Sopranos Style Tiramisu Recipes

SOPRANOS STYLE TIRAMISU

Steps:

• Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture.
• Pour espresso into a bowl. Dip ladyfingers into espresso and arrange 12 dipped ladyfingers in an 8-inch square pan. Spread 1/2 the mascarpone mixture over ladyfingers. Grate 1 chocolate square over mascarpone layer. Repeat a second layer with remaining dipped ladyfingers, mascarpone mixture, and chocolate, respectively.
• Refrigerate tiramisu until set, at least 2 hours.

CLASSIC TIRAMISù

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.

TRADITIONAL ITALIAN TIRAMISU

Steps:

• In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
• In a separate bowl whip the whipping cream till soft peaks form.
• Gently fold mascarpone mixture into the whip cream.
• In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
• Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
• Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
• Sprinkle 1/2 of the shaved chocolate over the top.
• Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
• Drizzle the remaining espresso over the ladyfingers.
• Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
• Sprinkle the remaining shaved chocolate on top.
• Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
• Enjoy!

ZITI AL FORNO (FROM THE SOPRANOS FAMILY COOKBOOK)

Steps:

• Put all the ziti in a large bowl.
• Toss ziti with 3 cups of the gravy and half of the grated cheese.
• Spoon half of the ziti into a casserole dish.
• Spread the ricotta over the top of the ziti.
• Sprinkle with the mozzarella and rest of grated cheese.
• Pour on 1 cup of sauce.
• Top with remaining ziti and rest of sauce (it will be almost overflowing) sprinkle with more grated cheese.
• Bake covered with foil for 45 minutes and then uncovered for 15 minutes.
• Let stand 15 minutes.
• Tell me immediately how it was!