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TIRAMISU

Tiramisu is one of the most popular Italian desserts. It is made of savoiardi dipped in coffee and mascarpone cream. For many years, different sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) give evidence that tiramisu was born in Treviso at "Le Beccherie" restaurant in the hands of the confectioner Roberto Linguanotto, also known as Loli

Ingredients

* POUNDCAKE, 6 oz. (about half of a 10.75 ounce package), cut into 1/2-inch cubes * MASCARPONE CHEESE, 8 ounces * HEAVY CREAM, 1-1/4 cups * EGGS, 2 * SUGAR, 2/3 cup + 1/4 cup, divided * UNFLAVORED GELATIN, 1 envelope * KAHLUA or AMARETTO, 6 tablespoons * VANILLA, 1/4 teaspoon * UNSWEETENED COCOA POWDER (optional) * SWEETENED WHIPPED CREAM (optional) * SHAVED CHOCOLATE for decorating

Directions

1. Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside. 2. In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside. 3. In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes. 4. Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil. 5. Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer. 6. Gradually beat the boiling sugar syrup into beaten eggs. 7. Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside. 8. In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes. 9. In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring

to a boil. 10. Cook until sugar dissolves, 3-4 minutes. 11. Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves. 12. Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture. 13. Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups. 14. Refrigerate until firm, at least 1 hour. 15. Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.

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FURSECURI PENTRU CAFEA,unt 250g , zahar tos 250g , oua 6buc , cacao 75g , faina 250g , nuci 250g , zahar pudra 50g.,

Untul se amesteca cu zaharul pana ce zaharul s-a dizolvat.Se adauga apoi 5 galbenusuri , puse unul cate unul , 250g nuci macinate , cacao si faina , iar la urma se incorporeaza albusurile batute spuma. Se toarna compozitia intr-o tava unsa cu unt si pudrata cu faina si se coace la foc potrivit. Cand este aproape gata , se scoate din cuptor , se unge pe deasupra cu ou , se presara 100g nuci macinate si se mai coace cateva min.Se scoate din cuptor , se pudreaza cu zahar si se taie in bucati mici , dreptunghiulare(sau dupa preferinta).Bon apetit!