Tiramisu

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<mx2 source= " MasterCook 5.0 " date= " November 17, 2000 " >

<Summ>

<Nam>

Tiramisu’ (my Family’s Favorite Dessert)

</Nam></Summ>

<RcpE name= " Tiramisu’ (my Family’s Favorite Dessert) " author= " Vita

Piergiovanni " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Tiramisu’ (my Family’s Favorite Dessert)

 

Recipe By :Vita Piergiovanni

Serving Size : 0 Preparation Time :0:00

Categories : Desserts/Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups mascarpone cheese

1 1/2 cups confectioners' sugar

1/4 cup marsala wine

3/4 cup double crème

2/3 cups water

5 teaspoons instant espresso

1 store-bought butter pound cake

 

In a medium bowl, use electric mixer set on medium speed beat the mascarpone

cheese, 1 cup confectioners’ sugar and marsala until

well blended. Add the crème and beat until fluffy, about 1 minute. Set aside. In

a small saucepan over high heat combine water,

remaining 1/2 cup of confectioners’ sugar and espresso powder. Bring to a boil.

Stir occasionally. Remove from heat and cool. Slice

pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic.

Arrange slices of cake in a single layer over bottom

of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake.

Spread half of the mascarpone mixture evenly over the

top. Then repeat and do layer number 2. Brush espresso over cake slices and top

with remaining cheese. Cover with plastic and

refrigerate until firm. Before serving sift cocoa evenly on top. Use a large

scoop to serve on plates.

 

Source:

" Cooking Live # 9502 "

S(Formatted by):

" KES on 11/15/00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 3877 Calories (kcal); 262g Total Fat; (60% calories from fat); 39g

Protein; 347g Carbohydrate; 1288mg Cholesterol;

1474mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 51 Fat;

21 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 2788 0 2940 0 0 4615

 

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<CatS>

<CatT>

Desserts/Cakes

</CatT>

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<IngR name= " mascarpone cheese " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " confectioners & apos; sugar " unit= " cups " qty= " 1 1/2 " >

<INtI>

2788

</INtI>

</IngR>

<IngR name= " marsala wine " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " double crème " unit= " cup " qty= " 3/4 " >

<INtI>

2940

</INtI>

</IngR>

<IngR name= " water " unit= " cups " qty= " 2/3 " ></IngR>

<IngR name= " instant espresso " unit= " teaspoons " qty= " 5 " ></IngR>

<IngR name= " store-bought butter pound cake " qty= " 1 " >

<INtI>

4615

</INtI>

</IngR>

<DirS>

<DirT>

In a medium bowl, use electric mixer set on medium speed beat the mascarpone

cheese, 1 cup confectioners’ sugar and marsala until

well blended. Add the crème and beat until fluffy, about 1 minute. Set aside. In

a small saucepan over high heat combine water,

remaining 1/2 cup of confectioners’ sugar and espresso powder. Bring to a boil.

Stir occasionally. Remove from heat and cool. Slice

pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic.

Arrange slices of cake in a single layer over bottom

of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake.

Spread half of the mascarpone mixture evenly over the

top. Then repeat and do layer number 2. Brush espresso over cake slices and top

with remaining cheese. Cover with plastic and

refrigerate until firm. Before serving sift cocoa evenly on top. Use a large

scoop to serve on plates.

</DirT>

</DirS>

<Srce>

Cooking Live # 9502

</Srce>

<AltS label= " Formatted by " source= " KES on 11/15/00 " />

</RcpE></mx2>