Sensational Tiramisu Recipes

SENSATIONAL TIRAMISU

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping; set aside., Combine 1/2 cup sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until mixture reaches 160°, about 8-10 minutes. Pour into a large bowl. Beat on high until stiff peaks form, about 7 minutes. Fold into cream cheese mixture., Arrange half of ladyfingers in an ungreased 11x7-in. dish. Combine the boiling water, coffee liqueur, coffee granules and remaining sugar; brush half of mixture over ladyfingers. Top with half of cream cheese mixture. Repeat layers. Spread remaining whipped topping over the top; sprinkle with cocoa. Refrigerate for 2 hours before serving.

MAKE-AHEAD TIRAMISU

Steps:

• In a small bowl, combine coffee and liqueur; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, milk and vanilla until blended., Layer 1 package of ladyfingers in an ungreased 11x7-in. dish; brush with half of coffee mixture. Top with half of cream cheese mixture. Repeat layers (dish will be full)., Cover and refrigerate 8 hours or overnight. Just before serving, sprinkle with cocoa.

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.

CLASSIC ITALIAN TIRAMISU

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
• Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
• Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
• Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
• Dust with cocoa powder before serving.