Not So Classic Classic Tiramisu Recipes

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.

Steps:

• Lightly whisk egg yolks and sugar in a small saucepan, and heat over low heat on a double boiler for 10 minutes. Constant whisking is good to prevent sticking to the base. The colour will slowly lighten, and Remove from heat, whip until pale in colour.
• Gently stir the mascarpone cheese in the container with a fork before adding to the yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks (not as soft as we would usually use them). Slowly fold into the yolk mixture and set aside.
• Depending on what you use, layer the glass bowl with half of the lady fingers (or half of the angelfood cake, which is very absorbent, mmmm!) Brush with coffee liqueur (or espresso, or bailey's). Spoon half of the cream filling over the lady fingers/cake. Repeat ladyfingers, coffee liqueur and top off with the rest of the fillings. Garnish with cocoa powder and chocolate shavings. Refrigerate several hours or overnight.
• P.S. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. I especially enjoy using Cadbury's Triple Chocolate, so the shaving comes out in 3 colours!

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
• Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
• Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
• Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
• Dust with cocoa powder before serving.

Steps:

• Carefully separate whites from yolks.
• Beat yolks with 3 tbsp of sugar in a large bowl, add mascarpone, mix with a blender on low speed until the mass is homogeneous and creamy. Clean the blender.
• Whisk the whites with the remaining sugar with a blender in a medium-sized bowl until little peaks are firm enough not to fall (like for meringue); carefully incorporate the white mixture into the mascarpone mix;.
• Combine the alcohol with coffee in a shallow bowl. Quickly dip each Savoiardi into the coffee mix and lay out in a single layer at the bottom of a large baking pan (glass works best, as it allows to see the layers). Cover the fist layer with half the cheese mixture. Lay another layer of dipped Savoiardis on top and cover with the remaining mascarpone mix. Put the cocoa in a small sieve and dust the top of the cake.
• Decorate with choco chips or chocolate shavings.
• Refrigerate overnight or for 4-5 hours before enjoying. Buon appetito!