Foods Recipes

-SPONGE CAKE: 8 Eggs

450 g Sugar

450 g Flour

----------------------------------FILLING---------------------------------- 60 g Egg yolk

50 g Sugar

1 pn Vanilla

20 g Tia Maria

2 Leaves gelatin

-(about 2 teaspoons) 250 g Mascarpone cheese

125 g Whipped cream

----------------------------------TOPPING---------------------------------- 120 g Espresso coffee

80 g Sugar

2 ds Amaretto

100 g Whipped cream

-cocoa (optional) For cake, beat eggs and sugar until thick and lemon colored. When at ultimate volume, gently mix in flour by hand. Spread batter on a 20x20-cm baking tray and bake at 400C (200F) for 3 to 5 minutes. Remove from tray, and cut into three pieces 18/12-cm each. To make filling, beat together egg yolks, sugar, Tia Maria and vanilla. Soften gelatin in cold water, remove and melt over stove until completely dissolved. When egg mixture has reached full volume, stir in gelatin. Add mascarpone cheese and mix at high speed until mixture is a soft cream. Combine first four ingredients for topping. To assemble: spread two slices of sponge cake with filling and stack. Top with remaining layer of cake, then spoon topping mixture over all. Sprinkle with powdered cocoa (optional) and serve cut into squares. From the Post Hotel, Lake Louise, Alberta Calgary Herald, December 4, 1991 From: Fred Towner Date: 08-03-93

6 Eggs, separated

1 1/4 c Granulated sugar

1 1/2 c Mascarpone cheese

-substitute 24 Lady fingers,

-split lengthwise 3/4 c Hot water

2 ts Instant coffee granules

1/4 c Brandy

2 tb Brandy

1 2/3 c Whipping cream, whipped

4 oz Bittersweet chocolate,

-coarsely grated 3 tb Cocoa powder

-Extra whipping -cream for garnish -MASCARPONE CHEESE -SUBSTITUTE 16 oz Cream cheese (2 8 oz.

-packages) 1/3 c Sour cream

2 Ounces (1/4 cup) whipping

-cream Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently over lady fingers. Set aside. Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes. Let cool a little. Stir constantly while cooking. Carefully mix zabliogne with mascarpone cheese. It will appear to be quite liquid. Whip the egg whites until very stiff and fold into zabliogne/mascarpone mixture. Pour 1/2 zabliogne mixture over the lady fingers, which have been soaking up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer. Pour remaining coffee mixture carefully over these lady fingers. Then repeat layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night. When ready to serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired. Yield 10-12 servings, depending on the size you cut them. It is quite rich so you might consider smaller sized pieces. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala. MASCARPONE CHEESE SUBSTITUTE Mascarpone cheese is sold in Italian delis, cheese shops and speciality food markets. It is somewhat difficult to find and very expensive (i.e. from $9.95 per pound). From January 1991 Southern Living Magazine comes this substitute for mascarpone. Blend three ingredients well, until it becomes somewhat light and fluffy. This will make the equivalent of about 2 1/2 cups of cheese. Substitute in equal amounts - 1 cup substitute for 1 cup mascarpone. From: Fred Towner Date: 08-03-93

6 Egg yolks

1 1/4 c Sugar

1 1/4 c Mascarpone cheese

1 3/4 c Whipping cream

3/4 c Water

2 ts Instant coffee granules

1 1/2 tb Brandy

2 pk Ladyfingers

-(3-ounce) -Garnishes: -piped whipped cream, -grated unsweetened -chocolate Combine eggs and sugar in top of double boiler; beat at medium speed of an electric mixer until thick and lemon colored. Bring water to a boil; reduce heat to low, and cook 8-10 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 chees mixture. Combine water*, coffee granules, and brandy; brush on cut side of lady f fingers. Line sides and bottom of a triffle bowl or 3-quart souffle dish with 36 lady fingers; pour in half of filling. Layer remaining ladyfingers on top. Garnish if desired; cover and chill 8 hours. Yeild: 10-12 servings From: Fred Towner Date: 08-03-93

3 Egg yolks

3 tb Superfine sugar

1 1/3 c Marsala or brandy

1/4 c Very strong espresso

-coffee 8 oz Mascarpone cheese, room

-temperature 1/2 c Cream

1 Egg white

4 oz Ladyfingers

Tiramisu("pick me up") is a modern version of a dessert first created in Siena, where it was called zuppa del Duca (the Duke's soup!). From there it migrated to Florence, where it became very popular in the nine- teenth century among the many English people who came to live in the city at that time. And so it was called zuppa inglese--English soup. Only recently, the same dessert with some variation--chiefly the substitution of rich mascarpone cheese for the original custard--has come to be called tiramisu. Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool. Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg white into the zabaglione. Dip the lady fingers into the remaining liquor and arrange in a single layer in the bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the zabaglione and half the cream. Repeat the layers, finishing with the cream. Refrigerate for several hours before serving. From: Fred Towner Date: 08-03-93

1 c Heavy cream

3 tb Sugar

1 L/2 cups ricotta cheese

1 c Sugar

1 c Sour cream

1/4 c Dark rum

-Ladyfingers 1 L/2 cups strong coffee

-Unsweetened cocoa -for garnish, sifted. Beat heavy cream with sugar until stiff. Set aside. Using same beater, beat together ricotta, sugar and sour cream. Gently fold cream and cheese mixes together; add rum. Line an 8 x l3 inch baking dish with lady fingers that have been soaked with the coffee. Pour cream mix over the cake and let sit at least 4 hours or overnight. When set, top with unsweetened cocoa. This is from the Sacred Heart Church of Georgetown CT. The authentic tiramisu (pick me up) calls for marscapone cheese, which is relatively hard to get and expensive. I have found the following substitute works well. Be sure you use firm or stale lady fingers so it doesn't get mushy. From: Fred Towner Date: 08-03-93