Classic Tiramisu Recipe Nytimes Recipe Fo Recipe Fo Recipes

TIRAMISU

Steps:

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, 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.

TIRAMISU

Steps:

• Beat the yolks with the sugar until the mixture is thickened and light lemon colored. Add the mascarpone and beat until thoroughly blended.
• Whip the cream and fold the cheese mixture into it.
• Dip the ladyfingers in the espresso and arrange them on a serving dish measuring about 9 1/2 by 13 1/2 by 2 inches. Pour in the cheese and cream mixture and smooth over the top.
• Put the cocoa in a small sieve and dust the top of the dessert evenly. Refrigerate.

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.

CLASSIC ITALIAN TIRAMISU

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
• Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
• Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
• Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
• Dust with cocoa powder before serving.

TIRAMISU (IL CANTINORI)

Steps:

• Whisk the yolks with the sugar until light. Whisk in two teaspoons of rum. Beat in the mascarpone until smooth and then beat in 2 tablespoons espresso until well mixed.
• Add remaining rum to one cup of espresso. Dip each ladyfinger into espresso mixture; do not soak. Arrange 3 ladyfingers in a pyramid on each of 6 plates.
• Divide the mascarpone mixture into 6 equal portions and spoon over the ladyfingers. Cover with plastic wrap. Refrigerate about 30 minutes or a few hours, if desired.
• Sprinkle with chocolate shavings and serve.

TIRAMISU (BALDUCCI'S) NINA BALDUCCI

Steps:

• Dip 12 ladyfingers quickly in espresso. Arrange on flat serving platter in a row.
• Mix yolks with sugar until pale. Add mascarpone, liqueurs and extract and stir to mix thoroughly.
• Beat whites until stiff but not dry. Fold whites into mascarpone mixture.
• Spread half of mascarpone mixture on top of ladyfingers. Sprinkle with half of the chopped chocolate.
• Dip remaining ladyfingers in remaining espresso. Repeat layering with ladyfingers and remaining mascarpone mixture. Sprinkle with remaining chocolate.
• Cover lightly with foil and refrigerate at least 1 hour or as long as overnight (but it is best to make the dish about six hours before serving).

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.

STRAWBERRY TIRAMISU

Steps:

• Mix the kirsch or framboise with the water. Set aside.
• Combine the egg yolks and three tablespoons sugar in a stainless-steel bowl that will fit partway into a heavy saucepan. Using a whisk or a hand-held mixer, beat the egg yolks and sugar until they are thick and light.
• Add water to the saucepan, enough to bring to a simmer without quite touching the bottom of the bowl. Place the saucepan with the bowl in it over medium heat and continue beating. Gradually beat in one-third cup of the diluted liquor. Continue beating until the mixture is thick, light and nearly hot. Do not allow it to become too hot or the eggs will curdle.
• Remove the bowl from the saucepan and place it in a bowl of ice and water. Continue beating until the mixture is cold, then refrigerate it. Whip the cream until stiff and fold it into the egg-yolk mixture. Refrigerate again.
• Hull the strawberries and slice them. Sweeten if necessary. Refrigerate.
• Mix the preserves with the mascarpone and refrigerate.
• Up to an hour before serving, arrange half the biscuits on a square or round platter or in a shallow serving bowl about nine inches in diameter. Sprinkle them with half the remaining diluted liquor. Top with half the sliced strawberries. Spread with the mascarpone and preserves mixture. Top with the remaining biscuits. Sprinkle with the remaining diluted liquor. Top with the remaining strawberries. Spread the whipped-cream-and-egg-yolk mixture over the strawberries. Dust lightly with sifted cocoa and refrigerate until ready to serve.