Tiramisu
It's hard to believe this delicate dessert is so light and tasty and only 230 calories per 2 1/2" x 4" square serving. Can you say Yum Yum YUMMY! Here's how you make it.
Ingredients:
3 large egg whites, at room temperature
2/3 cup sugar
3 tablespoons cold water
1/4 teaspoon cream of tartar
1/2 cup Mascarpone cheese
1/2 cup 2% Greek Yogart
4 ounces Neufchâtel cheese, at room temperature
1/2 teaspoon Vanilla Extract
3/4 cup strong Espresso Coffee, brewed
22-27 ladyfingers
1 teaspoon Hershey's cocoa powder
Shopping Note: You will find Mascarpone cheese, left, in the specialty cheese area of your grocery store. That's usually either in the dairy section, or in front of your deli section - usually a round thin container that is green and white. Neufchâtel, right, is a very delicate cream cheese, and you can find it in the same area as your Philadelphia cream cheese, however, it will be a blueish gray instead of the darker gray of the normal package. It will also say Neufchâtel on the top right corner of the package as shown in the picture here.
Directions:
Make 1 cup of coffee as directed and let it cool. Then in a medium pot bring 2 1/2 inches of water to a full boil and place your metal mixing bowl on top of the pan - do not allow the pan to touch the water or you'll have scrambled eggs. Mix together your egg whites, sugar, cream of tartar and cold water in the bowl, then place it over the boiling water, mixing constantly with an electric mixer on low speed. Beat this constantly for about 4-5 minutes, until it begins to thicken. Remove it from the pot and place on a potholder on your counter, continue beating for another 4-5 minutes until light and fluffy. Set aside for a few minutes.
In another metal bowl combine your mascarpone, yogart Neufchâtel and vanilla extract and mix well using your electric mixer. Once smooth, begin to fold your egg white mixture from the other mixing bowl into this mixture until both are blended together into a smooth rich cream.
In a square baking dish begin to arrange your Tiramisu. First dip your ladyfingers into the coffee quickly (do not linger in this because the ladyfingers are delicate and will fall apart completely if you have too much coffee soaked into them) and then place them in one layer in the baking dish. Top with some of the cream mixture, repeat the same process at least twice more. If you have any cream mixture left, just pour it over the top, it will fill in any air holes while it settles. Dust lightly with the cocoa powder and place in fridge, covered with plastic wrap for up to three days, or at least 6 hours before even trying to serve. The longer it sets, the better it will taste. Enjoy.
Ingredients:
3 large egg whites, at room temperature
2/3 cup sugar
3 tablespoons cold water
1/4 teaspoon cream of tartar
1/2 cup Mascarpone cheese
1/2 cup 2% Greek Yogart
4 ounces Neufchâtel cheese, at room temperature
1/2 teaspoon Vanilla Extract
3/4 cup strong Espresso Coffee, brewed
22-27 ladyfingers
1 teaspoon Hershey's cocoa powder
Shopping Note: You will find Mascarpone cheese, left, in the specialty cheese area of your grocery store. That's usually either in the dairy section, or in front of your deli section - usually a round thin container that is green and white. Neufchâtel, right, is a very delicate cream cheese, and you can find it in the same area as your Philadelphia cream cheese, however, it will be a blueish gray instead of the darker gray of the normal package. It will also say Neufchâtel on the top right corner of the package as shown in the picture here.
Directions:
Make 1 cup of coffee as directed and let it cool. Then in a medium pot bring 2 1/2 inches of water to a full boil and place your metal mixing bowl on top of the pan - do not allow the pan to touch the water or you'll have scrambled eggs. Mix together your egg whites, sugar, cream of tartar and cold water in the bowl, then place it over the boiling water, mixing constantly with an electric mixer on low speed. Beat this constantly for about 4-5 minutes, until it begins to thicken. Remove it from the pot and place on a potholder on your counter, continue beating for another 4-5 minutes until light and fluffy. Set aside for a few minutes.
In another metal bowl combine your mascarpone, yogart Neufchâtel and vanilla extract and mix well using your electric mixer. Once smooth, begin to fold your egg white mixture from the other mixing bowl into this mixture until both are blended together into a smooth rich cream.
In a square baking dish begin to arrange your Tiramisu. First dip your ladyfingers into the coffee quickly (do not linger in this because the ladyfingers are delicate and will fall apart completely if you have too much coffee soaked into them) and then place them in one layer in the baking dish. Top with some of the cream mixture, repeat the same process at least twice more. If you have any cream mixture left, just pour it over the top, it will fill in any air holes while it settles. Dust lightly with the cocoa powder and place in fridge, covered with plastic wrap for up to three days, or at least 6 hours before even trying to serve. The longer it sets, the better it will taste. Enjoy.
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