Best Emerils Tiramisu Recipes

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EMERIL'S TIRAMISU



Emeril's Tiramisu image

I have been searching for a wonderful tiramisu recipe for so long and this is the taste, texture, and richness I was looking for. I found it online at a Emeril site. I did look at all the tiramisu recipes on zaar but they were basicly all recipes I've tried before so I wanted something original, and different, but "authentic" cook time is refrigeration time.

Provided by Bri22

Categories     Dessert

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 18

1/4 cup milk
2 teaspoons butter
1 1/4 cups flour
3 eggs
1 1/4 cups sugar
3 egg yolks
10 tablespoons brewed espresso
10 tablespoons hot water
3 tablespoons Grand Marnier
1 cup mascarpone cheese
2 tablespoons rum
3 eggs, seperated
6 tablespoons sugar
1 cup heavy cream
1/4 teaspoon vanilla
1 pinch salt
enough cocoa powder, to sprinkle over top
enogh powdered sugar, to sprinkle on top

Steps:

  • sponge cake: Preheat oven to 350 degrees.
  • grease and lightly flour a 9*13 inch sheet tray.
  • heat milk and butter until the butter melts.
  • stir the flour and baking powder together.
  • put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
  • fold in the flour mixture and the milk.
  • pour into prepared pan.
  • bake 10-15 minutes or until done.
  • Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside.
  • combine the mascarpone and the rum in a large bowl, beat until smooth.
  • In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth.
  • set over a hot water bath and beat for 3 minutes until light and foamy.
  • remove from heat, and without waiting beat this mixture into the mascarpone mixture.
  • set aside.
  • whip the cream until the cream holds a firm shape.
  • fold in vanilla.
  • in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
  • then fold the whipped cream into the remaining mascarpone mixture.
  • Set aside.
  • beat the egg whites and salt on medium until foamy.
  • Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry.
  • assembly: cut the sponge cake in half crosswise.
  • place in a pan large enough to fit the halved sponge cake snugly.
  • moisten the cake with half of the espresso mixture.
  • top with half of the mascarpone mixture, spreading evenly.
  • sprinkle generously with cocoa powder, and podwered sugar.
  • top with other half of sponge cake layer.
  • moisten with remaining mascarpone mixture, spreading evenly.
  • sprinkle generously with cocoa powder and powdered sugar.
  • Refrigerate, uncovered for two hours.

TIRAMISU



Tiramisu image

Provided by Emeril Lagasse

Categories     dessert

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 13

4 ounces bittersweet chocolate
3 large egg yolks
3 tablespoons granulated sugar, plus 2 tablespoons sugar, plus 1 teaspoon
1 1/4 cups sweet dessert wine, such as Vin Santo
2 large egg whites
1/4 cup cooled brewed espresso, or other strong coffee blend
1 cup ricotta
1 cup heavy cream
4 to 5 ounces ladyfingers
Cocoa powder, garnish
Chocolate-dipped coffee beans, garnish, recipe follows
6 ounces semisweet chocolate
1 cup dark roasted coffee beans

Steps:

  • Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature.
  • In the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temperature.
  • In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.
  • In a bowl, combine the coffee, ricotta, and 2 tablespoons sugar and set aside.
  • In a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form.
  • Dip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch baking dish. Cover with half of the ricotta, half of the custard, and half of the whipped cream. Repeat with the remaining ingredients, ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.
  • To serve, sift the cocoa powder evenly over the top and decorate with the chocolate coffee beans. Cut into equal pieces and serve.
  • In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.
  • Remove from the heat and let cool and thicken slightly.
  • In batches, drop the beans into the melted chocolate, coating completely on all sides. Remove and place on a baking sheet lined with waxed paper. Let dry completely.
  • Store in an airtight container at room temperature.

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