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Tiramisu From "Dad's Own Cookbook" Tiramisu is a swanky Venetian dessert that features alternating layers of coffee-soaked cake, rich, sweet cream, and chocolate. This is a simplified, Americanized version. It will keep for 2 days, but it is best when made in the morning and served that evening. Ingredients: 1 store-bought yellow pound cake or 1 box ladyfingers 1 (16oz) container ricotta cheese 1/2 cup plus 2 tablespoons sugar 1/2 cup heavy cream 8 oz. semi-sweet chocolate chips 1 1/2 cups strong coffee (you can use decaffeinated) Unsweetened cocoa powder 1. Put a medium bowl in the freezer. 2. Cut the pound cake into 1/2 inch slices. 3. In a second medium bowl (not the one in the freezer), combine the ricotta with 1/2 cup of the sugar. 4. Remove the bowl from the freezer, add the cream, and beat with a hand-held electric mixer on high speed until it holds stiff peaks. 5. With a rubber spatula, fold the whipped cream into the ricotto mixture. Fold in chocolate chips. 6. LIne the bottom of a deep glass serving bowl with slices of pound cake, cutting the cake as need to cover the bottom. 7. Stir the remaining 2 tablespoons sugar into the coffee. Dip a pastry brush in the coffee and dabe the cake until it is soaked through. 8. Using a rubber spatula, spread 1/4 of the ricotta mixture gently over the first layer of cake. 9. Arrange another layer of cake over the ricotta mixture and use the pastry brush to soak it with coffee. Cover the cake with another layer of the ricotta mixture. 10. Cover and refrigerate for at least 4 hours. Sprinkle the cocoa powder on top before serving. Tip: When serving, scoop all the way down to the bottom of the bowl with your serving spoon so you can get to all of the layers. The portions will not be neat, but you'll find that no one will complain once they start eating. Aimee Lee Jackson, Mississippi USA PS: I would be interested in seeing more recipes for tiramisu. This is the only recipe that I have found.

Tiramisu


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(posted February 21, 1998)

Tiramisu

From "Dad's Own Cookbook"

Tiramisu is a swanky Venetian dessert that features alternating layers of coffee-soaked cake, rich, sweet cream, and chocolate. This is a simplified, Americanized version. It will keep for 2 days, but it is best when made in the morning and served that evening.

Ingredients:

1 store-bought yellow
pound cake or 1 box ladyfingers
1 (16oz) container
ricotta
cheese
1/2 cup plus 2 tablespoons
sugar
1/2 cup
heavy cream
8 oz. semi-
sweet chocolate chips
1 1/2 cups
strong coffee (you can use decaffeinated)
Unsweetened
cocoa powder

1. Put a medium bowl in the freezer.

2. Cut the
pound
cake into 1/2 inch slices.

3. In a second medium bowl (not the one in the freezer),
combine the ricotta with 1/2 cup of the sugar.

4. Remove the bowl from the freezer, add the
cream, and beat with a hand-held electric mixer on high speed until it holds stiff peaks.

5. With a
rubber
spatula, fold the whipped cream into the ricotto mixture. Fold in chocolate chips.

6.
LIne the bottom of a deep glass serving bowl with slices of pound
cake, cutting the cake as need to cover the bottom.

7. Stir the remaining 2 tablespoons
sugar into the coffee. Dip a
pastry brush in the coffee and dabe the cake until it is soaked through.

8. Using a
rubber
spatula, spread 1/4 of the ricotta mixture gently over the first layer of cake.

9. Arrange another layer of
cake over the ricotta mixture and use the
pastry brush to soak it with coffee. Cover the cake with another layer of the ricotta mixture.

10. Cover and refrigerate for at least 4 hours. Sprinkle the cocoa
powder on top before serving.

Tip: When serving, scoop all the way down to the bottom of the bowl with your serving spoon so you can get to all of the layers. The portions will not be
neat, but you'll find that no one will complain once they start eating.

Aimee Lee
Jackson, Mississippi
USA

PS: I would be interested in seeing more recipes for
tiramisu. This is the only recipe that I have found.







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