White Russian Tiramisu Recipe Recipe 435 Food

TIRAMISU

Steps:

• Add the espresso to a large bowl. Dunk the ladyfingers into the espresso and then place on a rimmed baking sheet. Pour the remaining espresso over the ladyfingers and set aside to soak.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until they form soft peaks. Add 1/2 cup of the sugar and continue to beat on high until stiff peaks form. Transfer the egg whites to another bowl and set aside.
• Make a double boiler by fitting a large heatproof bowl over a simmering pot of water. Add the egg yolks, remaining 1 cup sugar and Marsala to the bowl. Whisk continually until the mixture is pale yellow and reaches the ribbon stage (it will be thick enough that when the whisk is lifted, the mixture will flow onto the surface and momentarily hold a ribbon pattern). Remove the bowl from the pot and let the mixture cool to room temperature.
• In the bowl of a stand mixer fitted with a whisk attachment, whip the mascarpone until fluffy. Fold the mascarpone into the cooled egg yolk mixture. Then, gently fold the yolk-and-mascarpone mixture into the egg whites.
• To assemble, in an individual serving glass, place a few spoonfuls of the tiramisu custard over the bottom. Break a soaked ladyfinger in half and place it on top of the custard. Add a few more spoonfuls of custard followed by another ladyfinger. Dust with shaved chocolate. Repeat with the remaining ingredients, making 8 servings. Refrigerate until ready to serve.

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.

WHITE RUSSIAN

Steps:

• Fill a rocks glass with ice. Pour the coffee liqueur and vodka into the glass, then gently pour the cream off the back of a spoon on top. Serve with a straw and stir before drinking.

WHITE RUSSIAN TIRAMISU RECIPE RECIPE - (4.3/5)

Steps:

• 1. Brew 2 Cups of Strong Coffee, allow to cool by placing in a shallow baking dish. When cool, add 1/8 Cup Coffee Liqueur to the pan and stir well. 2. Put Mascarpone and Cream Cheese in a large mixing bowl and mix with a hand mixer on high speed until smooth. 3. Add 1/8 Cup Coffee Liqueur and the Sugars to the Cream Cheese mixture. Using the hand mixer on medium speed, beat until well combined. 4. Get an 8 inch square baking dish out and let's assemble the Tiramisu! 5. If your Lady fingers don't perfectly fit in your baking dish, you can trim the ends off if necessary. I had to trim 6 of my Lady Fingers. They were about 3/4 of an inch too long for my baking dish. Dip the Lady Fingers flat side down, one at a time, into the Coffee mixture. (don't over saturate or you will have mush) Place them in two even rows in the bottom of the baking pan. This is your first layer. 6. Now evenly spread half the Cheese mixture on top of the first layer of Lady Fingers. 7. Dust Unsweetened Cocoa on top of the Cheese layer (just a few teaspoons). 8. Repeat with another layer of Lady Fingers, then another Cheese Layer then dust the top with Cocoa. 9. Wrap the pan tightly with plastic wrap. Be careful not to touch the top layer with the wrap or it will take the top layer right off. 10. Chill for at least 2 hours before serving. Store leftovers in the refrigerator. Note: You will not use all the Lady Fingers that come in this size package. I recommend this size package because you may have a few broken Lady Fingers in the package or you may over dip one or two in your coffee mixture, the first time you make this recipe. If that happens, you need to discard them since they will be too mushy to use in this recipe. Recipe by: Hot Dish Homemaker

WHITE RUSSIAN TIRAMISU

Steps:

• Place ground coffee in coffee filter and add cold water to coffee maker and brew to make 1/2 cups. Combine brewed coffee and 2 Tbsp jahlua in a shallow dish, cool. Combine cheeses in a large bowl.
• Beat with mixer at high speed till smooth. Add 2 tbsp Kahlua and sugars, beat until well blended.
• Split ladyfingers in half lengthwise, quickly dip 24 fnger halves, flat sides down, into bottom of 8" sq pan (halves will slightly overlap)spread half the cheese mixture over ladyfingers.
• sprinkle with 1 tsp cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture and 1 tsp cocoa. Place a toothpick in each corner of dish and 1 in center of triamisu to prevent plactic wrap from sticking)cover with plastic and chill for 2 hours.

WHITE RUSSIAN TIRAMISU

Steps:

• Make coffee according to your preferred method, using 1/2 cup ground coffee and 3 cups water. Add 2 tablespoons coffee liquor and 2 tablespoons Vodka and set aside until liquid is no longer hot to the touch, preferrably slightly cool.
• Beat Mascarpone, sugar, and 2 tablespoons each of coffee liquor and vodka on medium, until well combined. It's going to be unbelieveably delicious, but resist the urge to eat this, you will need it all!
• At this point you can split your ladyfingers in half lengthwise, if you so desire. I am lazy and do not use this method.
• Grab yourself a baking dish at this point. 8 inches square is an excellent choice for this, as the ladyfingers will fit perfectly, but I've used all shapes and sizes. the pan you use will affect how many layers you can make.
• Assuming use of an 8 inches square dish, quickly dip your ladyfingers, 1 at a time, and arrange ito cover the bottom of your pan. My husband prefers ladyfingers that have been fully immersed during their quick dip, but I like them immersed just shy of that. USE YOUR HANDS FOR THIS! Don't even try to use tongs or anything, these babies will disintigrate under the pressure.
• Once you have a layer of ladyfingers, grab 1/3 to 1/2 of your cheese mixture (depending if you plan to make 2 layers or 3) and spread it thinly and evenly. I like using the side of a spatula for this, and you may need to scoop a little cheese up where it's thicker and move it to areas that aren't getting enough coverage. If you accidentally scrape up some ladyfinger crumbs, don't worry, they will not be visible at all in the finished dessert.
• Get a clean sifter or fine mesh colander and add 1 tablespoon cocoa powder (powder will spill out the bottom, so do this over the tiramisu pan).Sift powder over entire layer of tiramisu.
• Repeat the above technique with 1 tablespoon finely ground coffee.
• Repeat steps 5-8 until you run out of cheese mixture. Your top layer will be the mascarpone mix sprinkled with cocoa powder and coffee.
• Let this sit in your fridge for at least 15 minutes before serving, but a day would be ideal to let all the wonderful flavors develop.

WHITE RUSSIAN

Steps:

• Pour vanilla vodka and kalhua over ice.
• Top off with cream and enjoy.

FIVE STAR TIRAMISU

Steps:

• Combine powered sugar and cream cheese in a large bowl, beat at high speed until well blended.
• Gently fold 1 cup whipped cream into cheese mixture.
• Combine 1/2 cup sugar, 1/4 cup water and egg white in top of double boiler; place over simmering water.
• Beat mixture at high speed until peaks form.
• Gently fold in 1/4 of egg white mixture into cheese mixture.
• Fold in remaining egg white mixture and set aside.
• Combine 1/2 cup hot water, 1 TBSP sugar, coffee granules and liqueur; stir mixture well.
• Split ladyfingers in half lengthwise.
• Arrange 20 ladyfinger halves, cut sides up, in bottom 8 inch square baking dish.
• Drizzle half of espresso mixture over ladyfingers.
• Spread half of cheese mixture over ladyfinger halves and repeat process until mixture is gone.
• Spread remaining whipped topping over the last cream cheese mixture; sprinkle with cocoa.
• Place tooth picks at each corner of dish and one in the middle, Cover with plastic wrap, (tooth picks keeps plastic wrap from sticking to Tiramisu) Chill for 2 hours.
• TIP: Freeze two hours before serving, it will cut easier and cleaner.