Sabrina Weaver received her tiramisu recipe from a cousin who lives in Rome. Sabrina notes that "most cakes at restaurants are too dry and too sweet.
The name is literally "pull me up,' and the real Italian tiramisu is a delicious, moist coffee-flavored cake." Be aware that uncooked eggs are used in this recipe.
Martha Knudsen and Connie Emetti share a tiramisu recipe that appeared in the 1991 Southern Living Annual Recipes.
Barbara Marino offers her recipe for pepparkakor, a Swedish Christmas tradition.
For: Nancy Eggert of Dunedin.
From: Sabrina Weaver of St. Petersburg.
Recipe: Tiramisu, recipe from Rome.
Tiramisu
3 large eggs, separated
Pinch of salt
1/2 container plus 2 tablespoons mascarpone (see note)
3 tablespoons sugar
1/2 square semi-sweet baking chocolate, grated
1 cup espresso coffee with approximately 1/4 cup coffee liqueur (such as Kahlua) added to taste
1 package Savoiardi biscotti (ladyfinger cookies)
Cocoa powder mixed with some confectioners' sugar (half and half)
In a medium bowl, with a mixer, beat egg whites with a pinch of salt until they are so stiff you can turn the bowl on its side and they don't move. Set aside in refrigerator. With the mixer, beat the egg yolks and sugar until whipped. Slowly add the cheese, fold in the egg whites, then the grated chocolate. Set aside in the refrigerator.
Dip ladyfingers in coffee halfway on the sugared side; lay in a single layer in an 8- by 8-inch baking dish (dry side down). Spread with half the cream mixture; repeat the ladyfinger layer. Splash remaining coffee over ladyfinger layer. Spread with remaining cream. Sprinkle powdered cocoa and sugar on top with a mesh sifter. Refrigerate at least 2 hours or overnight.
Note: Sabrina's cousin's recipe calls for 250 grams of mascarpone. Sabrina buys a 450-gram tub and uses half plus 2 tablespoons.
From: Connie Emetti of Oldsmar and Martha Knudsen of Largo.
Recipe: Classic Tiramisu from 1991 Southern Living Annual Recipes.
Classic Tiramisu
6 egg yolks
1 1/4 cups sugar
1 1/4 cups mascarpone cheese (see note)
1 3/4 cups whipping cream
3/4 cup water
2 teaspoons instant coffee granules
11/2 tablespoons brandy or coffee liqueur or brandied espresso (recipe follows)
Combine egg yolks and sugar in top of a double boiler; beat at medium speed with an electric mixer until thick and lemon-colored. Bring water to a boil; reduce heat to low, and cook 8 to 10 minutes, stirring constantly. Remove from heat. Add mascarpone, and beat until smooth.
Beat whipping cream in a medium bowl until soft peaks form; fold into cheese mixture.
Combine water, coffee granules and brandy or coffee liqueur; brush on cut side of ladyfingers. Line sides and bottom of a trifle bowl or 3-quart souffle dish with 36 ladyfingers; pour in half of filling. Layer remaining ladyfingers on top; then coffee mixture; cover with remaining filling. Garnish, if desired; cover and chill 8 hours. Yield: 10 to 12 servings.
Note: As a substitute for mascarpone, combine two 8-ounce packages cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream; beat well. Use 11/4 cups mixture for recipe, reserving remainder for other uses.
Brandied espresso: Combine 1/3 cup hot water and 2 teaspoons instant coffee granules. Stir until coffee is dissolved. Blend in 1 teaspoon brandy.
Sweetened whipped cream: Combine 1/2 cup whipping cream, 1 tablespoon unsifted confectioners' sugar and 1/4 teaspoon vanilla extract. Whip until stiff peaks form.
For: Nancy Eggert of Dunedin.
From: Barbara Marino of Seminole.
Recipe: Pepparkakor.
Pepparkakor
1/2 cup dark corn syrup
5 tablespoons dark brown sugar, packed
4 tablespoons unsalted butter
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
11/2 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cardamom (see Note)
1/2 teaspoon ground ginger
1 1/4 teaspoons grated lemon peel
Heat the corn syrup, brown sugar and butter in a heavy saucepan until the sugar is thoroughly dissolved. Do not let it boil. Remove from the heat and let it cool to room temperature.
Meanwhile, sift the baking soda, flour and spices together into a large bowl. Add the cardamom, grated lemon peel and the lukewarm syrup mixture. Knead the dough well by pressing it down with the heel of your hand, turning it, folding it over and pressing it down again. Continue kneading the dough for 5 to 10 minutes, until it is smooth and satiny. Wrap in plastic wrap and set aside in a cool place for at least 2 hours. (Best if it stands overnight).
Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough into a thin sheet, no more than 1/8-inch thick; cut with a cookie cutter into 2-inch rounds (or use any fancy shape for Christmas cookies). Place on a greased cookie sheet about 1 inch apart.
Bake 5 to 6 minutes or until the cookies are a light golden brown. Cool on cookie sheet; remove to wire rack to continue cooling. Cookies can be stored for several weeks in tightly sealed tins or frozen for several months.
This makes a small batch of cookies; the recipe can be doubled or even tripled if you want to make enough to serve over several months.
Note: Cardamom, which is used extensively in Swedish baking, may be omitted without compromising the cookies' taste.
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