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home > recipes > dessert > explorer of the seas tiramisu
4 large egg yolks 2.5 oz sugar 5 oz mascarpone cheese 3 oz Kahlua liquor 3 oz Amaretto 1 oz rum 3 oz cream ( garnish ) 2 oz brewed espresso coffee 36 ladyfingers 1 oz cocoa powder chocolate sticks for garnish Cooking demo on Royal Caribbean Cruise ship Bring water in a double boiler to a boil and shut off heat. Combine eggs and sugar over double boiler and whisk until pale, light and doubled in volume ( mixture will thickly coat back of the spoon ) . Add half of Amaretto and Kahlua. Whip in room temperature mascarpone cheese until smooth and lump free. Combine remainder of Kahlua, Amaretto , rum and espresso mixture. Dip ( lightly soak ) ladyfingers in espresso mixture. Layer a serving dish or individual crystal or glass dessert glasses with mascarpone mixture and alternate with ladyfingers. Chill. Sprinkle with cocoa powder and garnish with whipped cream and chocolate sticks. Yield 4 to 6 servings. Note: for chocolate garnish, melt chocolate, pipe or drizzle onto parchment paper, let harden, peel off and use as a garnish.

Explorer of the Seas Tiramisu


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keyword: explorer
keyword: tiramisu
ethnicity: italian
recipes for dessert
recipes by butterflydog
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(posted March 2, 2008)

4 large
egg yolks
2.5 oz
sugar
5 oz
mascarpone cheese
3 oz Kahlua
liquor
3 oz
Amaretto
1 oz
rum
3 oz
cream ( garnish )
2 oz brewed
espresso coffee
36 ladyfingers
1 oz
cocoa powder
chocolate sticks for garnish

Cooking demo on Royal Caribbean Cruise ship

Bring water in a
double boiler to a boil and shut off heat. Combine
eggs and sugar over double boiler and whisk until pale, light and doubled in volume ( mixture will thickly coat back of the spoon ) . Add half of Amaretto and Kahlua. Whip in room temperature mascarpone cheese until smooth and lump free. Combine remainder of Kahlua, Amaretto , rum and espresso mixture. Dip ( lightly soak ) ladyfingers in espresso mixture. Layer a serving dish or individual crystal or glass dessert glasses with mascarpone mixture and alternate with ladyfingers. Chill. Sprinkle with cocoa powder and garnish with whipped cream and chocolate sticks. Yield 4 to 6 servings.
Note: for
chocolate garnish, melt chocolate, pipe or drizzle onto parchment paper, let harden, peel off and use as a garnish.


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