Best Tiramisu Italiano Recipes

TIRAMISU ITALIANO

Steps:

• Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.
• In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.
• In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.

TIRAMISU ITALIANO

Steps:

• Cream together egg yolks & sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until the mixture is thick and doubled in volume (I use my hand mixer for this so I don't get tired of whisking, and it gets more air into the eggs). Remove from heat, and stir in the mascarpone until completely blended.
• In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture to lighten.
• In a small saucepan, combine the espresso, chocolate, rum, vanilla, and remaining 2 Tbsp of marsala. Heat gently and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes.
• Quickly dip each lady finger into the coffe mixture and arrange ina single layer on the bottom of a 9x13 inch glass baking dish. Do not soak the cookies or they will become too moist. Spread half of the mascarpone cream evenly over the dipped lady fingers. Repeat with a second layer of dipped lady fingers and remaining macarpone cream.
• Top with either cocoa powder or shaved chocolate. Refrigerate for at least 2 hours before serving so everything will set up. You can even make it the day before and the lady fingers will get soft and cake-like.

TIRAMISU ITALIANO

Steps:

• Whisk together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup marsala and continue to whisk until mixture is thick and doubled in volume. (This is essentially a zabaglione.) Remove from heat. Stir in mascarpone until completely blended. In a chilled bowl, whip heavy cream to soft peaks. Fold whipped cream into zabaglione to lighten. In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently and stir to dissolve chocolate. Then, chill mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in chilled mixture and arrange in a single layer on a 9x13 glass baking pan or a trifle dish. Do not soak cookies or they will become mushy. Spread 1/2 mascarpone cream evenly with a spatula on top of ladyfingers. Repeat these layers until all ladyfingers and mascarpone cream have been used, making sure to leave a mascarpone layer on top. Sprinkle top with cocoa. Refrigerate 2 hours before serving.