THE BEST EASY TIRAMISU RECIPE
The Absolute Best Tiramisu Recipe: Learn How To Make Tiramisu, the easy way, just like it's made in Italy!
Provided by Sommer Collier
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Prep for the recipe by setting out all cold ingredients and making the espresso. Pour the espresso into a shallow dish and add the rum. Set aside. Set out a separate 9X13 inch baking dish to layer the tiramisu.
- Set a double boiler (or a small pot with a glass bowl resting over the top) on the stovetop. Add 1 inch of water to the lower section and turn the heat on medium. Add the egg yolks and sugar to the top of the double boiler. Vigorously whisk the sabayon mixture for 8-10 minutes over the heat until it is very smooth, thick, and much lighter in color. (It should look like lemon pudding.) Remove from heat and let it cool a little.
- In the bowl of an electric stand mixer, whip the heavy cream into firm peaks. (Start on low speed, and gradually move to high, until the whipped cream is very thick and firm.) Remove the whipped cream from the mixer bowl and place it in another bowl.
- Then scoop the sabayon egg mixture into the stand mixer bowl and add the mascarpone cheese and vanilla. Whip until very smooth. Scrape the bowl with a rubber spatula and beat again to incorporate any chunks.
- Fold the whipped cream into the mascarpone mixture with a spatula. (Do not beat!) Continue to fold until the mixture is very even.
- One at a time, dunk the Ladyfingers into the espresso mixture. Roll them over and remove them immediately. DO NOT let the Ladyfingers soak in the espresso; they will dissolve! Once dunked, arrange the Ladyfingers in a single layer, in the bottom of the baking dish. You should be able to fit 20-22 Ladyfingers in one layer.
- Use a spatula to spread half of the mascarpone cream over the Ladyfingers in the dish. Then repeat with a second layer of Ladyfingers and a second layer of mascarpone cream. (4 layers total) Then place the tiramisu in the refrigerator, uncovered, and chill for at least 4 hours. You can chill overnight, but make sure to cover the top with plastic after the first few hours.
- When ready to serve, place the cocoa powder in a sifter. Use the sifter to sprinkle a heavy even layer of cocoa powder over the top of the tiramisu. Cut and serve!
Nutrition Facts : ServingSize 1 piece, Calories 402 kcal, Carbohydrate 26 g, Protein 7 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 201 mg, Sodium 71 mg, Fiber 1 g, Sugar 7 g
EASY TIRAMISU
Both make-ahead and no-bake, this Italian treat will lift everyone's mood-including the chef's! Grab an Americano at a coffee shop to infuse the store-bought ladyfingers with freshly brewed flavor. Then, after layering the newly caffeinated cookies with marsala-spiked mascarpone, pop it in the fridge for an overnight chill that will set you up for slicing success. All that is left is a final dusting of cocoa powder before serving and you'll be all set to end the evening on a high note.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes
Time 8h35m
Number Of Ingredients 8
Steps:
- Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.
- Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.
- Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
- Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.
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.
EASY TIRAMISU
Yummiest dessert ever! And very easy to make. This is my family's favorite. One serving is not enough! Believe me! Don't substitute the mascarpone with double cream. There is no tiramisu without mascarpone. And use the best quality coffee.
Provided by KALLISTA
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
- Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.
Nutrition Facts : Calories 406 calories, Carbohydrate 35.6 g, Cholesterol 252.2 mg, Fat 25.8 g, Fiber 0.7 g, Protein 9.2 g, SaturatedFat 12.9 g, Sodium 92.7 mg, Sugar 8.6 g
EASY TIRAMISU
Make and share this Easy Tiramisu recipe from Food.com.
Provided by Emjay99
Categories Dessert
Time 34m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Beat cream cheese, vanilla extract and powdered sugar in a large bowl with an electric mixer on medium speed until smooth.
- Beat in the 2 tablespoons liqueur on low speed. Set aside.
- In a separate bowl whip whipping cream on high speed until stiff peaks form. Fold into the cream cheese mixture.
- Mix together the espresso coffee and 1/4 cup of liqueur. Set aside.
- Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on the bottom of a sprayed 8x8x2 inches square pan.
- Drizzle 1/4 cup of the espresso/liqueur mixture over ladyfingers.
- Spread half of the cream cheese/whipped cream mixture over ladyfingers.
- Arrange remaining ladyfingers, cut sides up, on the cream cheese/whipped cream layer. Drizzle with remaining 1/4 cup of the espresso/liqueur mixture.
- Spread with remaining cream cheese/whipped cream mixture.
- Sift cocoa powder over top.
- Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.
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
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- Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
- Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
- Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
- Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.
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