Ingredients
1 lb mascarpone or soft cream
1 cheese
3/4 cup sugar
8 large egg yolks
1/2 cup sweet wine
2 cup expresso or very strong
1 black coffee (approx)
9 oz ladyfingers or 14 oz. angel
1 food or sponge cake, thinly
1 sliced
1 tbsp unsweetened cocoa
Directions
1. In a small bowl, using a fork, beat the cheese until creamy. Set
aside.
2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
boiling water. Using a hand-held electric mixer set on medium high,
beat the sugar and egg yolks in the bowl for 1 minute, or until the
mixture is well blended. With the mixer set on low speed to prevent
splashing, gradually add the wine. Continue to cook and beat the
mixture, increasing the speed to medium and then to high as the
mixture thickens. Cook and beat for 5-7 minutes, or until the mixture
is thickened and light, scraping down the sides of the bowl
frequently with a rubber spatula.
3. Remove the bowl from the heat and continue to beat the mixture for
1 minute longer. Beat in the cheese just until blended (makes about 5
cups).
4. Pour one cup of the expresso into a small shallow bowl that is
large enough to hold a ladyfinger if it is placed horizontally in the
bowl.
5. Quickly dip the rounded top side of each ladyfinger into the
expresso. Only the top half of the ladyfingers should be soaked with
the expresso. If the ladyfingers get too wet, they will fall apart!
Add more coffee to the bowl as needed.
6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9
glass or ceramic pan. Do not use a metal pan. Form one layer. Pour
half of the custard mixture over the ladyfingers and spread to cover
them. Dip the remaining ladyfingers in the expresso (there will be a
few remaining ones and form a second layer over the custard mixture.
Pour the remaining custard mixture over the ladyfingers and spread to
an even layer.
7. Place the cocoa in a strainer and dust the top of the tiramisu
evenly. Cover and refrigerate for at least 10 hours.
Makes: 10-12 servings.
Source: "Cooking with Regis and Kathie Lee", 1993
Servings: 10 servings
Christmas Tiramisu Recipe brought to you by Recipe Ideas
Categories: Christmas; Dessert; Holiday
The History of Recipes
It is actually possible to trace the history of written recipes way back into the distant past, in fact as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. He recounts how the meals were split into starters, main course and afters, a style of dining still practiced today. This early Roman chef describes how the cooks of his times made use of many aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and asafoetida. Moving on, there are some interesting books which were published in the fourteenth century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that is popular today, but instead descriptions of the types of meals enjoyed by the rich people of the period. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for a torrent in cookery books, many of which are now in private collections. During the following few centuries, the powerful families of the West strove to offer the most extravagent banquests, and because of this the best chefs and their recipes could command a high salary. Even so, it was during the nineteenth century the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, recipe books are greatly in demand as a result of higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Christmas Tiramisu recipe.
