Rich Tiramisu Recipes

RICH AND CREAMY TIRAMISU

Steps:

• Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture., Combine coffee, espresso powder and remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture and place in the bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat 2 more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.

RICH AND CREAMY TIRAMISU RECIPE

Steps:

• For the Coffee Syrup: In a deep bowl, whisk together cocoa powder, hot espresso, crème de cacao, Cardamaro, and vanilla extract until homogeneous. Set aside.
• For the Mascarpone Filling: Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam. Combine eggs, sugar, and salt in the bowl of a stand mixer, using a flexible spatula to stir. Place over the steaming pot (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until warmed to 160°F (71°C), about 5 minutes. This should not take significantly longer; major delays simply indicate insufficient heat/lack of steam.
• Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 and 10 minutes depending on the horsepower of your mixer. Reduce speed to medium and begin adding mascarpone roughly 1/4 cup at a time; no need to wait between additions. Once mascarpone is incorporated, pause to scrape bowl with a flexible spatula, then resume whipping on medium-high until mixture is homogeneous and thick, about 5 to 10 seconds more. Don't fret over small flecks of mascarpone, since they will smooth out on their own over time.
• To Assemble: Working with one at a time, dunk each ladyfinger in coffee syrup with a fork, giving it a second or two to absorb the liquid, then place in the bottom of a 7- by 11-inch baking dish. Top with about half the mascarpone filling, spread into an even layer, and dust lightly with cocoa powder. Repeat with remaining ladyfingers until syrup is gone, then top with remaining mascarpone filling and spread smooth.
• To Decorate: Lay a long piece of butcher's twine on top of the smooth filling, curling it into swoops and swirls to create whatever sort of design you like, and dust generously with additional cocoa powder. Starting from the end of your design (to prevent tangling), carefully peel up twine and discard. (This twine step is optional; if you want, you can simply dust the top with cocoa powder.) Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour. Serve with a large spoon or angled spatula. Tiramisu can be refrigerated for up to 10 days.

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.

RICH TIRAMISU SQUARES

Steps:

• Soften gelatin in water in a heat-proof dish for 3 minutes.
• Place dish in skillet of simmering water and stir dissolving gelatin.
• Cut the cake into scant 1/2-inch thick slices.
• Place in bottom of 13x9x2-inch baking pan in a single layer, cutting to fit snugly.
• Drizzle the coffee liqueur over cake slices.
• In a processor, place cream cheese, ricotta, sugar and cocoa; process until smooth.
• Add gelatin mixture, process to blend well.
• Add chocolate chips, processing just to combine mixture.
• Spread over cake and cover with plastic wrap.
• Chill for about 3 hours, or until set.
• Sprinkle the cocoa, then cut into squares.

QUICK & EASY TIRAMISU

Steps:

• Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
• Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
• Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.