Difference between revisions of "Directory:KJ Kitchens/Tiramisu"
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| − | Tiramisu | + | == Tiramisu == |
| − | + | <!--Short Adsense--> | |
| − | + | {| align=right | |
| − | * 4 tablespoons espresso coffee | + | |- |
| − | * 1 tablespoon grappa | + | | |
| − | * 3 eggs, separated | + | <adsense> |
| − | * 1/2 cup sugar | + | google_ad_client = "pub-5512298628457000"; |
| − | * 8 ounces marscapone cheese | + | google_ad_width = 120; |
| − | * 24 savoiardi biscuits | + | google_ad_height = 240; |
| − | * 1 ounce sweet chocolate, grated | + | google_ad_format = "120x240_as"; |
| − | + | google_ad_type = "text_image"; | |
| + | google_ad_channel = ""; | ||
| + | google_color_border = "FFFFFF"; | ||
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | |} | ||
| + | === Ingredients: === | ||
| + | * 4 tablespoons [[espresso]] [[Recipe Ingredient:=coffee]] | ||
| + | * 1 tablespoon [[Recipe Ingredient:=grappa]] (Italian brandy) | ||
| + | * 3 [[Recipe Ingredient:=eggs]], separated | ||
| + | * 1/2 cup [[Recipe Ingredient:=sugar]] | ||
| + | * 8 ounces [[Recipe Ingredient:=marscapone cheese]] | ||
| + | * 24 savoiardi [[Recipe Ingredient:=biscuits]] | ||
| + | * 1 ounce sweet [[Recipe Ingredient:=chocolate]], grated | ||
| + | === Directions: === | ||
In a small bowl, combine the coffee and grappa; set aside | In a small bowl, combine the coffee and grappa; set aside | ||
| Line 22: | Line 39: | ||
half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 | half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 | ||
hours before serving with grated chocolate. | hours before serving with grated chocolate. | ||
| + | ---- | ||
| + | [[Recipe Name:=Tiramisu]] | ||
| + | [[Recipe Contributor:=KJ Kitchens]] | ||
| + | ---- | ||
| + | <adsense> | ||
| + | google_ad_client = "pub-5512298628457000"; | ||
| + | google_ad_width = 728; | ||
| + | google_ad_height = 90; | ||
| + | google_ad_format = "728x90_as"; | ||
| + | google_ad_type = "text_image"; | ||
| + | google_ad_channel = ""; | ||
| + | google_color_border = "FFFFFF"; | ||
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | <br> | ||
| + | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | ||
| + | [[Category:Recipes]] | ||
| + | [[Category:Italian Recipes]] | ||
Latest revision as of 18:02, 5 November 2008
Tiramisu
|
<adsense> google_ad_client = "pub-5512298628457000"; google_ad_width = 120; google_ad_height = 240; google_ad_format = "120x240_as"; google_ad_type = "text_image"; google_ad_channel = ""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0066CC"; google_color_text = "000000"; google_color_url = "008000"; </adsense> |
Ingredients:
- 4 tablespoons espresso coffee
- 1 tablespoon grappa (Italian brandy)
- 3 eggs, separated
- 1/2 cup sugar
- 8 ounces marscapone cheese
- 24 savoiardi biscuits
- 1 ounce sweet chocolate, grated
Directions:
In a small bowl, combine the coffee and grappa; set aside
In a medium bowl, beat the egg whites until stiff; set aside.
In a large bowl, beat the egg yolks together with the sugar until thick and lemon-colored. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture.
Place half of the biscuits in the bottom of a 10-inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 hours before serving with grated chocolate.
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
KJ Kitchens
