A Different Tiramisu Food

TIRAMISU

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.

CLASSIC TIRAMISU

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.

TIRAMISU

Steps:

• Place cream and 1 1/2 cups sugar into standing mixer and whip to stiff peaks. Place bowl in refrigerator and let chill. Beat egg yolks and the mascarpone cheese with 1/2 tablespoon sugar until very thick, about 3 minutes. Place in refrigerator and let chill. Whip the egg whites, cream of tartar and remaining 1/2 tablespoon sugar to stiff peaks. Chill in refrigerator. In a large bowl combine espresso coffee, frangelica and amaretto. Dip ladyfingers, 1 at a time into coffee-liquor mixture and line bottom of baking pan with 1 layer ladyfingers. Top with alternating layers of egg-yolk mascarpone mixture, whipped cream mixture and whipped egg whites. Sprinkle with cocoa powder through a sifter. Repeat layering, starting with soaked ladyfingers. Sprinkle the top with cocoa powder until dark brown. Place in refrigerator for 10 to 12 hours.

THE BEST TIRAMISU

Steps:

• Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
• Beat egg whites until stiff peaks form; set aside.
• Beat egg yolks and sugar together until creamy and golden yellow.
• Add mascarpone and whip until fully incorporated.
• Fold in beaten egg whites, and set mixture aside.
• Get out your 13 x 9 glass dish (or serving dish of your choice).
• Pour coffee and amaretto into another dish to dunk the cookies.
• VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
• The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
• Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
• Repeat the cookie step, then spread on the remaining mascarpone mixture.
• Refrigerate for several hours to allow everything to set and to let the flavours develop.
• Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
• Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.

A DIFFERENT TIRAMISU

Steps:

• Combine ricotta cheese, icing sugar, sour cream and coffee liqueur in a medium mixing bowl.
• Place cranberry sauce in a separate bowl and beat with a fork until smooth.
• To layer dessert, spoon 2 tablespoon of the cranberry mixture in a medium wine glass.
• Add 1/3 cup cookie crumbs, spreading to the edge of the glass.
• Spoon 1/4 cup of the ricotta mixture over the crumbs.
• Continue layering by adding 1/3 cup cookie crumbs and 1/4 cup cranberry mixture.
• Finish with 1/4 cup of the ricotta mixture.
• Repeat the layering process with the remaining ingredients in 3 additional wine glasses.
• Amounts needed for layering will vary with size and shape of wine glasses.
• Top each tiramisu with grated chocolate.
• Loosely cover with plastic wrap and refrigerate overnight.