TRADITIONAL ITALIAN TIRAMISU
I got the main recipe for this Tiramisu from the Sopranos Family Cookbook. I changed the Liquor to Frangelico and altered some of the measurements and it's perfect! Every time I am invited to a get together I am asked to bring this and my Manicotti! I hope you all enjoy it! It's best made the day before so that the ingredients have time to mix with each other!
Provided by ItalianMomof2
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
- In a separate bowl whip the whipping cream till soft peaks form.
- Gently fold mascarpone mixture into the whip cream.
- In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
- Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
- Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
- Sprinkle 1/2 of the shaved chocolate over the top.
- Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
- Drizzle the remaining espresso over the ladyfingers.
- Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
- Sprinkle the remaining shaved chocolate on top.
- Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
- Enjoy!
Nutrition Facts : Calories 330.5, Fat 18.8, SaturatedFat 10.5, Cholesterol 151.6, Sodium 85.4, Carbohydrate 35.7, Fiber 0.4, Sugar 19.5, Protein 5.5
AUTHENTIC TIRAMISU
On my first trip to Italy to meet my husband's family back in 1995, I didn't speak a word of Italian. But I did learn how to make great 'dolci' from his sister, Maria. This was her recipe and now when we go back they ask me to make it!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
- Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
- Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
- Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.
Nutrition Facts : Calories 324 calories, Carbohydrate 25.7 g, Cholesterol 154.5 mg, Fat 21.6 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 10.9 g, Sodium 84.1 mg, Sugar 8.5 g
TIRAMISU
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
- Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
- Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
- Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
- Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
- Photograph by Con Poulos
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.
AUTHENTIC TIRAMISU
Recipe given to my husband from an Italian workmates wife. While in Italy on business. Made for the 1st Anniversary of my 39th Birthday in 2006 and will do it again for Christmas 2007.
Provided by Ailsa of New Zealand
Categories Dessert
Time P1D
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Arrange Savoiardi "Forno Bonomi" in rectangular serving dish, lightly soak with coffee and the marsala wine.
- While gradually adding sugar, beat egg yolks until very stiff and egg yolks appear pale in color, add mascarpone cheese and fold gently.
- In a separate bowl, beat egg whites with a wire wisk or electric beater until very stiff and gently fold egg whites into the mascarpone mixture.
- Cover Savorardi with this cream mixture, use all the ingredients to obtein more layers. Sprinkle the top with bitter cocoa powder.
- Refrigerate at least one hour before serving.
- NOTE: TIRAMISU may be frozen and should be defrosted in the refrigerator for at least 8 hours before serving.
Nutrition Facts : Calories 222.7, Fat 5.6, SaturatedFat 2.1, Cholesterol 205, Sodium 113.8, Carbohydrate 32.5, Fiber 0.8, Sugar 17.2, Protein 6.5
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