TIRAMISU
Steps:
- Have 4 (8-ounce) wine glasses ready.
- In a chilled bowl combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready to use.
- In a large bowl combine the cream cheese, 1/4 cup heavy cream, vanilla and the remaining 1/2 cup of sugar. Whip with a hand mixer until light until fluffy.
- Reserve 4 ladyfingers for garnish. Using1 lady finger at a time, snap or cut in half, then dip it quickly into the coffee, and drop it into the bottom of a wine glass. Repeat with the other 3 glasses. Put a heaping tablespoon of the cream cheese mixture on top of the ladyfingers in each glad. Do another layer of ladyfingers dipped in coffee, another of the cream cheese mixture, then 1 more layer of ladyfingers. Top with remaining filling and dollop with the whipped cream. Break the reserved 4 ladyfingers in half and insert 2 halves into the top of each glass.
- Put the cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at least 1 hour before serving.
SANDRA LEE - KAHLUA TIRAMISU
Saw this on Semi-Homemade Cooking with Sandra Lee on Food Network. Made it for my husband when he came back from working out of town for a month and it was fabulous. I have never had Tiramisu but my Mom had eaten it before and she says it tastes just as good as the real stuff! A really quick and elegant dessert.
Provided by Cristin
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Line 6 glass custard cups with plastic wrap.
- Put 12 teaspoons Kahlua into a cup and quickly soak 3 lady fingers, turning to coat both sides, and place them in the bottom of one of the cups.
- Repeat for remaining cups.
- Set aside.
- In a bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth.
- Whisk in pudding.
- Divide pudding mixture equally among prepared cups.
- Fold the plastic wrap over the top of the pudding mixture and refrigerate until set, about 30 minutes.
- Uncover cups.
- Turn cups onto plates and remove plastic wrap.
- Top with Cool Whip and sprinkle with cocoa powder just before serving.
- Can make upto 1 day ahead.
ALESSI'S TIRAMISU
I have made many different Tiramisus, this one is one of the best and very authentic. The recipe actually came from the package of Alessi Savoiardi Cookies.
Provided by Grace Lynn
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
- In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
- Place egg yolk mixture over water and gradually add Marsala, beating continously.
- Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
- Transfer to bowl, cover and refrigerate 30 minutes.
- Whip cream with 2 Tbsp.
- sugar until soft peaks form.
- Fold in Mascarpone and Zabaglione and mix until well blended.
- Cover and refrigerate 1 hour.
- In a separate bowl, mix espresso, 2 Tbsp.
- sugar, Brandy and vanilla.
- Arrange cookies on the bottom of a 9" by 13" pan.
- Carefully spoon about 1 Tbsp.
- of the coffee mixture over each cookie so they are well saturated but not falling apart.
- Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
- cocoa.
- Repeat one more time ending with cocoa.
- Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
- Garnish and serve.
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
KAHLUA TIRAMISU
Make and share this Kahlua Tiramisu recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend.
- Beat in milk.
- (The recipe did not say how much milk. mary winecoff made this using 1 cup and she said it came out fine.).
- Gradually whisk in instant pudding mix until it begins to thicken.
- In small bowl, combine chocolate chips and cocoa powder.
- In bottom of 8-inch square baking dish or quiche dish, spread about 3/4 cup pudding mixture.
- Top with single layer of 12 ladyfinger slices, cut side up.
- Sprinkle with half of remaining Kahlua, then a third of chocolate mixture.
- Repeat layering one more time.
- Spread whipped cream over top, covering completely.
- Sprinkle with remaining chocolate mixture.
- Chill until ready to serve.
Nutrition Facts : Calories 533.7, Fat 31.6, SaturatedFat 19.2, Cholesterol 140.5, Sodium 533, Carbohydrate 46.6, Fiber 1.6, Sugar 38.4, Protein 6
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- Place a saucepan filled with about an inch of water on the stove and bring to a simmer. Whisk the eggs and sugar in a bowl that fits snuggly over the saucepan but doesn't touch the water. Continue whisking constantly until the eggs turn pale yellow in color, about 5-8 minutes. The temperature of the mixture should be about 160 degrees. Remove from stove and set aside.
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