Where To Buy Tiramisu Dessert Food
TIRAMISU DESSERT
Layers of espresso-soaked ladyfingers topped with a creamy, whipped mascarpone filling deliver intense flavor in every bite of this easy tiramisu dessert.
Provided by Corey Rice Bradshaw
Categories Tiramisu
Time 2h25m
Yield 16
Number Of Ingredients 10
Steps:
- Combine espresso, 1/2 cup sugar, and 1/4 cup coffee liqueur in a heavy saucepan over medium-high heat. Whisk and simmer until sugar dissolves, 3 to 4 minutes. Remove from heat and let syrup cool.
- Combine remaining 1/2 cup sugar, mascarpone cheese, egg yolks, Marsala, and remaining 1 tablespoon coffee liqueur in the bowl of a stand mixer fitted with the whisk attachment; whip on medium speed until light and airy, about 7 minutes. Transfer to another bowl and clean mixer bowl and whisk attachment.
- Put heavy cream in the mixer bowl and whisk until stiff peaks form. Gently fold cream into the mascarpone-Marsala mixture.
- Remove 40 ladyfingers from the package and reserve any extra for another use. Dip ladyfingers, one by one, into the cooled espresso syrup and arrange in a single layer in the bottom of an 8x12-inch pan. Spoon 1/2 of the cream mixture over top. Dip more ladyfingers and arrange another layer perpendicular. Spoon remaining cream mixture over top.
- Dust tiramisu with cocoa powder. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 352 calories, Carbohydrate 30.7 g, Cholesterol 173.9 mg, Fat 22.5 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 12 g, Sodium 62.8 mg, Sugar 14.5 g
TIRAMISU - OLIVE GARDEN
Make and share this Tiramisu - Olive Garden recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Dessert
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each.
- Blend the coffee or espresso and liqueur together.
- Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.
- Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.
- Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer.
- Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.
- Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa.
- Refrigerate the cake for at least two hours before cutting and serving.
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