Not So Classic Classic Tiramisu Food

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.

CLASSIC ITALIAN TIRAMISU

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
• Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
• Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
• Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
• Dust with cocoa powder before serving.

CLASSIC TIRAMISU

Steps:

• 1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.
• 2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
• 3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
• 4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

OLD-SCHOOL TIRAMISù

Steps:

• Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
• Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
• Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining 1/3 cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5-7 minutes. Remove bowl from heat.
• Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
• Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1-2 seconds per side. Lay 8 cookies in prepared pan (it's okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you'll get cleaner slices and the layers will be fully set).
• Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.
• Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.

NOT-SO-CLASSIC CLASSIC TIRAMISU

Steps:

• Lightly whisk egg yolks and sugar in a small saucepan, and heat over low heat on a double boiler for 10 minutes. Constant whisking is good to prevent sticking to the base. The colour will slowly lighten, and Remove from heat, whip until pale in colour.
• Gently stir the mascarpone cheese in the container with a fork before adding to the yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks (not as soft as we would usually use them). Slowly fold into the yolk mixture and set aside.
• Depending on what you use, layer the glass bowl with half of the lady fingers (or half of the angelfood cake, which is very absorbent, mmmm!) Brush with coffee liqueur (or espresso, or bailey's). Spoon half of the cream filling over the lady fingers/cake. Repeat ladyfingers, coffee liqueur and top off with the rest of the fillings. Garnish with cocoa powder and chocolate shavings. Refrigerate several hours or overnight.
• P.S. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. I especially enjoy using Cadbury's Triple Chocolate, so the shaving comes out in 3 colours!

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!

EASY NO-EGG TIRAMISU

Steps:

• -Mix the mascarpone and confectioner's sugar until creamy **.
• -in a shallow bowl, combine coffee and liqueur.
• -have your ingredients ready to assemble.
• -quickly dip ladyfingers (one at a time, right before using) in coffee mixture, and layer them on your pan (in my case, a wine glass). Layer soaked ladyfinger, mascarpone, a sprinkle of cocoa powder, and repeat. (soak, layer, mascarpone, chocolate, soak....).
• -Make it about 5 or 6 layers tall, and finish with a generous sprinkle of chocolate.
• -Chill for at least 30 minutes, preferably a couple of hours.
• -Garnish with chocolate shavings.
• *vanilla wafers or sliced pound cake could work.
• ** Try adding whipped cream to the mascarpone mix for a fluffier texture.

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.