Tiramisu Delight Recipes

BEST EVER TIRAMISU

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

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.

TIRAMISU (AN ITALIAN DELIGHT!)

Steps:

• In bowl, beat egg yolks with sugar until light and fluffy, about 10 minutes.
• Whisk in 1/4 cup EACH of the Kahlua and regular strength coffee.
• Transfer to double boiler over gently simmering water and whisk constantly for about 7 minutes or until thickened.
• Let cool.
• Beat cheese until smooth (if using ricotta cheese, finished product won't be as smooth and creamy but just as delicious).
• Fold in egg mixture.
• Whip cream, then stir one-quarter of it into egg mixture.
• Fold in remaining cream.
• Combine remaining Kahlua, regular coffee and extra-strength coffee.
• Arrange half of the lady fingers in a 9 by 13 inch glass baking dish.
• Brush with half of the coffee mixture.
• Spread with half of the cream mixture.
• Repeat layers.
• Top with grated chocolate.
• Cover and refrigerate overnight.

TIRAMISU DELIGHT

Steps:

• Combine egg yolks and sugar in medium-sized bowl and beat well.
• In 2nd bowl, beat egg whites until stiff peaks form.
• In a 3rd, large bowl, combine egg yolk mixture and the marscapone cheese. Then fold in egg whites until blended. (Don't overmix!).
• Arrange ladyfingers tightly around bottom and sides of an 8-inch springform pan.
• Using a spoon, dribble less than half of the Triple Sec and less than half the coffee on the exposed surface of the ladyfingers.
• Cover the ladyfingers with the marscapone/egg mixture. Now cover that with another layer of ladyfingers.
• Cover the second layer of ladyfingers with the remaining coffee & Triple Sec. Sprinkle grated chocolate over the top layer of ladyfingers.
• NOW THE HARD PART! Place in the refrigerator for at least 12 hours. (I put a dish under springform pan to catch any liquids that may leak).
• (Tiramisu can be made 24 hours in advance).