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Easy Tiramisu & Suzanne's Chocolate Fudge Pie

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Dec. 8th, 2007 | 10:15 am
posted by: neuroticred in tastycreations

Some tasty desserts just in time for the holidays. :)

Easy Tiramisu (from start to finish it takes about 20mins)
16oz mascarpone
4 egg yolks
1C powdered sugar
1 shot of Amaretto liqueur
2 egg whites
1C STRONG coffee/espresso
2 boxes of crispy ladyfingers

1) Put one layer of cookies into a 9x13 dish and soak with coffee.*
2) Whip egg yolks with powdered sugar
3) Add Mascarpone and stir into a cream.
4) Add liqueur, mix well*
5) Whip egg whites separately and fold gently into mascarpone cream
6) Put a layer of the cream, then another layer of cookies, soak with coffee and so on until
ingredients are gone. The top layer should be the cream.
7) Dust the whole thing with cocoa powder, if possible wait until just before serving.
Cover with plastic wrap and keep refrigerated until serving. I haven't tried freezing it, and it always gets eaten within 2 days so I don't know how long it will last.

1* this generally takes 1tsp per cookie to really soak them
4* I love experimenting with this. 1tsp peppermint oil is a wonderful Christmas variation, and for a friend who likes pineapple rum I used that with coconut macaroons in place of the ladyfingers for a piña-colada-misu that was just amazing!
Tips:
Mascarpone usually comes in two varieties, plain & coffee flavored specifically for tiramisu.
I generally use the plain when adding flavors like peppermint or fruit.
The hardest part of this recipe is whipping JUST two egg whites. Maybe it's easier with a stand mixer, but I only have an immersion blender and used to always end up with a little bit of runny white that didn't whip in the bottom of my bowl. Because it calls for 4 yolks, I whip all 4 whites then just use half.

******************************************
Suzanne's Chocolate Fudge Pie
I watched my neighbor make this at least once a month growing up, and it's quite possibly the first thing I ever made.

1 stick unsalted butter
2 squares unsweetened chocolate
1C sugar
2 eggs
1tsp vanilla

Your choice of pie crust, prepare according to directions. I grew up with the frozen kind, so that's what I use.
Pre-heat oven to 350
1) Melt the butter and chocolate over medium heat.
2) Beat the eggs, then temper them with a good spoonful of the chocolate to prevent scrambling.
3) Stir in the sugar, letting it get warm enough to melt a little. You should be able to stir it rather than push clumps around.
4) Add the eggs and stir quickly until mixed, keep stirring until all of the sugar is melted.
5) Remove from heat, stir in vanilla, and pour into prepared pie crust.

Bake for 25-30mins. If you have the time, after 25mins turn off the heat and leave the oven door cracked to let the pie cool slowly. It can form a beautiful puffy shell that does NOT look beautiful when it falls quickly. Fortunately, no matter how it looks it always tastes like WIN.
DO NOT USE SPLENDA!!!! to replace the sugar. I tried this once. Rather than smooth melted chocolate it instantly turned into a gloppy pudding that the eggs could not save and I had to start over.
My mom used to cut the butter & sugar by half, but since it's been 20 years since she made one I don't remember much about it. The pies were certainly edible, so if you're worried about your sugar it's a good option. Also, if you like darker chocolate, adding one more square to the mix works too. ;)

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Comments {2}

Meryddian

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from: meryddian
date: Dec. 8th, 2007 04:55 pm (UTC)
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4* I love experimenting with this. 1tsp peppermint oil is a wonderful Christmas variation, and for a friend who likes pineapple rum I used that with coconut macaroons in place of the ladyfingers for a piña-colada-misu that was just amazing!



OMG, that sounds amazing. I am definitely going to try that! It sounds nummy-nummy-nummy!

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tis the ria

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from: neuroticred
date: Dec. 9th, 2007 10:01 pm (UTC)
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AWESOME. That's all I can say about it. :) Let me know if you come up with any amazingly tasty creations, too!

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