Tiramisu ( 7 Dinner Menus)
by Tarla Dalal
Added to 110 cookbooks
This recipe has been viewed 17333 times
An italian classic! sponge cake fingers soaked in coffee syryp and topped with a sinfully delicious cream cheese and wine mixture and served frozen with a sprinkling of coffee powder on top. Don’t be surprised if your guests ask for the dessert first this time!
- Put the milk to boil in a thick-bottomed pan.
- When it comes to a boil, remove from the flame and keep aside for a few minutes.
- In another bowl, dissolve the citric acid crystals in ¼ cup of warm water.
- Pour this mixture into the hot milk and allow to stand for about 5 minutes till the milk curdles on its own. Stir gently if required.
- Strain this mixture using a muslin cloth. Do not squeeze out all the water.
- Blend the hot drained milk solids in a food processor till smooth and creamy. Keep aside.
- Cut a thin round of the sponge cake. Keep aside.
- Cut the remaining sponge cake into 12 mm. X 50 mm. (½" x 2") long fingers.
- Arrange the cake fingers on a baking tray and toast in a pre-heated oven at 160°c (320°f) for 20 minutes or till crisp. Allow them to cool.
- In a pan, heat the marsala wine with 5 tablespoon sugar over gentle heat until the sugar has dissolved. Allow to cool.
- Whip the cream until soft peaks form. Keep refrigerated.
- Whisk the cream cheese and wine mixture together. Gently fold in the whipped cream. Keep aside.
- Arrange the cake round on the base of a 200 mm. (8") diameter serving dish. Soak generously with the coffee soaking syrup.
- Top with half of the cream cheese-wine mixture. Freeze for 30 minutes until it has set.
- Dip each piece of toasted cake finger in the coffee soaking syrup for 10 seconds.
- Arrange the soaked cake fingers over the first layer of cream cheese. Top with the remaining cream cheese-wine mixture. Freeze for 4 to 6 hours until set.
- Sprinkle the cocoa powder on top. Cut into squares and serve immediately.
Nutrient values (Abbrv) per serving
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