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
There isn't a classic recipe for tiramisu as such, as there are many varying versions both in Italy and around the world, but the following one is, I think, the nicest I've come across. For lovers of strong coffee, dark chocolate and the rich creaminess of mascarpone it is one of the nicest, easiest and most popular desserts of the party season.
Categories Chocolate recipes Easter: Chocolate recipes Italian recipes Easy Entertaining Desserts
Yield Serves 6
Number Of Ingredients 8
Steps:
- First put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes, or until the mixture forms a light, pale mousse. In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more. Now wash and dry the beaters of the whisk so they are perfectly clean, then in a third separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture and then put the bowl to one side. You can watch how to separate eggs and how to whisk egg whites in our Cookery School Videos on this page. Next, break the biscuits in half, then pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over - they will absorb the liquid very quickly. Now simply layer the desserts by putting 3 of the soaked sponge halves into each glass, followed by a tablespoon of mascarpone mixture and a layer of chopped chocolate. Repeat the whole process, putting 5 halves in next, followed by the mascarpone, finishing with a layer of chopped chocolate and a final dusting of cocoa powder. Cover the glasses with clingfilm then chill in the refrigerator for several hours and serve straight from the fridge - I think it tastes better very cold. Note: this recipe contains raw eggs.
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
JEFF SMITH'S TIRAMISU
This is from the Frugal Gourmet Cooks Italian. I use amaretto instead of brandy, but either version is fabulous!
Provided by cookcapecod
Categories Dessert
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir the expresso, sugar and brandy/amaretto together until the sugar dissolves.
- Remove 1/3 of the coffee mixture to another bowl and set the remainder aside. Whisk the egg yolks into the 1/3 cup mixture. Add the marscapone and whisk together until smooth. Don't overmix.
- Line a loaf pan with a large sheet of wax paper. Tuck it carefully into the corners. There should be a lot of wax paper remaining outside the pan.
- Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswide in the lined pan. They will expand when soaked with coffee. This will take only a few seconds, don't leave them too long or they will fall apart. Line the whole bottom of the pan (7 ladyfingers). Spread with half the cheese mixture. Sprinkle with 2 oz of the shaved chocolate.
- Repeat layers of ladyfingers, cheese and shaved chocolate.
- Top the pan off with the remaining soaked ladyfingers.
- Fold the wax paper up around the top of the pan, cover tightly with plastic wrap and refrigerate for 6 hours.
- Invert the chilled loaf pan onto a serving platter and tap the bottom of the pan to remove the loaf. Remove the wax paper.
- Place the cream, vanilla and confectioners sugar in a bowl and whip until stiff. Spread the whipped cream all over the cake in an attractive manner.
- Dust the cake with cocoa and decorate with shaved chocolate.
- Slice to serve.
Nutrition Facts : Calories 490.1, Fat 29.5, SaturatedFat 16.9, Cholesterol 193.4, Sodium 86.5, Carbohydrate 48.9, Fiber 3.5, Sugar 29.1, Protein 8.2
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