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From:           	Claire
Date sent:      	Thu, 30 Dec 1999 14:20:59 EST
Subject:        	tiramisu
To:             	phaedrus

> anyone have a recipe for this one?Or is it taramisu??
> Thanks,Claire

Hi Claire,

We have several recipes for tiramisu. There are several variations below.




 2 pkgs. Savoiardi Lady Fingers 
  (If necessary you can substitute another brand of ladyfingers - 12 -
   or even pieces of sponge cake.)
10 eggs, separated
10 tbsp. sugar
 2 cups espresso coffee, room temperature 
  (Stong regular coffee may be substituted)
 2 lbs Mascarpone (room temperature)(Italian Cream Cheese)
  (Ricotta cheese blended until smooth may be substituted, 
    or, in a pinch, ordinary cream cheese.)
 5 tbsp. rum
 2 tbsp. powdered semi-sweet cocoa

 Beat egg yolks and sugar together, add cream cheese and blend
 well. Beat egg whites until peaks form, then fold into cheese

 In an oblong baking dish, place a thin layer of the cheese mixture. Mix
 the coffee and rum, dip the lady fingers in the mixture and make a layer
 of them in the pan. Add another layer of cheese mixture and sprinkle with
 cocoa. Add another layer of lady fingers, then final layer of cheese
 mixture and finish with sprinkling of cocoa. Refrigerate two hours before

 Ingredients : 
 1 c. brewed espresso
 4 egg yolks
 3 tbsp. sugar
 1 lb. Mascarpone (or you may substitute 8 oz. cream cheese and 8 oz. ricotta)
 1 pkg. ladyfingers
 Unsweetened cocoa
 1 c. whipping cream, whipped
 1/4 c. amaretto or Frangellica
 Powdered sugar

 Preparation : 
    Prepare espresso.  Beat egg yolks and 3 tablespoons sugar until
 lemon in color and thick.  Add cheese and blend.  Add liquor.  Set
 aside. In separate bowl, beat whipping cream and set aside.  Dip
 cookies in cooled espresso and place on 10 x 9 1/2 x 2 inch 
 platter; covering the pan bottom as well as you can.  Pour half the
 cheese mixture over the cookies, then spread all the whipped
 cream, spreading it evenly.  Sprinkle lightly with cocoa.  Dip more
 ladyfingers and make another layer.  Add the rest of the cheese.
 Sprinkle with more cocoa.  Cover with plastic wrap and refrigerate
 for several hours.  Before serving, sprinkle with powdered sugar if

 Ingredients : 
 3 eggs
 3 tbsp. sugar
 1/2 lb. mascarpone cheese
 Lady fingers
 Espresso coffee
 Unsweetened cocoa powder
 Sweet liqueur (i.e. Tia Maria, Creme de Cacao)

 Preparation : 
    Make enough espresso coffee for 6 demi-tasse cups and sugar 
 to taste.  Soak lady fingers in coffee and layer on bottom of 9 inch
 round or square pan.  Separate eggs.  Beat yolks with sugar (3
 tablespoons) until fluffy.  In separate bowl beat egg whites until stiff.
  Add mascarpone and yolks to egg whites.  Fold and mix well.  Pour
 mixture over lady fingers.  Spread evenly.  Sprinkle cocoa powder on top.
  Sprinkle sweet liqueur on top.  Refrigerate several hours. 

 Ingredients : 
 6 egg yolks
 1 1/4 c. sugar
 1 1/4 c. marcarpone cheese*
 1 3/4 c. whipping cream
 3/4 c. water
 2 tsp. instant coffee granules
 1 1/2 tbsp. brandy
 2 (3 oz.) pkgs. ladyfingers

 Preparation : 
   Combine egg yolks and sugar in top of a double boiler.  Beat at
 medium speed of an electric mixer until thick and lemon-colored. 
 Bring water to a boil and reduce heat to low.  Cook 8 to 10 
 minutes, stirring constantly.  Remove from heat.  Add mascarpone
 and beat until smooth.  Beat whipping cream in a medium bowl
 until soft peaks form; fold into cheese mixture.  Combine water,
 coffee granules and brandy.  Brush on cut side of ladyfingers. 
 Line sides and bottom of a trifle bowl or 3-quart souffle dish with 36
 ladyfingers.  Pour in half of filling.  Layer remaining ladyfingers on
 top.  Cover with remaining filling.  Garnish, if desired.  Cover and
 chill 8 hours.  *As a substitute for mascarpone cheese, combine two
 8-ounce packages cream cheese, 1/3 cup sour cream and 1/4 cup whipping
 cream.  Beat well.  Use 1 1/4 cup mixture for recipe, reserving remainder
 for other uses.  Yield:  10 to 12 servings.  

 Ingredients : 
 1-2 pkgs. ladyfingers or 1 (10"-12") diameter sponge cake, about 3" tall
 3 fluid ounces strong black coffee or prepared instant espresso
 3 fluid ounces brandy or rum or your favorite liqueur 
 1 1/2 lbs. mascarpone cheese at room temperature (I use ricotta)
 1 1/2 c. powdered sugar
 1/4 - 1/2 c. cocoa powder, unsweetened

 Preparation : 
   Line bottom of 9" square pan with ladyfingers.  Blend coffee or
 espresso and  liqueur and sprinkle on ladyfingers.  Mix cheese with
 sugar and beat until sugar is dissolved.  Spread one third of cheese
 mixture over bottom layer of ladyfingers.  Add another layer of
 ladyfingers and cheese.  Repeat once again, ending with cheese on top. 
 Sift cocoa powder on top.  Cover and refrigerate for at least two hours
 before cutting and serve.   

 Ingredients : 
 2 (8 oz.) pkgs. cream cheese
 2/3 c. confectioners' sugar
 1/3 c. plus 3 tbsp. coffee flavored liqueur
 1 1/2 tsp. vanilla
 3 (1 oz.) squares semi sweet chocolate, grated
 1 1/2 c. whipping cream
 2 tsp. instant expresso coffee powder
 2 (3 oz. to 4 1/2 oz.) pkgs. ladyfingers

 Preparation : 
   In a large bowl, with mixer at medium speed, beat cream cheese 
 and 3 tablespoon milk until smooth and fluffy.  Beat in
 confectioners' sugar with coffee flavored liqueur and 1 teaspoon
 vanilla.  Stir in grated chocolate, saving enough to sprinkle on top of
 dessert.  In a small bowl, with mixer at medium speed, beat 1 cup
 whipping cream until stiff peaks form.  With rubber spatula or wire
 whisk, fold whipped cream into cheese mixture.  In small bowl, stir
 instant expresso powder, remaining 1/3 cup coffee liqueur, remaining
 vanilla and 2 tablespoons water.  Separate ladyfingers into halves.  Line
 2 1/2 quart glass or crystal bowl with one fourth of lady fingers, brush
 with 2 tablespoons espresso mixture.  Spoon one third cheese mixture over
 ladyfingers. Repeat with ladyfingers, expresso mixture and cheese mixture
 to make two more layers.  Top with remaining lady fingers, gently
 pressing into cheese mixture.  Brush ladyfingers with remaining expresso
 mixture.  Sprinkle remaining grated chocolate over top of dessert.  In
 small bowl, with mixer at medium speed, beat remaining 1/2 cup cream and
 2 tablespoon confectioners' sugar until stiff peaks form.  Use this to
 decorate top of dessert. Refrigerate at least two hours or until chilled.
  16 servings. Total preparation time: 3 hours.  

 Ingredients : 
 1 (16 oz.) container mascarpone cheese
 1/2 tsp. salt
 1/2 c. plus 2 tbsp. confectioners sugar
 3 tbsp. plus 1/3 c. coffee-flavor liqueur (Kahlua)
 1 1/2 tsp. vanilla extract
 3 (1 oz.) sqs. semi-sweet chocolate,grated
 1 1/2 c. heavy or whipping cream
 2 tsp. instant expresso-coffee powder
 2 (3 to 4 1/2 oz.) pkgs. ladyfingers

 Preparation : 
   *Begin 3 hours before serving or early in day.  In large bowl,
 with wire whisk or fork, beat mascarpone, salt, 1/2 cup
 confectioners sugar, 3 tablespoons coffee-flavor liqueur, 1 teaspoon
 vanilla extract, and two-thirds of grated chocolate.  (Set aside
 remaining chocolate for top of dessert.)  In small bowl, with mixer at
 medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. 
 With rubber spatula or wire whisk, fold whipped cream into cheese
 mixture.  In small bowl, stir instant expresso powder, remaining 1/3 cup
 coffee-flavor liqueur, remaining 1/2 teaspoon vanilla extract, and 2
 tablespoons water.  Separate ladyfingers into halves.  Line 2 1/2 quart
 glass or crystal bowl with 1/4 of ladyfingers; brush with 2 tablespoons
 of espresso mixture.  Spoon 1/3 of cheese mixture over ladyfingers. 
 Repeat with ladyfingers, espresso mixture, and cheese mixture to make 2
 more layers.  
 Top with remaining ladyfingers, gently pressing ladyfingers into cheese
 mixture.  Brush ladyfingers with remaining espresso mixture. 
 Sprinkle remaining grated chocolate over top of dessert, reserving 1
 tablespoon for garnish.    In small bowl, with mixer at medium speed,
 beat remaining 1/2 cup cream and remaining 2 tablespoons confectioners
 sugar until stiff peaks form.  Spoon whipped cream mixture into
 decorating bag with large star tube.  Pipe large rosettes on top of
 dessert.  Sprinkle reserved grated chocolate on whipped-cream rosettes. 
 Refrigerate until chilled and to blend flavors, at least 2 hours.  


From:           	MARY
Date sent:      	Sat, 5 Feb 2000 21:57:35 EST
Subject:        	authentic cannoli
To:             	phaedrus

> Hello.Please help me if you can.I have been searching for a cannoli
> recipe that is authentic-no ricotta -no chocolate or chocolate chips-no
> filling that tastes like frosting on a cake.Real cannoli should be made
> with mascarpone cheese and pistachio nuts.It has a very lite yet creamy
> filling.I do not need a shell recipe just the filling. Thank You--Mary
> Beth

Hello Mary Beth,

Well, I suppose that the marscapone vs ricotta and the chocolate vs no chocolate ideas of what makes "authentic" cannoli would be a good topic for debate on an Italian cooking message board. You see, I have looked at 50+ "authentic" cannoli recipes this morning, many of them on Italian cooking sites run by Italians living in Italy, and all of them used ricotta - none of them used marscapone - and 90% of them had chocolate in the filling. Only about 10% of them had pistachio nuts, as well. There are many, many variations on cannoli filling. So I guess "authentic" is different for different people, even in Italy. The recipe below didn't claim to be authentic, but it is the only one that I could find with marscapone and pistachio nuts. The entire recipe is there, but just the filling part is what you want. I hope it works for you.



 Ingredients : 
 1 3/4 c. all-purpose flour
 1 tbsp. granulated sugar
 1/4 tsp. salt
 2 tbsp. butter or margarine, softened
 1 egg
 4 to 5 tbsp. white wine vinegar
 1 egg white
 Vegetable oil
 2 c. marscapone cheese
 1/3 c. granulated sugar
 1 tsp. ground cinnamon
 1 tsp. vanilla
 Chopped pistachio nuts
 Powdered sugar

 Preparation : 
 1. Combine flour, 1 tablespoon granulated sugar and the salt in
 medium-size bowl. Cut in butter until mixture resembles coarse
 crumbs. Stir in egg and 4 tablespoons of the vinegar; mix with
 fork until consistency of pie pastry. Add more vinegar a few
 drops at a time if dough is too dry. Roll dough between hands
 into ball. Invert bowl over dough; let rest 15 minutes. 
 2. Divide dough into quarters. Roll each quarter on lightly 
 floured surface as thin as possible, keeping remainder of dough 
 covered. Cut dough into 4 1/2 inch circles. Wrap each circle 
 around cannoli form, sealing edges well with egg white. 
 3. Heat vegetable oil(2 inches) in heavy pan to 400 degrees. 
 Fry dough around form until golden, about 2 minutes. Drain on 
 paper toweling. Remove cannoli forms after shells have cooled, 
 about 1 minute. Cool completely before filling.  
 4. Combine marscapone cheese, 1/3 cup granulated sugar, the 
 cinnamon  and vanilla; mix well. Fill each shell with cheese
 mixture using a narrow metal spatula. Dip ends of each filled shell
 in chopped pistachio nuts.  Dust with powdered sugar just before

Creamless Panna Cotta

From: Alan 
To: phaedrus
Sent: Saturday, March 25, 2000 04:35
Subject: Panne Cotta

> Do you have any recipes for panne cotta using sweetened condensed milk?
> Please respond to alan.  Thank you.

Hi Alan,

Well, due to the fact that "panna" means "heavy cream", it is close to impossible to find a recipe for panna cotta that does not call for heavy cream. If it don't have cream, it ain't real panna cotta... I could not locate one anywhere that called for sweetened condensed milk. However, if your main purpose is to find one without all of the fat that cream contains, then the recipe below might suffice.


Panna Cotta with Berries

4 cups fat free skim or 1% lowfat milk
1/2 vanilla bean (split lengthwise) or 1
tablespoon vanilla extract
1/4 cup sugar
2 envelopes unflavored gelatin
3 tablespoons cold water
3/4 teaspoon almond extract, optional
Topping: 2 cups mixed berries such as
blueberries, blackberries, raspberries and

Directions: In medium saucepan heat milk, vanilla and sugar to
simmering point, stirring occasionally. Meanwhile, soften gelatin by
sprinkling over cold water in small dish. Stir gelatin into hot milk
mixture. Stir until dissolved. Remove from heat; stir in almond
extract, if desired. Divide among four 8-oz molds or custard cups.
Refrigerate at least 4 hours or overnight.

To serve, dip base of molds into hot water; loosen with a knife if
necessary. Unmold onto dessert plates. Top with either equal
amounts of mixed berries or serve on a bed of mango or
raspberry puree. Makes 4 servings.

Easter Wheat Pie/Ricotta Cheese Pie

----- Original Message -----
From: Camille
To: phaedrus
Sent: Tuesday, April 18, 2000 08:45
Subject: Italian dessert?

> Greeting from Camille at
> As you know I recently joined the site as assistant food editor. So here I
> am asking you questions already.  A request came in for a kind of pie made
> with ricotta, possibly having some candied fruit in it. It  sounds like it
> has a pastry or dough  covering.  It is sprinkled with sugar. It may be
> called  cosengeal according to the requester. Definitely not spelled
> correctly but I am certain she is being phonetic.
> Her grandmother made this.  Family is from Calabria or Florence.
> Hope you have an answer for me!  Thanks Camille

Hi Camille,

Pleezed to meet 'cha. Your questions are welcomed.

I could not find anything with a name phonetically similar to "cosengeal". I am going to speculate that this must be some variation on Easter Wheat Pie or ordinary Ricotta Pie. I am sending recipes for both of those. I dunno about the candied fruit, though. Maybe that was grandmother's "special touch?"


Ricotta Cheese Pie
Makes two 9 inch pies

This is a very easy version of cheese pie. I prefer it with the graham
cracker crust, but a pastry crust can be used. Creamed cottage cheese can be
substituted for the ricotta cheese.


16 ounces ricotta cheese (I use part-skim)
1 scant cup sugar
3 tablespoons all purpose flour
1 teaspoon fresh lemon juice
Dash of salt
3 eggs, separated
1 12-ounce can evaporated milk
1-1/2 cups milk
2 9-inch unbaked pie crusts (pastry or graham cracker)
Place ricotta cheese in strainer and let drain for about 1 hour or until
most of liquid has been discarded. Preheat oven to 425° F. Combine all
ingredients except egg whites; mix well. Beat egg whites until firm. Fold
into batter until smooth. Pour into pie crusts. Bake for 15 minutes then
reduce oven to 350° and bake for an additional 25 minutes or until knife
inserted in center comes out clean. Cool on racks. Refrigerate. Flavor
improves if served a day after baking.
Easter Wheat Pie (Pastiere)

Crust Filling
2 cups flour
2 lb. ricotta
1/3 cup sugar
4 eggs
1/2 tsp. salt
1/2 cup sugar
1 Tbsp. baking powder
2 Tbsp. grated orange rind
1/4 lb. margarine
2 Tbsp. Triple Sec Liqueur
1 egg
1/4 cup milk
1-1/4 cup cooked white wheat
(approximately 3/4 lb. wheat before cooking
1 Tbsp. vanilla

To Make Crust:  Cut dry ingredients together.  Add the eggs, milk, and
vanilla.  Dough will be soft, but not sticky.   If sticky, adjust by adding
flour a teaspoon at a time while mixing.  Divide dough in half and roll.
Place in ungreased 9" pie pan.  Set aside.

Filling: Whip ricotta cheese and eggs until creamy.  Add remaining
ingredients and mix at medium speed until well blended.   Fill pie pans and
bake at 300 degrees for about 1 hour, or until toothpick comes out clean.
Pies will puff up and crack slightly.  Bake until golden brown.   After they
cool, sprinkle with powdered sugar.


----- Original Message -----
From:  Camille
To:  Phaedrus
Sent: Tuesday, May 09, 2000 08:27
Subject: Desserts Anyone?!

> Dessert Emergency!  
> Does anyone have the recipe for a dessert called
> "Bignolata"? The description is: little puffs,
> filled with cream, chocolate or zabaione (my
> favorite), plunched in whipped cream.. and all topped
> with chocolate.. and some zabaione or cream also in
> the whipped cream.

Hi Camille,

Do you speak Italian? I found the bignolata recipe, but it's in Italian. Below the recipe are recipes for zabaione and for Italian Cream puffs. Sorry, this is the best I can find.


Bignolata Dell Alberta
bignolata_alberta Provenienza: RAI Televideo
Data: 05.04.1995
Ingredienti:Dosi per 4:

300  g  bignole  ripiene di crema e zabaione, senza glassa
100  g  burro
100  g  zucchero a velo
2   uova
1/4 di panna
100  g  cioccolata  in pezzi

Sbattere il burro a crema con lo zucchero a velo, quindi, aggiungere uno
alal volta i tuorli d'uovo. Montare a parte le chiare a neve. Unire i due
composti aggiungendo circa metą della cioccolata grattugiata. A tutto questo
unire le bignole e pił della metą della panna montata mescolando piano
piano. Ricoprire con la panna rimasta e cospargere di cioccolata grattugiata

Italian Cream Puffs

Recipe By :
Serving Size : Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/2 cup butter
1 cup boiling water
1 cup flour
1/2 tsp. salt

Cooking Instructions:
Combine butter, salt, and water. Heat to boiling. Sift flour and measure.
Add the boiling mixture. Beat vigorously until mixture leaves side of the
pan and doesn't stick to the spoon. Remove from fire. Cool
slightly. Add the unbeaten eggs one at a time. Beat thoroughly after the
addition of each egg until the mixture is smooth. Drop by tablespoons into
well oiled muffin pan. Bake in 400 degree oven for 30 minutes Lower heat to
350 degrees.

Continue baking for 10 min. Remove from oven . Cut a slice in the side and
stuff with whipped cream or fruit. Serves: 6


Yield - Serves 4

3 Egg Yolks
3 Tbls. Sugar
5 Tbls. Marsala Wine
Pinch Of Orange Rind

In top half of double boiler, whisk egg yolks with sugar until pale yellow.
Beat in marsala.

Place pan over simmering water, continue whisking for 6-8 minutes until
custard evenly coats the back of a spoon.

Stir in orange rind and serve immediately.
Zabaione #2

... The recipe ...

1 egg yolk
2 teaspoons of sugar and beat till the yolk nearly becomes white

2 complete eggshells of Marsala wine (not the egg variety)
1 eggshell of water

on the stove with low heat (or bain-marie) continuing to stir with a spoon
till it boils

from the stove and continue stirring

This cream is also the content of some types of Bignole (a pride of Turin's
pastry art).


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus