Rodelle Tiramisu Recipe 445 Food

RODELLE TIRAMISU RECIPE - (4.4/5)

Steps:

• Sponge Cake: Preheat oven to 350°F Butter and flour 1 (9-inch) cake pan Combine egg whites with cream of tartar and beat in a stand mixer fitted with whisk attachment on medium-high speed for about 4 minutes, or until medium peaks form. Add granulated sugar and beat on high speed for about 1 more minute, or until stiff peaks form. Whisk together egg yolks and Rodelle Vanilla Extract in a bowl until smooth. Transfer the egg white mixture to a large bowl. Pour egg yolk mixture over it and fold in with a rubber spatula. Sift flour over the mixture slowly while folding until incorporated. Transfer mix to the cake pan and bake for about 30 minutes, or until the cake bounces back to the touch when you press on it. Espresso Mixture: Combine espresso and Kahlua. Chocolate Ganache: Melt the chocolate with 1/2 cup cream in microwave or over a double boiler; cool. Mascarpone Cream: Whip cream with the Rodelle Vanilla Bean scrapings. Using a whisk (or stand mixer on med), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until ready to assemble. To Assemble in jars: Cut the sponge cake into lady finger size (2 x 1 x 1/2-inch) rectangles. Lay a layer of cake pieces into the bottom of the jar. Spoon the espresso mixture over the cake pieces just enough until almost soaked through. Spread a layer of chocolate ganache over the soaked cake. Pipe the mascarpone 1/2 to 3/4 of an inch thick. Repeat and end with a layer of mascarpone. Dust with a layer of Rodelle Baking Cocoa and/or garnish with chocolate shavings. Substitutions: Layer tiramisu components into any glass container, jar, or bowl.

TIRAMISU ITALIANO

Steps:

• Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.
• In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.
• In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.

TIRAMISU I

Steps:

• In a large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy, and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
• Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13-inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
• Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.

TIRAMISU

Steps:

• Put the egg yolks and sugar in a large bowl.
• Beat with electric mixers until the mixture goes pale and thick.
• Add mascarpone and beat until combined.
• It does not matter if it is marbled slightly.
• Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
• I use a spatula, but you could use a metal spoon.
• Do not beat!
• Beat the egg whites to soft peaks in a perfectly clean metal bowl.
• If there is any grease, they won't whip properly.
• Make sure you rinse and dry your beaters well.
• Fold the whites into the cream.
• It is very important to retain as much air as possible.
• For serving you can use a big dish or individual glasses.
• If using a big dish: Put the coffee and liquer in a bowl.
• Dip biscuits in coffee one at a time.
• Drain well.
• Layer in your dish, covering the whole bottom.
• Place half of the mascarpone mix on top and spread out.
• Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
• Smooth surface.
• Dust with cocoa.
• Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
• If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.