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Some More Hot Topics You'd Like to See adv.
All About TIRAMISU’
A TRIP TO TREVISO, WHERE TIRAMISU WAS INVENTED
\Visiting “Le Beccherie” an Interview with Mr. And Mrs. Campeol
\Visiting “Le Beccherie” an Interview with Mr. And Mrs. Campeol
All About TIRAMISU
Everything you want to know about this celebrated Italian dessert
Everything you want to know about this celebrated Italian dessert
Tiramisu with Mixed Berries
A Tiramisu’ recipe has become a new classic
A Tiramisu’ recipe has become a new classic
Duomo Tiramisu
A special Tiramisu Dome shaped like a Tuscan Zuccotto
A special Tiramisu Dome shaped like a Tuscan Zuccotto
Crespelle Tiramisu
Delicious Crepes filled with Tiramisu’ cream and topped with raspberries
Delicious Crepes filled with Tiramisu’ cream and topped with raspberries
Crema di Zabaione
Enjoy this excellent classic Venetian custard easy to prepare
Enjoy this excellent classic Venetian custard easy to prepare
Original TIRAMISU of “Le Beccherie”
The first recipe for Tiramisu’ ever published in 1981 in Verona, Italy
The first recipe for Tiramisu’ ever published in 1981 in Verona, Italy
ANNA MARIA’S TIRAMISU
The Tiramisu’ recipe Anna Maria is proposing using safe ingredients
The Tiramisu’ recipe Anna Maria is proposing using safe ingredients
TIRAMISU’ CHARLOTTE
The Tiramisu’ takes a new shape
The Tiramisu’ takes a new shape
Anna Maria Suggests
Extra-
The Best Selection of Italian Extra-
Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy
Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil
Infused Extra-
Spice up your dishes with Infused Flavored Italian Extra-
Tiramisu’ Ice Cream
Gelato Tiramisu’
Gelato Tiramisu’
In a saucepan over medium heat, combine cream and milk. Heat until bubbles appear around the edges of the pan.
Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy.
Beat in the sugar . . .
. . . and the Marsala wine.
Transfer the bowl over a pan of simmering water and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear. Turn off the heat and set it aside to cool while preparing the milk mixture.
Stir the milk-cream into the zabaglione. Cool this mixture to room temperature. Place the pan onto a bowl filled with ice and water if necessary. When the mixture is lukewarm, place it in the refrigerator for about 2 - 3 hours or until cold.
When the zabaglione mixture is cold, transfer it to an ice cream maker and follow the ice cream machine instructions. Transfer to a container and place in the freezer until you are ready to assemble the tiramisu.
3 half ladyfingers dipped in espresso coffee
3 half ladyfingers dipped in espresso coffee
1 scoop zabaglione ice cream
1 scoop zabaglione ice cream
Chocolate shavings
Decoration (optional)
Assemble the Tiramisu’ only a few minutes before serving it. Home made ice cream melts faster than industrial ice cream. Prepare the tiramisu in individual cups or glasses.
For each cup:
* Break 3 ladyfingers in two.
* Dip 3 pieces in the cold coffee and place in the bottom of the cup.
* Top with 1 generous scoop of ice cream.
* Place 3 more ladyfinger pieces, dipped in coffee, on top.
* Top with 1 more scoop of ice cream.
* Top with chocolate shavings.
* Decorate with chocolate or wafer cookies.
For each cup:
* Break 3 ladyfingers in two.
* Dip 3 pieces in the cold coffee and place in the bottom of the cup.
* Top with 1 generous scoop of ice cream.
* Place 3 more ladyfinger pieces, dipped in coffee, on top.
* Top with 1 more scoop of ice cream.
* Top with chocolate shavings.
* Decorate with chocolate or wafer cookies.
Tiramisu’ is considered a semifreddo (a dessert served cold, but not frozen), but there are many versions of a
Ice cream Tiramisu’
Desserts >> Tiramisu Ice Cream