TIRAMISU II
Make and share this Tiramisu II recipe from Food.com.
Provided by Shawnee TX
Categories Dessert
Time 10h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine egg yolks and water in heavy saucepan.
- Cook over very low heat, whisking constantly, until mixture reaches 160 degrees, about 15 minutes.
- Cool quickly in cold water bath or in freezer.
- Stir mascarpone into yolks.
- Combine 4 egg whites, sugar and salt in top of double boiler.
- Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temperature reaches 160 degrees, about 20 minutes.
- Stir 1/4 of whites into egg yolk mixture. Fold in remaining whites.
- To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray.
- (You also can do this on a large platter.) Combine coffee and Cognac; drizzle evenly over ladyfingers.
- Arrange half of ladyfingers in single layer in glass or souffle dish, about 6 1/2 inches in diameter and 3 to 4 inches deep.
- Fill in any spaces with parts of ladyfingers.
- Cover ladyfinger layer with half of mascarpone mixture. Top with remaining ladyfingers and remaining mascarpone mixture. Cover with plastic wrap.
- Refrigerate overnight or up to 2 days.
- Sprinkle cocoa through fine sieve over surface. Serve chilled.
Nutrition Facts : Calories 201.3, Fat 5, SaturatedFat 1.7, Cholesterol 149.7, Sodium 132.6, Carbohydrate 33.2, Fiber 0.8, Sugar 23.3, Protein 6.9
CLASSIC TIRAMISU
Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.
Provided by Carol
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 59.6 g, Cholesterol 302.9 mg, Fat 31.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 17 g, Sodium 112.7 mg, Sugar 24.7 g
TIRAMISU FOR TWO
This simpler version of a classic Italian tiramisu doesn't skimp on flavor thanks to the espresso, rum-soaked lady fingers and the mascarpone whipped cream. It's a no-bake dessert that's versatile enough to keep you warm and cozy with your boo on a wintry night or keep you cool in the summer thanks to the ease of preparation (no stovetop or oven required!) Make the tiramisu parfait-style in a clear glass and you'll feast with your eyes before you have a chance to savor the first bite!
Provided by Vallery Lomas
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Sift about 1/3 of the cocoa powder into the serving glasses, dividing it equally between the two.
- Combine the espresso, rum and granulated sugar in a small, wide bowl and stir until the sugar dissolves. (Make sure your espresso is hot, which will help the sugar dissolve.)
- Beat the mascarpone cheese, heavy cream, confectioners' sugar and vanilla together in a large bowl until soft peaks form. Set the mascarpone cream aside.
- Break a lady finger in half so that the two halves will fit snugly into your serving glass. Dip both sides of the halves into the espresso mixture. (Don't linger in the espresso-the delicate lady fingers will disintegrate!)
- Place the lady finger pieces, hump-side up, in a layer in the serving glass. About two halves will fit in each layer. Top with about 2 tablespoons of the mascarpone cream and spread in an even layer. Sift in half of the remaining cocoa powder. Repeat the dipping and layering of the lady fingers and dolloping with the mascarpone cream until you reach the top of the serving glasses, finishing with the cream.
- Dust the remaining cocoa powder on top of each glass in an even layer. Refrigerate until ready to enjoy and serve chilled.
TIRAMISU
For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with chocolate shavings.
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