TIRAMISU
For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 7
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.
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 FOR TWO
"This mouthwatering dessert is a combination of four or five different recipes."-Barbara Lopshire, Holland, Michigan.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Line the bottoms and sides of two 8-oz. ramekins or custard cups with ladyfingers, arranging them to resemble a spoke pattern. Brush with 1 tablespoon coffee; set aside. , In a small bowl, beat Mascarpone cheese and confectioners' sugar until smooth; beat in chocolate syrup on low speed., In another small bowl, beat cream until stiff peaks form; fold into cheese mixture. Spoon into ramekins; drizzle with remaining coffee. Dust with cocoa. Refrigerate until serving.
Nutrition Facts : Calories 669 calories, Fat 52g fat (29g saturated fat), Cholesterol 275mg cholesterol, Sodium 109mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 1g fiber), Protein 10g protein.
EASY TIRAMISU
Both make-ahead and no-bake, this Italian treat will lift everyone's mood-including the chef's! Grab an Americano at a coffee shop to infuse the store-bought ladyfingers with freshly brewed flavor. Then, after layering the newly caffeinated cookies with marsala-spiked mascarpone, pop it in the fridge for an overnight chill that will set you up for slicing success. All that is left is a final dusting of cocoa powder before serving and you'll be all set to end the evening on a high note.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes
Time 8h35m
Number Of Ingredients 8
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.
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
TIRAMISU II
Make and share this Tiramisu II recipe from Food.com.
Provided by Shawnee TX
Categories Dessert
Time 10h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine egg yolks and water in heavy saucepan.
- Cook over very low heat, whisking constantly, until mixture reaches 160 degrees, about 15 minutes.
- Cool quickly in cold water bath or in freezer.
- Stir mascarpone into yolks.
- Combine 4 egg whites, sugar and salt in top of double boiler.
- Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temperature reaches 160 degrees, about 20 minutes.
- Stir 1/4 of whites into egg yolk mixture. Fold in remaining whites.
- To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray.
- (You also can do this on a large platter.) Combine coffee and Cognac; drizzle evenly over ladyfingers.
- Arrange half of ladyfingers in single layer in glass or souffle dish, about 6 1/2 inches in diameter and 3 to 4 inches deep.
- Fill in any spaces with parts of ladyfingers.
- Cover ladyfinger layer with half of mascarpone mixture. Top with remaining ladyfingers and remaining mascarpone mixture. Cover with plastic wrap.
- Refrigerate overnight or up to 2 days.
- Sprinkle cocoa through fine sieve over surface. Serve chilled.
Nutrition Facts : Calories 201.3, Fat 5, SaturatedFat 1.7, Cholesterol 149.7, Sodium 132.6, Carbohydrate 33.2, Fiber 0.8, Sugar 23.3, Protein 6.9
TIRAMISU II
Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.
Provided by Christine
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 5h
Yield 12
Number Of Ingredients 10
Steps:
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
- In a medium bowl, beat cream with vanilla until stiff peaks form.
- Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
- Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 22.7 g, Cholesterol 215.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 16.6 g, Sodium 60 mg, Sugar 13.2 g
TIRAMISU FOR TWO
This simpler version of a classic Italian tiramisu doesn't skimp on flavor thanks to the espresso, rum-soaked lady fingers and the mascarpone whipped cream. It's a no-bake dessert that's versatile enough to keep you warm and cozy with your boo on a wintry night or keep you cool in the summer thanks to the ease of preparation (no stovetop or oven required!) Make the tiramisu parfait-style in a clear glass and you'll feast with your eyes before you have a chance to savor the first bite!
Provided by Vallery Lomas
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Sift about 1/3 of the cocoa powder into the serving glasses, dividing it equally between the two.
- Combine the espresso, rum and granulated sugar in a small, wide bowl and stir until the sugar dissolves. (Make sure your espresso is hot, which will help the sugar dissolve.)
- Beat the mascarpone cheese, heavy cream, confectioners' sugar and vanilla together in a large bowl until soft peaks form. Set the mascarpone cream aside.
- Break a lady finger in half so that the two halves will fit snugly into your serving glass. Dip both sides of the halves into the espresso mixture. (Don't linger in the espresso-the delicate lady fingers will disintegrate!)
- Place the lady finger pieces, hump-side up, in a layer in the serving glass. About two halves will fit in each layer. Top with about 2 tablespoons of the mascarpone cream and spread in an even layer. Sift in half of the remaining cocoa powder. Repeat the dipping and layering of the lady fingers and dolloping with the mascarpone cream until you reach the top of the serving glasses, finishing with the cream.
- Dust the remaining cocoa powder on top of each glass in an even layer. Refrigerate until ready to enjoy and serve chilled.
AMAZING TIRAMISU
This is the Williams-Sonoma Tiramisu recipe and I made it once for a very good Italian friend of mine who was renowned for her tiramisu. She quietly mentioned to me that she thought this was, in fact, better than hers! Never heard a complaint yet, a definite winner!
Provided by .rox2217
Categories Dessert
Time 4h40m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
- Transfer the mixture to the bowl of an electric mixer.
- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
- In a chilled large mixing bowl, beat the cream to stiff peaks.
- Add the almond, vanilla and the 2 tablespoons of espresso and beat until smooth.
- In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
- With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
- Add about 1 cup of the beaten egg whites and fold gently until blended.
- Add the remaining egg whites and fold gently until the mixture is smooth and blended.
- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
- Continue to form a complete layer.
- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
- Dust the Tiramisù with cocoa powder to create a rich, dark topping.
- Refrigerate at least 4 hours or up to 1 day before serving.
Nutrition Facts : Calories 353.7, Fat 20.1, SaturatedFat 11, Cholesterol 218.4, Sodium 101.6, Carbohydrate 36, Fiber 0.4, Sugar 22.1, Protein 7.5
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