Posts Tagged ‘cake’

Tiramisu, WE LOVE YOU!!!!

October 19, 2008

INGREDIENTS
7 egg yolks
3/4 cup and 2 tablespoons white sugar
3/4 cup and 1 teaspoon milk
1-1/3 cups and 2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1-1/4 pounds mascarpone cheese
1/4 cup and 2 teaspoons strong brewed coffee, room temperature
2 tablespoons and 1 teaspoon rum
2-1/4 (3 ounce) packages ladyfinger cookies
1 tablespoon and 1/2 teaspoon unsweetened cocoa powder

..DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 7×11 inch dish.
1.In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2.In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3.In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4.Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

White Chocolate Cheesecake Bake

October 19, 2008

 

INGREDIENTS
3-1/4 (1 ounce) squares white chocolate
2-1/2 (8 ounce) packages cream cheese
1/2 cup and 2 tablespoons white sugar
3 tablespoons and 1 teaspoon all-purpose flour
2-1/2 eggs
1-1/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
1-2/3 cups finely chopped white chocolate
3 tablespoons and 1 teaspoon brandy

DIRECTIONS
1.Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
2.Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
3.Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared spring form pan.
4.Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
5.To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn’t boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Pie Of the Year!!!!

October 15, 2008

INGREDIENTS:
FOR CRUST
# 1 tsbp sugar
# Pinch of salt
# 9 chocolate crackers
# 6 tsbp unsalted melted butter

FOR FILLING
# 1/2 cups unsweetened cocoa powder
# 1 1/4 cups sugar
# 1/4 cup cornstarch
# 4 egg yolks
# 1 tsp vanilla extract
# 3 1/2 ounces bittersweet (sweetened)
# 3 ounces unsweetened chocolate, chopped
# 2 tsbp unsalted butter

FOR TOPPING
# 1 cup chilled whipped cream
# 2 tsbp powdered sugar
# 1/2 tsp vanilla extract
# 1 1/2 tsp instant expresso powder
# Chocolate-covered expresso beans

PREPERATION:
FOR CRUST
Preheat the baking oven to 350 degree F. Finely grind the chocolate crackers, sugar and salt. Add butter and blend well to moisten crumbs. Firmly press mixture into the glass pie dish. Bake until the crust sets, around 8 to 9 mins. Cool.
FOR FILLING
Whisk sugar, cocoa and cornstarch in heavy medium saucepan. Whisk the tolks into it. Whisk over medium-high heat until the mixture thickness and boils, whisk continously for about 12 mins. Remove from heat. Add both chocolates and butter whisk unitl melted and smooth. Mix in Vanilla extract. Transfer filling to crust. Press plastic wrap directly onto the surface of the filling and chill until filling sets at least 6 hrs.
FOR TOPPING
Beat all the ingredients in a large bowl. Cover and refrigerate. Rewhisk to thicken before serving.
Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream top of each slice. Garnish with chocolate covered expresso beans and serve.