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Tiramisu Parfaits

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Recipe

 

Yield

4 servings

Prep

60 min

Cook

0 min

Ready

3 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each egg whites
large
* Camera
1 pinch cream of tartar
* Camera
cup sugar
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½ pound mascarpone cheese
* Camera
2 tablespoons dark rum
2 ounces chocolate, bittersweet
fine quality/chopped fine, null
*
1 cup butter cookies
crumbs or pound cake crumbs
*
1 cup coffee
brewed, lukewarm
Camera
Garnish
2 ounces chocolate, bittersweet
chop fine, null
*

Ingredients

Amount Measure Ingredient Features
1 each egg whites
large
* Camera
1 pinch cream of tartar
* Camera
158 ml sugar
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226.8 g mascarpone cheese
* Camera
3E+1 ml dark rum
57.8 ml/g chocolate, bittersweet
fine quality/chopped fine, null
*
237 ml butter cookies
crumbs or pound cake crumbs
*
237 ml coffee
brewed, lukewarm
Camera
Garnish
57.8 ml/g chocolate, bittersweet
chop fine, null
*

Directions

Put the eggwhites in a bowl of an electric mixer and put the bowl in a second bowl of hot water and let the whites stand, stirring occasionally, for 15 minutes.

Add the cream of tartar and salt and bet the whites until they just hold stiff peaks.

While the whites are being beaten, in a saucepan combine the sugar and ¼ cup of water.

Bring the mixture to a boil, stirring to dissolve the sugar, and boil the syrup until it registers 240 deg. on a candy thermometer.

Add the sugar syrup to the whites in a stream, slowly, while beating and beat the mixture until it is cool.

Add the mascarpone, rum and chocolate and beat until well combined.

Divide the cookie or cake crumbs among 4 stemmed glasses.

Drizzle each portion with 2 tablespoons of the coffee and top the crumbs with half the mascarpone mixture.

Layer the remaining cookie crumbs, coffee and mascarpone mixture in the same manner.

Chill the parfaits, covered for a minimum of 2 hours, or overnight.

Garnish: In a metal bowl, set over a pan of barely simmering water, melt the chocolate.

Line a baking sheet with foil and spread the chocolate about 1/8" thick on the foil.

Chill the chocolate triangles on the baking sheet until it is just set, but not hard, and with a pastry wheel, cut it into triangles.

Chill the chocolate triangles on the baking sheet until they have hardened and peel the foil carefully from them.

Garnish each parfait with a chocolate triangle.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 1530% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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