TIRAMISU COOKIES
These tiramisu cookies bring out the delicious flavors of tiramisu, sandwich-style. Pack these treats in a decorative container for an easy edible hostess gift. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown slightly, 12-14 minutes. Remove from pans to wire racks; cool completely., For filling, in a large bowl, beat mascarpone cheese and butter until smooth. In a small bowl, dissolve instant coffee in vanilla; beat into mascarpone mixture. Gradually beat in confectioners' sugar until smooth. Pipe or spread filling on bottoms of half the cookies; cover with remaining cookies. Dust cookies with cocoa. Store in the refrigerator.
Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 176mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.
TIRAMISU COOKIES
Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)
- In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined.
- Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.
- Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)
- Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).
- When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.
- Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.
TIRAMISU
For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 7
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.
TIRAMISU SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield about 20 cookies
Number Of Ingredients 17
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Stir the milk, espresso powder and vanilla in a liquid measuring cup until dissolved. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and creamy, about 1 minute. Add the egg and beat until combined. Reduce the mixer speed to low; beat in half of the flour mixture, then the milk mixture, then the remaining flour mixture. Increase the mixer speed to medium and beat until smooth, about 1 minute.
- Drop tablespoonfuls of dough about 2 inches apart on the prepared baking sheets (dip the spoon in water if the dough sticks); form into even mounds with damp fingers. Bake, switching the pans halfway through, until the cookies are set around the edges and the tops spring back when touched, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the filling: Beat the mascarpone, cream cheese, 1/3 cup confectioners' sugar and the vanilla in a medium bowl with a mixer on medium speed until smooth and light, about 1 minute. Transfer half of the filling to a separate bowl. Stir the liqueur and espresso powder in a small bowl until dissolved, then add to the remaining filling and beat until combined. Transfer the fillings to separate large resealable plastic bags and snip a corner on each.
- Flip over half of the cookies; pipe a circle of espresso filling around the edge of the cookies. Pipe the plain filling inside the circles and sandwich with the remaining cookies. Refrigerate until the filling is firm, about 1 hour. Dust with confectioners¿ sugar.
TIRAMISU COOKIES
These take a little while to complete but are well worth it! DD#1 (the pastry chef) brought this recipe home from a cookie class, BTW she loves Tiramisu.
Provided by LAURIE
Categories Dessert
Time 26m
Yield 14 cookies
Number Of Ingredients 11
Steps:
- For filling, place mascarpone cheese in mixing bowl.
- Dissolve coffee in the rum.
- Add coffee rum and brown sugar to the cheese.
- Mix together well.
- Cover with plastic wrap and chill until needed.
- Preheat over to 400°.
- Line 2-3 baking sheets with parchment paper.
- For cookies, cream caster sugar and butter together until light and fluffy.
- Add beaten egg and mix well.
- Stir in the flour and mix thoroughly until well combined.
- Place mixture into a pastry bag with a ½ inch plain nozzle attached, or you could us a heavy-duty plastic bag and snip off a bout ½ inch from 1 corner.
- Pipe 28 small blobs onto the baking sheets, spacing slightly apart.
- Cook for 6-8 minutes until firm in the center and just beginning to brown around the edges.
- Remove from oven and set aside to cool.
- To assemble, spread the filling over half of the cookies.
- Top with the other halves.
- Put chocolate and milk together into a small bowl and place over hot water.
- DO NOT OVERHEAT.
- When chocolate is melted stir vigorously to make a spreadable consistency.
- Spread the topping over the cookies and sprinkle with grated crushed chocolate flakes.
Nutrition Facts : Calories 321.9, Fat 18.9, SaturatedFat 11.8, Cholesterol 59.7, Sodium 128.4, Carbohydrate 36.3, Fiber 0.4, Sugar 26, Protein 2.4
TIRAMISU
Steps:
- Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
- Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
- Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
TIRAMISU
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
- Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
- Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
- Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
- Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
- Photograph by Con Poulos
CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
TIRAMISU COOKIE BALLS
Cross an Italian dessert with today's hottest treat for Tiramisu Cookie Balls. What do you get? Tiramisu Cookie Balls. And Tiramisu Cookie Balls are as scrumptious as you'd imagine.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 36 servings
Number Of Ingredients 5
Steps:
- Mix cream cheese, wafer crumbs and 1 Tbsp. coffee until blended.
- Shape into 36 (1-inch) balls. Freeze 10 min.
- Mix white chocolate and remaining coffee. Dip cookie balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 8 g, Protein 1 g
EASY TIRAMISU
Tiraimisu is one of my favorite desserts, but sometimes it's hard to find marscapone cheese. This easy recipe uses cream cheese instead. My mom got this recipe from Martha Stewarts Everyday Food magazine a while ago and we have been making it ever since.
Provided by Cupcake-Princess
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small mixing bowl stir together espresso powder and boiling water until dissolved. Stir in cold water, set aside.
- In a medium mixing bowl with an electric mixer on medium speed beat cream cheese, cream, and sugar until fluffy.
- Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. One by one, dip a third of the ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of the cream cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream cheese mixture. Cover and chill for up to one day.
- Dust tiramisu with cocoa just before serving.
Nutrition Facts : Calories 382.4, Fat 26.6, SaturatedFat 15, Cholesterol 145.2, Sodium 177.3, Carbohydrate 31, Fiber 0.3, Sugar 19.5, Protein 6
CLASSIC TIRAMISU
Make a classic Italian dessert layered with sweet cream cheese, delicate cake, and spiked with coffee and rum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h35m
Yield 8
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, beat egg yolks and sugar with wire whisk until well mixed. Beat in milk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat. Pour into medium bowl; place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.
- Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside.
- In chilled medium bowl, beat whipping cream and vanilla with electric mixer on high speed until stiff; set aside. In small bowl, mix espresso and rum.
- Separate ladyfingers horizontally; brush with espresso mixture (do not soak). In ungreased 11x7-inch glass baking dish, arrange half of the ladyfingers in single layer. Spread half of the cheese mixture over ladyfingers; spread with half of the whipped cream. Repeat layers with remaining ladyfingers, cheese mixture and whipped cream. Sprinkle with cocoa. Refrigerate at least 4 to 6 hours to develop flavors but no longer than 24 hours. Store covered in refrigerator.
Nutrition Facts : Calories 540, Carbohydrate 39 g, Cholesterol 270 mg, Fat 7 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 32 g, TransFat 1 1/2 g
CLASSIC TIRAMISU
Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.
Provided by Carol
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
- Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 59.6 g, Cholesterol 302.9 mg, Fat 31.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 17 g, Sodium 112.7 mg, Sugar 24.7 g
AUTHENTIC TIRAMISU
On my first trip to Italy to meet my husband's family back in 1995, I didn't speak a word of Italian. But I did learn how to make great 'dolci' from his sister, Maria. This was her recipe and now when we go back they ask me to make it!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
- Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
- Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
- Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.
Nutrition Facts : Calories 324 calories, Carbohydrate 25.7 g, Cholesterol 154.5 mg, Fat 21.6 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 10.9 g, Sodium 84.1 mg, Sugar 8.5 g
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
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.
TIRAMISU
When I saw all the other Tiramisu recipes posted, I was hesitant to add my one. But after looking through them, none were quite like mine. This is the only Tiramisu recipe I have ever made, I found it so good I didn't need to seek out another. It is very simple and can be made in the morning for dinner. It is my most popular dessert and is requested by my friends often. Cook time is minimum refrigeration time. I have no idea which book this came from. Many people have commented that the level of sugar in this recipe is too low. I wonder if they are using caster (superfine) sugar or just regular? Superfine will fill a 1/4 of a cup more than regular would. Of course, it could just be personal taste and that's okay too.
Provided by Sassy Syrah
Categories Dessert
Time 2h30m
Yield 6 glasses, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 326.1, Fat 17.8, SaturatedFat 9.6, Cholesterol 198.3, Sodium 109.7, Carbohydrate 34.5, Fiber 0.4, Sugar 19, Protein 7.5
TIRAMISU II
Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.
Provided by Christine
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 5h
Yield 12
Number Of Ingredients 10
Steps:
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
- In a medium bowl, beat cream with vanilla until stiff peaks form.
- Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
- Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 22.7 g, Cholesterol 215.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 16.6 g, Sodium 60 mg, Sugar 13.2 g
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
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