THE BEST TIRAMISU
Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione -- a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
- To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
- Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
- Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.
SWEET TEA TIRAMISU
A Southern twist on tiramisu. Recipe is from Southern Living. Several of the recipe reviews on that site state that the tea taste is not strong enough in the recipe as written - with suggestions to use one or two more tea bags to make the flavor more pronounced. Preparation time includes 12 hours chilling time.
Provided by Pinay0618
Categories Dessert
Time 13h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
- Discard tea bags. Add 1 cup sugar, stirring until dissolved. Bring tea mixture to a boil over medium-high heat, and cook, stirring occasionally, 20 to 22 minutes or until mixture is reduced to 1 cup. Remove mixture from heat, and let cool to room temperature (about 30 minutes).
- Stir together mascarpone cheese, vanilla bean paste, and remaining 1/2 cup sugar.
- Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.
- Separate ladyfingers in half. Arrange 24 ladyfinger halves, flat sides up, in the bottom of an 11- x 7-inch baking dish. Drizzle with half of tea mixture. Top with half of cheese mixture. Repeat layers once. Cover and chill 12 hours. Sift cocoa over top just before serving.
- Optional topping: Toss sliced strawberries and pitted fresh cherries with a little sugar and almond liqueur; add shaved chocolate.
Nutrition Facts : Calories 285.8, Fat 16, SaturatedFat 9.6, Cholesterol 85.7, Sodium 36.2, Carbohydrate 34.7, Fiber 0.2, Sugar 28.6, Protein 2.4
BEST EVER TIRAMISU
This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 853 calories, Fat 73 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
QUICK & EASY TIRAMISU
Condensed milk is the secret to this super snappy Italian dessert. Coffee and chocolate are a classic combo, simply layer them up and enjoy
Provided by Chelsie Collins
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
- Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
- Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.
Nutrition Facts : Calories 753 calories, Fat 53 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
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MATCHA TIRAMISU 抹茶ティラミス • JUST ONE COOKBOOK
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4.8/5 (124)Total Time 1 hrCategory DessertCalories 3837 per serving
- Gather all the ingredients and equipments. You will need a medium saucepan, a heatproof mixing bowl (to set over the saucepan), and 2 large bowls. Make sure one of the large bowls can fit the mixing bowl and fill it with ice water, and set aside for Step 6.
- In the saucepan, fill with 2 inches of water. Set the mixing bowl over and make sure the bottom of the bowl does not touch the water. Remove the bowl (will use it shortly for egg custard), and bring the water to barely a simmer, and reduce the heat to low.
- In the heatproof mixing bowl, add egg yolks, marsala wine, and 3 Tbsp granulated sugar and start whisking with a handheld electric mixer.
- Combine the hot water (175ºF/80ºC) and matcha powder and whisk until there is no lumps. Transfer to a flat-bottom container that fits ladyfingers.
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- Whisk together egg yolks, milk, 1/4 cup sugar, and 1 tablespoon tea powder in a medium saucepan until smooth. Cook over medium-low, whisking constantly, until thickened, 7 to 9 minutes. Transfer mixture to a heatproof container; cover and refrigerate until chilled, about 2 hours.
- Place mascarpone in bowl of a stand mixer fitted with the whisk attachment; add chilled egg custard. Beat on medium-high speed until mixture is fluffy, 3 to 5 minutes. Spoon mixture into a piping bag; cut a 1/2-inch hole in the tip. Set aside.
- Place heavy cream and remaining 1 teaspoon sugar in a medium bowl. Using the dull side of a knife, scrape vanilla seeds from split vanilla bean pod into bowl. Discard scraped pod. Beat with an electric mixer on high speed until soft peaks form, about 2 minutes. Spoon whipped cream mixture into a separate piping bag; cut a 1/2-inch hole in the tip. Set aside.
- Stir together 1 cup plus 2 tablespoons warm water and remaining 7 1/2 tablespoons tea powder in a small bowl. Stir in Madeira. Set aside.
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