BEST EVER TIRAMISU
This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
- Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
- Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
- Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
- To serve, dust with the cocoa powder and grate over the remainder of the chocolate.
Nutrition Facts : Calories 853 calories, Fat 73 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
TIRAMISU
Steps:
- Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
- Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
- Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
CLASSIC TIRAMISU
Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.
Provided by Carol
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
- Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 59.6 g, Cholesterol 302.9 mg, Fat 31.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 17 g, Sodium 112.7 mg, Sugar 24.7 g
CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
THE BEST TIRAMISU
Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
- To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
- Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
- Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.
BEST-EVER TIRAMISU
Make and share this Best-Ever Tiramisu recipe from Food.com.
Provided by BachFromTheDead
Categories Pie
Time 30m
Yield 1 slice, 10 serving(s)
Number Of Ingredients 13
Steps:
- For the lady fingers:.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 pans with parchment paper and prepare a pastry bag with a 1/2 inch tip (or just use a spoon as I did, they won't be pretty, but they taste and bake the same as long as the consistency is proper).
- Separate the eggs and whisk the egg yolks with 1/2 of the sugar and the vanilla. Beat until very light colored. This will take approx 5 minutes or so.
- In a clean, dry bowl beat the egg whites until they hold soft peeks. While beating, slowly incorporate the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
- Sift the flour over the egg mixture and fold it in gently. Fill the pastry with half of the batter and pipe (or spoon) three 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
- Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on wire racks to cool.
- After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container until needed.
- .
- For the Cream:
- Find a nice pan, 6X4-8X6 in size. Set aside.
- Mix the mascarpone, egg yolks, and sugar until you have a soft cream. Set aside.
- In a large bowl, whisk the egg whites until fluffy, add the Baileys and continue whisking until incorporated.
- Gently add the marscapone to the egg white mixture. Don't overmix or mix with too much vigor. This will be the cream. Set aside.
- Soak the savoiardi(ladyfingers) in the coffee for about 10-15 sec. Lay the soaked ladyfingers individually onto the bottom of your pan from step one. Do not overlap.
- Top the soaked ladyfingers with approximately 1/3-1/2 of the cream.(lay the ladyfingers the opposite way lengthwise then you did the first time) repeat procedure until you are out of cream.
- Sift cocoa powder over the tiramisu and top with chocolate shavings.
- Let the tiramisu sit in the refrigerator for at least 7 hours before serving.
Nutrition Facts : Calories 227.4, Fat 5.8, SaturatedFat 2.5, Cholesterol 122.1, Sodium 76.7, Carbohydrate 38.2, Fiber 0.7, Sugar 23.5, Protein 6
THE BEST TIRAMISU
This recipe makes the absolute best tiramisu ever! It's so (deceptively) light and creamy, with a lovely coffee/amaretto taste. It gets rave reviews every time I make it! Best made a day ahead. The recipe comes from the ladyfinger cookie package. Cook time is approximate time to make coffee.
Provided by Mel T
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
- Beat egg whites until stiff peaks form; set aside.
- Beat egg yolks and sugar together until creamy and golden yellow.
- Add mascarpone and whip until fully incorporated.
- Fold in beaten egg whites, and set mixture aside.
- Get out your 13 x 9 glass dish (or serving dish of your choice).
- Pour coffee and amaretto into another dish to dunk the cookies.
- VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
- The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
- Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
- Repeat the cookie step, then spread on the remaining mascarpone mixture.
- Refrigerate for several hours to allow everything to set and to let the flavours develop.
- Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
- Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.
Nutrition Facts : Calories 119.5, Fat 3.2, SaturatedFat 1.1, Cholesterol 128.1, Sodium 52, Carbohydrate 18.9, Fiber 0.2, Sugar 11.3, Protein 3.8
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- This is how you will make the Sabayon:When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
- Now Begin Making the Sabayon:Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
- Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
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