Ingredients with Measurements:
- 24 ladyfingers
- 1 cup brewed espresso, cooled
- 1/2 cup granulated sugar
- 1/4 cup Marsala wine
- 1/4 cup brandy
- 2 cups heavy cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Cocoa powder, for dusting
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. In a shallow dish, combine the cooled espresso, granulated sugar, Marsala wine, and brandy. Stir until the sugar is dissolved.
2. In a mixing bowl, whip the heavy cream until stiff peaks form.
3. In another mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
4. Fold the whipped cream into the mascarpone mixture until fully combined.
5. Dip each ladyfinger into the espresso mixture, making sure to coat both sides. Place the soaked ladyfingers in a single layer on the bottom of the baking dish.
6. Spread half of the mascarpone mixture over the ladyfingers.
7. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
8. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
9. Before serving, dust the top of the cake with cocoa powder.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 4 hours 20 minutes
Temperature:
- Refrigerate for at least 4 hours or overnight.
Serving size:
- 12 servings
Nutritional information:
- Calories: 360
- Fat: 25g
- Carbohydrates: 26g
- Protein: 4g
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 liquor such as Kahlua or Amaretto.
- Instead of mascarpone cheese, you can use cream cheese or ricotta cheese.
Variations:
- Instead of ladyfingers, you can use pound cake or sponge cake.
- You can add a layer of sliced strawberries or raspberries between the layers of ladyfingers and mascarpone mixture.
- You can add a layer of chocolate ganache on top of the mascarpone mixture before dusting with cocoa powder.
Tips and tricks:
- Make sure the espresso mixture is cooled before dipping the ladyfingers to prevent them from becoming too soggy.
- Use a spatula to spread the mascarpone mixture evenly over the ladyfingers.
- Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld together.
Storage instructions:
- Store any leftover cake covered in the refrigerator for up to 3 days.
Reheating instructions:
- Tiramisu icebox cake is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the tiramisu icebox cake in individual glasses or bowls for a more elegant presentation.
- Top each serving with a dollop of whipped cream and a sprinkle of cocoa powder.
Garnishes:
- Whipped cream
- Fresh berries
- Chocolate shavings
Pairings:
- Coffee or espresso
- Sweet dessert wine such as Moscato or Port
Suggested side dishes:
- Fresh fruit salad
- Italian biscotti
Troubleshooting advice:
- If the ladyfingers become too soggy, they will fall apart when you try to layer them. Make sure to dip them quickly and evenly in the espresso mixture.
- If the mascarpone mixture is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to use pasteurized eggs in the mascarpone mixture to avoid any risk of salmonella.
Food history:
- Tiramisu is a classic Italian dessert that originated in the Veneto region of Italy in the 1960s.
Flavor profiles:
- Rich, creamy, and decadent with a hint of coffee and liquor.
Serving suggestions:
- Serve the tiramisu icebox cake as a dessert after a dinner party or special occasion.
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Region: Italian