TIRAMISU TART
With three luscious layers, this tasty tart is an eye-catching addition to the dinner table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In food processor, place crust ingredients. Cover; process until soft dough forms. Spread dough evenly with fingers on bottom and up side of ungreased 9- or 10-inch tart pan. Bake 12 to 15 minutes or until edge begins brown. Cool 5 minutes.
- In small bowl, reserve 3 tablespoonfuls of the chopped chocolate. In 1-cup glass measuring cup, microwave remaining chocolate uncovered on High about 45 seconds; stir until chocolate is melted. Stir in oil. Spread mixture over baked crust. Place in freezer to cool chocolate.
- Meanwhile, in medium bowl, mix granulated sugar and 2 tablespoons flour; set aside. In 2-cup liquid measuring cup, beat 1 cup whipping cream, the coffee granules, egg and vanilla with wire whisk until well blended. Beat cream mixture into sugar mixture until well blended. Pour over chocolate in pan.
- Bake 35 to 40 minutes or until edge is golden brown and center is set. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
- In medium bowl, beat topping ingredients with electric mixer on medium speed about 2 minutes or until fluffy. Spread over top of cooled tart in pan. Sprinkle with reserved chopped chocolate. Remove side of pan before serving. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 29 g, Cholesterol 90 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 17 g, TransFat 1 g
TIRAMISU TART
"This is a nice and original variation of classic Tiramisù. A crunch crust filled with a soft delicious egg cream on a bitter espresso sponge biscuit bed".
Provided by Angela G.
Categories Tarts
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Start with crust: combine in a big salad pan or in a kneader the butter, the sugar, a pinch of salt, the egg, the lemon grated peel, the honey, the baking soda and the water. Once you get a soft cream, add the flour and quickly mix to make the dough. This step has to be really quick. Leave it into the fridge for 30 minutes.
- Now prepare the coffee . Do not add any sugar inches If you like, you can add a little bit of Marsala wine when coffee is cold.
- After 30 minutes have passed, take your dough out of the fridge and roll out onto a floured surface, then move to a baking-pan covered with some baking paper, prick with a fork and put another sheet of baking paper on the surface. Fill with dry beans.
- Cook for 15 minutes at 350°F and after that, open the oven, remove the dry beans with the sheet of baking paper and cook for other 10 minutes. Allow to cool and set aside.
- Prepare the cream: Combine yolks with sugar until you get a soft cream, then add cream cheese Mascarpone. Now gently put the whipped cream .
- Get the crust back, spread the Nutella on it. Quickly dip biscuits, one by one, into coffee and put on the Nutella layer. Recover the pastry surface with biscuits. Add a layer of egg cream and try to level out.
- Put into the fridge for 6 hours at least.
- Sprinkle the surface with bitter cocoa before serving.
Nutrition Facts : Calories 686.4, Fat 32.4, SaturatedFat 19, Cholesterol 208.5, Sodium 355.3, Carbohydrate 89.5, Fiber 2.1, Sugar 45.6, Protein 11
TART LEMON TIRAMISU
Provided by Valerie Bertinelli
Categories dessert
Time 6h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the mascarpone, lemon curd, sugar and lemon zest in a large bowl and beat with an electric mixer until smooth. In a separate bowl, beat the cream until it holds medium-stiff peaks. Mix a third of the cream into the mascarpone mixture to lighten it, then fold in the remaining cream.
- Stir together the limoncello, lemon juice and 1/4 cup water in a shallow bowl. Working one at a time, quickly dip half of the ladyfingers in the liquid, turning to coat both sides, and arrange in an even layer in an 8-inch glass baking dish. Spread half of the cream mixture over the ladyfingers and smooth evenly. Repeat with the remaining ladyfingers and the rest of the cream. Sprinkle some lemon zest over the top, then cover with plastic wrap and refrigerate at least 6 hours and preferably overnight.
THE BEST TIRAMISU
Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
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.
LEMON TIRAMISU
This is my "summer Tiramisu" The original recipe uses one packet of sponge fingers, but I use more to get more coverage on this size of tin. I also added the lemon zest and find it is not too tart, you can leave it out of course if you are not sure about it. You don't have to make this in a spring form pan, if you like to scoop it out of a dish, use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers. Oh... the lemons are low fat and very healthy!
Provided by PetsRus
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
- Set aside so the sugar has time to dissolve.
- Get ready a 9-inch spring form pan; line the bottom with parchment paper.
- In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
- Whip the cream also to a soft peak.
- Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
- Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
- Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
- Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
- Level the top using a palette knife, cover and leave in the fridge overnight.
- To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.
Nutrition Facts : Calories 268.3, Fat 10, SaturatedFat 5.1, Cholesterol 138.3, Sodium 71.5, Carbohydrate 34.7, Fiber 0.4, Sugar 22.6, Protein 5.4
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
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