Espresso 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.

TIRAMISU

Steps:

• Put the egg yolks and sugar in a large bowl.
• Beat with electric mixers until the mixture goes pale and thick.
• Add mascarpone and beat until combined.
• It does not matter if it is marbled slightly.
• Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
• I use a spatula, but you could use a metal spoon.
• Do not beat!
• Beat the egg whites to soft peaks in a perfectly clean metal bowl.
• If there is any grease, they won't whip properly.
• Make sure you rinse and dry your beaters well.
• Fold the whites into the cream.
• It is very important to retain as much air as possible.
• For serving you can use a big dish or individual glasses.
• If using a big dish: Put the coffee and liquer in a bowl.
• Dip biscuits in coffee one at a time.
• Drain well.
• Layer in your dish, covering the whole bottom.
• Place half of the mascarpone mix on top and spread out.
• Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
• Smooth surface.
• Dust with cocoa.
• Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
• If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.

ESPRESSO TIRAMISU

Steps:

• In a medium bowl, using an electric mixer set on medium speed, beat
• together the mascarpone cheese, 1 c up of the confectioner's sugar and the Marsala until well blended.
• Add the cream and beat until fluffy, about 1 minute. Set aside. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioners' sugar and the espresso or coffee powder.
• Bring to a boil, stirring occasionally.
• Remove from the heat and let cool.
• Using a long serrated knife, cut the cake crosswise into slices 1/4- 1/3 inch thick.
• Select a 2 1/2-qt oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep.
• Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed.
• Brush half of the cooled espresso syrup over the cake. Spread half of the cheese mixture evenly over the top.
• Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed.
• Brush the remaining cooled espresso syrup evenly over the top.
• Then spread the remaining cheese mixture over the top.
• Cover with pla stic wrap and refrigerate up to 2 days.
• Using a fine-mesh sieve, sift cocoa evenly top just before serving.
• Using a large spoon, scoop the tiramisu onto individual plates.

CHOCOLATE-ESPRESSO TIRAMISU

Steps:

• Biscuit-Allow egg to stand at room temperature for 30 minutes.
• Meanwhile, grease a 9 X 9 inch baking dish, preheat oven to 350 degrees.
• Line the bottom of baking pan with parchment paper, grease and flour paper; set aside.
• In a small bowl, stir together the flour, cocoa, baking powder, and salt.
• In a medium bowl, beat egg with an electric mixer on high speed about 3 minutes or until thick and lemon colored.
• Gradually add sugar, beating on medium speed for 4 minutes or until light and fluffy.
• Add the flour mixture; beat on low to medium speed JUST until combined.
• In a small saucepan, combine milk and butter; heat and stir until butter melts; add to batter along with vanilla, beating until combined.
• Pour batter into prepared pan.
• Bake about 15 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool biscuit in pan on a wire rack for 10 minutes.
• Loosen sides from pan and turn out onto a kitchen towel sprinkled with cocoa powder.
• Carefully remove paper; discard.
• Cool COMPLETELY, about 25 minutes.
• Pudding:.
• Chill large metal bowl and whipping beater in freezer.
• Optional-Place bittersweet chocolate in a small microwave safe bowl, microwave, uncovered, on 50 percent power (medium) about 1 minute or until chocolate is melted and smooth, stirring every 15 seconds-set aside to COOL about 15 minutes. Careful as you don't want it to harden up again.
• Beat inmascarpone, vanilla, and OPTIONAL cooled chocolate with an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
• Set up chilled metal bowl and whipping beater, whip whipping cream and powdered sugar until soft peaks form, then gently FOLD (not beat it in or it will be dense) the whipping cream mixture into the mascarpone mixture.
• Put Kahlua and espresso into a shallow dish.
• Cut cooled biscuit into 16 pieces.
• Dip 8 pieces QUICKLY into the coffee mixture one at a time (if you saturate them too much you will have a soggy mess) and arrange side by side, in a serving dish-about 1 quart size or you could use pudding cups.
• Cover biscuit with HALF the mascarpone mixture.
• Top with remaining biscuit, and remaining mascarpone mixture.
• Dust top with cocoa, chocolate shavings, or chocolate covered coffee beans,.
• Refrigerate 24 hours, or FREEZE.

TIRAMISU

Steps:

• Ladyfingers:
• Preheat oven to 350 degrees F.
• Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
• In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
• Mascarpone Cream:
• In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). Remove from the double-boiler and cool mixture over ice bath, until room temperature. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
• Espresso Syrup:
• Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
• Assembly: Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble. spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger. Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate. Cover mold and refrigerate at least 2 hours before serving.

TIRAMISU CREME WITH ESPRESSO

Steps:

• In a small bowl, stir together the confectioners' sugar, Marsala, espresso powder, cocoa and vanilla.
• In a large bowl of a stand mixer, beat the mascarpone cheese until light and fluffy. Fold in the whipped topping. Fold in the coffee Marsala mixture.
• Spoon into 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish with 2 ladyfinger cookies and chocolate shavings, for garnish.

ESPRESSO MARTINI TIRAMISU

Steps:

• Stir 1 tablespoon of the espresso powder into the coffee liqueur in a liquid measuring cup until dissolved. Set aside.
• Combine the mascarpone and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until just combined, about 15 seconds. With the mixer on low, slowly pour in the liqueur-espresso mixture followed by the cream and continue to whip until all the liquid is incorporated. Increase the mixer to medium speed and continue to whip until the mascarpone-cream mixture reaches a medium-stiff peak, about 1 minute. Set aside.
• Stir together the vodka, granulated sugar, remaining 2 tablespoons espresso powder and 3/4 cup hot water in a small bowl until the sugar and espresso powder are dissolved.
• Fill the bottom third of each of four 7- to 7 1/2-ounce martini glasses with some of the mascarpone cream and smooth with the back of a spoon. Dip 1 ladyfinger half at a time into the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange 2 soaked ladyfinger halves over the cream in each glass. Spoon more mascarpone cream on top of the ladyfingers to fill the next third of the glass and smooth with the back of the spoon. Individually dip 3 more ladyfinger halves for 2 seconds per side and arrange on top of the mascarpone cream. Top each martini glass off with the remaining mascarpone cream. Use a small offset spatula to smooth and level off the tops of each glass. Loosely cover each glass with plastic wrap and refrigerate for 4 hours.
• Remove the martini glasses from the refrigerator. Place a small square of parchment over half of a glass. Sift a generous amount of the cocoa powder through a fine-mesh sieve over the exposed half. Remove the parchment. Repeat with the remaining 3 glasses. Serve with 3 chocolate-covered espresso beans in the center of each glass.