I believe my spelling is incorrect but i seek a recipe for terramaseu?

Question

it is itallian in origin cake with expresso chocolat & cream thanks

Answer 1

Here you go...

Enjoy

M

Cream Topping: In a medium sized saucepan heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until cold, approximately two hours.

Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the mascarpone into the cold custard until smooth.

Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and rum. Taste and add more sugar if you like. Set aside.

To Assemble: Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan.  

Have ready the ladyfingers, coffee mixture, and cream filling.

Working with one ladyfinger at a time, dip 8 ladyfingers in the coffee mixture and place them side by side in a single layer over the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping them (8) ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.

To Serve: Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder over the top of the Tiramisu and decorate with grated or chopped semisweet chocolate and fresh raspberries (if in season).

Makes 8 - 10 servings.

Cream Filling:

2 cups (480 ml) milk, divided

3/4 cup (150 grams) granulated white sugar, divided

1/4 cup (35 grams) all purpose flour

6 large egg yolks

1/4 cup (60 ml) dark rum or Marsala

2 teaspoons pure vanilla extract

1/4 cup (57 grams) unsalted butter, cut into small pieces

8 ounces (1 cup) (227 grams) mascarpone cheese

Ladyfingers:

32 crisp ladyfingers (Savoiardi)

Coffee Soaking Syrup:

1 1/2 cups (360 ml) very strong brewed coffee or espresso

1/3 cup (65 grams) granulated white sugar

1/4 cup (60 ml) dark rum or Marsala

Topping:

Cocoa Powder for Garnishing

1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped

Fresh Raspberries (optional)

Answer 2

Tiramisu Copyright, 2002, Barefoot Contessa Family Style, All rights reserved  

Show:  Barefoot Contessa

Episode:  The Homecoming  

This recipe is available for a limited time only. Why?







  





  

6 extra-large egg yolks, at room temperature*

1/4 cup sugar

1/2 cup good dark rum, divided

1 1/2 cups brewed espresso, divided

16 to 17 ounces mascarpone cheese

30 Italian ladyfingers, or savoiardi

Bittersweet chocolate, shaved or grated

Confectioners' sugar (optional)

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.

You can find savoiardi and mascarpone in an Italian specialty store.

Answer 3

If you go to your southern cooking magazine or a specialty cooking magazine you may find a recipe.  Also, I think there is one on the web but I'm not sure where.  I Think the correct spelling is tirmasu.

Answer 4

Tiramisu

Recipe courtesy Giada De Laurentiis

*6 egg yolks

3 tablespoons sugar

1 pound mascarpone cheese

1 1/2 cups strong espresso, cooled

2 teaspoons dark rum

24 packaged ladyfingers

1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Answer 5

Tiramasu

1 (12 oz.) bag white chocolate pieces

1 (1/2 pt.) carton whipping cream

1 (8 oz.) carton Cool Whip

1 pkg. (3 oz.) cream cheese, softened

36 lady fingers, split (three 3 ounce packages) or use Saviordi cookies (found in Italian store) or sponge cake pieces

1/4 c. milk

1 1/4 c. strong coffee

2 tbsp. brandy or rum (optional)

2 pt. baskets fresh strawberries, stemmed, divided or other fresh berries

1. To make filling, melt white chocolate chips with 1/4 cup milk in top of double boiler over hot, not boiling water. (You may use microwave, on medium high setting, but be careful not to burn). Stir until smooth; cool to room temperature.

2. In large mixer bowl, beat cream cheese until fluffy. Stir in melted chips. Whip cream to form soft peaks. Gradually whisk into cream cheese mixture, along with Cool Whip. Set aside.

3. Line side of 9x3 springform pan with lady finger halves, cut sides in. In small bowl, combine coffee and brandy. Arrange 1/2 the remaining ladyfingers on bottom of pan. Brush with half the coffee mixture. Cover with half the filling. Slice 1 basket of strawberries-layer over filling. Repeat ladyfinger, coffee and filling layer. Cover and refrigerate at least 4 hours or overnight. Remove side of pan. Halve remaining strawberries. Arrange decoratively on top.

P.S. You may vary recipe by omitting berries, and sprinkling dry cocoa on top of each layer. Also, you may wish to use a deep glass bowl, instead of springform pan.

Answer 6

Hi, spelling is Tiramisu....and this is a very traditional recipe, the final result is a very creamy texture....There are alot of variations....but this is my favorite.

Ingredients:

500gr Mascarpone cheese (approx. 1 lb.)

6 pasteurized eggs

2 packages savoiardi (soft) lady fingers if you can't find the soft ones, and only find the hard ones...you can substitute sponge cake....but try an italian specialty store for the correct lady fingers.

3 Tablespoons sugar

2 shots (2 oz) Cognac or Brandy

8 espresso sized cups of coffee (about 14 oz)

4 Tablespoons powdered unsweetened cocoa.

  

Preliminary Steps:

Bring all ingredients to room temperature.

Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature.

If at this point you've decided to use coffee instead of espresso, take the coffee you've made and drink it. Then make espresso.

Separate egg yolks and whites.

  

Mixing:

In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended.  Leave this mixture in the bowl.

In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.

Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.

Quickly dip a savoiardi in the espresso bowl. To get the right amount of espresso on the savoiardi,  lay the finger flat in the bottom of the bowl sugared side UP and immediately pull it out. Place each finger flat in the bottom of the pan sugar side DOWN. The savoiardi will quickly absorb the espresso. If you soak the savoiardi in the espresso you will end up with soggy savoiardi instead of moist savoiardi.

  

Assembly:

Build a layer of dipped savoiardi across the bottom of the pan. If some of the savoiardi do not look 'dark' from the espresso, spoon a few more drops of espresso on the savoiardi. Any espresso left in the bottom of the pan will be absorbed by the savoiardi. Too much espresso will turn the fingers into a soggy mess.

Spoon a layer of egg/mascarpone mixture across the layer of savoiardi. Use about 1/2 of the mascarpone mix. The layer should be about 1cm. (3/8in.) thick.

Dip another layer of savoiardi and lay them on the mascarpone mix. Layer them as before, sugar side down. Drip espresso on the savoiardi that don't look dark from the coffee.

Spoon a second layer of egg/mascarpone mixture across the second layer of savoiardi. Use  the remaining mascarpone mix. The layer should be about 1cm. (3/8in.) thick.

Sift  cocoa on top of the second mascarpone layer. Scoop a tablespoon of cocoa into a small sieve. Hold the sieve over the tiramisu and tap the sieve on the side with your finger. The cocoa should sprinkle down in an even layer. Use this technique to cover the tiramisu with a very thin layer of cocoa.

Refrigerate for at least 4 hours before serving. The Tiramisu will taste quite good for several days if refrigerated.