TRADITIONAL ITALIAN TIRAMISU
I got the main recipe for this Tiramisu from the Sopranos Family Cookbook. I changed the Liquor to Frangelico and altered some of the measurements and it's perfect! Every time I am invited to a get together I am asked to bring this and my Manicotti! I hope you all enjoy it! It's best made the day before so that the ingredients have time to mix with each other!
Provided by ItalianMomof2
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
- In a separate bowl whip the whipping cream till soft peaks form.
- Gently fold mascarpone mixture into the whip cream.
- In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
- Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
- Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
- Sprinkle 1/2 of the shaved chocolate over the top.
- Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
- Drizzle the remaining espresso over the ladyfingers.
- Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
- Sprinkle the remaining shaved chocolate on top.
- Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
- Enjoy!
Nutrition Facts : Calories 330.5, Fat 18.8, SaturatedFat 10.5, Cholesterol 151.6, Sodium 85.4, Carbohydrate 35.7, Fiber 0.4, Sugar 19.5, Protein 5.5
MANICOTTI
This recipe is from the "Sopranos Family Cookbook" and this recipe is the best thing I've found so far. The description for making the crepes and assembling everything makes it so easy. You can use any Marinara Sauce or Sunday Gravy recipe that you know and love.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To make the crepes: in a large bowl, whisk together the ingredients until smooth.
- Cover and refrigerate for at least 30 minutes.
- Heat a 6 inch skillet over medium het.
- Brush the pan lightly with oil.
- Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom.
- Pour any excess batter back into the bowl.
- Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
- With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
- Slide the cooked crepe onto a plate.
- Cover with a piece of wax paper.
- Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use).
- Turn the oven to 350.
- To make the filling: stir all the filling ingredients together in a large bowl.
- Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
- Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish.
- Continue with the remaining crepes and filling, placing them close together.
- Spoon on the remaining sauce.
- Sprinkle with the cheese.
- Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
- Serve hot.
Nutrition Facts : Calories 402.4, Fat 25.8, SaturatedFat 14.5, Cholesterol 173.2, Sodium 577.7, Carbohydrate 16.4, Fiber 0.5, Sugar 0.7, Protein 25.6
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