RICH TIRAMISU
A rich but yummy dessert.
Provided by Jackie
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 5
Number Of Ingredients 9
Steps:
- Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
- Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well.
- Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 58.2 g, Cholesterol 320.9 mg, Fat 32.6 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 16.1 g, Sodium 174.8 mg, Sugar 10.7 g
RICH TIRAMISU SQUARES
This is a really neat, unique recipe. If you love Tiramisu, you will love this 8) (prep time includes chilling)
Provided by OceanIvy
Categories Dessert
Time 18m
Yield 36 squares
Number Of Ingredients 10
Steps:
- Soften gelatin in water in a heat-proof dish for 3 minutes.
- Place dish in skillet of simmering water and stir dissolving gelatin.
- Cut the cake into scant 1/2-inch thick slices.
- Place in bottom of 13x9x2-inch baking pan in a single layer, cutting to fit snugly.
- Drizzle the coffee liqueur over cake slices.
- In a processor, place cream cheese, ricotta, sugar and cocoa; process until smooth.
- Add gelatin mixture, process to blend well.
- Add chocolate chips, processing just to combine mixture.
- Spread over cake and cover with plastic wrap.
- Chill for about 3 hours, or until set.
- Sprinkle the cocoa, then cut into squares.
Nutrition Facts : Calories 114.6, Fat 7.5, SaturatedFat 4.6, Cholesterol 20.1, Sodium 48.7, Carbohydrate 9.4, Fiber 0.4, Sugar 8, Protein 2.8
CHEF JOHN'S TIRAMISU
In addition to being an incredible-tasting dessert, tiramisu also offers the perfect segue when you're trying to steer the Valentine's dinner conversation towards spicier subjects. This heady, mood-elevating concoction is rich and deeply satisfying, yet remarkably light in texture. Yes, you can use regular cream cheese, but mascarpone is far superior.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 8h35m
Yield 2
Number Of Ingredients 11
Steps:
- Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
- Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
- Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
- Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
- Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
- Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.
Nutrition Facts : Calories 774.1 calories, Carbohydrate 56.8 g, Cholesterol 412.9 mg, Fat 51.7 g, Fiber 1.9 g, Protein 19.2 g, SaturatedFat 25 g, Sodium 285 mg, Sugar 20.3 g
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
EASY TIRAMISU
It was "love-at-first-bite" when I first tasted "Tiramisu" last year in a Seattle restaurant, while there visiting our son and Czech daughter-in-law. This spring, my DH and I had Tiramisu again, in several different restaurants during the 4 weeks we were visiting in the Czech Republic. I'd never considered making it, myself, until I found this recipe in THE CAKE DOCTOR cookbook, as I thought it would be too complicated to make at home. Preparation includes 5 minutes for assembly.
Provided by Joje in Oklahoma Ci
Categories Cheesecake
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°F.
- Lightly mist a 13- by 9-inch baking pan with vegetable oil spray.
- Set the pan aside.
- Place the cake mix, water, oil, eggs, and vanilla in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again, if needed.
- The batter should look thick and well blended.
- Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
- Place the pan in the oven.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes.
- Remove the pan from the oven and place it on a wire rack to cool.
- Meanwhile, prepare the syrup.
- Place the hot water, coffee powder, and sugar in a small bowl and stir to combine until the coffee and sugar dissolve.
- Stir in the coffee liqueur.
- Poke holes in the cake with a chopstick or drinking straw and spoon the syrup over the cake so that the syrup can seep down into the holes.
- Set the cake aside.
- Prepare the topping.
- Place the yogurt, cream cheese, and confectioners' sugar in a large mixing bowl and blend with an electric mixer on low speed for 1 to 2 minutes.
- The mixture should look well combined and thick.
- Spread the topping over the syrup-soaked cake, using the rubber spatula to spread the topping out to the edges of the cake.
- No more than an hour before serving, sift the cocoa powder over the topping so that it covers the top of the cake.
- Slice the cake into squares and serve.
- Store this cake, covered in aluminum foil, in the refrigerator for up to 3 days.
Nutrition Facts : Calories 259.4, Fat 13.2, SaturatedFat 6, Cholesterol 57.9, Sodium 267.8, Carbohydrate 29.1, Fiber 0.3, Sugar 22.2, Protein 5.1
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
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