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Tiramisu | Cook Books » Baker's Dozen

Tiramisu


Serving Size : 1
Ingredients
for prepare Tiramisu
:
Amount Measure Ingredient - Preparation Method
CHOCOLATE CHIFFON CAKE
tiramisu
1 l/2 cups granulated sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
l/4 teaspoon salt
tiramisu
4 eggs - separated
2 egg whites
3/4 cup vegetable oil
l/2 cup water
tiramisu
1 teaspoon vanilla extract
CHOCOLATE MASCARPONE CREAM
tiramisu
21 ounces mascarpone cheese
11 l/2 ounces milk chocolate - cut into small
pieces
tiramisu
8 eggs - separated
l/2 cup granulated sugar
tiramisu
2 tablespoons Kahlua
2 tablespoons rum
Unsweetened cocoa sifted, for
decoration
l/4 cup coarsely grated milk chocolate for garnish , About
FOR THE SOAKING LIQUID
tiramisu
4 cups espresso coffee - decaffeinated or
regular
tiramisu
1 l/4 cups water
1 cup sugar
3 tablespoons Kahlua
3 tablespoons rum
recipe Tiramisu

Sift together l cup sugar, the flour, cocoa,
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baking powder, baking soda, and salt. Set aside. In the large bowl of an electric mixer, with paddle or
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beaters, beat the egg yolks at high speed. Turn speed to low and pour in
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the oil, water and vanilla. Gradually add the sifted ingredients, and when almost
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incorporated, turn speed to medium, and beat until well combined. Remove bowl from
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machine. In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft
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peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining l/2
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cup sugar and whip until whites are shiny and firm but not stiff. With a
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rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate
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mixture back into the whites, quickly folding until completely incorporated. Scrape the mixture into a greased and floured half-sheet
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pan and bake until edges of the cake pull away from the pan and a tester,

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gently inserted into the cake, comes out clean. Chocolate Mascarpone Cream: In the

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large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of
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the bowl and under the beaters as necessary. Meanwhile, in a medium
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bowl, set over simmering water, melt the chocolate. Set aside. In a large heatproof bowl, set over
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simmering water, whisk the egg yolks with l/4 cup sugar until sugar
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dissolved and mixture is hot to the touch. Remove from heat and scrape into the mascarpone. On medium speed,
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beat just until combined. Lower speed, add the melted chocolate, and mix well. In a large bowl
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of the electric mixer, using the whip attachment, whip the egg whites
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to soft peaks. Add the remaining l/4 cup sugar and continue to beat until shiny and firm but
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not stiff. Fold into the mascarpone mixture. Stir in the Kahlua and rum. Refrigerate until
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needed. For the Soaking Liquid: In a small pot, combine all of the
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ingredients, bring to a boil. Remove from the heat and let cool. To assemble the Tiramisu: I like to
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use parfait or Pilsner glasses for this dessert. Place all of the
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glasses on a flat work surface. Cut out cake circles that will fit into the
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size glass your using. Using a ladle, place a small amount of Mascarpone cream in
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the glass, dip a cake circle in the soaking liquid (squeeze out
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any excess) and place on top of the cream. Ladle more cream on top of the circle, place
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another soaked circle of cake and finish with a layer of cream. Repeat this with all of
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the glasses. Refrigerate for about an hour or until set. Decorate with grated milk chocolate and sifted cocoa. Yield:
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12 servings






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