Ultimate Tiramisu Food

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.

CLASSIC TIRAMISU

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.

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.

ULTIMATE TIRAMISU

Steps:

• You need a 9x13 inch baking pan/dish with at least a 12 to 14 cup capacity. Set aside.
• Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Whisk the espresso and Grand Marnier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture. You don't want to over-saturate the ladyfinger with liquid because they will taste soggy. Just dip quickly on each side. Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.
• Begin the mascarpone cream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in a large bowl until smooth. Set aside.
• Prepare a double boiler for the egg yolks: If you have a double boiler, use it in this step. If you don't, place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don't let the water touch the bottom of the bowl. Using a whisk or eggbeater (I used a whisk), whisk the egg yolks and 1/4 cup of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined.
• Whip the heavy cream: With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3 to 4 minutes. Medium peaks are between soft/loose peaks and stiff peaks--and are the perfect consistency for the tiramisu cream. Fold the whipped cream into the mascarpone mixture.
• Beat the egg whites; With a handheld or stand mixer fitted with a clean whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute. Increase to high speed and slowly pour in the remaining 1/4 cup of sugar. Beat until stiff peaks form, about 4 to 5 minutes. Do not overbeat as the egg whites will become dry. Fold into the mascarpone cheese. Spread half of the mascarpone cream evenly over bottom layer of ladyfingers. An offset spatula helps spread it neatly and evenly.
• Dip remaining ladyfingers: Dip remaining ladyfingers into remaining espresso mixture and arrange one by one on top of the mascarpone layer. Gently press each down so they are nice and compact. Using an offset spatula, spread remaining mascarpone mixture evenly on top. If you're using a large enough pan, it should all fit, but it will definitely tower high. Refrigerate uncovered for 2 to 3 hours.
• Add cocoa layer, then chill: AFter a couple hours in the refrigerator, sift of strain a dense layer of cocoa powder over the top. Wipe the rim of the baking dish. Cover with plastic wrap or aluminum foil, then refrigerate for at least 8 to 9 more hours and up to 1 day.
• Using a sharp knife, slice chilled tiramisu into servings. Wipe knife clean between cuts. A small serving spatula is helpful for removing the spices.
• Cover leftover tiramisu and store in the refrigerator for up to 3 days.