Your best tiramisu recipe, please?
- Thread starter moyn
- Start date
W
whipappeal
Guest
This is my favorite--with mascarpone... We always have it on special occasions. smileys/smile.gif
I usually have at least two layers, but it's up to you what kind of dish you want it in. I recommend something a bit deep, but also which will fit in the fridge to chill overnight! smileys/smile.gif Enjoy! To be honest, I'm not sure how authentic this is, but it is very good...
Tiramisú
Serves ten.
Mascarpone filling:
2 egg yolks
1/4 c. sugar
1/4 c. coffee liqueur, such as Kahlúa or Tia Maria
Pinch salt
3/4 c. mascarpone
1/2 c. heavy cream
Set a pan of water to simmer and fill a large bowl with ice. In a medium stainless-steel bowl, whisk together the egg yolks, sugar, coffee liqueur, and salt. Set the bowl over, but not touching, the simmering water and whisk until the mixture thickens, the whisk leaves ribbons trailing off of it, and you can see the bottom of the bowl when you scrape the whisk along the bottom, 6 to 7 min. Cool the yolk mixture by setting the bowl on the ice bath and whisking the mixture occasionally. Meanwhile, whisk together the mascarpone and cream until it holds peaks. When the yolk mixture is cool, gently fold in the cream mixture until combined. Keep the mixture cool.
For assembly:
1 cup hot brewed espresso or double-strength coffee (to drizzle over the ladyfingers or to skim them over--just don't dunk 'em)
1 oz. unsweetened chocolate (for grating and sprinkling, between layers)
ASSEMBLY (read from the bottom up; the last line is the bottom layer; next line up, next layer, etc.)
ladyfingers=savoiardi (long Italian biscuits)
rest of grated chocolate
thin layer mascarpone
rest of hot espresso
last layer of cake/ladyfingers
grated chocolate
most of mascarpone (leave a little bit for the next (thin) layer!)
1/3 of the hot espresso
cake/ladyfingers
grated chocolate
less than 1/2 mascarpone filling
1/3 of the hot espresso
cake/ladyfingers
Refrigerate for several hours or overnight before serving. Slice and serve.
I usually have at least two layers, but it's up to you what kind of dish you want it in. I recommend something a bit deep, but also which will fit in the fridge to chill overnight! smileys/smile.gif Enjoy! To be honest, I'm not sure how authentic this is, but it is very good...
Tiramisú
Serves ten.
Mascarpone filling:
2 egg yolks
1/4 c. sugar
1/4 c. coffee liqueur, such as Kahlúa or Tia Maria
Pinch salt
3/4 c. mascarpone
1/2 c. heavy cream
Set a pan of water to simmer and fill a large bowl with ice. In a medium stainless-steel bowl, whisk together the egg yolks, sugar, coffee liqueur, and salt. Set the bowl over, but not touching, the simmering water and whisk until the mixture thickens, the whisk leaves ribbons trailing off of it, and you can see the bottom of the bowl when you scrape the whisk along the bottom, 6 to 7 min. Cool the yolk mixture by setting the bowl on the ice bath and whisking the mixture occasionally. Meanwhile, whisk together the mascarpone and cream until it holds peaks. When the yolk mixture is cool, gently fold in the cream mixture until combined. Keep the mixture cool.
For assembly:
1 cup hot brewed espresso or double-strength coffee (to drizzle over the ladyfingers or to skim them over--just don't dunk 'em)
1 oz. unsweetened chocolate (for grating and sprinkling, between layers)
ASSEMBLY (read from the bottom up; the last line is the bottom layer; next line up, next layer, etc.)
ladyfingers=savoiardi (long Italian biscuits)
rest of grated chocolate
thin layer mascarpone
rest of hot espresso
last layer of cake/ladyfingers
grated chocolate
most of mascarpone (leave a little bit for the next (thin) layer!)
1/3 of the hot espresso
cake/ladyfingers
grated chocolate
less than 1/2 mascarpone filling
1/3 of the hot espresso
cake/ladyfingers
Refrigerate for several hours or overnight before serving. Slice and serve.
susankentfieldca
Well-known member
This is my favorite Southern Living winner for 2000
It's one of those grab a spoon every time you open the fridge kind of things!
http://www.baking911.com/recipes/cakes/tiramisu_pie.htm
It's one of those grab a spoon every time you open the fridge kind of things!
http://www.baking911.com/recipes/cakes/tiramisu_pie.htm
Here is my T&T favorite Tiramisu, given to me by a professional chef friend...
Tiramisu
Ingredients
4 Egg yolks
400g Cheese, mascarpone
Savoiardi Cookies (ladyfingers)
120ml Marsala wine or Port (authentic Tiramisu has Marsala wine)
120ml Sugar, granulated
250ml Cream, whipping
Cocoa Powder, As needed.
Coffee, espresso, As needed
Mise en Place
1. Prepare the espresso, or other strong unflavoured coffee. Sweeten slightly.
2. Separate the egg yolks from the whites
Preparation
1. Whisk the egg yolks, sugar and marsala in a bowl over a bain-marie until light and fluffy
2. Cream the mascarpone in a bowl
3. Add the egg mixture to the mascarpone.
4. Whip the cream to stiff peaks
5. Fold the cream into the cheese mixture.
6. Dip the cookies in the coffee. They should absorb the coffee but remain firm in the center.
7. Put a layer of cookies at the bottom of a glass pan.
8. Add a layer of the mascarpone/cream mixture.
9. Repeat steps 7 & 8 a couple times if you have the space in your bowl.
10. Sprinkle some cocoa powder over the top of the bowl.
11. Refrigerate 4 or 5 hours
Finition
1. Take the tiramisu out of the refrigerator.
2. Serve and enjoy.
I find this fits perfectly in a 10" springform pan, with one layer of ladyfingers in the bottom.
Tiramisu
Ingredients
4 Egg yolks
400g Cheese, mascarpone
Savoiardi Cookies (ladyfingers)
120ml Marsala wine or Port (authentic Tiramisu has Marsala wine)
120ml Sugar, granulated
250ml Cream, whipping
Cocoa Powder, As needed.
Coffee, espresso, As needed
Mise en Place
1. Prepare the espresso, or other strong unflavoured coffee. Sweeten slightly.
2. Separate the egg yolks from the whites
Preparation
1. Whisk the egg yolks, sugar and marsala in a bowl over a bain-marie until light and fluffy
2. Cream the mascarpone in a bowl
3. Add the egg mixture to the mascarpone.
4. Whip the cream to stiff peaks
5. Fold the cream into the cheese mixture.
6. Dip the cookies in the coffee. They should absorb the coffee but remain firm in the center.
7. Put a layer of cookies at the bottom of a glass pan.
8. Add a layer of the mascarpone/cream mixture.
9. Repeat steps 7 & 8 a couple times if you have the space in your bowl.
10. Sprinkle some cocoa powder over the top of the bowl.
11. Refrigerate 4 or 5 hours
Finition
1. Take the tiramisu out of the refrigerator.
2. Serve and enjoy.
I find this fits perfectly in a 10" springform pan, with one layer of ladyfingers in the bottom.
steve2-in-la
Well-known member
This is the one from "Calling All Cooks" on the Food Network. It's good, I was there.
TIRAMISU
(Recipe courtesy Steven Ullman)
2 EGGS*
2 EGG YOLKS*
12 tablespoons SUGAR
500 grams MASCARPONE CHEESE (1 large tub)
1 cup heavy WHIPPING CREAM
Pinch of SALT
10 tablespoons MARSALA WINE
2 cups ESPRESSO, plus more if needed
1 large package LADY FINGERS (4 sleeves of 12 biscuits)
1 whole cup chopped SEMISWEET CHOCOLATE
Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese.
In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt. Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala. In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.
One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution: Dip quickly or biscuits will become soggy.) Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.
Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!
TIRAMISU
(Recipe courtesy Steven Ullman)
2 EGGS*
2 EGG YOLKS*
12 tablespoons SUGAR
500 grams MASCARPONE CHEESE (1 large tub)
1 cup heavy WHIPPING CREAM
Pinch of SALT
10 tablespoons MARSALA WINE
2 cups ESPRESSO, plus more if needed
1 large package LADY FINGERS (4 sleeves of 12 biscuits)
1 whole cup chopped SEMISWEET CHOCOLATE
Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese.
In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt. Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala. In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.
One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution: Dip quickly or biscuits will become soggy.) Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.
Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!
The Menu...
It will be an al-fresco Italian lunch - buffet but sit down
antipasto platters with focaccia and evoo for dipping at the tables
cold lemon and zucchini soup in shot glasses
loin of pork stuffed with fennel and garlic, rubbed with coarse salt and evoo, roasted and sliced, served room temp
bbq lemon and cracked pepper chicken legs
sage roasted new potatoes, crispy so that they go crinkly when cool
grilled asparagus and green beans with strips of roasted orange peppers
orzo salad with roasted eggplant, red onion, mushrooms, cherry tomatoes, pesto and bocconcini
rocket and parmesan salad with balsamic dressing
tiramisu
ice cream cake for the kids
What do you think?
It will be an al-fresco Italian lunch - buffet but sit down
antipasto platters with focaccia and evoo for dipping at the tables
cold lemon and zucchini soup in shot glasses
loin of pork stuffed with fennel and garlic, rubbed with coarse salt and evoo, roasted and sliced, served room temp
bbq lemon and cracked pepper chicken legs
sage roasted new potatoes, crispy so that they go crinkly when cool
grilled asparagus and green beans with strips of roasted orange peppers
orzo salad with roasted eggplant, red onion, mushrooms, cherry tomatoes, pesto and bocconcini
rocket and parmesan salad with balsamic dressing
tiramisu
ice cream cake for the kids
What do you think?
Here is my favorite T&T Tiramisu
AMARETTO TIRAMISU
8 servings
8 ounces Neufchatel cream cheese, at room temperature
1/3 cup sugar
5 tablespoons amaretto liqueur
½ tsp. vanilla
3 cups reduced-fat nondairy whipped topping (8 ounce tub)***
24 lady fingers (7 ounce package)
¾ cup strong coffee
¼ cup unsweetened cocoa powder
1 tablespoon confectioners sugar
2 tablespoons sliced blanched almonds
1. Beat together cream cheese and sugar in medium size bowl until light and creamy, 3 to 4 minutes. Beat in amaretto and vanilla.
2. Fold whipped topping into cream cheese mixture.
3. Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as a 9 x 9 inch casserole dish. Sprinkle with half of the coffee. Top with half of the cream cheese mixture, spreading smooth. Sprinkle with half of the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream cheese mixture, smoothing the top. sprinkle with remaining cocoa.
4.Cover and refrigerate at least 4 hours, or preferably overnight. Sprinkle with confectioners’ sugar and sliced almonds.
*** I used whipped heavy cream instead of the nondairy topping.
I recently found out this all fits into a 7 x 11 dish much better than in a 9 x 9.
AMARETTO TIRAMISU
8 servings
8 ounces Neufchatel cream cheese, at room temperature
1/3 cup sugar
5 tablespoons amaretto liqueur
½ tsp. vanilla
3 cups reduced-fat nondairy whipped topping (8 ounce tub)***
24 lady fingers (7 ounce package)
¾ cup strong coffee
¼ cup unsweetened cocoa powder
1 tablespoon confectioners sugar
2 tablespoons sliced blanched almonds
1. Beat together cream cheese and sugar in medium size bowl until light and creamy, 3 to 4 minutes. Beat in amaretto and vanilla.
2. Fold whipped topping into cream cheese mixture.
3. Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as a 9 x 9 inch casserole dish. Sprinkle with half of the coffee. Top with half of the cream cheese mixture, spreading smooth. Sprinkle with half of the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream cheese mixture, smoothing the top. sprinkle with remaining cocoa.
4.Cover and refrigerate at least 4 hours, or preferably overnight. Sprinkle with confectioners’ sugar and sliced almonds.
*** I used whipped heavy cream instead of the nondairy topping.
I recently found out this all fits into a 7 x 11 dish much better than in a 9 x 9.
)