I’ve decided to try tiramisu today, using Sheridan’s Irish coffee cream Liqueur. I followed the recipe from Keiko, just that I changed the green tea to coffee and also used liqueur. For each layer of cheese filling, I dusted a thin layer of cocoa powder. I will also be trying other recipes in future and determine which is the best and could match up to the ones in Prego.
This recipe here is from a coffee baking book.
250g of mascarpone
1 packet of ladyfingers
100g of powdered sugar
1 small glass of amaretto syrup
1 large mug of strong coffee
50g of cocoa powder
1. Break the eggs and separate the whites and the yolks into different containers. Use an electric mixer to beat the egg yolks and sugar for 5 minutes. Add the mascarpone and continue to beat for another 5 minutes.
2. Beat the egg whites until stiff and delicately add them to the previous mixture.
3. Mix the coffee and amaretto syrup. Quickly soak the ladyfingers in the mixture and spread them on the bottom of a large mould.
4. Pour in half of the mascarpone mixture. Next, add a layer of coffee-soaked biscuits and then add the rest of the mascarpone mixture.
5. Leave in the refrigerator for at least 8 hours.
6. Before serving, sprinkle cocoa powder on top through a sifter.
The following recipe is what Ken’s aunt gave me.
– 5 to 6 large eggs – to separate the yolk from the white
– Place egg white into cake mixer
– Whip white until stiff (at fastest speed)
– 5 tbsp of white sugar to be added in and whip
– Add 500g mascarpone cheese (approx 125g at a time) into mixer and whip at slow speed
– Mix in egg yolk
– Soak french bread sticks in 4 cups of expresso coffee in a flat blased plate mixed with disaranno amaretta
– Fill corning ware with expresso soaked bread sticks and add an even layer of mixture
– Add a layer of cocoa powder
– 3 to 4 hours in freezer and dust top layer with cocoa powder after freezer