Emerils Tiramisu Recipes

TIRAMISU

Steps:

• Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature.
• In the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temperature.
• In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.
• In a bowl, combine the coffee, ricotta, and 2 tablespoons sugar and set aside.
• In a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form.
• Dip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch baking dish. Cover with half of the ricotta, half of the custard, and half of the whipped cream. Repeat with the remaining ingredients, ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.
• To serve, sift the cocoa powder evenly over the top and decorate with the chocolate coffee beans. Cut into equal pieces and serve.
• In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.
• Remove from the heat and let cool and thicken slightly.
• In batches, drop the beans into the melted chocolate, coating completely on all sides. Remove and place on a baking sheet lined with waxed paper. Let dry completely.
• Store in an airtight container at room temperature.

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.

CLASSIC TIRAMISù

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.