Recipe: Triple decker tiramisu

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Triple decker Tiramisu topped off with shavings of Lindt caramel.

Note: Yields 12 squares

Ingredients:

  • 255 grams of Tennis/Marie biscuits, split
  • 1/4cup brewed espresso or strong coffee
  • 227 grams of mascarpone cheese
  • 1 
cup whipping cream
  • 1/4
cup powdered sugar
  • 1 
teaspoon vanilla
  • 1/3
cup chocolate liqueur
  • 28 grams of white chocolate baking squares or white baking bars, grated
  • 28 grams of bittersweet chocolate, grated
  • Unsweetened cocoa powder
  • Chopped Lindt sensations caramel flavour (optional)

Directions:

  1. Line the bottom of an 8x8x2-inch baking pan with some of the split Tennis/Marie biscuits, cutting to fit as necessary. Drizzle half of the espresso over the biscuits and set aside.
  2. In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of split biscuits (reserve any remaining biscuits for another use). Layer with remaining espresso and mascarpone cheese mixture.
  3. Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with chopped Lindt caramel sensations.
  4. Cut into 12 equal squares.
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Recipe: Mascarpone Cheese Mousse Cake

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Ingredients – Filling:

  • 454 grams of cream cheese stored at room temperature
  • 1 1/4 cups sugar
  • 1 tablespoon vanilla extract
  • 5 large eggs stored at room temperature
  • 454 grams of mascarpone stored at room temperature

Ingredients – Crust:

  • a box of Italian sugar finger biscuits
  • 2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoon sugar (optional, depending on how sweet you would like your crust)

Directions:

  1. Preheat oven to 190 degrees. Combine crumbs, butter and sugar and stir together. Press mixture into the bottom of a 9-inch round springform pan and bake for about 10 minutes. Cool completely.
  2. Change the oven heat to 160 degrees and get out a large roasting pan that will fit the springform pan. Cover the sides and bottom of the springform pan very, very well with aluminum foil.
  3. In a food processor, blend sugar and cream cheese until smooth. Add in vanilla extract and the eggs, one at a time, until blended and smooth. Add in mascarpone and process again.
  4. Pour into the crust and place in roasting pan. Place the pan in the oven and fill halfway up the sides of the springform with warm water. Bake for 55 minutes at 160 degrees.
  5. Thereafter, turn off the oven and leave the cake inside for 20-30 minutes, until the center just seems set but will still ripple when the pan is jiggled (I left mine in for a bit longer, about 35 minutes, since it seemed a bit loose).
  6. Remove from water bath and cool compeletely on a wire rack.
  7. Gently place Italian sugar finger biscuits on the outer edges of the cheese mousse cake.
  8. When it has cooled, refrigerate overnight or until cold, before serving.