Tres Leches Tiramisu Recipes

TIRAMISU TRES LECHES CAKE

Steps:

• (This cake recipe is a two day process) FIRST DAY Make Cake1. Seperate eggs, place egg whites in a medium bowl and yolks in a large bowl and let come to room temperature, for about 1-2 hours. (Eggs straight out of the refrigerator are easier to seperate when compared to room temperature eggs). 2. Pre heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray and set aside. 3. Whisk together all purpose flour, baking powder and salt together in a small bowl and set aside. 4. Using a hand held electric beater (on high speed), beat eggs whites and cream of tarter for about 2 minutes, until soft peaks form. Set bowl aside, Rinse and dry beaters thoroughly. 5. Using the hand held electric beater (on high speed), beat egg yolks for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when beater is lifted. Add milk and beat for a few seconds, until mixed well. 6. Switch to a rubber spatula and fold in flour mixture in 2 additions. Then, fold in beaten egg whites in 3 additions (be gentle while folding the whites we don't want to loose all that air). 7. Pour batter into prepared pan. Spread batter into an even layer. Bake for about 20 minutes, until slightly golden on top and a toothpick inserted in the middle comes clean. 8. Place pan on a wire rack to cool completely. Make coffee milk (When the cake is baking, make coffee milk) 1. Warm milk either on a stove top or microwave (don't have to come to a boil). Take off heat, stir in instant coffee and let cool to room temperature. 2. Mix cooled coffee milk, heavy cream, sweetened condensed milk, rum and vanilla extract together until thoroughly combined. Soak cake with coffee milk1. When cake has cooled completely, poke holes all over the cake with a fork (this will help in the milk seeping into the cake and make it ultra moist). 2. Gently (and slowly) pour coffee milk, all over the cake making sure it is even (else, some parts of the cake might be dry while another part is dripping with too much milk). Cover pan with a foil or plastic wrap and place in the refrigerator overnight. SECOND DAYMake Mascarpone whipped creamAdd heavy cream, confectioners sugar, mascarpone, vanilla extract and salt into a large bowl and continue to beat until it is thick and frosting consistency. Finish Tiramisu Tres Leches Cake 1. Spread mascarpone whipped cream evenly on top of the cake and smooth top. 2. Using a strainer, dust cocoa powder all over the top (do not add too much, just enough to barely cover the top). 3. Cover pan with a plastic wrap or foil, store in refrigerator and serve cold.

TIRAMISU TRES LECHES CAKE

Steps:

• Preheat your oven to 375 F degrees. Spray a 9x13 inch baking pan with cooking spray. Set aside.
• Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the 2/3 cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
• Into another bowl whisk together the flour, salt and baking powder. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
• Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
• Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
• While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Use as much coffee as you like, more for a stronger coffee flavor. I used Nescafe Espresso.
• Pierce the entire of the the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
• In another bowl prepare the topping by whisking together the mascarpone cheese with the powdered sugar until smooth. Add the cool whip or whipped cream and continue whisking until fully incorporated and smooth.
• Top the cake with the mascarpone topping and if you'd like sprinkle some shaved chocolate over the top. You can also dust it with cocoa powder instead and/or serve it up with strawberries or raspberries.

TIRAMISU

Steps:

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.

COFFEE TRES LECHES TIRAMISU

Steps:

• Beat the eggs with the sugar at high speed until you reach ribbon stage. This is when you use the whisk to draw with the batter on top of itself. The drawing should stay a couple of seconds on top of the batter before incorporating back into it.
• Add the evaporated milk and vanilla and incorporate them using folding motions with a spatula.
• Mix the flour, coffee, salt and baking powder and add the mix onto the eggs through a sieve/colander. Use folding motions with a spatula to incorporate them. Be careful to get the flour that sinks to the bottom of the bowl. It tends to hide there and then you find out it's there when you pour the batter into the pan.
• Pour the batter onto a 20x20cm / 8x8in pan and bake in a preheated oven at 180°C/350°F for 20-25min or until you can insert a knife or skewer and it comes out clean.
• Before removing the pan from the oven, mix the three milks in a bowl.
• AS SOON as the sponge cake comes out of the oven, pour the mixture on top and let it absorb everything on its own. Let it cool down completely (this is important) before making the tiramisu top.
• Prepare a bain-marie by adding a bit of water to a small pot/saucepan and placing a bowl on top. Make sure that the water isn't touching the base of the bowl. Place the pot over medium heat and let it come to a simmer.
• While the water heats up, remove the bowl from on top of it and add the egg yolks and sugar.
• Place the bowl onto the pot again and reduce the temperature to low while whisking constantly with a metal whisk. Keep whisking until it becomes pale and thickens to ribbon stage. It's similar to what we do for a hollandaise sauce. Be careful that the temperature isn't too high so as to scramble the egg yolks. If you feel that it's heating up too much, remove the bowl from the heat and whisk very quickly to cool it down. If your mix still has sugar granules when you're done, don't worry, they will dissolve when refrigerated.
• Transfer the mix to another bowl to cool it down quicker. Wair for it to cool down to room temperature completely (it's important), it should take about 10 minutes.
• Whip the cream and mascarpone cheese at low speed to get them incorporated. When this happens, increase the speed to medium and beat them until it thickens. Be careful not to curdle it, don't take your eyes off of it.
• Add about ¼ of the mascarpone to the yolks and fold them together with a spatula. Add this new mix back to the mascarpone and mix everything using folding motions with a spatula.
• Pour the mix onto the tres leches base.
• Dust the top with cacao powder and refrigerate for at least 8 hours or ideally 24 hours.
• Cut the dessert in 6 and serve.

TRES LECHES (MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!