Classic Tiramisu Recipe Nytimes Recipe Fo Recipe Fo Food

TIRAMISU

Steps:

• Beat the yolks with the sugar until the mixture is thickened and light lemon colored. Add the mascarpone and beat until thoroughly blended.
• Whip the cream and fold the cheese mixture into it.
• Dip the ladyfingers in the espresso and arrange them on a serving dish measuring about 9 1/2 by 13 1/2 by 2 inches. Pour in the cheese and cream mixture and smooth over the top.
• Put the cocoa in a small sieve and dust the top of the dessert evenly. Refrigerate.

CLASSIC TIRAMISU WITH CHOCOLATE

Steps:

• Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, about 5 minutes. With the bowl still over the simmering water, gradually whisk in 1/3 cup Marsala and cook, whisking constantly, until the zabaglione is light, foamy and the mixture registers 170 degrees F on an instant-read thermometer, about 10 minutes. Remove the bowl from the pan and let cool completely.
• Put the mascarpone in a large bowl and fold in the zabaglione with a rubber spatula, then whisk until just smooth (do not overmix). Whisk the heavy cream in a medium bowl until stiff peaks form, then fold into the mascarpone mixture until well combined. Cover and refrigerate until ready to use.
• Combine the remaining 1/4 cup sugar and the espresso powder in a shallow bowl; add the boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup Marsala. One at a time, quickly dip half of the ladyfingers in the liquid, turning, until wet on both sides but not soggy (about 2 seconds per side); arrange in a single layer in a 9-inch square baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with the chocolate. Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

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 (IL CANTINORI)

Steps:

• Whisk the yolks with the sugar until light. Whisk in two teaspoons of rum. Beat in the mascarpone until smooth and then beat in 2 tablespoons espresso until well mixed.
• Add remaining rum to one cup of espresso. Dip each ladyfinger into espresso mixture; do not soak. Arrange 3 ladyfingers in a pyramid on each of 6 plates.
• Divide the mascarpone mixture into 6 equal portions and spoon over the ladyfingers. Cover with plastic wrap. Refrigerate about 30 minutes or a few hours, if desired.
• Sprinkle with chocolate shavings and serve.

CLASSIC TIRAMISU RECIPE

Steps:

• Add coffee to 2 Tbsp. sugar in bowl; stir until dissolved. Cover bottom of 9-inch square pan with half the ladyfingers; drizzle with half the coffee.
• Beat cream in medium bowl with mixer on high speed until soft peaks form; spoon into separate bowl. Beat cream cheese, remaining 1/2 cup sugar and wine in mixer bowl with mixer on medium speed until blended. Gently stir in whipped cream.
• Spread half the cream cheese mixture over ladyfingers in pan; cover with remaining ladyfingers. Drizzle with remaining coffee; top with remaining cream cheese mixture. Sprinkle with cocoa powder.
• Refrigerate 4 hours or overnight.

CLASSIC TIRAMISU

Steps:

• Espresso Syrup.
• Combine water and sugar in a small saucepan.Bring to a simmer, stirring occasionally to dissolve sugar.
• Remove from heat, cool and add coffee.
• Mascarpone Filling.
• Combine egg yolks and sugar.Whip until thick and lemon colored, about 1 minute.
• Place on top of double boiler over boiling water.Reduce heat to low and cook 8 to 10 minutes, STIRRING CONSTANTLY.
• Remove form heat and cool to room temperature.
• Add cheese, beating well.
• Whip heavy cream until stiff peaks form.Fold into egg yolk mixture, set aside.
• Sweetened Whipped Cream (Optional).
• Combine 1/2 cup whipping cream, 1 Tbsp confectioners sugar, 1/4 tsp vanilla extract.
• Whip until stiff peaks form.
• To Assemble.
• Line bottom and side of a 3 qt bowl (or casserole dish)with ladyfinger halves.
• Brush ladyfingers with espresso syrup.
• Spoon 1/2 of Mascarpone filling into lady finger lined bowl.
• Repeat ladyfingers,espresso, and cream layers.
• Top with Sweetened Whipped Cream, cocoa, and chocolate curls.
• Cover and refridgerate for several hours or overnight.

CLASSIC ITALIAN TIRAMISU

Steps:

• Carefully separate whites from yolks.
• Beat yolks with 3 tbsp of sugar in a large bowl, add mascarpone, mix with a blender on low speed until the mass is homogeneous and creamy. Clean the blender.
• Whisk the whites with the remaining sugar with a blender in a medium-sized bowl until little peaks are firm enough not to fall (like for meringue); carefully incorporate the white mixture into the mascarpone mix;.
• Combine the alcohol with coffee in a shallow bowl. Quickly dip each Savoiardi into the coffee mix and lay out in a single layer at the bottom of a large baking pan (glass works best, as it allows to see the layers). Cover the fist layer with half the cheese mixture. Lay another layer of dipped Savoiardis on top and cover with the remaining mascarpone mix. Put the cocoa in a small sieve and dust the top of the cake.
• Decorate with choco chips or chocolate shavings.
• Refrigerate overnight or for 4-5 hours before enjoying. Buon appetito!