Best Rodelle Tiramisu Recipes

RODELLE TIRAMISU RECIPE - (4.4/5)

Steps:

• Sponge Cake: Preheat oven to 350°F Butter and flour 1 (9-inch) cake pan Combine egg whites with cream of tartar and beat in a stand mixer fitted with whisk attachment on medium-high speed for about 4 minutes, or until medium peaks form. Add granulated sugar and beat on high speed for about 1 more minute, or until stiff peaks form. Whisk together egg yolks and Rodelle Vanilla Extract in a bowl until smooth. Transfer the egg white mixture to a large bowl. Pour egg yolk mixture over it and fold in with a rubber spatula. Sift flour over the mixture slowly while folding until incorporated. Transfer mix to the cake pan and bake for about 30 minutes, or until the cake bounces back to the touch when you press on it. Espresso Mixture: Combine espresso and Kahlua. Chocolate Ganache: Melt the chocolate with 1/2 cup cream in microwave or over a double boiler; cool. Mascarpone Cream: Whip cream with the Rodelle Vanilla Bean scrapings. Using a whisk (or stand mixer on med), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until ready to assemble. To Assemble in jars: Cut the sponge cake into lady finger size (2 x 1 x 1/2-inch) rectangles. Lay a layer of cake pieces into the bottom of the jar. Spoon the espresso mixture over the cake pieces just enough until almost soaked through. Spread a layer of chocolate ganache over the soaked cake. Pipe the mascarpone 1/2 to 3/4 of an inch thick. Repeat and end with a layer of mascarpone. Dust with a layer of Rodelle Baking Cocoa and/or garnish with chocolate shavings. Substitutions: Layer tiramisu components into any glass container, jar, or bowl.

AUTHENTIC TIRAMISU RECIPE - (4.4/5)

Steps:

• In a medium bowl, beat egg whites with electric mixture till stiff peaks form but not dry; set aside. In another medium bowl, Beat the egg yolks with sugar until creamy, about 1 minute. If not beaten well, then the filling will have an egg-y taste. Then add mascarpone cheese and mix until there are no more lumps. . Gently fold the egg whites into the mascarpone mixture with a spatula or wooden spoon. Dip the cookies in espresso (you can add a shot of your favourite liquer to the espresso, like rum, amaretto, brandy, Frangelico, marsala, etc.) and lay them into a 9x14 rectangular glass pan (or you may use another container/pan). You can leave 3 to 4 mm (1/4 inch) or a finger's width between each cookie for the filling, or you can place them close/next to each other so there is no filling between the lady fingers (personal preference). Pour half the mascarpone mixture onto the cookies and spread evenly across the top. Repeat step 4 with the next layer but alternate the cookies perpendicular (or just follow the same pattern as in the first layer) to the ones in the first layer. Refrigerate for over night for best results. If you really must, then refrigerate a minimum of 4 hours before serving but it might still be runny. Sprinkle with cocoa. Makes 12 large pieces or 16 smaller pieces.