Post by Aussie on Jun 15, 2004 12:41:21 GMT -5
Here's the tiramisu I made for Mother's Day. I adapted this from "Heavenly Chocolate" by Christine France:
Chocolate cups:
In a double boiler, melt 500g bittersweet chocolate with 6 tbs butter.
Pour the chocolate onto eight 15cm squares of wax or parchment paper and drape over tea cups or ramekins to form cups. Refrigerate until set (you can do this a day ahead).
Tiramisu:
Crumble 300g soft coconut macaroons in a bowl. Mix 1/3 cup whiskey, 2 tsp instant coffee, 1 tsp icing sugar and 1 tsp vanilla in a cup. Drizzle this over the macaroons and mix well. Leave in the refrigerator to let the macaroons absorb the liquor.
Combine 500g marscapone cheese (actually I used cream cheese, but marscapone or ricotta is always lighter and nicer) with 1/2 cup icing sugar, 1/2 tsp salt, 1tbs bourbon (mixed with 1 tsp vanilla and 1 tsp instant coffee), 60g grated chocolate. Mix until smooth.
Beat 2 cups cream until stiff. Fold 1/2 of the whipped cream into the cheese mixture. Add 2 tbs of icing sugar to the remaining whipped cream. Pipe onto a baking sheet 8 large rosettes. Sprinkle with grated chocolate. Freeze.
Put everything else into the refrigerator until you're ready to assemble the tiramisu.
Assemble:
Divide 1/2 the macaroons between the 8 chocolate cups. In each cup: Spoon in (or pipe in) 1/2 the cheese mixture. Divide the remaining macaroons on top of the cheese mixture. Spoon the remaining cheese mixture on top. Press a whipped cream rosette into the top of each cup. Sprinkle with grated chocolate.
Put back in freezer. (I do this because I'm traveling with these -- if you're making them to serve at home, just assemble and put in the refrigerator -- all you're trying to do here is to keep the filling from melting the chocolate cups.)
Chocolate cups:
In a double boiler, melt 500g bittersweet chocolate with 6 tbs butter.
Pour the chocolate onto eight 15cm squares of wax or parchment paper and drape over tea cups or ramekins to form cups. Refrigerate until set (you can do this a day ahead).
Tiramisu:
Crumble 300g soft coconut macaroons in a bowl. Mix 1/3 cup whiskey, 2 tsp instant coffee, 1 tsp icing sugar and 1 tsp vanilla in a cup. Drizzle this over the macaroons and mix well. Leave in the refrigerator to let the macaroons absorb the liquor.
Combine 500g marscapone cheese (actually I used cream cheese, but marscapone or ricotta is always lighter and nicer) with 1/2 cup icing sugar, 1/2 tsp salt, 1tbs bourbon (mixed with 1 tsp vanilla and 1 tsp instant coffee), 60g grated chocolate. Mix until smooth.
Beat 2 cups cream until stiff. Fold 1/2 of the whipped cream into the cheese mixture. Add 2 tbs of icing sugar to the remaining whipped cream. Pipe onto a baking sheet 8 large rosettes. Sprinkle with grated chocolate. Freeze.
Put everything else into the refrigerator until you're ready to assemble the tiramisu.
Assemble:
Divide 1/2 the macaroons between the 8 chocolate cups. In each cup: Spoon in (or pipe in) 1/2 the cheese mixture. Divide the remaining macaroons on top of the cheese mixture. Spoon the remaining cheese mixture on top. Press a whipped cream rosette into the top of each cup. Sprinkle with grated chocolate.
Put back in freezer. (I do this because I'm traveling with these -- if you're making them to serve at home, just assemble and put in the refrigerator -- all you're trying to do here is to keep the filling from melting the chocolate cups.)