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Tiramisu No. 2 Recipe

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This recipe for Tiramisu No. 2, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. container mascarpone cheese
1/2 tsp. salt
1/2 C. plus 2 T. confectioner's sugar
3 T. plus 1/3 C. coffee flavored liqueur
1-1/2 tsp. vanilla extract, divided
3 1 oz. squares semisweet chocolate, grated, divided
2 tsp. instant espresso-coffee powder
2 T. water
2 3 to 4-1/2 oz. pkgs. ladyfingers -- soft -- not the cookie

Directions:
Directions:
In large bowl, with wire whisk or fork, beat mascarpone, salt, 1/2 C. confectioner's sugar, 3 T. coffee-flavored liqueur, 1 tsp. vanilla extract and 2/3 of grated chocolate. Set aside remaining chocolate. In small bowl, with mixer at medium speed, beat 1 cup heavy cream or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture. In small bowl, stir instant espresso powder, remaining 1/3 C. coffee liqueur, remaining 1/2 tsp. vanilla extract and 2 T water. Separate ladyfingers into halves. Line 2-1/2 quart glass bowl with 1/4 of ladyfingers, brush with 2 T of espresso mixture. Spoon 1/2 of cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture and cheese mixture to make two more layers. Top with remaining ladyfingers, gently pressing them into cheese mixture. Brush ladyfingers with remaining espresso mixture. Sprinke remaining grated chocolate over top of dessert, reserving 1 T. for garnish. In small bowl, beat remaining 1/2 C. whipping cream and remaining 2 T. confectioner's sugar until stiff peaks form. Spoon whipped cream mixture into decorating bag with large star. Pipe large rosettes on top of dessert. Sprinkle reserved grated chocolate on whipped cream rosettes. Refrigerate until chilled and flavors are blended, at least 3 hours.

Note: A substitute for Mascarpone cheese: 2 (8 oz.) pkgs. cream cheese, softened. Delete salt in step 1, beat cream cheese and 3 T. milk in large bowl with mixer at medium speed unitl smooth and fluffy. Increase confectioner's sugar for cheese mixture to 2/3 C. and beat in with coffee flavored liqueur and vanilla. Stir in grated chocolate.

Personal Notes:
Personal Notes:
June had cut this recipe out of a newspaper also.

 

 

 

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