Gourmet Magazine Tiramisu Recipes

GOURMET MAGAZINE TIRAMISU

Steps:

• For the SYRUP, combine water and sugar in a small saucepan.
• Bring to a simmer, stirring occasionally to dissolve sugar.
• Remove from heat, cool.
• Add coffee and optional brandy.
• For the FILLING, whip cream with sugar and vanilla until soft peaks form.
• Fold cream into softened mascarpone.
• ASSEMBLE a layer of the ladyfingers (or sponge cake slices) in the bottom of a shallow 2-quart baking dish or gratin dish.
• Sprinkle with half the syrup.
• Spread with half the filling.
• Repeat with remaining ladyfingers, syrup and filling, spreading the top smooth, using a metal spatula.
• Cover with plastic wrap and refrigerate for up to 24 hours before serving.
• Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

STRAWBERRY TIRAMISU

Steps:

• Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
• Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
• Slice remaining strawberries. Arrange over tiramasù and serve.
• *Italian cream cheese available at supermarkets and at Italian markets.