust
> with Cocoa.
>
> Refrigerate for at least 1 hour. Makes 8 - 12 servings.
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 359 Calories; 25g Fat (64.4%
> calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber;
> 177mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
> Meat; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.
>
> NOTES : *Whipped into a soft peak stage
> *Kaluaha
> 1/4+ cup sugar
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
>
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974

> wrote in message
oups.com...
> Does anyone have a favorite recipe for Tira Missou, that isn't really
> arduous to create?
>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com
>

What's your definition of arduous?

The term "arduous" depends on my mood, the phase of the moon, and
whether I'm hungry for the desired treat, but willing to take a
significant amount of time to gather the ingredients and whip it up.

Or Instead, I'm so ravenous, I'm inclined to eat the quick "Readers
Digest" version.

This time, I decided, to drive down to the nearest Olive Garden
instead;-)

Myrl

> wrote in message
ups.com...
> The term "arduous" depends on my mood, the phase of the moon, and
> whether I'm hungry for the desired treat, but willing to take a
> significant amount of time to gather the ingredients and whip it up.
>
> Or Instead, I'm so ravenous, I'm inclined to eat the quick "Readers
> Digest" version.
>
> This time, I decided, to drive down to the nearest Olive Garden
> instead;-)
>
> Myrl
>

I'll see if I can find the ultimate recipe for you, buried in a file folder
in my kitchen. It's to die for. There are no shortcuts for serious tiramisu.
There are skanky imitations, but they're of little use.

wrote:

> This time, I decided, to drive down to the nearest Olive Garden
> instead;-)
>
> Myrl
>

With very little effort, you can do MUCH better than that.
Here is the recipe I like very much:
> http://www.foodnetwork.com/food/reci..._15489,00.html

wrote:

> The term "arduous" depends on my mood, the phase of the moon, and
> whether I'm hungry for the desired treat, but willing to take a
> significant amount of time to gather the ingredients and whip it up.
>
> Or Instead, I'm so ravenous, I'm inclined to eat the quick "Readers
> Digest" version.
>
> This time, I decided, to drive down to the nearest Olive Garden
> instead;-)

I confess to never having eaten in an Olive Garden restaurant, but I
have had tiramisu in good restaurants, and it was never anywhere near as
good as what I can make at home. It is not terribly difficult to make.
There are so many recipes that you can't really go wrong. The only time
consuming parts of the recipe are the time it takes to cool the espresso
and the 4 hours it takes to set up in the fridge.

It's darned near fool proof.

That being said, I once had a horrible Tiramisu in a restaurant. It was
a sports bar and it was offered on the house because they had screwed up
our order. Instead of lady fingers they used sponge cake, which is a
common substitution. Instead of a marscapone based filing they used
pasty cream. That is hardly tiramisu. The big crime was using
artificial rum flavouring. Yech.

It should not have been called Tiramisu. It should not even have been
called a tiramisu knockoff.

I'd really appreciate it. . .As it turns out, I host a "Feast Day" once
a year at my home for my large family. It's usually on an evening
between Christmas and New Years. I usually cook up all my favorite
recipes that I've come up with in the year.

I was thinking it would be nice to have Tira Missou this year for
desert. And for that event, I would want it to be special.

Myrl Jeffcoat
http://www.myrljeffcoat.com



JoeSpareBedroom wrote:
> I'll see if I can find the ultimate recipe for you, buried in a file folder
> in my kitchen. It's to die for. There are no shortcuts for serious tiramisu.
> There are skanky imitations, but they're of little use.

I'm with you Dave. . .What's up with artificial rum;-)

> wrote in message
oups.com
> Does anyone have a favorite recipe for Tira Missou, that isn't
> really
> arduous to create?
>
Try this one.
;-)

Twinkiemisu
===========
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


--
Pilfered from a very old post from another newsgroup



BOB

> wrote in message
ups.com...
> JoeSpareBedroom wrote:
>> I'll see if I can find the ultimate recipe for you, buried in a file
>> folder
>> in my kitchen. It's to die for. There are no shortcuts for serious
>> tiramisu.
>> There are skanky imitations, but they're of little use.
>

> I'd really appreciate it. . .As it turns out, I host a "Feast Day" once
> a year at my home for my large family. It's usually on an evening
> between Christmas and New Years. I usually cook up all my favorite
> recipes that I've come up with in the year.
>
> I was thinking it would be nice to have Tira Missou this year for
> desert. And for that event, I would want it to be special.
>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com


Not that it matters, but I don't find your spelling of the dish in any
source written by the literate. And, I'll find the recipe for you over the
weekend. Stay tuned.

Thank you one and all. . .I'm certain I'm going to have a ball cooking
up all these versions! Thank god, I have a ton of "guinea pigs" in my
family;-)

Myrl

Joe and All-
I'm SO sorry. . .I mispelled the name. It's "TIRAMISU." It's probably
why you couldn't find the recipe, Joe!

It's been a long day! Blonde here - having a really "blonde" day;-)

Myrl

On Sat, 15 Jul 2006 01:20:10 GMT, "JoeSpareBedroom"
> wrote:

>Not that it matters, but I don't find your spelling of the dish in any
>source written by the literate.

She did a beautiful job of spelling it phonetically. I'll bet she
does lots of things better than you do. We all have our gifts and our
challenges.

Carol

> wrote in message
oups.com...
> Joe and All-
> I'm SO sorry. . .I mispelled the name. It's "TIRAMISU." It's probably
> why you couldn't find the recipe, Joe!

I managed to find it online:
http://www.cooking.com/recipes/static/recipe4083.htm

> ha scritto nel messaggio
oups.com...
> Does anyone have a favorite recipe for Tira Missou, that isn't really
> arduous to create?
>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com
>

Hello my friends!!!
This is my recipe for Tiramisù (translation in english "Bring me up" )
I have posted some monthes ago, but I enjoy to share it again
Fondly
Pandora


TIRAMISU'

Categoria: Importa|dessert
Nr porzioni: 6

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).

Fatti nutrizionali a porzione (alore giornaliero): Calorie 148Kcal; Proteine
6g (12%); Grasso Totale 5g (7%)(Sat. 2g (9%)); Col. 155mg (52%); Carb. 13g
(4%); Fibre 3g (11%); Zuccheri 9g; Calcio 38mg (4%); Ferro 2mg (11%)
----------

Esportato da Shop'NCook Pro 3.2 beta (http://www.shopncook.com)

On Sat, 15 Jul 2006 19:22:16 +0200, "Pandora" >
wrote:
>Hello my friends!!!
>This is my recipe for Tiramisù (translation in english "Bring me up" )
>I have posted some monthes ago, but I enjoy to share it again
>Fondly
>Pandora

So good to see you, Pandora! I am filing the recipe, many thanks.
Perhaps I can make it for you "when" you visit? :-)

My door is open....

fondly
TammyM

"TammyM" > ha scritto nel messaggio
...
> On Sat, 15 Jul 2006 19:22:16 +0200, "Pandora" >
> wrote:
>>Hello my friends!!!
>>This is my recipe for Tiramisù (translation in english "Bring me up" )
>>I have posted some monthes ago, but I enjoy to share it again
>>Fondly
>>Pandora
>
> So good to see you, Pandora! I am filing the recipe, many thanks.
> Perhaps I can make it for you "when" you visit? :-)
>
> My door is open....
>
> fondly
> TammyM

My dear Tammy, I would like very very much to meet you in
California....perhaps one day.
Thank you for having invited me. My door is open for you too
I hope to hear of you more in Rfc.
Many kisses
Pandora

"Damsel in dis Dress" > wrote in message
...
> On 14 Jul 2006 10:47:51 -0700, wrote:
>
>>Does anyone have a favorite recipe for Tira Missou, that isn't really
>>arduous to create?
>
> I *love* tiramisu! I've never made it, myself. I know that a zillion
> people will have good recipes for you, thuogh.
>
>>Myrl Jeffcoat
>>http://www.myrljeffcoat.com
>
> You're a lovely woman! You should have your photo on the RFC website!
> http://www.recfoodcooking.com/mug/
>
> Would you like to be added? Anyone else want to be hung on the RFC
> post office wall (in the US, the FBI's Most Wanted criminals are
> displayed on post office walls)?
>
> Carol
============

This is the only recipe that I use for Tiramisu:
--
Cyndi (again)

TIRAMISU


Cake:
1/4 c Butter
1/4 c Milk
2 Eggs
3/4 c Sugar
3/4 c Flour
1 tsp Baking Powder
1/4 tsp Salt
1/4 tsp Vanilla
3/4 c hot STRONG Coffee
1 TBSP sugar


Topping:
8 oz Cream Cheese, softened
8 oz Mascarpone Cheese
1/3 c powdered Sugar
2 TBSP Marsala wine or Dark Rum
2 c Whipping Cream
Grated semi-sweet Chocolate (1/2 oz)


Heat oven to 375 F. Spray 13 x 9 pan with nonstick cooking spray. In small
saucepan or 2-cup micro-save measuring cup, heat butter and milk until
steaming hot (about 1 minute on HIGH).


Meanwhile, in large bowl, beat eggs at high speed until light. Gradually
beat in 3/4 c sugar; beat an additional 2 minutes.


Lightly spoon flour into measuring cup; level off. Add flour, baking
powder, salt, vanilla, and hot milk mixture; beat at low speed until smooth.
Pour into sprayed pan.


Bake at 375 F. for 14-16 minutes or until cake springs back when touched
lightly in center. In 1-cup measuring cup, combine coffee and 1 TBSP sugar;
mix well. Drizzle over warm cake. Cool 30 minutes or until completely
cool.


In large bowl, combine cream cheese and mascarpone cheese; beat at medium
speed until smooth and creamy. Beat in powdered sugar and wine.


In large bowl, beat whipping cream until stiff peaks form. Fold into cream
cheese mixture until combined. Spread evenly on cake. Sprinkle grated
chocolate over top of cake. Cover; refrigerate at least 4 hours or
overnight. To serve, cut into squares. Store in refrigerator.


15 Servings @ 350 cal (240 are fat); 4 g protein, 21 g carbs ( 20 % Vitamin
A, 8 % Calcium and 4 % Iron - see, it's good for you!! )