Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
|
|
|
|
Directions: 1 Break the white chocolate into a heatproof bowl and melt over a pan of simmering water. Remove from the heat and allow to cool. Roughly chop the milk chocolate.
2 Lightly whisk the cream until it forms soft peaks. Mix the mascarpone and icing sugar until smooth and softened.
3 Beat in the melted white chocolate and the chopped milk chocolate. Gently fold in the cream. Pour the liqueur and coffee into a shallow bowl and dip half the sponge fingers into the liquid. Use to line a glass serving bowl.
4 Cover the sponge fingers with half the mascarpone mixture. Top with the remaining sponge fingers followed by the remaining mascarpone mixture.
5 Chill the tirasmisu for at least an hour. Dust with cocoa to serve.
Variation: 1 For a Tiramisu Tart: Make the base using crushed gingernuts and butter, and spread into 20cm flan tin. Pour in the filling and place in the fridge to set. Dust with cocoa to serve.
Per serving: 326 Calories (kcal), 18g Total Fat, (46% calories from fat); 3g Protein, 42g Carbohydrate, 6mg Cholesterol, 26mg Sodium
Food Exchanges: 0 Grain(Starch), 0 Lean Meat, 0 Vegetable, 0 Fruit, 3 1/2 Fat, 2 1/2 Other Carbohydrates
| Ingredients:
175 Gram(s) White chocolate
150 Gram(s) Milk chocolate
150 Milliliter(s) Double cream
500 Gram(s) Mascarpone
50 Gram(s) Icing sugar
2 Tablespoon(s) Coffee liqueur
100 Milliliter(s) Strong black coffee
18 Sponge fingers |
|
|
|
Check some related to White Chocolate Tiramisu videos
Similar recipes:
|
Fluffy chocolate butter frosting In small bowl of mixer blend butter and chocolate.
Gradually beat in sugar alternately with water.
Place bowl in bowl of...
White bread - abm Note: This is for a Large (1.5 lb) loaf, adjust # of servings to 4
for medium loaf, 3 for small loaf.
Put ingredients in your...
60 second chocolate mousse Place chocolate; egg, and flavoring in blender and chop. Heat cream until
small bubbles appear at edge. Do not boil. With...
Chocolate-rum flan Combine the milks, eggs, egg yolks, chocolate, and rum in a food processor
or blender and process well. Preheat oven to 375...
Chocolate-covered apricots 1. Pat fruit completely dry. Place chocolate chips and 2 tablespoons
shortening in top of a double broiler; set aside. Fill...
Caramels au chocolat (chocolate caramels) Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate
into a round-bottomed copper pan and melt it ...
Ultimate chocolate chip cookies & variations Preparation Time: 20 Minutes Bake Time: 8 to 13 Minutes
* Note: If nuts are omitted, use 1 1/2 cups semi-sweet ...
All about chocolate #5 CHOCOLATE LEAVES: Select non-poisonous leaves such as mint or rose leaves.
Wash the leaves and pat dry with paper towels...
Chocolate caramel sauce Melt the chocolate in a double boiler over hot water, making sure that the
water does not touch the pan holding the chocolate...
White chocolate cheesecake with white chocolate frosting Equipment:
One 8x2 1/2 or higher springform pan, greased and bottom lined with greased parchment or wax paper, outside of the...
Chocolate-dipped strawberries Melt chocolate pieces in top of double boiler. Blend in butter and vanilla.
Dip strawberries in chocolate, swirling to coat...
Chocolate rum truffles Mix all togther in a small dish. Press into candy molds and let cool.
...
White bean, greens and tomato gratin Served with a crisp green salad, this is a welcome dish any season. To make bread crumbs, whirl two or three slices of day-ol...
Venison medallions with smoked bacon and white bean ragout Preheat the fryer. Preheat the oven to 400 degrees. Cut the loin into
8-ounce medallions. Season with salt and pepper. In a...
Chocolate-orange fruitcake with pecans Position rack in bottom third of oven and preheat to 325 degrees F. Generously butter and flour 12-cup angel food cake pan.
...
Chocolate devastation (part 1) Combine the raisins and whiskey in a plastic container with a tight fitting
lid. Allow to stand at room temperature for ...
Chocolate sauce - diabetic SOURCE: Sugar Free...That's me...by Judith S. Majors, copyright 1978,
ISBN #: 0-345-28708-8, Library of Congress...
Double chocolate scones Preheat oven to 450F. Grease a large cookie sheet. Stir the flour, sugar,
baking powder, and salt in a large bowl to mix w...
Chocolate-marshmallow sauce In 2 quart saucepan over low heat, cook marshmallows, cream, honey,
chocolate and salt, stirring constantly, until marshmal...
Soda fountain chocolate shake sqm sss Mix in blender.
...
Chocolate amaretto creme brulee Preheat oven to 300F
Chop chocolate into fairly small chunks.
Whisk egg yolks, 1/3C sugar, and amaretto in large bowl (note...
Chocolate-almond bars Combine first 5 ingredients in a large bowl; stir well. Pour chocolate crumb mixture into a well greased 8x8-inch pan. Plac...
Chocolate-amaretto cheesecake #1 Sprinkle cocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; ...
Weisse bohnensuppe (white bean soup) Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3...
White russian truffles 1. Chop finely 1 lb of the chocolate. Melt in a double boiler to
120 degrees. Measure the cream into a 3-quart sauce...
Chocolate-blueberry dessert squares Combine cookie crumbs and margarine, stirring well. Press mixture into bottom of an ungreased 9" square pan. Bake at 350...
Pumpkin chocolate chip cake Grease and lightly flour bundt pan.
Combine all ingredients except chocolate chips. Beat with and electric mixer for 3 mint...
Mexican coffee with cinnamon and chocolate Add cinnamon sticks to coffee and brew.
In a small saucepan, stir together brown sugar, chocolate syrup, vanilla, and one cup...
Double chocolate chews #2 Preheat oven to 350 degrees. Prepare two nonstick cookie sheets with spray
or parchment paper (these don't stick too m...
White corn and chipotle soup (vegetarian) Shuck and clean corn, and reserve corn cobs after removing kernels. Place the corn cobs in a pot large enough to hold them. C...
White and green bean salad with tomatoes and basil In a deep pot, cover beas with 6-8 cups cold water. Add the thyme-salt.
Bring to a boil over high heat. Reduce the heat to ...
Diabetic chocolate ricotta MIX TOGETHER AND EAT AS SNACK. Exchanges: 2 Meats.
...
Brown and white bread, melody's (gluten free) 1) Place all ingredients, except the warm water, in bread pan and press start. While the machine is kneading, gradually pour...
Italian chocolate nut cookies Preheat oven to 350F.
Combine first four ingredients in a pot.
Heat slowly, stirring till the mixture resembles a syrup.
Let ...
Chocolate-filled cake roll Preheat oven to 400 degrees F. Grease and line the bottom of a 10x15" jelly roll pan with waxed paper.
Beat eggs in...
Chocolate-hazelnut thumbprints 1. Put the nuts in a small baking pan and toast in a preheated 350-degree
oven about 7 to 10 minutes, or until the skins st...
Frozen chocolate caramel parfaits Special equipment: an instant-read thermometer; a standing electric mixer;
8 (8- to 9-oz) paper cups
Accompaniments: hot fudg...
White chocodamia cookies In a large bowl, combine flour, butter, brown and white sugar, vanilla,
baking soda, salt, egg and water. Beat with mixer...
Double chocolate cake mix cookies Combine first 3 ingredients, and beat at medium speed with an electric mixer until blended. Stir in chocolate morsels.
Dro...
White chocolate-coconut truffles Melt the butter in a heatproof bowl over very hot, not simmering,
water. Add the white chocolate and melt, stirring occa...
|
Loading...
|
|
::