Alessis Tiramisu Recipe Foodcom Recipes

ALESSI'S TIRAMISU

Steps:

• Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
• In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
• Place egg yolk mixture over water and gradually add Marsala, beating continously.
• Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
• Transfer to bowl, cover and refrigerate 30 minutes.
• Whip cream with 2 Tbsp.
• sugar until soft peaks form.
• Fold in Mascarpone and Zabaglione and mix until well blended.
• Cover and refrigerate 1 hour.
• In a separate bowl, mix espresso, 2 Tbsp.
• sugar, Brandy and vanilla.
• Arrange cookies on the bottom of a 9" by 13" pan.
• Carefully spoon about 1 Tbsp.
• of the coffee mixture over each cookie so they are well saturated but not falling apart.
• Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
• cocoa.
• Repeat one more time ending with cocoa.
• Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
• Garnish and serve.

TIRAMISU - COOK'S ILLUSTRATED

Steps:

• Combine coffee, espresso powder and 5 tbsp rum in a wide bowl. Stir until espresso dissolves. Set aside.
• Using a whisk, hand mixer, or stand mixer with whisk attachment, beat egg yolks on low just until smooth. Add sugar and salt and beat at medium speed until pale yellow and thick, 1 1/2 to 2 minutes. Add remaining 4 tbsp rum and beat until combined, 20-30 seconds. Add mascarpone and beat on medium speed until no lumps remain, 45-60 seconds. Transfer to a large bowl.
• In same work bowl (no need to clean), whisk cream on medium until frothy, about 1 minutes. Turn up to high and whip to stiff peaks, 1-2 minutes more. Fold 1/3 of whipped cream into eggs to lighten, then fold in remaining whipped cream gently to preserve the air.
• Drop ladyfingers one at a time into coffee mixture. Quickly roll over, then transfer to a 13x9x2 pan. (Do not submerge the ladyfingers in the coffee; they should remain in the liquid no more than about 2 seconds total.) Continue until the pan is filled with a single layer of dipped cookies, breaking or trimming cookies to make them fit.
• Spread half the cream mixture over the cookies, filling the pan out to the corners. Put 2 tbsp cocoa in a fine-mesh sieve and sift over the entire surface.
• Repeat dipping and arranging ladyfingers to create a second full layer. Spread remaining cream over the ladyfingers, then sift remaining cocoa over the top. Clean edges of dish with dry paper towel, then cover with plastic. Refrigerate 6-24 hours before serving. Sprinkle with grated chocolate before serving, if using.

EMERIL'S TIRAMISU

Steps:

• sponge cake: Preheat oven to 350 degrees.
• grease and lightly flour a 9*13 inch sheet tray.
• heat milk and butter until the butter melts.
• stir the flour and baking powder together.
• put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
• fold in the flour mixture and the milk.
• pour into prepared pan.
• bake 10-15 minutes or until done.
• Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside.
• combine the mascarpone and the rum in a large bowl, beat until smooth.
• In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth.
• set over a hot water bath and beat for 3 minutes until light and foamy.
• remove from heat, and without waiting beat this mixture into the mascarpone mixture.
• set aside.
• whip the cream until the cream holds a firm shape.
• fold in vanilla.
• in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
• then fold the whipped cream into the remaining mascarpone mixture.
• Set aside.
• beat the egg whites and salt on medium until foamy.
• Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry.
• assembly: cut the sponge cake in half crosswise.
• place in a pan large enough to fit the halved sponge cake snugly.
• moisten the cake with half of the espresso mixture.
• top with half of the mascarpone mixture, spreading evenly.
• sprinkle generously with cocoa powder, and podwered sugar.
• top with other half of sponge cake layer.
• moisten with remaining mascarpone mixture, spreading evenly.
• sprinkle generously with cocoa powder and powdered sugar.
• Refrigerate, uncovered for two hours.

TRADITIONAL ITALIAN TIRAMISU

Steps:

• In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
• In a separate bowl whip the whipping cream till soft peaks form.
• Gently fold mascarpone mixture into the whip cream.
• In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
• Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
• Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
• Sprinkle 1/2 of the shaved chocolate over the top.
• Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
• Drizzle the remaining espresso over the ladyfingers.
• Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
• Sprinkle the remaining shaved chocolate on top.
• Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
• Enjoy!

TIRAMISU - GIADA DE LAURENTIIS

Steps:

• In a large bowl beat egg yolks and sugar until thick, about 5 minutes.
• Add mascarpone cheese and beat until smooth.
• Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum.
• Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
• Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
• Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.