[at-l] recipe

[daveh@psknet.com (Dave Hicks)]

For more Tiramisu recipes check out:

http://www.geocities.com/NapaValley/2490/basic.htm

BTW -- we are talking about "european" ladyfingers, or savoiardi, (the
pastry); not indian and southeast "asian" ladyfingers (fried okra stuffed
with  redchilli powder, dhania, mango powder, turmeric powder, cuminseed
powder, asafoetida, etc.).

Once I sent a recipe for Tiramisu to a friend who had never had them, but
had heard us rave about them.  You can guess the rest of the story.

BTW -- If you want truly homemade Tiramisu, bake your own savoiardi.  See
http://www.pastrywiz.com/season/tira3.htm or
http://www.joyofbaking.com/Ladyfingers.html

Chainsaw

----- Original Message -----
From: Pat Villeneuve <patv@ukans.edu>
To: <at-l@backcountry.net>
Sent: Tuesday, January 22, 2002 7:59 PM
Subject: [at-l] recipe


> I haven't served this to the hiking crowd yet, but it's a winner.
> Give Me Chocolate
>
> Tiramisu - keeps for 2 days; best served same day.
>
> Ingredients (serves six)
> 1 store-bought yellow pound cake or 1 box ladyfingers
> 1 16-ounce container ricotta cheese
> 1/2 cup plus 2 tablespoons sugar
> 1/2 cup heavy cream
> 8 ounces semisweet chocolate chips
> 1 1/2 cups strong coffee
> Unsweetened cocoa powder
>
> Directions
> 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 ricotta
> mixture.  Then fold in the chocolate
> chips.
> 6. Line the bottom of a deep glass serving bowl with slices of pound
> cake, cutting the cake as
> needed to cover the bottom.
> 7. Stir the remaining 2 tablespoons sugar into the coffee.  Dip a pastry
> brush in the coffee and dab
> 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.
> Repeat until you have 4 layers of
> each, ending with a ricotta layer.
> 10. Cover and refrigerate for at least 4 hours.  Sprinkle the cocoa
> powder on top before serving.
>
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