Tiramisu Pick Me Up Lift Me Up Recipes

Steps:

• In a small saucepan, bring 1/2 cup water, sugar, and ginger to a boil, 2 to 3 minutes. Remove from the heat and let stand until completely cool.
• Put the mascarpone in a large bowl and fold it a few times with a large rubber spatula to loosen it. Stir the lemon curd and add it to the mascarpone. Using the spatula, gently fold the curd into the mascarpone until just combined and no streaks of white remain. Add a third of the whipped cream and fold lightly to combine; add the remaining whipped cream and fold gently, turning the bowl, until the mixture is homogeneous and no streaks of white remain.
• Strain the syrup through a fine-mesh sieve into a shallow dish, pressing on the ginger to remove as much liquid as possible. Add the limoncello to the syrup and stir to combine.
• Briefly dipping both sides of half of the ladyfingers into the ginger-limoncello mixture (to moisten the cookies but not soak them), line the bottom of an 8-inch (20-cm) square baking dish or cake pan with 6 ladyfingers in 2 rows, trimming the edges to fit if necessary. (Place the trimmings in a small bowl and steal a spoonful of the filling to dollop over them and enjoy as a private little cook's treat.)
• Pour half of the lemon cream mixture into the pan, and with a small offset spatula, spread the filling evenly over the ladyfingers. Repeat with the remaining ladyfingers, trimming them exactly like the first layer; you may need to flip them over in the syrup in order to dip both sides once the syrup begins to run out. Spread the remaining cream over the top. Lightly cover the dish with plastic wrap and refrigerate for at least 4 hours and preferably overnight.
• To serve, slice with a warm dry knife.

Steps:

• Beat egg yolks and sugar in 2 quart sauce pan, beat in milk until sugar is dissolved.
• Heat to a boil over low to medium heat, stirring constantly.
• reduce heat and boil for one minute.
• Cover and refrigerate until cold.
• Mix egg milk mixture with cheese and grated chocolate, set aside. (refrigerate)
• Beat whipping cream and 2 tablespoons of cocoa in chilled bowl until stiff, refrigerate.
• Mix coffee with rum, or brandy and coffee liqueur, (optional)
• Dip half savoiardi in coffee mixture, ( do not soak)
• arrange in single layer in ungreased rectangular baking dish (11 X 7 X 1.1/2'')
• Spread half cheese mixture over savoiardi.
• Spread half of the whipped cream over the cheese mixture.
• Repeat with remaining savoiardi, cheese mixture and whipped cream mixture.
• Sprinkle with cocoa and or grated chocolate.
• P S You can add vanilla extract when beating eggs and sugar. (optional).

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.