Tiramisu Made With Zwieback RECIPE

Tiramisu Made With Zwieback RECIPE

Tiramisu is traditionally made with ladyfingers.  Ladyfingers are spongy cake-like cookies that are supposed to soak up the coffee in the Italian dessert Tiramisu.  However, I have often found ladyfingers to be so soaked with the coffee that they break down and the coffee pools or makes a puddle under the dessert.

Recently Zwieback was on super sale at my local grocery store so I bought a few boxes.  When I was a child my mom always used to give me Zwieback with chamomile tea when I was recovering from the flu.  I had never dunked these "twice baked" (that's literally what "Zwieback" means) treats in coffee before, so I decided to try that with these sale Zwiebacks - it's delicious!  That's when I decided to use them for Tiramisu instead of ladyfingers. 

Printable Recipe

Ingredients:

1 sleeve of Zwieback (each package contains 2 sleeves)

2/3 cup very strong coffee (cooled)

Kahlua coffee liqueur  OR rum extract

1 small container of ricotta cheese (15oz) (the true Tiramisu uses mascarpone cheese but it's too expensive for me)

1 1/2 cups heavy whipping cream (measure before whipping)

Powdered sugar for sweetening cheese & cream

almond extract

unsweetened cocoa powder (for sprinkling on top)

natural cane sugar (or granulated sugar)

Begin with a square Pyrex dish and arrange one sleeve of dry Zwieback toasts - you might have to break a few to fit (as seen in the picture on the right below). 

Take your cooled coffee and stir in a tablespoon or two of Kahlua (OR a teaspoon of rum extract).  Then gently pour the coffee mixture evenly over all the Zwieback (see both pictures below).   

Wait about 5 minutes for the Zwieback to totally soak up the coffee (see picture below on the left).  Then evenly sprinkle natural cane sugar on top of the soaked Zwieback (right picture below) 

In a mixing bow - with a heavy whisk or an electric mixer blend the ricotta cheese, almond extract (I used very concentrated almond extract that only requires a few drops - if you are using regular liquid almond extract then I would use up to 1/2 teaspoon) with 1/4 cup of powdered sugar (if you like it sweeter than you can put 1/3 cup of sugar - no more than 1/3 cup though).  Whisk until fully combined (see third picture below)

In a separate mixing bowl and with an electric mixer- whip the heavy whipping cream with 1/4 cup powdered sugar (see pictures below). 

Gently fold the ricotta cheese mixture in with the whipped cream until fully combined (see second picture below but do NOT over mix). 

Gently spread over the coffee soaked Zwieback

 

Sprinkle unsweetened cocoa on top of the ricotta/cream mixture 

Cover & cool in fridge for 2 hours.  Slice & ENJOY!

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"Canning Basics - JAR SIZES"

Swedish Coffee Torte - Perfect for a Birthday Cake

Swedish Coffee Torte - Perfect for a Birthday Cake

I found this recipe in my Swedish mother-in-law's Scandinavian cookbook (see picture below) about 5 years ago.  I always wanted to make this cake for my mom on her birthday.  Well, I ran out of time - I know that she is currently eating unimaginable treats in heaven but I thought today (my mom's earthly birthday) would be a perfect day to share this recipe with you.  

The directions in the book are very difficult to understand (must have been translated by the Swedish baker who was not totally fluent in English - haha).  The first time I made this recipe I had to read it at least five times.  Anyway, I decided to reword it in a format that makes sense to me.

Cake Ingredients:

3 1/2 cups finely ground pecans

2 to 3 tablespoons instant coffee granules

7 egg yolks

1 cup sugar

7 egg whites

1/8 teaspoon salt

Salt

Begin by cutting parchment paper to fit two 9 inch round cake pans (I used heart shaped pans but they are equivalent to 9 inch round).  Make sure that the parchment paper goes up along the inner sides of the pan also.  Oh, I also butter the pan underneath the parchment paper just in case some of the batter gets through the paper, if there is a tear or something.

In a mixing bowl or large measuring cup add the coffee granules to the finely ground pecans (and stir together).

In a different mixing bowl and with an electric mixer, cream together the egg YOLKS with the sugar (mix until light yellow - see picture below on the left).

Then, in yet another mixing bowl (large bowl) whip the egg WHITES with the salt and whip until the peaks formed keep their shape (see bottom right picture).

Now add half of the egg YOLK mixture into the egg white mixture and gently start folding it in (see left picture below).

Then, add in half of the pecan mixture and fold that in also (see right picture below).

 

The lightly folded batter should look like the bottom left picture at this point.

Now,  add in the remaining half of YOLK mixture, as well as the last half of the pecan mixture and gently fold until they are completely incorporated, while still maintaining a fluffy texture (see right picture below) (It is very important NOT to over mix).

 

Divide dough in two equal portions and spread evenly into each parchment lined pan  (see picture below).

Bake in a preheated 350 degree oven for 25 to 30 minutes (or until a finger gently pressed down in the middle of the cake will bounce back - the indentation will bounce back).

Mocha Mallow Whipped Cream:

2 cups heavy whipping cream

1/2 package of small marshmallows

1/3 cup coffee concentrate (dissolve 3 or 4 teaspoons instant coffee in 1/3 cup boiling water)

Make this whipping cream during the time that the cake is in the oven.  In a double boiler, add the marshmallows and the coffee concentrate (see two pictures below).

 

Stir all the time and you will notice the marshmallows will start to melt (picture above), until eventually it will all be liquid (see picture below).

Place the coffee/marshmallow mixture in the fridge until cooled.

Now it should be time to remove the cake from the oven.  Lift out by the parchment paper and cool on a cooling rack for about 10 or 15 minutes BEFORE pealing the parchment paper from the cake.

While the cake layers are cooling - continue on the mocha mallow cream (provided the coffee/marshmallow mixture has cooled in the fridge).  This coffee mixture will start to separate in the fridge (see picture below) - there will be a fluffy top and underneath will be thick dark coffee syrup like (both layers will be added into the cream).

In a large mixing bowl and will an electric mixer, begin whipping the cream alone for a couple minutes - then add in the entire coffee/marshmallow mixture.  Continue whipping until it looks like the second picture below.

Begin assembly (provided that your cake layers are completely cool to the touch).

Spread one third of the whipping cream mixture onto the lower cake layer (see picture below).

Gently place the second cake layer on top of the whipping cream (see below).

With the remaining two-thirds whipping cream mixture - cover the top and sides of the double layer torte (see picture below).

Slice

Serve.....

.....& ENJOY!

Happy Birthday! 

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"Orange Hot Chocolate with Cocoa Whipped Cream"

Hot RECIPES for Frigid Weather

Hot RECIPES for Frigid Weather

Whenever we have deep freeze weather systems arrive, I am always drawn to my favorite hot recipes (which are perfect during frigid temperature systems).

First - I wanted to reminisce about winter storms from the past.  When I think about heavy snowfall, two years/dates come to mind:  the year of 1978 and 2014.  Below is a post comparing those two storms:

click HERE to view: 

"The Blizzard of 1978 Replaced by January 2014"

Below are my favorite "hot recipe" posts organized into 4 different categories:

Hot Beverages

Hot Soups

Hot Stews/Casseroles

Spicy Hot Food

(Please click on each title below to view the entire post - ENJOY!)

HOT BEVERAGES

   

 

     

 7 Ways To Make Coffee

Homemade Chai Tea

Orange Hot Chocolate with Cocoa Whipped Cream

HOT SOUPS

 

  

   

Soup Season - 10 "SOUPer" Recipes

Cream of Homegrown Mushroom Soup

HOT STEWS/CASSEROLES

     

 

  

  

    

 Garden Preserved Beef Stew

Chicken Pot Pie

Oktoberfest Kale & Potato Casserole

Cheesy Scalloped Ham & Potatoes Squared

Cauliflower Lasagna Rollups

Lemon Pepper Crock Pot Roasted Chicken

SPICY HOT

 

   

 

   

    

Dry Roasted Peanut Thai Chicken

Chili & Cocoa Chocolate Chip Cookies

Hot Chili Pepper Chocolate Creme Brulee

Garden Preserved Chili

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You're the STAR (Jan24)

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