Philadelphia Fabulous Tiramisu Recipes

PHILADELPHIA FABULOUS TIRAMISU

Steps:

• ARRANGE 1 pkg. of the ladyfingers on bottom of 13x9-inch dish. Dissolve instant coffee and 1 tablespoons sugar in boiling water. Brush 1/2 cup of the coffee mixture over ladyfingers in dish.
• BEAT cream cheese with electric mixer on medium speed until smooth. Add 1/2 cup sugar and liqueur, mixing until blended. Gently stir in whipped topping.
• SPREAD one half of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers; brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa. Refrigerate 4 hours or overnight.

AMAZING TIRAMISU

Steps:

• In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
• Transfer the mixture to the bowl of an electric mixer.
• Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
• In a chilled large mixing bowl, beat the cream to stiff peaks.
• Add the almond, vanilla and the 2 tablespoons of espresso and beat until smooth.
• In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
• With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
• Add about 1 cup of the beaten egg whites and fold gently until blended.
• Add the remaining egg whites and fold gently until the mixture is smooth and blended.
• One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
• Continue to form a complete layer.
• Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
• Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
• Dust the Tiramisù with cocoa powder to create a rich, dark topping.
• Refrigerate at least 4 hours or up to 1 day before serving.

TIRAMISU ITALIANO

Steps:

• Cream together egg yolks & sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until the mixture is thick and doubled in volume (I use my hand mixer for this so I don't get tired of whisking, and it gets more air into the eggs). Remove from heat, and stir in the mascarpone until completely blended.
• In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture to lighten.
• In a small saucepan, combine the espresso, chocolate, rum, vanilla, and remaining 2 Tbsp of marsala. Heat gently and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes.
• Quickly dip each lady finger into the coffe mixture and arrange ina single layer on the bottom of a 9x13 inch glass baking dish. Do not soak the cookies or they will become too moist. Spread half of the mascarpone cream evenly over the dipped lady fingers. Repeat with a second layer of dipped lady fingers and remaining macarpone cream.
• Top with either cocoa powder or shaved chocolate. Refrigerate for at least 2 hours before serving so everything will set up. You can even make it the day before and the lady fingers will get soft and cake-like.