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tiramisu mousse?

post #1 of 8
Thread Starter 

i'd like to make a tiramisu mousse.... my thinking is to serve it 'parfait' style with espresso/marsala softened pieces of lady fingers between the mousse...topped with chocolate shavings...something along those lines.....it's making the mousse that has me a bit stumped.....will welcome your thoughts, ideas or recipes.....thanks all

joey


Edited by durangojo - 8/16/12 at 10:59am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #2 of 8

Durangojo,

why don't you begin with a meringue italienne, to mix with the mascarpone.  It will give it a wonderful fluffy texture. 

You might dispense with the lady fingers altogether (i always find them a distraction from the soft creaminess of the tiramisu, but that's my taste) and put one layer of plain mascarpone cream, one of coffee mascarpone cream and one of chocolate mascarpone cream?  Since it's a mascarpone mousse, you might want to make it all mousselike. 

Maybe the bottom layer could be coffee mascarpone cream, then the white mascarpone cream then top it with a chocolate layer that could be very dark chocolate mousse, maybe just a thin but very dark layer.  The colors would be visible in the tall glass, like the layers of a real tiramisu, but it would be a mousse. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 8

Can I throw my hat into the ring?

I love dessert, but when we go out, I rarely have any room left, which is disappointing for me.  Now, I say that because I know that the one that I want to eat, Michael doesn't.  If I knew that it was served in maybe one of those itty-bitty cups, like the shot glasses, I love those. 

Maybe as Siduri suggests, layering just the mousse (light to dark with whipped cream on the top) and then instead of a ladyfinger, what about an Amaretti cookie, but don't soak it in anything, just the contrast of the crisp cookie...

OOOHHH YEAH! just peaking out of the cream on top? 

*note to self!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #4 of 8

This tiramisu can be used as a mousse or in a glass like you want. 

 

TIRAMISU

 

1 # MARSCAPONE CHEESE

2 CUPS HEAVY CREAM

5 OZ 10X

2 T INSTANT COFFEE / 1 T HOT WATER

2 GELATIN SHEETS

1 CUP EGG WHITES

4 OZ SUGAR

                          MIX HOT WATER & INSTANT COFFEE, SOFTEN GELATIN IN COLD WATER. MIX GELATIN AND INSTANT COFFEE AND HEAT TO DISSOLVE. BEAT CHEESE, 10X & CREAM TO SOFT PEAK, REMOVE ABOUT 1 CUP OF MIX AND ADD GELATIN MIXTURE AND MIX WELL, ADD BACK TO CHEESE MIX. BEAT WHITES SOFT PEAK AND ADD SUGAR AND BEAT TILL STIFF PEAK AND FOLD INTO CHEESE MIXTURE. 

FOR THE SYRUP I USE 1 PART KAHLUA 1 PART SIMPLE SYRUP AND 1 PART COFFEE.

post #5 of 8

I had been given a very lovely Tiramisú & Strawberry Dessert recipe with Mascarpone, eggs, strawberries , sugar, Moscatel semi sweet wine and bizcochos which is served in a large stemware Martini glass.

 

If you wish, I can post the recipe for you. It has a lovely texture.

 

Hope you have had a great summer,

Margaux.

post #6 of 8
Thread Starter 

thank you for your offer margcata...please post, but there is no hurry as my tiramisu mousse has been put on hold for a bit. a bear got into a freezer and ate all of my desserts, which i had to remake...there were a lot!... aside from that, it's been a great summer.  the strawberries have been exceptional this summer so perhaps i will get a chance to make it before it passes...i did make a strawberry sabayon when the berries were at their peak....perfectly delightful....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #7 of 8

Durango,

 

Thanks for message. If you ever need a classic Italian recipe, let me know. My Nonna Grandmom paternal had a Trattoria many years ago in Downtown Manhattan.

 

Hope you have had a lovely summer,

Ciao, Margaux.

post #8 of 8

Durango,

 

Tiramisù means Pick Me Up or Energize ...

 

Here is a modern take on the classic from my Nonna Margherite. I realise now that i had typed this awhile ago, that you wanted a Mousse Tiramisù. That is why I mentioned I have a strawberry one. Any way, here is a modern one that is not mousse. I shall locate and post it this week.

 

8 servings.

 

8 oz. semisweet chocolate

1/2 cup sugar

4 egg yolks

1 1/2 tsps. vanilla extract

8 oz. of cream cheese room temperature

1 cup of chilled whipped cream combined with 1 cup of chilled Mascarpone

1 tblsp. instant espresso powder diluted in 1 1/4 cups hot water which has been cooled

1 twelve ounce prepared pound cake cut into strips of :  3 1/2 inches x  1 inch x  1/2 inch

 

1. finely break or shatter the chocolate in a food processor and set aside

2. add the vanilla and process until pale yellow - approx. 1 minute

3. add the cheese in batches and combine thoroughly

4. transfer to bowl of large size

5. cover and chil one hour

6. whisk the whipping cream until stiff

7. fold into the mascarpone and cover and refrigerate until chilled and ready to use

8. prepare the espresso and then,`put in a large shallow glass dish

9. dip the cake strips in the espresso and turn to coat all sides

10. place the pound cake strips at the bottom of a 10 inch cup shallow dish and smooth with fingers to mold together

11. sprinkle with half the chocolate and top with the chilled cream cheese mixture

12. Now sprinkle remaining chocolate for topping

13. refrigerate covered for 3 hrs.

14. now, top with the mascarpone and whipped cream topping

15. serve with Espresso or Iced Espresso and a cordial of choice.

 

Hope this has assisted.

Ciao,

Margaux


Edited by margcata - 8/28/12 at 7:08am
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