White Russian Tiramisu Food

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.

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.

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 TART

Steps:

• Put the biscuits and butter in a blender and blitz into crumbs. Press them into the base and up the sides of a deep 23cm fluted tart tin, then put in the fridge to chill while you make the filling.
• Put the marshmallows and milk in a pan and warm through gently while whisking. When it's close to boiling, take it off the heat but keep stirring. Once the marshmallows are fully dissolved, whisk in the vodka and Kahlúa, then leave it to cool completely.
• Whisk the cream until it's pillowy, then add the cooled marshmallow mixture. Once combined, pile it all onto your tart base and chill for a few hours. Before you serve it, grate some dark chocolate and a little nutmeg over the top, then try not to eat it all before serving.

TIRAMISU

Steps:

• Whisk together yolks and mascarpone in a large bowl until smooth. Add granulated sugar; whisk until dissolved. Set aside.
• Place biscotti in the bowl of a food processor; pulse to form coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.
• Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers.
• In a large bowl, whisk together heavy cream, confectioners' sugar, and vanilla until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.