Best Classic Tiramisu Recipes

CLASSIC TIRAMISù

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.

CLASSIC TIRAMISU

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.

CLASSIC TIRAMISU

Steps:

• 1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.
• 2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
• 3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
• 4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

CLASSIC ITALIAN TIRAMISU

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
• Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
• Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
• Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
• Dust with cocoa powder before serving.

CLASSIC TIRAMISU RECIPE

Steps:

• Add coffee to 2 Tbsp. sugar in bowl; stir until dissolved. Cover bottom of 9-inch square pan with half the ladyfingers; drizzle with half the coffee.
• Beat cream in medium bowl with mixer on high speed until soft peaks form; spoon into separate bowl. Beat cream cheese, remaining 1/2 cup sugar and wine in mixer bowl with mixer on medium speed until blended. Gently stir in whipped cream.
• Spread half the cream cheese mixture over ladyfingers in pan; cover with remaining ladyfingers. Drizzle with remaining coffee; top with remaining cream cheese mixture. Sprinkle with cocoa powder.
• Refrigerate 4 hours or overnight.

JOHNNY GARLIC'S CLASSIC TIRAMISU

Steps:

• Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
• Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
• In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
• Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
• Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.

CLASSIC TIRAMISU

Steps:

• In 2-quart saucepan, beat egg yolks and sugar with wire whisk until well mixed. Beat in milk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat. Pour into medium bowl; place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.
• Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside.
• In chilled medium bowl, beat whipping cream and vanilla with electric mixer on high speed until stiff; set aside. In small bowl, mix espresso and rum.
• Separate ladyfingers horizontally; brush with espresso mixture (do not soak). In ungreased 11x7-inch glass baking dish, arrange half of the ladyfingers in single layer. Spread half of the cheese mixture over ladyfingers; spread with half of the whipped cream. Repeat layers with remaining ladyfingers, cheese mixture and whipped cream. Sprinkle with cocoa. Refrigerate at least 4 to 6 hours to develop flavors but no longer than 24 hours. Store covered in refrigerator.

CLASSIC TIRAMISù

Steps:

• In the bowl of a standing mixer fitted with the whip attachment, combine the yogurt, mascarpone, Marsala, and Splenda. Whip the ingredients on high speed for 1 minute. Scrape down the sides of the bowl and continue to whip until smooth, about another 30 seconds.
• Arrange 10 of the ladyfingers in the bottom of an 8 × 8-inch glass dish. Using a pastry brush, brush the ladyfingers with half of the espresso. Spoon half of the mascarpone mixture over the ladyfingers, and using an offset spatula, spread the mixture evenly to cover the ladyfingers.
• Top the mascarpone layer with the remaining 10 ladyfingers, and repeat the soaking process with the remaining espresso. Spread the remaining mascarpone mixture over the ladyfingers. Cover the tiramisù lightly with plastic wrap, and chill it in the refrigerator for at least 1 hour or up to 24 hours.
• Use a sieve to sprinkle the cocoa powder evenly over the top, and serve.
• healthy tips
• For more pound-for-pound chocolate flavor and an easy 35 percent reduction in fat calories in your chocolate dessert recipes, replace regular unsweetened cocoa powder (12 percent fat) with defatted unsweetened cocoa powder (.05 percent fat).
• nutrition information
• Fat: 32g (before), 4.2g (after)
• Calories: 510 (before), 120 (after)
• Protein: 7g
• Carbohydrates: 15g
• Cholesterol: 48mg
• Fiber: 0g
• Sodium: 84mg

CLASSIC ITALIAN TIRAMISU

Steps:

• Carefully separate whites from yolks.
• Beat yolks with 3 tbsp of sugar in a large bowl, add mascarpone, mix with a blender on low speed until the mass is homogeneous and creamy. Clean the blender.
• Whisk the whites with the remaining sugar with a blender in a medium-sized bowl until little peaks are firm enough not to fall (like for meringue); carefully incorporate the white mixture into the mascarpone mix;.
• Combine the alcohol with coffee in a shallow bowl. Quickly dip each Savoiardi into the coffee mix and lay out in a single layer at the bottom of a large baking pan (glass works best, as it allows to see the layers). Cover the fist layer with half the cheese mixture. Lay another layer of dipped Savoiardis on top and cover with the remaining mascarpone mix. Put the cocoa in a small sieve and dust the top of the cake.
• Decorate with choco chips or chocolate shavings.
• Refrigerate overnight or for 4-5 hours before enjoying. Buon appetito!

NOT-SO-CLASSIC CLASSIC TIRAMISU

Steps:

• Lightly whisk egg yolks and sugar in a small saucepan, and heat over low heat on a double boiler for 10 minutes. Constant whisking is good to prevent sticking to the base. The colour will slowly lighten, and Remove from heat, whip until pale in colour.
• Gently stir the mascarpone cheese in the container with a fork before adding to the yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks (not as soft as we would usually use them). Slowly fold into the yolk mixture and set aside.
• Depending on what you use, layer the glass bowl with half of the lady fingers (or half of the angelfood cake, which is very absorbent, mmmm!) Brush with coffee liqueur (or espresso, or bailey's). Spoon half of the cream filling over the lady fingers/cake. Repeat ladyfingers, coffee liqueur and top off with the rest of the fillings. Garnish with cocoa powder and chocolate shavings. Refrigerate several hours or overnight.
• P.S. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. I especially enjoy using Cadbury's Triple Chocolate, so the shaving comes out in 3 colours!

CLASSIC TIRAMISU WITH CHOCOLATE

Steps:

• Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, about 5 minutes. With the bowl still over the simmering water, gradually whisk in 1/3 cup Marsala and cook, whisking constantly, until the zabaglione is light, foamy and the mixture registers 170 degrees F on an instant-read thermometer, about 10 minutes. Remove the bowl from the pan and let cool completely.
• Put the mascarpone in a large bowl and fold in the zabaglione with a rubber spatula, then whisk until just smooth (do not overmix). Whisk the heavy cream in a medium bowl until stiff peaks form, then fold into the mascarpone mixture until well combined. Cover and refrigerate until ready to use.
• Combine the remaining 1/4 cup sugar and the espresso powder in a shallow bowl; add the boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup Marsala. One at a time, quickly dip half of the ladyfingers in the liquid, turning, until wet on both sides but not soggy (about 2 seconds per side); arrange in a single layer in a 9-inch square baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with the chocolate. Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.