Our Favorite Tiramisu Food

OUR FAVORITE TIRAMISU

Steps:

• Finely chop chocolate in processor. Set aside. Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.) Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

MY FAMILY'S FAVORITE TIRAMISU

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, whisk the egg yolks and sugar on medium-high to high speed until the mixture is pale and holds a ribbon on the surface when the whisk is lifted out, 3 to 4 minutes. Whisk in the mascarpone until the mixture thickens.
• In a clean mixer bowl using a clean whisk attachment, whisk the egg whites on medium-high speed until they form stiff peaks. They will almost triple in size.
• Gently fold the egg whites into the mascarpone mixture. Refrigerate until ready to assemble.
• Pour the coffee and brandy into a shallow dish. Dip the ladyfingers into the coffee mixture one at a time and arrange them over the base of a 7-by-11-inch or 9-by-13-inch serving dish. When dipping, do not let the ladyfingers soak, or they will get soggy; instead, dip one in the liquid and then quickly turn and dip the other end, then straight into the serving dish.
• Spread one-third of the mascarpone mixture over the ladyfingers, covering them well, then repeat the layers twice more, dipping the ladyfingers, arranging them in the dish, and then covering with mascarpone.
• Cover with plastic wrap and refrigerate for at least 5 hours to set. Before serving, dust generously with the cocoa powder. This is best eaten within 24 hours.

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.

OUR FAVORITE TIRAMISU

Steps:

• Finely chop chocolate in processor. Set aside.
• Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour.
• Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.)
• Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup shallow dish, smoothing with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)

TIRAMISU - COOK'S ILLUSTRATED

Steps:

• Combine coffee, espresso powder and 5 tbsp rum in a wide bowl. Stir until espresso dissolves. Set aside.
• Using a whisk, hand mixer, or stand mixer with whisk attachment, beat egg yolks on low just until smooth. Add sugar and salt and beat at medium speed until pale yellow and thick, 1 1/2 to 2 minutes. Add remaining 4 tbsp rum and beat until combined, 20-30 seconds. Add mascarpone and beat on medium speed until no lumps remain, 45-60 seconds. Transfer to a large bowl.
• In same work bowl (no need to clean), whisk cream on medium until frothy, about 1 minutes. Turn up to high and whip to stiff peaks, 1-2 minutes more. Fold 1/3 of whipped cream into eggs to lighten, then fold in remaining whipped cream gently to preserve the air.
• Drop ladyfingers one at a time into coffee mixture. Quickly roll over, then transfer to a 13x9x2 pan. (Do not submerge the ladyfingers in the coffee; they should remain in the liquid no more than about 2 seconds total.) Continue until the pan is filled with a single layer of dipped cookies, breaking or trimming cookies to make them fit.
• Spread half the cream mixture over the cookies, filling the pan out to the corners. Put 2 tbsp cocoa in a fine-mesh sieve and sift over the entire surface.
• Repeat dipping and arranging ladyfingers to create a second full layer. Spread remaining cream over the ladyfingers, then sift remaining cocoa over the top. Clean edges of dish with dry paper towel, then cover with plastic. Refrigerate 6-24 hours before serving. Sprinkle with grated chocolate before serving, if using.

THE BEST TIRAMISU

Steps:

• Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
• Beat egg whites until stiff peaks form; set aside.
• Beat egg yolks and sugar together until creamy and golden yellow.
• Add mascarpone and whip until fully incorporated.
• Fold in beaten egg whites, and set mixture aside.
• Get out your 13 x 9 glass dish (or serving dish of your choice).
• Pour coffee and amaretto into another dish to dunk the cookies.
• VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
• The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
• Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
• Repeat the cookie step, then spread on the remaining mascarpone mixture.
• Refrigerate for several hours to allow everything to set and to let the flavours develop.
• Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
• Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.