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Tira mi su Recipe

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This recipe for Tira mi su, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christer Allgulander
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 dl strong coffee (espresso)
1/2 dl liquor; Amaretto or Kaluha, or Cointreau
4 eggs; yolks and whites
1 1/4 dl sugar
400 g Phil. cream cheese or Mascarpone
2 tbsp Crème Fraîche
Shredded peel of 1 lemon and 1 orange
20-40 Savoiardi biscuits (Lady fingers)
2-3 tbsp cocoa powder

Directions:
Directions:
1. Whip egg yolks with sugar
2. Add the cheese and the shreeded peels
3. Whip the egg whites and turn them into the cheese mix.
4. Arrange one layer of biscuits on the bottom of a serving pan, and soak them in a mixture of espresso and liquor
5. Cover with half of the cheese mix, then add another layer of soaked biscuits, and perhaps repeat, depending on the height of the pan.
6. Leave refrigerated for 3 hours or overnight.
7. Cocoa powder on top before serving.

Number Of Servings:
Number Of Servings:
I can eat all of it, but probably 4 normal servings
Preparation Time:
Preparation Time:
1 hour + 3-12
Personal Notes:
Personal Notes:
The choice of liquor determines the sweetness and flavor; citrus Cointreau is my favorite, almond Amaretto or Kaluha are the traditional flavors (brandy for the bold). Savoiardi biscuits were originally royal in the 15th century. If you have to cheat, use sponge cake. Done like this, the commercially produced ti ra mi su is no match.
Note: Christer was an exchange student from Sweden during his high school years with Russ & Jean's family. He took Lynn, Jean, and Nan on a cross country adventure to find the farm on the cover of the cookbook in Ingelstorp, Sweden. They were surprised to see that the farm is still there.

 

 

 

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