Tiramisu

Tiramisu Image by: Tiramisu Author: Canadian Living

This Italian dessert - part trifle, part fresh cheesecake - became a favourite in the 1980's and lingers fondly on menus of resaurants such as Grano in Toronto.  It's also a bestseller at Pusateri's, Toronto's premier fine-food grocery store.  This recipe is originally fram Grano and uses homemade cake, but you can substitute store-bought giant ladyfingers.

  • Portion size 16 servings

Ingredients

  • 1/2 cup ground espresso
  • 1/2 cup dark roast coffee beans
  • 3 tablespoons coffee liqueur
  • 1 tablespoon granulated sugar
Cake:
  • 5 eggs
  • 1 1/2 cup granulated sugar
  • 2 1/2 cups sifted cake-and-pastry flour
  • 2 teaspoons baking powder
MASCARPONE FILLING:
  • 1 1/2 cup whipping cream
  • 3 egg yolks
  • 3 tablespoons granulated sugar
  • 1 tub mascarpone cheese softened
  • 1 tablespoon cocoa powder

Method

LIne 13-x9-inch (3.5L) metal cake pan with parchment paper; set aside.

CAKE: In large bowl and using electric mixer, beat eggs with sugar until doubled in volume and batter falls in ribbons when beaters are lifted, 10-12 minutes.  Sift flour with baking powder over egg mixture; gently fold in.

Scrape into prepared pan. Bake in centre of 375oF (190oC) oven unti cake springs back when lightly touched in centre and sides pull away from pan, 20 - 25minutes.  Let cool in pan on rack for 10 mionutes.  Transfer to rack; let cool.  Peel off paper.

Combine ground espresso with 3 cups (750mL) boiling water; let stand for 5 minutes.  Using coffee filter or double layer of damp cheesecloth in sieve, strain into bowl.  Stir in coffee liqueuer and sugar; let cool.

MASCARPONE FILLING: Whip cream until soft peaks form; set aside.

In large heatproof bowl set over saceupan of simmering water, beat yolks with sugar until pale and thickened, about 3 minutes.  Remove from heat.  Fold in mascarpone and one-quarter of the whipped cream.  Fold in remaining whipped cream.

Cut cake horizontally in half; trim edges.  Place 1 layer in bottom of 13-x9-inch (3.5L) metal cake pan.  soak with half of the coffee mixture; spread with half of the mascarpone mixture.  Repeat with remaining cake, coffee mixture and mascarpone mixture.  Dust with cocoa.  Refrigerate for 4 hours.

VARIATION

Quick-to-make Tiramisu:
Replace cake with 2 pkg (each 150g) giant ladyfinger (about 26).  Use 13 ladyfinger per layer; dip ladyfingers into coffee mixture.

Nutritional facts PER SERVING: about

  • Sodium 81mg
  • Protein 6g
  • Calories 402.0
  • Total fat 25g
  • Cholesterol 169mg
  • Total carbohydrate 39g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tiramisu

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