CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
QUICK LEMON CHAMBORD® TIRAMISU
Lemon, raspberries, and raspberry liqueur replace the traditional coffee liqueur and espresso in this quick tiramisu look-a-like recipe. Top with fresh raspberries, lemon candies, or raspberry syrup.
Provided by racheljk
Categories Trifles
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream, raspberry liqueur, vanilla extract, and confectioners' sugar together with an electric mixer until the mixture forms stiff peaks. Cut the cream cheese into pieces, and beat into the whipped cream mixture until fully combined.
- Layer half the pound cake slices into the bottom of a 9x9-inch square dish. Spoon half the raspberries and syrup onto the pound cake slices, and smooth on half the whipped cream mixture. Top with the remaining pound cake slices, remaining raspberries and syrup, and the rest of the whipped cream topping. Cover and refrigerate at least 1 hour. Serve cold.
Nutrition Facts : Calories 645 calories, Carbohydrate 57.8 g, Cholesterol 237.6 mg, Fat 43.2 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 26.4 g, Sodium 332.2 mg, Sugar 41.7 g
LEMON TIRAMISU
I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. -Monica Marolt, Willowick, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 350 calories, Fat 22g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 272mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 6g protein.
EASY TIRAMISU
Yummiest dessert ever! And very easy to make. This is my family's favorite. One serving is not enough! Believe me! Don't substitute the mascarpone with double cream. There is no tiramisu without mascarpone. And use the best quality coffee.
Provided by KALLISTA
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 406 calories, Carbohydrate 35.6 g, Cholesterol 252.2 mg, Fat 25.8 g, Fiber 0.7 g, Protein 9.2 g, SaturatedFat 12.9 g, Sodium 92.7 mg, Sugar 8.6 g
QUICK LEMON CHAMBORD® TIRAMISU
Lemon, raspberries, and raspberry liqueur replace the traditional coffee liqueur and espresso in this quick tiramisu look-a-like recipe. Top with fresh raspberries, lemon candies, or raspberry syrup.
Provided by racheljk
Categories Trifles
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream, raspberry liqueur, vanilla extract, and confectioners' sugar together with an electric mixer until the mixture forms stiff peaks. Cut the cream cheese into pieces, and beat into the whipped cream mixture until fully combined.
- Layer half the pound cake slices into the bottom of a 9x9-inch square dish. Spoon half the raspberries and syrup onto the pound cake slices, and smooth on half the whipped cream mixture. Top with the remaining pound cake slices, remaining raspberries and syrup, and the rest of the whipped cream topping. Cover and refrigerate at least 1 hour. Serve cold.
Nutrition Facts : Calories 645 calories, Carbohydrate 57.8 g, Cholesterol 237.6 mg, Fat 43.2 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 26.4 g, Sodium 332.2 mg, Sugar 41.7 g
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