Mascarpone Tiramisu Dessert Recipes

TIRAMISU II

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

MASCARPONE TIRAMISU DESSERT

Steps:

• Start by making the the coffee with 1/2 l boiling water and 90g sugar. Set aside for 5-10 min until it cools slightly. Strain in a bowl and add 3-4 tbsp Marsala or the brandy. Sometimes I use Irish cream liqueur or amaretti. It really depends on what you have in your bar.
• In a bowl, beat the mascarpone cheese and the remainder of the sugar (30g) the remainder of the marsala/brandy/liqueur together. Pour in the double cream and beat further until all becomes nice and firm. Fold in the chopped dark and white chocolate and mix a little more.
• Deep 3-4 biscuits at the time into the coffee and line them along the base of the plate/dish you chose to put the desert on/into.
• Spoon in some creamy mixture and arrange into as many layers as you wish by alternating the coffee soaked biscuits with the cream. Finish by decorating with some of the chopped chocolate or some cocoa powder or even cinamon if you like.
• Best is to leave for few hours before serving so that all biscuits become nicely soaked and soft.

EASY TIRAMISU

Steps:

• In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
• Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

TIRAMISU DESSERT

Steps:

• Combine espresso, 1/2 cup sugar, and 1/4 cup coffee liqueur in a heavy saucepan over medium-high heat. Whisk and simmer until sugar dissolves, 3 to 4 minutes. Remove from heat and let syrup cool.
• Combine remaining 1/2 cup sugar, mascarpone cheese, egg yolks, Marsala, and remaining 1 tablespoon coffee liqueur in the bowl of a stand mixer fitted with the whisk attachment; whip on medium speed until light and airy, about 7 minutes. Transfer to another bowl and clean mixer bowl and whisk attachment.
• Put heavy cream in the mixer bowl and whisk until stiff peaks form. Gently fold cream into the mascarpone-Marsala mixture.
• Remove 40 ladyfingers from the package and reserve any extra for another use. Dip ladyfingers, one by one, into the cooled espresso syrup and arrange in a single layer in the bottom of an 8x12-inch pan. Spoon 1/2 of the cream mixture over top. Dip more ladyfingers and arrange another layer perpendicular. Spoon remaining cream mixture over top.
• Dust tiramisu with cocoa powder. Refrigerate for 2 hours before serving.