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Oh man... I leave this wonderful tiramisu which my little-chef of a brother and I made in the fridgerator to help chill it... i tell some family members about it, and we are quite proud of our masterpiece.
So I left it in the fridge, and around 11 in the night, I check on it. Shock! Awe! And some Disappointment... This is what I find. Wow.
They say it was really good, succulent, tasty, and different from the other tiramisu they order at restaurants. But it was tasty; I ate the rest of it this morning. :D
Very good job for our first time... <3
EDIT: Recipe found below, or revised here: http://www.furaffinity.net/journal/740395/
So I left it in the fridge, and around 11 in the night, I check on it. Shock! Awe! And some Disappointment... This is what I find. Wow.
They say it was really good, succulent, tasty, and different from the other tiramisu they order at restaurants. But it was tasty; I ate the rest of it this morning. :D
Very good job for our first time... <3
EDIT: Recipe found below, or revised here: http://www.furaffinity.net/journal/740395/
Category Photography / Portraits
Species Unspecified / Any
Size 800 x 621px
File Size 528.9 kB
How Tiramisu is made [ingredients I used in [ ] ]:
Ingredients:
40-50 Lady Fingers, or Genoise [World Market Ladyfingers]
3-4 cups Espresso, or Whatever-Favorite-Coffee-Drink (cooled) [Some Folgers Roasted Blend, mixed with Samatra Coffee]
Mascarpone Cheese
6 large eggs
1 cup of Sugar
Cocoa powder [Hershey's Unsweetened Cocoa]
1. Obtain, or make, Ladyfingers or Genoise cookies. Also have ready your Espresso/Coffee made and cooled to room temperature.
2. Separate the egg whites and yolks from all 6 eggs; next beating together the egg yolks with a teaspoon of Espresso/Coffee drink, along with the cup of sugar.
3. After beating the Egg Yolk mixture for 2-3 minutes, or creamy, blend in the Mascarpone cheese for 4-5 minutes.
4. Have ready a chilled metal bowl and chilled whisk, and whip the egg whites until they have stiff peaks. (20-30 minutes by hand, 10-20 minutes with electric mixer). Add a pinch of sugar.
5. Gently fold the whisked egg whites into Mascarpone mixture.
6. Now dip the Ladyfinger or Genoise cookies into remaining Espresso/Coffee mixture. Lay the cookies into a deep dish, or dessert dish.
7. After there is a layer of dipped cookies in the dish, sprinkle lightly with cocoa powder, then add half of the Mascarpone mixture on top of the cookies and glaze over until it neatly covers all the cookies.
8. Repeat with another dipped cookie layer, dusted with cocoa powder, and finally add the rest of the Mascarpone mixture on top.
9. Dust cocoa powder on top; one may use either stencils or a doily to make an intricate design on top (optional).
10. Place the tiramisu into the refrigerator for a minimum 1 hour; 24 hours preferable, before eating.
11. Enjoy.
[Copied from Below]
Ingredients:
40-50 Lady Fingers, or Genoise [World Market Ladyfingers]
3-4 cups Espresso, or Whatever-Favorite-Coffee-Drink (cooled) [Some Folgers Roasted Blend, mixed with Samatra Coffee]
Mascarpone Cheese
6 large eggs
1 cup of Sugar
Cocoa powder [Hershey's Unsweetened Cocoa]
1. Obtain, or make, Ladyfingers or Genoise cookies. Also have ready your Espresso/Coffee made and cooled to room temperature.
2. Separate the egg whites and yolks from all 6 eggs; next beating together the egg yolks with a teaspoon of Espresso/Coffee drink, along with the cup of sugar.
3. After beating the Egg Yolk mixture for 2-3 minutes, or creamy, blend in the Mascarpone cheese for 4-5 minutes.
4. Have ready a chilled metal bowl and chilled whisk, and whip the egg whites until they have stiff peaks. (20-30 minutes by hand, 10-20 minutes with electric mixer). Add a pinch of sugar.
5. Gently fold the whisked egg whites into Mascarpone mixture.
6. Now dip the Ladyfinger or Genoise cookies into remaining Espresso/Coffee mixture. Lay the cookies into a deep dish, or dessert dish.
7. After there is a layer of dipped cookies in the dish, sprinkle lightly with cocoa powder, then add half of the Mascarpone mixture on top of the cookies and glaze over until it neatly covers all the cookies.
8. Repeat with another dipped cookie layer, dusted with cocoa powder, and finally add the rest of the Mascarpone mixture on top.
9. Dust cocoa powder on top; one may use either stencils or a doily to make an intricate design on top (optional).
10. Place the tiramisu into the refrigerator for a minimum 1 hour; 24 hours preferable, before eating.
11. Enjoy.
[Copied from Below]
How Tiramisu is made [ingredients I used in [ ] ]:
Ingredients:
40-50 Lady Fingers, or Genoise [World Market Ladyfingers]
3-4 cups Espresso, or Whatever-Favorite-Coffee-Drink (cooled) [Some Folgers Roasted Blend, mixed with Samatra Coffee]
Mascarpone Cheese
6 large eggs
1 cup of Sugar
Cocoa powder [Hershey's Unsweetened Cocoa]
1. Obtain, or make, Ladyfingers or Genoise cookies. Also have ready your Espresso/Coffee made and cooled to room temperature.
2. Separate the egg whites and yolks from all 6 eggs; next beating together the egg yolks with a teaspoon of Espresso/Coffee drink, along with the cup of sugar.
3. After beating the Egg Yolk mixture for 2-3 minutes, or creamy, blend in the Mascarpone cheese for 4-5 minutes.
4. Have ready a chilled metal bowl and chilled whisk, and whip the egg whites until they have stiff peaks. (20-30 minutes by hand, 10-20 minutes with electric mixer). Add a pinch of sugar.
5. Gently fold the whisked egg whites into Mascarpone mixture.
6. Now dip the Ladyfinger or Genoise cookies into remaining Espresso/Coffee mixture. Lay the cookies into a deep dish, or dessert dish.
7. After there is a layer of dipped cookies in the dish, sprinkle lightly with cocoa powder, then add half of the Mascarpone mixture on top of the cookies and glaze over until it neatly covers all the cookies.
8. Repeat with another dipped cookie layer, dusted with cocoa powder, and finally add the rest of the Mascarpone mixture on top.
9. Dust cocoa powder on top; one may use either stencils or a doily to make an intricate design on top (optional).
10. Place the tiramisu into the refrigerator for a minimum 1 hour; 24 hours preferable, before eating.
11. Enjoy.
Ingredients:
40-50 Lady Fingers, or Genoise [World Market Ladyfingers]
3-4 cups Espresso, or Whatever-Favorite-Coffee-Drink (cooled) [Some Folgers Roasted Blend, mixed with Samatra Coffee]
Mascarpone Cheese
6 large eggs
1 cup of Sugar
Cocoa powder [Hershey's Unsweetened Cocoa]
1. Obtain, or make, Ladyfingers or Genoise cookies. Also have ready your Espresso/Coffee made and cooled to room temperature.
2. Separate the egg whites and yolks from all 6 eggs; next beating together the egg yolks with a teaspoon of Espresso/Coffee drink, along with the cup of sugar.
3. After beating the Egg Yolk mixture for 2-3 minutes, or creamy, blend in the Mascarpone cheese for 4-5 minutes.
4. Have ready a chilled metal bowl and chilled whisk, and whip the egg whites until they have stiff peaks. (20-30 minutes by hand, 10-20 minutes with electric mixer). Add a pinch of sugar.
5. Gently fold the whisked egg whites into Mascarpone mixture.
6. Now dip the Ladyfinger or Genoise cookies into remaining Espresso/Coffee mixture. Lay the cookies into a deep dish, or dessert dish.
7. After there is a layer of dipped cookies in the dish, sprinkle lightly with cocoa powder, then add half of the Mascarpone mixture on top of the cookies and glaze over until it neatly covers all the cookies.
8. Repeat with another dipped cookie layer, dusted with cocoa powder, and finally add the rest of the Mascarpone mixture on top.
9. Dust cocoa powder on top; one may use either stencils or a doily to make an intricate design on top (optional).
10. Place the tiramisu into the refrigerator for a minimum 1 hour; 24 hours preferable, before eating.
11. Enjoy.
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