THE BEST TIRAMISU
Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
- To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
- Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
- Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.
QUICK AND EASY TIRAMISU
No one can resist this classic cool and creamy dessert. It's quick to prepare but can be made ahead for added mealtime convenience.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.
Nutrition Facts : Calories 385 calories, Fat 21g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 330mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.
EASY TIRAMISU
Steps:
- For the soaking syrup: Line an 8-inch or 9-inch round springform pan with plastic wrap, allowing it to drape over the sides. Set aside.
- Mix the espresso, brown sugar and rum in a bowl large enough to fit a ladyfinger, then set aside.
- For the mascarpone cream: Beat the mascarpone, confectioners' sugar and salt in a stand mixer fitted with the whisk attachment on low speed to combine. Scrape the bowl and whip on medium-high until smooth. Turn the mixer on low and slowly add the heavy cream and then the vanilla and coffee liqueur. (The mixture will look like thin cheesecake batter.) Gradually raise the mixer speed to medium and whip until the cream has reached medium peaks, 1 to 2 minutes. Set aside.
- To assemble: Break a ladyfinger in half and give it a quick dip in the soaking syrup, then place in the bottom of the lined pan. Repeat this process to create one layer of dipped ladyfingers. Sprinkle 1 tablespoon chopped chocolate over the ladyfingers. Spoon about a third of the mascarpone cream over the ladyfingers and spread until smooth.
- Repeat the ladyfinger dipping and arranging process to create a second layer of ladyfingers over the cream. Sprinkle on the remaining tablespoon chopped chocolate. Top with the remaining cream and spread smooth. Wrap with plastic wrap and freeze for at least 8 hours, or up to overnight.
- Two hours before serving, unlatch the pan and remove the tiramisu from the pan and plastic wrap to a serving platter. Sprinkle the top of the tiramisu with the cocoa powder.
EASY TIRAMISU WITH VARIATIONS
There are so many variations of tiramisu out there, that I decided to put them all on one recipe, so that I would have a choice if I felt like changing this recipe.
Provided by Andtototoo
Categories Dessert
Time 16m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice the pound cake and lay it down in a 9 x 13" pan.
- Dissolve the instant coffee in the warm water.
- Brush the pound cake with a little kahlua.
- In a large mixing bowl put the cream cheese, sugar, chocolate syrup and the dissolved coffee. Beat with an electric mixer, or by hand, until smooth.
- Fold in the Cool Whip.
- Spread the Cooll Whip mixture on top of the pound cake.
- Grate a chocolate bar over the top or sprinkle on a high-quality sweetened powdered cocoa.
- Cover and refrigerate for at least 3 hours.
- Variations:.
- Use an 8 x 8" pan and make into two layers.
- Instead of pound cake, use lady fingers (a store-bought type of sponge cake the size of fingers).
- Instead of a pan, put the ingredients into fancy glasses.
- Do not use kahula and keep it alcohol free.
- Put the kahula in with the cream cheese (or whatever alcohol you are using).
- Make up a strong half cup of coffee and brush the cake with it (instead of putting it in the cream cheese).
- Brush the cake with coffee and the kahula or other alcohol.
- Instead of using kahula, use a bit of sherry or orange liquer.
- Do not use chocolate syrup.
- Drizzle the chocolate syrup over the pound cake instead of adding it to the cream cheese mixture.
- Instead of cream cheese use mascarpone cheese.
- Instead of chocolate syrup use some Nutella (chocolate hazelnut spread).
- Use real whipped cream instead of artificial.
- Use regular cake instead of pound cake.
- Garnish with a chopped Heath candy bar (butter brickle covered with chocolate).
- Make up in a triffle bowl, layering the different ingredients.
Nutrition Facts : Calories 543.5, Fat 33.1, SaturatedFat 21.6, Cholesterol 147, Sodium 364.6, Carbohydrate 58.2, Fiber 0.6, Sugar 31, Protein 5.9
QUICK & EASY TIRAMISU
Condensed milk is the secret to this super snappy Italian dessert. Coffee and chocolate are a classic combo, simply layer them up and enjoy
Provided by Chelsie Collins
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
- Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
- Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.
Nutrition Facts : Calories 753 calories, Fat 53 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
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