Italian Mocha Tiramisu Recipes

ITALIAN MOCHA TIRAMISU

Steps:

• Stir together instant coffee, sugar and water. Set aside.
• In a large mixer bowl, beat cream cheese until light and fluffy (2-3 minutes).
• Add powdered sugar and whipping cream.
• Continue beating until stiff peaks form (6-8 minutes).
• By hand, gently stir in 2 tablespoons of coffee mixture.
• Split ladyfingers in half lengthwise.
• Place half of ladyfingers in bottom of 9-inch square pan, cutting to fit, covering the entire bottom of dish.
• Sprinkle ladyfingers with more of the coffee mixture, reserving half.
• Top with half of cream cheese mixture.
• Sprinkle with half of grated chocolate.
• Repeat layers, ending with grated chocolate.
• Cover; refrigerate 2-4 hours.

ITALIAN MOCHA (BICERIN)

Steps:

• Heat the milk to boiling.
• Reduce heat and whisk in chocolate and sugar.
• Heat mixture to boiling while stirring continuously.
• Remove from heat and whisk in coffee and creamer if using skim milk (it thickens the drink a bit).
• Serve immediately.

GENUINE ITALIAN TIRAMISU

Steps:

• Divide the eggs white from the eggs yolk.
• Add sugar to the eggs yolk.
• Whip the eggs yolk and sugar until you get a white cream.
• Add gradually with tablespoon the mascarpone cheese and blend well.
• Put aside the Mascarpone cream you got.
• Beat the eggs white with a blender to stiff peaks.
• Add the stiff peaks to the mascarpone cream using a tablespoon.
• Blend gently always in one direction.
• Make the Italian espresso coffee (better if you can use a classic Moka machine) and put in a bowl.
• Add to the coffee bowl, two tablespoon of sugar and two tablespoon of Marsala.
• Cool the coffee to tepid temperature.
• Pour the first layer of Mascarpone cream in a glass baking dish of medium size.
• Dunk Savoiardi in the coffee one by one and, put horizontally above the cream in the glass baking dish.
• Repeat the last two steps for a second layer.
• After adding the Mascarpone chees above the last Savoiardi layer, cover with the cocoa powder.
• Cover the glass baking dish (usually I use aluminium foil) and put in the refrigerator at least for 12 hours.

ITALIAN TIRAMISU

Steps:

• In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.
• Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
• Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

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!