Stellas Tiramisu Food

EASY TIRAMISU RECIPE

Steps:

• Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
• Combine egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
• Continue cooking and whisking for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it's still a little grainy, that's ok. It will smooth out as you go.
• Set the egg mixture aside to cool to a little warmer than room temperature.
• While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
• When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
• Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside
• Dissolve the espresso powder into the hot water, then combine with the Kahlua.
• One at a time, dip the ladyfingers into the Kahlua mixture for about 3-5 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer.
• Spread half of the mascarpone mixture over the ladyfingers.
• Repeat ladyfinger layer, then top with remaining mascarpone mixture. Dust the top with cocoa powder.
• Refrigerate for several hours or overnight, then remove from pan (if desired) and serve.

TIRAMISU

Steps:

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.

RICH AND CREAMY TIRAMISU RECIPE

Steps:

• For the Coffee Syrup: In a deep bowl, whisk together cocoa powder, hot espresso, crème de cacao, Cardamaro, and vanilla extract until homogeneous. Set aside.
• For the Mascarpone Filling: Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam. Combine eggs, sugar, and salt in the bowl of a stand mixer, using a flexible spatula to stir. Place over the steaming pot (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until warmed to 160°F (71°C), about 5 minutes. This should not take significantly longer; major delays simply indicate insufficient heat/lack of steam.
• Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 and 10 minutes depending on the horsepower of your mixer. Reduce speed to medium and begin adding mascarpone roughly 1/4 cup at a time; no need to wait between additions. Once mascarpone is incorporated, pause to scrape bowl with a flexible spatula, then resume whipping on medium-high until mixture is homogeneous and thick, about 5 to 10 seconds more. Don't fret over small flecks of mascarpone, since they will smooth out on their own over time.
• To Assemble: Working with one at a time, dunk each ladyfinger in coffee syrup with a fork, giving it a second or two to absorb the liquid, then place in the bottom of a 7- by 11-inch baking dish. Top with about half the mascarpone filling, spread into an even layer, and dust lightly with cocoa powder. Repeat with remaining ladyfingers until syrup is gone, then top with remaining mascarpone filling and spread smooth.
• To Decorate: Lay a long piece of butcher's twine on top of the smooth filling, curling it into swoops and swirls to create whatever sort of design you like, and dust generously with additional cocoa powder. Starting from the end of your design (to prevent tangling), carefully peel up twine and discard. (This twine step is optional; if you want, you can simply dust the top with cocoa powder.) Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour. Serve with a large spoon or angled spatula. Tiramisu can be refrigerated for up to 10 days.

STELLA'S TIRAMISU

Steps:

• In an electric mixer beat the egg yolks with the sugar, until foamy. Add the vanilla and cheese and mix well. Add the whipping cream and whip until the mixture resembles a custard. Add the Tia Maria one cap full at a time and mix, Taste and add more if needed .
• Set aside.
• Heat the milk in the microwave until warm.
• Dissolve the coffee ( it's up to you how strong you want it) Add a little bit of the Tia maria (1/2 a cap full or more to taste).
• In a shallow bowl pour the coffee. Working quickly dip the lady fingers into the coffee mixture and place it into a dish which you will serve the tiramisue. Line the bottom with ladyfingers to form a layer. Spread 1/2 of the cream mixture over the top to form a custard layer.
• Repeating the ladyfingers layer. ETC. Until the dish is full. Put a big custard layer over the top and refrigerate the cake at least 48 hours or 2 days. Before serving sprinkle shaved chocolate or powdered chocolate all over.