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Cook'n with Betty Crocker 
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Cook'n in Italy 
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Tiramisu |
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Serves: 8 Print this RecipeThis heavenly dessert translates to "pick me up" in Italian-and it lives up to its name. Thanks to the recent availability of pasteurized eggs, it’s also a snap to make-no need to heat the eggs for safety’s sake. For best results, make sure the bowl and beaters are squeaky clean when you beat the egg whites-even a trace of grease will hinder their ability to fluff up. You can try an 11-oz pound cake sliced into finger-sized strips in this recipe instead of ladyfingers. 2 pasteurized eggs, seperated, room temp3erature 2 pasteurized egg whites, room temperature 2 tablespoons granulated sugar 1 tablespoon madeira wine or dry port 1 1/4 cups part-skim ricotta cheese 1/2 cup cooled espresso or extra-strong coffee 15 lady fingers cookies 2 teaspoons unsweetened baking chocolate 1. In a large bowl, with an electric mixer at high speed, beat all 4 egg whites until firm (not stiff) peaks form; set aside. 2. In another large bowl, with an electric mixer at medium speed, beat the 2 egg yolks with the sugar and Madeira until frothy and lemon colored, 1 minute. Gently stir in the ricotta. Fold in the beaten egg whites. 3. Pour the espresso into a shallow bowl or pie plate. One at a time, dip the ladyfingers into the espresso and arrange on the bottom of an 8 X 8-inch glass dish or baking pan (they should fit snugly; break some cookies in half, if necessary, to fit). 4. Spread the egg white mixture evenly over the ladyfingers. Cover and refrigerate 6 hours or up to 12 hours. Just before serving, sprinkle evenly with the cocoa. EXCHANGES Carbohydrate 1/2 Medium-Fat Meat 1 NUTRITION FACTS Calories 114(Calories from Fat 44) Total Fat 5 g Saturated Fat 2 g Cholesterol 89 mg Sodium 88 mg Carbohydrate 10 g Dietary Fiber 0 g Sugars 7 g Protein 7 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Noodle Pudding Rice Pudding Tapioca Pudding Tiramisu Trifle Vanilla Ice Cream |
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