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TIRAMISU (ON A LOW $ BUDGET)

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Serves: 0

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I have found that homemade Tiramisu is a big crowd pleaser for holiday parties where everyone brings something, it's fancy and decadent...but it is very expensive to make because of the store bought cookies and the marscapone cheese. I edited a recipe a few years ago to suit my budget and found that everyone loved it and it tasted just like the real thing. It might take a little longer to prepare, but for me that's part of the fun, plus I usually already have most of the ingredients in my pantry, only need to purchase a few of the dairy items. :o)

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Ingredients

for the cake

  • 2 tablespoons unsalted butter (melted, or use cooking spray)
  • 10 large eggs (save 8 whites in a separate bowl)
  • 1 ½ cups sugar
  • ¾ cup flour
  • 1 tablespoon vanilla extract
  • 0.2 teaspoons salt
  • 0.2 teaspoons cream of tartar
  • mascarpone cream
  • 0.8 pints heavy cream
  • 3 egg yolks
  • ½ cup sugar
  • 12 oz mascarpone cheese (for a substitute mix 6 oz whipped cream cheese with 6 oz ricotta, 2 tablespoons of maple syrup and 2 tablespoons of honey)

for the coffee syrup

  • 1 ½ cups espresso coffee (or dark French roast - brewed)
  • 1 cup sugar
  • 2 tablespoons rum
  • 4 tablespoons Kahlua (use extracts if you don't want alcohol)

for the garnish

  • ½ cup unsweetened cocoa powder

Method

Make your self a millionaire's coffee with the espresso, cream, Kahlúa, and rum. Get to work on creating your dessert. Tomorrow your Tiramisu will be the talk of the party!

CAKE:

  1. Preheat oven to 400 F. Line 2 - 11x17 baking sheets w/ wax paper and brush w/ melted butter or spray. (If you don't have 11 X 17 pans use 3 - smaller pans)
  2. In a double boiler pan, in top pan combine egg yolks & 1 C sugar, place pan over boiling water reduce to a slow boil, whisk mixture until it's pale in colour & doubled in volume, over the boiling water the entire time, about 8 to 10 min.
  3. Add the flour to bowl & mix in quickly, add vanilla, set bowl aside to cool.
  4. In a large bowl beat egg whites until foamy, gradually beat in 1/2 C sugar remaining, then beat in salt & cream of tarter, continue beating until stiff glossy peaks form.
  5. Fold this mixture into yolk mixture using rubber spatula.
  6. Spread batter onto prepared pans. (If you don't have 11 X 17 pans use 3 - smaller pans)
  7. Bake 8 to 10 mins, until toothpick inserted into center comes out clean. Let cool.

MASCARPONE CREAM:

  1. In a large bowl: Whip the cream until stiff peaks form.
  2. In double boiler w/ water at a low boil, in top pan whisk egg yolks w/ sugar until pale in colour and thick, 4 to 5 min.
  3. Add cheese and continue to whisk until mixture is pretty smooth. Let cool, then fold this mixture into whipped cream using spatula.
  4. Refrigerate until chilled.

COFFEE SYRUP:

  1. Over low heat, in a small pan combine coffee & sugar until sugar dissolves, let cool to room temp & add rum and Kahlúa.

HOW TO ASSEMBLE THE CAKE:

  1. If using the 2 large pans, cut each sheet cake in half, this will give you 4 layers. If using smaller pans you will have 3 layers.
  2. Peel one layer of cake off of paper and set into bottom of serving pan or deep serving dish, pour over 1/4 (or 1/3 according to # of layers) of coffee syrup onto cake- drizzle over entire cake so the syrup soaks in evenly.
  3. Spread on 1/4 (or 1/3 according to # of layers) of cheese mixture, place next layer of cake on top, repeat w/ coffee syrup & cheese mixture for each layer just like the original layer, until all layers are done.
  4. Dust top layer evenly w/ cocoa powder, it's easiest to do this using a sifter or small wire mesh strainer basket. Refrigerate uncovered at least 6 to 8 hours.

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