{"id":3567,"date":"2013-07-12T19:00:46","date_gmt":"2013-07-12T09:00:46","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3567"},"modified":"2016-07-28T13:34:46","modified_gmt":"2016-07-28T03:34:46","slug":"italian-tiramisu-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/italian-tiramisu-recipe\/","title":{"rendered":"Italian Tiramisu Recipe"},"content":{"rendered":"
\n

\"italian<\/p>\n

\n

Dinner with our italian neighbours… \u00a0Loud conversation, generous helpings of delicious savoury courses, laughter, feeling so full you could burst, lemon water and then tiramisu. \u00a0True italian tiramisu where all you can taste is coffee, bold and strong like an olympian standing proud on the winners podium after the 100m (328.08 feet) dash.<\/p>\n

When I make my tiramisu I make the coffee more of a team player with the creaminess of the mascarpone and the liberal layer of flaked chocolate on top. \u00a0How you make it is up to you, you’re the coach.<\/p>\n

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Tiramisu Recipe Ingredients<\/h3>\n

5<\/span>\u00a0or 75g (2.65 ounces)\u00a0egg yolks<\/span><\/span>
\n150g (5.29 ounces) or 2\/3 cup plus 1 tsp sugar
\n450g (15.87 ounces) mascarpone cheese*
\n21 Savoiardi\u00a0or lady fingers
\nCoffee (for mild use 1 cup of hot water and 4 tsp of granulated coffee. For strong go to a cafe and order two triple shot espresso)
\ndash of Marsala (optional)
\n200g (7.05 ounces) milk chocolate or a sprinkle of cocoa powder
\nStrawberries to decorate (optional)<\/p>\n

The dish I used is 28cm (11.02 inches) x 11cm (4.33 inches)<\/p>\n

*If you can’t get mascarpone you can make it from 600millilitres (20.29 fluid ounces) cream<\/a> and 1 Tbsp lemon juice, heat until just about to boil and pour into large coffee filters sitting in a sieve over a bowl. \u00a0 Leave at room temp for 24 hours and you will have fluid in the bowl and mascarpone on top. This will not be as thick as store bought mascarpone but is fine for this recipe.<\/p>\n

Tiramisu Recipe Directions<\/h3>\n

<\/object><\/p>\n

Place your egg yolks and sugar in a bowl over a saucepan of simmering water. \u00a0Whisk until combined and then continue to stir until the mixture is hot to touch. \u00a0Then keep stirring over the heat for 5 minutes more to ensure the yolks are well cooked. \u00a0Remove from the heat and allow to cool, to speed up this process place the bowl in a sink partly filled with cool water.<\/p>\n

Once it is completely cool, do not cheat here and use it while it is still warm or you will ruin your dessert. \u00a0Gently fold through the mascarpone.<\/p>\n

Take your sponge fingers and dip them into the coffee mixture. The longer you leave them in the more they will absorb and the stronger the dessert will be.<\/p>\n

Place a layer of the fingers across the base of your dish, cutting them down to size if you need to. \u00a0Then spread over a thin layer of your mascarpone mixture. Then add your next layer of fingers and continue in this way finishing with mascarpone.<\/p>\n

You can top your dessert with a sprinkle of cocoa powder or, as I prefer, a liberal helping of milk chocolate.<\/p>\n

\"italian<\/div>\n

Refrigerate for at least a couple of hours before serving.<\/p>\n

Enjoy!<\/p>\n

by Ann Reardon How To Cook That<\/a><\/p>\n

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2013<\/h5>\n<\/div>\n<\/div>\n<\/div>\n \n

My Cookbook<\/h4>\n

\n\"ann<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"\"italian<\/a>

Dinner with our italian neighbours… \u00a0Loud conversation, generous helpings of delicious savoury courses, laughter, feeling so full you could burst, lemon water and then tiramisu. \u00a0True italian tiramisu where all you can taste is coffee, bold and strong like an olympian standing proud on the winners podium after the 100m (328.08 feet) dash. When I make my tiramisu I make the coffee more of a team player with the creaminess of the mascarpone and the<\/p>\n","protected":false},"author":1,"featured_media":3570,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[31,787,1070,1442,1439,1227,1437,952,559,1443,1440,1436,1441,1444,1438,1435,1445,1446],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3567"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=3567"}],"version-history":[{"count":22,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3567\/revisions"}],"predecessor-version":[{"id":41547,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3567\/revisions\/41547"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/3570"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=3567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=3567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=3567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}