guys, does anyone of you know how to make tiramisu cake and chocolate mousse?
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- Tiramisu
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=19156
- Step 1: Make the Chocolate Chiffon Cake
Ingredients
* GRANULATED SUGAR, 1-1/2 cups
* FLOUR, All-Purpose, 1 cup
* UNSWEETENED COCOA, 3/4 cup
* BAKING POWDER, 2 teaspoons
* BAKING SODA, 1 teaspoon
* SALT, 1/4 teaspoon
* EGGS, 4 separated
* EGG WHITES, 2
* VEGETABLE OIL, 3/4 cup
* WATER, 1/2 cup
* VANILLA EXTRACT, 1 teaspoon
Directions
* Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and salt. Set aside.
* In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed.
* Turn speed to low and pour in the oil, water and vanilla.
* Gradually add the sifted ingredients, and when almost incorporated, turn speed to medium, and beat until well combined.
* Remove bowl from machine.
* In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
* Start on medium speed and raise speed as peaks begin to form.
* Gradually pour in the remaining l/2 cup sugar and whip until whites are shiny and firm but not stiff.
* With a rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
* Scrape the mixture into a greased and floured half-sheet pan and bake until edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean.
Step 2: Chocolate Mascarpone Cream
Ingredients
* MASCARPONE CHEESE, 21 ounces
* MILK CHOCOLATE, 11-1/2 ounces, cut into small pieces
* EGGS, 8 separated
* GRANULATED SUGAR, 1/2 cup
* KAHLUA, 2 tablespoons
* RUM, 2 tablespoons
* UNSWEETENED COCOA, sifted, for decoration
* MILK CHOCOLATE, about 1/4 cup coarsely grated, for garnish
Directions
* In the large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of the bowl and under the beaters as necessary.
* Meanwhile, in a medium bowl, set over simmering water, melt the chocolate. Set aside.
* In a large heatproof bowl, set over simmering water, whisk the egg yolks with l/4 cup sugar until sugar dissolved and mixture is hot to the touch.
* Remove from yolks from heat and scrape into the mascarpone.
* On medium speed, beat just until combined.
* Lower speed, add the melted chocolate, and mix well.
* In a large bowl of the electric mixer, using the whip attachment, whip the egg whites to soft peaks.
* Add the remaining l/4 cup sugar and continue to beat until shiny and firm but not stiff.
* Fold into the mascarpone mixture.
* Stir in the Kahlua and rum.
* Refrigerate until needed.
Step 3: Make the Soaking Liquid
Ingredients
* ESPRESSO COFFEE, decaffeinated or regular, 4 cups
* WATER, 1-1/4 cups
* SUGAR, 1 cup
* KAHLUA, 3 tablespoons
* RUM, 3 tablespoons
Directions
* In a small pot, combine all of the ingredients, bring to a boil.
* Remove from the heat and let cool.
Step 4: Assemble the Tiramisu
* Place all of the glasses on a flat work surface.
* Cut out cake circles that will fit into the size glass you're using.
* Using a ladle, place a small amount of Mascarpone cream in the glass, dip a cake circle in the soaking liquid (squeeze out any excess) and place on top of the cream.
* Ladle more cream on top of the circle, place another soaked circle of cake and finish with a layer of cream.
* Repeat this with all of the glasses.
* Refrigerate for about an hour or until set.
* Decorate with grated milk chocolate and sifted cocoa.
WHITE CHOCOLATE TIRAMISU
8 ounces white chocolate, chopped
3 Tablespoons plus 1 1/2 cups whipping cream, divided
8 ounces cream cheese, softened
1 Tablespoon instant espresso coffee or 1 1/4 cups brewed espresso
2 Tablespoons coffee-flavored liqueur
1 package (10-oz.) frozen pound cake, thawed and cut in slices about 1/2-inch thick
Semisweet chocolate shavings or curls*
Line a 9- by 5- by 3-inch loaf pan with plastic wrap, letting the wrap extend over at least 2 sides.
In the top of a double boiler or in a small bowl in the microwave on medium (50% power), melt white chocolate with 3 Tablespoons of the whipping cream. Cool to room temperature.
In a small bowl with an electric mixer, mix cream cheese until fluffy. Add melted white chocolate and mix until smooth.
In a large bowl, beat remaining whipping cream until stiff peaks form. Fold white chocolate mixture into cream until incorporated. Set aside 1 ½ cups to use for frosting and refrigerate in a small bowl, covered.
I using instant espresso, dissolve it in 1 1/4 cups boiling water. Pour it, (or brewed espresso if that’s what you are using), into a shallow dish and cool. Stir in liqueur.
Dip both sides of all the cake slices in coffee mixture. Cover pan bottom with 1/3 of the soaked slices, cutting to fit. Spread with half the white chocolate cream. Top with 1/3 more of the cake slices, remaining cream, and then remaining cake. Refrigerate, covered, for a least 2 hours or overnight.
Invert onto platter. Remove plastic wrap. Frost top and sides with reserved cream. Garnish top with chocolate shavings*. Refrigerate until serving.
*Notes: Making chocolate shavings is easy: Using a vegetable peeler, just shave bits from a square of baking chocolate. Curls are bit more challenging. Draw a knife at an angle along a large block of chocolate that’s just warmer than room temperature; the chocolate should hold together in curls. If it doesn’t the chocolate is too cold.
Servings: 8
- tiramasu,, boudoir bicuits or finger biscuits, good strong coffee prefrably not instant,mascapone cheese, egg yolk and egg white. first soak the finger biscuits with the coffee, if you have a little amoretto liquer add some too. beat the egg yolks, count 1 yolk for 2 people, fold them into the mascapone cheese and and add some sugar, a lot or a little depending on taste, chill for an hour or so, next beat the egg whites to soft peaks and gently fold them into the mascapone as well; next layer the biscuits in a square dish and cover with a layer of the mascapone, make another layer of the biscuits and then the cheese, cover with a good powdered chocolate chill for at least four hours.
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