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Tiramisu [a] is an Italian dessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and flavoured with cocoa powder. The recipe has been adapted into many varieties of cakes and other desserts. [ 1 ]
They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and for the sponge element of tiramisu. [3] They are typically soaked in a sugar syrup or liqueur , or in espresso for tiramisu.
There are other theories as to the origin of the name: [1] The name translates literally in Italian as English soup and may in fact connote its similarity to English trifle. Others believe it is a dialectical corruption of the verb inzuppare, meaning 'to sop'. [2] A dessert invented by Neapolitan pastrycooks of Europe during the 19th century.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
The origin of the name "monster" cookies isn't clear, ... Get the Tiramisu Cookie Cups recipe. Photographer: Erik Bernstein, Food Stylist: Barrett Washburne ... Search Recipes.
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow and very fluffy. Fold mascarpone into yolk mixture. Set aside.
Soak with espresso coffee liqueur and spoon a thin layer of tiramisu cream on top. Add layers of cookies and cream, ending with cream. Chill 2 hours. When ready to serve, top each glass with a ladyfinger and a sprinkle of cocoa powder. Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.
Brush with remaining lemon syrup. Spread yogurt mixture on top. Cover and refrigerate overnight. To serve, top tiramisu with 3/4 cup blueberries and garnish with mint sprig. Recipe courtesy of Good Housekeeping Light & Healthy Cooking: 250 Delicious, Satisfying, Guilt-Free Recipes by The Editors of Good Housekeeping/Hearst, 2012.