Tiramisu Iv Food

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.

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

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.

BEST EVER TIRAMISU

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.

TIRAMISU IV

Steps:

• Arrange half the lady fingers in the bottom of a 9 x 13 pan.
• Mix hot water with coffee granules and 2 Tbsp brandy. Pour 1/2 this mixture gently over lady fingers. Set aside.
• Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
• Add 1/4 cup brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes.
• Let cool a little. Stir constantly while cooking.
• Carefully mix zabaglione with mascarpone cheese. It will appear to be quite liquid.
• Whip the egg whites until very stiff and fold into zabaglione/mascarpone mixture.
• Pour 1/2 zabaglione mixture over the lady fingers, which have been soaking up the coffee/brandy mixture.
• Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer.
• Pour remaining coffee mixture carefully over these lady fingers.
• Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night.
• When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired.
• NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala.

TIRAMISU IV

Steps:

• In a medium bowl, combine coffee and amaretto. Divide cream cheese in half and stir coffee mixture into one half of cheese. Set aside.
• In a medium bowl, whip cream with vanilla until stiff peaks form. Fold whipped cream into remaining cream cheese.
• Line a 7x11 inch dish with parchment paper. Place 10 ladyfingers in the bottom of the dish. Spoon one-half of the coffee mixture over the cookies. Top with one-half of the whipped cream mixture. Repeat layers. Sprinkle with cocoa. Refrigerate one hour before serving.