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Рецепт Tiramisu Semifreddo
by Global Cookbook

Tiramisu Semifreddo
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  Порций: 8

Ингредиенты

  • 1/2 c. butter, softened
  • 3/4 c. granulated sugar
  • 1 x egg
  • 1/2 tsp vanilla
  • 1 c. all purpose flour
  • 1/4 c. cocoa pwdr
  • 1/2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1 pch salt
  • 3/4 c. buttermilk
  •     Filling
  • 3 x egg, yolks
  • 1/4 c. granulated sugar
  • 1/3 c. coffee liqueur
  • 1 x half tub (about 1 lb.) mascarpone cheese
  • 1 c. whipping cream
  •     Topping
  • 2 Tbsp. coffee liqueur
  • 1 tsp instant coffee, granules
  • 1/2 tsp cocoa pwdr
  • 1 ounce semisweet chocolate

Инструкции

  1. Grease 8-inch (2 L) springform pan; line bottom with parchment or possibly waxed paper. Set aside.
  2. In large bowl, beat butter with sugar till light and fluffy.
  3. Beat in egg and vanilla. In second bowl, whisk together flour, cocoa pwdr, baking pwdr, baking soda and salt.
  4. With wooden spoon, stir into butter mix alternately with buttermilk, making 3 additions of dry ingredients and 2 of liquid.
  5. Spoon into prepared pan, smoothing top.
  6. Bake in centre of 350 F (180 C) oven for 35 to 40 min or possibly till cake tester inserted in centre comes out clean.
  7. Let cold in pan on rack for 20 min.
  8. Remove from pan; let cold completely on rack.
  9. Carefully peel off paper.
  10. Filling:In heatproof bowl, beat egg yolks with sugar for 5 min.
  11. Whisk in liqueur.
  12. Place over saucepan of simmering water; cook, whisking, for about 3 min or possibly till thickened.
  13. Let cold.
  14. Beat in cheese till smooth.
  15. Whip cream; fold one quarter into cheese mix, then mix in remaining cheese.
  16. Cut 27- x 4-inch (68 x 10 cm) strip of waxed paper; fit around clean springform pan to line side and extend above top.
  17. Cut cake in half horizontally.
  18. Place bottom half in pan, cut side up.
  19. Topping:In small bowl, stir together coffee liqueur, 1 Tbsp. (15 mL) water and instant coffee granules till dissolved.
  20. Brush half over cake in pan.
  21. Pour half of the filling over top.
  22. Place top half of cake over filling, cut side down.
  23. Brush remaining topping over cake; pour remaining filling over topping.
  24. Sprinkle with cocoa.
  25. Freeze for at least 8 hrs or possibly till solid.
  26. Freeze for at least 8 hrs or possibly till solid. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
  27. Thaw in refrigerator for 2 hrs.
  28. Remove pan side and paper; transfer to flat serving plate.
  29. With vegetable peeler, peel curls from chocolate; arrange decoratively over top.