Showing posts with label GIFTS. Show all posts
Showing posts with label GIFTS. Show all posts

Sunday, December 19, 2021

Tira Mi Su Recipe Christmas NYC

 




Tira Mi Su






TIRA Mi SU





Tira Mi Su RECIPE alla MARA








TIra Mi Su INGREDIENTS

ESPRESSO, MARSCAPONE CHEESE, EGGS, SUGAR

ITALIAN SAVOUARDI BISQUITS

COFFEE LIQUOR (Kahlua or Tia Maria)

COCOA POWDER





In MARA'S KITCHEN

MAKING TIRA MI SU






TIRA Mi SU alla MARA



Who doesn't Love Tira Mi Su? Not many. This is a great, easy to follow for one of the Worlds Great Dessert recipes, "Everybody Loves Tira Mi Su" !!! Well almost everbody? Originating in Friuli, in North Eastern Italy, Tira Mi Su has become a World Standard Desser item, and is especially loved in the United States of Amaerica. Ever want to make it yourself? It's not hta hard. Here are two great recipes, the Video Recipe of Mara, above, and a wonderful easy to make Tira Mi Su Recipe from Best Selling Italian Cookbook Author Daniel Bellino Zwicke ...

Enjoy Tira Mi Su for Christmas this year, with one of these two great recipes. "Buon Natale"




TIRA Mi SU - RECIPE :


1 - 1/2 cups very strong coffee, cooled


1  Tbsp. Dark Rum

1  Pinch of Kosher Salt


⅓ cup Sugar


1  cup chilled heavy cream


1/2  cup mascarpone


3  large Egg Yolks


24  Ladyfingers


PREPARATION :


Step 1

Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.

Step 2

Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.

Step 3

Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.

Step 4

Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.

Step 5

Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).

Step 6

Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.

Step 7

Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.



"MERYY CHRISTMAS" toa All, From NEW YORK'S # 1  Independent FOOD BLOG 








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