Tiramisu With Crème Fraîche Food

EASY 10-MINUTE TIRAMISU

Steps:

• Beat whipping cream, sugar, and vanilla until soft peaks form.
• Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.
• Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer - you can fit about 7-9 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.
• Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture.
• Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

THE BEST TIRAMISU

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.

TIRAMISU II

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.

TIRAMISU WITH CRèME FRAîCHE

Steps:

• Combine the sugar and marsala in a medium saucepan and bring it to a boil over medium heat. Continue to boil, swirling the pan occasionally to encourage even heating, until a candy thermometer registers 250F/120C, or a drop forms a firm ball in a cup of cold water - about 5-7 minutes.
• While the syrup is cooking, put the egg yolks in the bowl of a stand mixer (or in a large bowl if you're using an electric mixer) and beat at high speed for about 5 minutes, until they triple in volume and fall in a thick ribbon when the beaters are lifted. As soon as the sugar syrup has reached the correct temperature, take it off the heat and immediately begin to drizzle it in a thin, steady stream down the inside of the bowl with the egg yolks, beating constantly. Beat until all the syrup has been incorporated, and then continue beating for another 3-4 minutes, until the mixture is just warm to the touch. Let cool completely.
• In another bowl, beat together the mascarpone and crème fraîche until smooth. Beat in the cooled egg and sugar mixture, and then fold in the whipped cream and vanilla. Cover the bowl with plastic wrap and transfer to the fridge to chill for 1-2 hours.
• In a shallow bowl combine the cold espresso and rum or brandy to taste.
• In another small bowl, stir together the cocoa powder and powdered sugar. One at a time, dip the savoiardi into the espresso mixture, letting them soak up a bit of the liquid, then lay them in an even layer on the bottom of the pan.
• When the bottom of the pan is covered (you can break some savoiardi to fill the gaps), spread half the chilled cream mixture on top. Sift half of the cocoa powder on top. Repeat with another layer of savoiardi, cream and cocoa. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.

TIRAMISU

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

RICH AND CREAMY TIRAMISU

Steps:

• Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture., Combine coffee, espresso powder and remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture and place in the bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat 2 more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.

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.

QUICK & EASY TIRAMISU

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.

THE ULTIMATE MAKEOVER: TIRAMISU

Steps:

• First make the coffee soaking liquid for the sponge fingers. Stir the coffee and sugar together, then pour into a shallow heatproof dish. Stir in the Marsala and leave to cool.
• Meanwhile, prepare the filling. Put the sugar and cornflour into a medium saucepan, preferably non-stick. Stir in 1 tbsp of the measured milk to make a thin, smooth paste. Separate the egg, putting the white into a medium bowl and setting it aside, and dropping the yolk into the saucepan. Beat the yolk into the cornflour paste, then stir in the rest of the milk. Scrape the seeds from the vanilla pod into the pan, then drop in the pod. Cook over a medium-low heat for about 8-10 mins without letting the mixture boil, stirring all the time, until the mixture thickly coats the back of a wooden spoon. Remove from the heat, then stir in the crème fraîche and the 1 tbsp of Marsala. Transfer the mixture to a bowl, cover the surface with cling film and leave until cold.
• To assemble, line a 23 x 13 x 6cm deep loaf tin with cling film (see step 1), leaving an overlap at the top. Beat together the mascarpone and soft cheese, then stir into the rest of the cold filling. Whisk the egg white to stiff peaks and gently fold into the filling using a large metal spoon.
• Dip one of the sponge fingers in the coffee mixture, rolling it around briefly, for a few secs only, to coat and soak in, then lift it out before it has a chance to get too soggy (see step 2). If left in the coffee, it will disintegrate. Lay it lengthways in the bottom of the tin. Do the same with 5 more of the sponge fingers, trimming to fit if necessary, so that they cover the bottom of the tin. Spoon over half of the filling, spreading it to cover the biscuits (see step 3), then repeat the biscuit dipping with 6 more of them. Spoon and spread over the rest of the filling, then dip and lay the rest of the sponge fingers over the top (see step 4). Bring the cling film overhang over to cover. Chill overnight.
• To serve, turn out onto a serving plate and carefully peel off the cling film. Dust the top with cocoa and scatter with raspberries, if using. Slice and serve the same day.