Real Italian Tiramisu Food

TRADITIONAL ITALIAN TIRAMISU

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!

BEST EVER TIRAMISU

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

REAL ITALIAN TIRAMISU

Steps:

• Prepare the espresso, liquor, and vanilla extract first so it has time to completely cool.
• Separate the whites from the egg yolks in two separate mixing bowls.
• Use a mixer to whip egg whites till stiff and liquid is gone.
• Mix your egg yolks with sugar and whip those into a smooth creamy texture.
• Add your mascarpone to the yolk and sugar mixture and mix at slow speed.
• Gently fold your yolk/mascarpone mixture with the whipped egg whites. Go slow so you don't lose the fluffy consistency.
• Assembly! Using a 13x9 pan, put down a thin layer of cream mixture, then a layer of cookies. Each cookie must be quickly dipped in espresso/liquor mix. Note: do not let them soak. Just a quick submerge.
• Add another layer of cream mixture, cookies, and then top with final layer of cream.
• Let sit for 24hrs for the best tasting tiramisu experience! Minimum is 8hrs.

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!

AUTHENTIC TIRAMISU

Steps:

• Arrange Savoiardi "Forno Bonomi" in rectangular serving dish, lightly soak with coffee and the marsala wine.
• While gradually adding sugar, beat egg yolks until very stiff and egg yolks appear pale in color, add mascarpone cheese and fold gently.
• In a separate bowl, beat egg whites with a wire wisk or electric beater until very stiff and gently fold egg whites into the mascarpone mixture.
• Cover Savorardi with this cream mixture, use all the ingredients to obtein more layers. Sprinkle the top with bitter cocoa powder.
• Refrigerate at least one hour before serving.
• NOTE: TIRAMISU may be frozen and should be defrosted in the refrigerator for at least 8 hours before serving.