RICH AND CREAMY TIRAMISU RECIPE
Creamy, rich, and bursting with bold coffee flavors, tiramisu is one of my all-time favorite desserts. My version is less eggy than typical recipes, putting the mellow flavor of mascarpone front and center.
Provided by Stella Parks
Categories Pastry Puddings and Custards
Time 1h40m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 443 kcal, Carbohydrate 31 g, Cholesterol 218 mg, Fiber 1 g, Protein 9 g, SaturatedFat 17 g, Sodium 382 mg, Sugar 12 g, Fat 31 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g
CLASSIC TIRAMISU
Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.
Provided by Carol
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
- Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 59.6 g, Cholesterol 302.9 mg, Fat 31.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 17 g, Sodium 112.7 mg, Sugar 24.7 g
STELLA'S TIRAMISU
Make and share this Stella's Tiramisu recipe from Food.com.
Provided by kisalarisa01
Categories Dessert
Time 1h
Yield 12 12, 12 serving(s)
Number Of Ingredients 9
Steps:
- In an electric mixer beat the egg yolks with the sugar, until foamy. Add the vanilla and cheese and mix well. Add the whipping cream and whip until the mixture resembles a custard. Add the Tia Maria one cap full at a time and mix, Taste and add more if needed .
- Set aside.
- Heat the milk in the microwave until warm.
- Dissolve the coffee ( it's up to you how strong you want it) Add a little bit of the Tia maria (1/2 a cap full or more to taste).
- In a shallow bowl pour the coffee. Working quickly dip the lady fingers into the coffee mixture and place it into a dish which you will serve the tiramisue. Line the bottom with ladyfingers to form a layer. Spread 1/2 of the cream mixture over the top to form a custard layer.
- Repeating the ladyfingers layer. ETC. Until the dish is full. Put a big custard layer over the top and refrigerate the cake at least 48 hours or 2 days. Before serving sprinkle shaved chocolate or powdered chocolate all over.
Nutrition Facts : Calories 790.9, Fat 25.4, SaturatedFat 11, Cholesterol 463.5, Sodium 282.5, Carbohydrate 117.1, Fiber 1.7, Sugar 53.9, Protein 21.2
AUNT ENZA'S TIRAMISU
Steps:
- Prepare the espresso and cool completely. Separate the eggs, discarding the white from 1 of them. Beat 2 egg whites with 1 tablespoon sugar until it forms soft peaks. In another bowl, beat 3 egg yolks with the remaining sugar until thick and pale yellow. Add the mascarpone and Marsala to the egg yolk mixture and blend until well combined. Lightly fold the egg whites into the mascarpone mixture.
- Dip ladyfingers, one at a time, in espresso coffee and line the bottom of a 2 quart bowl or serving dish with about 1/3 of the cookies. Cover with about 1/3 of the mascarpone mixture. Continue building the tiramisù making 3 layers of cookies topped with 3 layers of mascarpone mixture. Dust the finished tiramisù with unsweetened cocoa or chop up some bittersweet chocolate and use it to spell out AUGURI on top. Refrigerate at least two hours.
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- Using an electric mixer on low speed, beat egg whites in a large bowl until just combined. Slowly add ½ cup sugar, gradually increasing the speed to medium, and beat until a stiff meringue forms. Transfer to a medium bowl; chill until ready to use.
- Whip egg yolks, 2 Tbsp. water, and remaining ½ cup sugar in the still-messy bowl you used for the meringue on high speed until a fluffy, ribbony mixture forms. Using a rubber spatula, gently add reserved meringue and fold until just combined. (Be nice. Streaks are fine. The less you manipulate this, the fluffier it will be later.)
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