Megans Tiramisu Food

TIRAMISU

Steps:

• In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
• In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.

VEGAN TIRAMISU

Steps:

• Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and whisk until fluffy. Whisk in the vegan cream cheese and sugar until smooth. Chill until needed.
• Preheat the oven to 350°F Mix the flour, sugar, baking powder and salt in a medium bowl. Add the vegetable oil, coffee and vanilla and stir together until just smooth. Line an 8-inch square tin with baking paper and pour in the cake batter. Bake for 25-30 minutes until a skewer inserted into the center of the cake comes out clean. Set aside to cool then break into roughly 2-inch chunks.
• When ready to assemble gather 6-8 glasses. Mix the marsala and strong coffee in a wide, shallow bowl. Dip the cake chunks into the coffee mixture and place into the glasses to make the first layer. Top with a spoonful of the coconut cream. Repeat the dipping and layering until all the glasses are filled. Dust the tops of the glasses with a thick layer of cocoa powder and chill the glasses for at least an hour to set and soften.

VEGAN TIRAMISU

Steps:

• To make the ladyfingers, sift together flour, baking powder and baking soda and set aside. In the bowl of a standing mixer fit with the paddle attachment, cream together margarine and sugar until fluffy. Stir in maple syrup. Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of milk. Cover and chill the dough for at least 1 hour.
• Preheat oven to 350°F and position a rack in the center of the oven. Line 2 baking sheets with parchment paper; set aside.
• On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick. Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger. Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely.
• To make the tiramisu, in a standing mixer with the whisk attachment or with a handheld mixer, beat together cream cheese, sour cream and powdered sugar. Stir together coffee and Marsala in a shallow bowl. Dip a ladyfinger in coffee mixture, soaking it about 4 to 5 seconds on each side then transfer to a 5- x 9-inch glass baking dish. Repeat with 8 more ladyfingers, arranging them in the bottom of dish.
• Spread half of the cream cheese-sour cream mixture evenly over ladyfingers. Make another layer in the same manner with remaining ladyfingers and cream cheese-sour cream mixture. Cover and chill for at least 1 hour then sprinkle with chocolate and serve.

MEGAN'S TIRAMISU

Steps:

• Start syrup: Combine white sugar and boiling water in a medium bowl; stir until sugar dissolves. Set aside.
• Prepare filling: Combine powdered sugar, mascarpone cheese, 1/4 cup tuaca, and vanilla extract in a bowl; whip with the whisk attachment of an electric mixer until smooth. Gradually add whipping cream and whip until soft peaks form.
• Continue syrup: Mix coffee and tuaca into the sugar-water mixture.
• Assemble tiramisu: Line the bottom of a 9x13-inch glass baking dish with ladyfingers. Pour 1/2 of the syrup over top, then layer with 1/2 of the filling. Add another layer of ladyfingers and cover with remaining syrup and filling. Smooth with the back of a spoon and sprinkle with grated chocolate. Refrigerate for at least 4 hours before serving.

5 INGREDIENT TIRAMISU

Steps:

• Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.
• Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13x9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfingers. Chill in the refrigerator for 24 hours.