Tiramisu ( 7 Dinner Menus)
by Tarla Dalal
07 Jul 2012
This recipe has been viewed 26921 times
An italian classic! sponge cake fingers soaked in coffee syryp and topped with a sinfully delicious cream cheese and wine mixture and served frozen with a sprinkling of coffee powder on top. Don’t be surprised if your guests ask for the dessert first this time!
Tiramisu ( 7 Dinner Menus) recipe - How to make Tiramisu ( 7 Dinner Menus)
Setting Time: 4 to 6 hours. Preparation Time: Baking Time: 25 mins. Baking Temperature: 160°C (320°F). Cooking Time: Total Time:
Makes 4 to 6 servings
1 to 200 mm ready-made 200 mm. (8") vanilla sponge cake
1 recipe cream cheese , revipe given below
1/2 cup sugar
1/4 cup marsala or wine
1 cup chilled fresh cream
To Mixed Into A Coffee Soaking Syrup
1 tsp coffee powder
1 tbsp sugar
4 tbsp warm water
For The Cream Cheese
1/2 ltr milk
1/2 tsp citric acid (nimbu ka phool)
For The Garnish
1 tsp cocoa powder
Method
For the cream cheese
How to proceed
For the cream cheese
- For the cream cheese
- Put the milk to boil in a thick-bottomed pan.
- When it comes to a boil, remove from the flame and keep aside for a few minutes.
- In another bowl, dissolve the citric acid crystals in ¼ cup of warm water.
- Pour this mixture into the hot milk and allow to stand for about 5 minutes till the milk curdles on its own. Stir gently if required.
- Strain this mixture using a muslin cloth. Do not squeeze out all the water.
- Blend the hot drained milk solids in a food processor till smooth and creamy. Keep aside.
How to proceed
- How to proceed
- Cut a thin round of the sponge cake. Keep aside.
- Cut the remaining sponge cake into 12 mm. X 50 mm. (½" x 2") long fingers.
- Arrange the cake fingers on a baking tray and toast in a pre-heated oven at 160°c (320°f) for 20 minutes or till crisp. Allow them to cool.
- In a pan, heat the marsala wine with 5 tablespoon sugar over gentle heat until the sugar has dissolved. Allow to cool.
- Whip the cream until soft peaks form. Keep refrigerated.
- Whisk the cream cheese and wine mixture together. Gently fold in the whipped cream. Keep aside.
- Arrange the cake round on the base of a 200 mm. (8") diameter serving dish. Soak generously with the coffee soaking syrup.
- Top with half of the cream cheese-wine mixture. Freeze for 30 minutes until it has set.
- Dip each piece of toasted cake finger in the coffee soaking syrup for 10 seconds.
- Arrange the soaked cake fingers over the first layer of cream cheese. Top with the remaining cream cheese-wine mixture. Freeze for 4 to 6 hours until set.
- Sprinkle the cocoa powder on top. Cut into squares and serve immediately.
Nutrient values per serving
| Energy | 951 cal |
| Protein | 18 g |
| Carbohydrates | 72.7 g |
| Fiber | 0.1 g |
| Fat | 61.8 g |
| Cholesterol | 124 mg |
| Vitamin A | 1285.8 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 2.3 mg |
| Folic Acid | 11.6 mcg |
| Calcium | 533.9 mg |
| Iron | 1 mg |
| Magnesium | 33.9 mg |
| Phosphorus | 527.4 mg |
| Sodium | 665 mg |
| Potassium | 317.6 mg |
| Zinc | 0.6 mg |
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