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Tiramisu

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Youtube video of how to make tiramisu at the bottom of the page!

AN ALL TIME FAVORITE DESSERT FOR THE WHOLE FAMILY!!!

Ingredients for a 7×11 in dish:

  • 6 Egg Yolks
  • 3/4 cup of sugar
  • 2/3 cup milk
  • 6 Egg White or (replace with 1 1/2 cup heavy cream)
  • 1 pound mascarpone cheese
  • 1/4 cup brewed coffee, room temperature
  • 2 packages ladyfinger cookies
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons rum (Optional)

Directions:

  1. First separate the egg white and egg yolk in two separate bowls.
  2. In a big bowl, whisk egg yolks and sugar until well blended. Whisk in milk, stir slowly until well blended.
  3. In medium bowl with egg white, add a pitch of salt and whisk until stiff peaks form. Whisk mascarpone cheese into yolk mixture and after you add the whipped cream in slowly and mix it in one direction until smooth.
  4. In a small bowl, pour in the coffee, you could add milk and sugar and make the coffee as you like. Add rum in the coffee (Optional). Dip the ladyfingers one at a time, dip each in and take it out immediately or it will be too soggy.
  5. Arrange the ladyfingers in the 7×11 inch dish. Add half the mixture in. Then repeat the layers and put in the rest of the mixture in. Sprinkle the top with unsweeten cocoa powder. Cover with plastic wrap and put in the refrigerator for 4 to 6 hours or overnight.

 

 

 

 

 

 

Italian Cream Cake

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Italian Cream Cake
Ingredients: Recipe for 8 inch round cake.

  • 1/2 cup margarine, softened
  • 1/2 cup shortening
  • 2 cups white sugar
  • 5 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 5 egg whites

Frosting:

  • 8 ounces cream cheese
  • 1/2 cup margarine, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans 

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. Beat egg whites until they form stiff peaks.
  3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
  5. Combine cream cheese, 1/2 cup margarine, confectioners’ sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.