Ingredients with Measurements:
- 24 Miguelitos pastry shells
- 1 cup brewed espresso, cooled
- 1/2 cup sugar
- 1/4 cup Marsala wine
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1 cup mascarpone cheese
- 2 eggs, separated
- 1/4 cup cocoa powder
Special equipment needed:
- Electric mixer
- Mixing bowls
- Whisk
- 9x13 inch baking dish
Step-by-step instructions:
1. In a mixing bowl, combine the cooled espresso, sugar, Marsala wine, and brandy. Mix well.
2. In another mixing bowl, beat the heavy cream until stiff peaks form.
3. In a separate mixing bowl, beat the egg whites until stiff peaks form.
4. In another mixing bowl, beat the egg yolks until pale and thick.
5. Add the mascarpone cheese to the egg yolks and mix until well combined.
6. Fold in the beaten egg whites into the mascarpone mixture.
7. Fold in the whipped cream into the mascarpone mixture.
8. Dip each Miguelitos pastry shell into the espresso mixture and arrange them in a single layer in the bottom of a 9x13 inch baking dish.
9. Spread half of the mascarpone mixture over the Miguelitos pastry shells.
10. Repeat with another layer of dipped Miguelitos pastry shells and the remaining mascarpone mixture.
11. Sift cocoa powder over the top of the mascarpone mixture.
12. Cover and refrigerate for at least 2 hours, or overnight.
Time:
Preparation time: 30 minutes
Cooking time: None (refrigeration time: at least 2 hours)
Temperature:
None
Serving size:
12 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 18g
Carbohydrates per serving: 22g
Protein per serving: 5g
Substitutions for ingredients:
- Instead of Marsala wine, you can use another sweet wine such as port or sherry.
- Instead of brandy, you can use another type of liquor such as rum or amaretto.
- Instead of mascarpone cheese, you can use cream cheese or ricotta cheese.
Variations:
- You can add a layer of sliced strawberries or raspberries between the layers of Miguelitos pastry shells and mascarpone mixture.
- You can substitute the cocoa powder with grated chocolate or chocolate shavings.
Tips and tricks:
- Make sure the espresso is cooled before dipping the Miguelitos pastry shells.
- Be sure to beat the egg whites and heavy cream until stiff peaks form for the best texture.
- Refrigerate the tiramisu for at least 2 hours, or overnight, to allow the flavors to meld together.
Storage instructions:
Cover and refrigerate any leftovers for up to 3 days.
Reheating instructions:
None
Presentation ideas:
Serve the Miguelitos Tiramisu in individual dessert cups or bowls. Garnish with a dusting of cocoa powder or chocolate shavings.
Garnishes:
- Cocoa powder
- Chocolate shavings
- Fresh berries
Pairings:
- Espresso or coffee
- Sweet dessert wine
Suggested side dishes:
None
Troubleshooting advice:
- If the mascarpone mixture is too thick, add a splash of heavy cream to thin it out.
- If the egg whites or heavy cream do not form stiff peaks, make sure the mixing bowl and beaters are clean and dry.
Food safety advice:
- Make sure to use pasteurized eggs to avoid any risk of salmonella.
- Keep the tiramisu refrigerated until ready to serve.
Food history:
Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy in the 1960s. It is traditionally made with ladyfingers dipped in espresso and layered with a mixture of mascarpone cheese, eggs, and sugar.
Flavor profiles:
The Miguelitos Tiramisu is a rich and creamy dessert with flavors of espresso, Marsala wine, and brandy. The cocoa powder adds a bittersweet chocolate flavor.
Serving suggestions:
Serve the Miguelitos Tiramisu as a dessert after a dinner party or special occasion.
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