Tiramisu Dessert Recipes

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.

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated. Increase the speed to medium high and beat until smooth, about 30 seconds.
• Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment.
• Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. If using a stand mixer, switch to the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling between 2 small bowls (about 1 heaping cup each). Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling. Fold the cocoa powder into the other bowl of filling. Refrigerate until ready to use.
• Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined. Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until melted and smooth. Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour.
• Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired. Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting. Top with another cake layer and spread the coffee filling over the top. Top with another cake layer and spread with the cocoa filling. Top with the remaining cake layer. Frost the top and side of the cake with the remaining frosting. Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side. (If the ganache is too thick to pour, microwave in 10-second intervals until smooth.) Let set about 20 minutes before slicing.

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.

Steps:

• Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.
• Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.
• Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
• Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

Steps:

• In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish., In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off. Arrange in dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers., Refrigerate, covered, at least 2 hours before serving. If desired, serve with raspberries.

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.

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.

Steps:

• Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture., Combine coffee, espresso powder and remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture and place in the bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat 2 more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.

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:

• Prepare 1 T DISC in mug; use same mug to prepare remaining T DISC. Refrigerate 15 min. or until cooled.
• Arrange half the grahams in single layer on bottom of 8-inch square dish; drizzle with 2 Tbsp. espresso.
• Beat cream cheese, sugar and 2 Tbsp. of the remaining espresso in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended.
• Spread half the cream cheese mixture over grahams in dish. Repeat with remaining grahams, espresso and cream cheese mixture.
• Refrigerate 4 hours. Sprinkle with cocoa powder just before serving; top with raspberries.

Steps:

• Combine espresso, 1/2 cup sugar, and 1/4 cup coffee liqueur in a heavy saucepan over medium-high heat. Whisk and simmer until sugar dissolves, 3 to 4 minutes. Remove from heat and let syrup cool.
• Combine remaining 1/2 cup sugar, mascarpone cheese, egg yolks, Marsala, and remaining 1 tablespoon coffee liqueur in the bowl of a stand mixer fitted with the whisk attachment; whip on medium speed until light and airy, about 7 minutes. Transfer to another bowl and clean mixer bowl and whisk attachment.
• Put heavy cream in the mixer bowl and whisk until stiff peaks form. Gently fold cream into the mascarpone-Marsala mixture.
• Remove 40 ladyfingers from the package and reserve any extra for another use. Dip ladyfingers, one by one, into the cooled espresso syrup and arrange in a single layer in the bottom of an 8x12-inch pan. Spoon 1/2 of the cream mixture over top. Dip more ladyfingers and arrange another layer perpendicular. Spoon remaining cream mixture over top.
• Dust tiramisu with cocoa powder. Refrigerate for 2 hours before serving.

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.

Steps:

• Cover bottom of 11x7 baking dish with pound cake.
• Drizzle coffee over the cake.
• Beat sugar, syrup and cream cheese in bowl until smooth.
• Add whipping cream.
• Beat on medium speed until fluffy.
• Spread over pound cake and sprinkle with candy.
• Cover and refrigerate for at least 1 hour but no more than 24 hours to let top set.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.

Steps:

• Prepare an 8 x 8-inch glass pan.
• In a large bowl beat cream cheese with the powdered sugar and vanilla until smooth and well blended.
• Gradually fold in the thawed Cool Whip (or 3 cups whipped cream if using) until completely blended.
• In a small bowl combine coffee and coffee-flavored liqueur (if using).
• Line the pan with enough ladyfinger halves to cover the bottom (place rounded sides down) if necessary cut ladyfingers to fit the dish.
• Spoon 1/3 cup of the coffee mixture over the ladyfingers.
• Top with 1/3 of the cheese mixture (about 1 cup) then spread out evenly.
• Layer 1/3 of the slices strawberries over the cheese.
• Repeat two more times ending with the cheese mixture (reserve the remaining strawberries to place on top before serving, place berries into a bowl, cover and refrigerate).
• Cover with plastic wrap and refrigerate the tiramisu for a minimum of 4 hours or up to 24 hours.
• BEFORE SERVING; remove the plastic wrap, then sift the cocoa powder over the top, then arrange the reserved strawberry slices over the cocoa.
• Serve immediately.