Old School Tiramisù Food

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TIRAMISU



Tiramisu image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 cup brewed espresso
16 ladyfinger cookies
12 large eggs, separated
1 1/2 cups granulated sugar
2 ounces (1/4 cup) Marsala wine
1 cup mascarpone cheese
Shaved chocolate, for garnish

Steps:

  • Add the espresso to a large bowl. Dunk the ladyfingers into the espresso and then place on a rimmed baking sheet. Pour the remaining espresso over the ladyfingers and set aside to soak.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until they form soft peaks. Add 1/2 cup of the sugar and continue to beat on high until stiff peaks form. Transfer the egg whites to another bowl and set aside.
  • Make a double boiler by fitting a large heatproof bowl over a simmering pot of water. Add the egg yolks, remaining 1 cup sugar and Marsala to the bowl. Whisk continually until the mixture is pale yellow and reaches the ribbon stage (it will be thick enough that when the whisk is lifted, the mixture will flow onto the surface and momentarily hold a ribbon pattern). Remove the bowl from the pot and let the mixture cool to room temperature.
  • In the bowl of a stand mixer fitted with a whisk attachment, whip the mascarpone until fluffy. Fold the mascarpone into the cooled egg yolk mixture. Then, gently fold the yolk-and-mascarpone mixture into the egg whites.
  • To assemble, in an individual serving glass, place a few spoonfuls of the tiramisu custard over the bottom. Break a soaked ladyfinger in half and place it on top of the custard. Add a few more spoonfuls of custard followed by another ladyfinger. Dust with shaved chocolate. Repeat with the remaining ingredients, making 8 servings. Refrigerate until ready to serve.

TRADITIONAL ITALIAN TIRAMISU



Traditional Italian Tiramisu image

I got the main recipe for this Tiramisu from the Sopranos Family Cookbook. I changed the Liquor to Frangelico and altered some of the measurements and it's perfect! Every time I am invited to a get together I am asked to bring this and my Manicotti! I hope you all enjoy it! It's best made the day before so that the ingredients have time to mix with each other!

Provided by ItalianMomof2

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb mascarpone cheese
3 tablespoons Frangelico (any type of hazelnut liquor will do)
1/4 cup granulated sugar
1 cup heavy whipping cream
24 italian ladyfingers (Savoiardi)
1 cup espresso (room temperature)
2/3 cup bittersweet chocolate, shaved into small pieces

Steps:

  • In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
  • In a separate bowl whip the whipping cream till soft peaks form.
  • Gently fold mascarpone mixture into the whip cream.
  • In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
  • Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
  • Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
  • Sprinkle 1/2 of the shaved chocolate over the top.
  • Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
  • Drizzle the remaining espresso over the ladyfingers.
  • Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
  • Sprinkle the remaining shaved chocolate on top.
  • Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
  • Enjoy!

Nutrition Facts : Calories 330.5, Fat 18.8, SaturatedFat 10.5, Cholesterol 151.6, Sodium 85.4, Carbohydrate 35.7, Fiber 0.4, Sugar 19.5, Protein 5.5

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