Tiramisu From Alessi Savoiardi Recipes

TIRAMISU

Steps:

• Combine the espresso, coffee liqueur, 2 tablespoons sugar, 1/4 cup Marsala and 1/4 cup water in a medium bowl and whisk until the sugar dissolves.
• Beat the mascarpone in a bowl to loosen it up, then set aside.
• Beat the cream, vanilla, remaining 1/4 cup sugar and remaining tablespoon Marsala together in a clean bowl with an electric mixer until it just holds stiff peaks. Fold the mascarpone into the whipped cream mixture.
• Working one at a time, briefly dunk half of the ladyfingers in the espresso mixture and use them to line the bottom of a 9-by-13-inch baking dish, breaking or trimming the cookies as necessary. Spread half of the mascarpone mixture evenly on top. Dunk and arrange the remaining ladyfingers on top of the mascarpone, then spread with the remaining mascarpone.
• Cover the tiramisu and refrigerate until the ladyfingers have softened and the flavors have blended, at least 5 hours and preferably overnight. Dust with cocoa powder before serving.

ALESSI'S TIRAMISU

Steps:

• Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
• In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
• Place egg yolk mixture over water and gradually add Marsala, beating continously.
• Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
• Transfer to bowl, cover and refrigerate 30 minutes.
• Whip cream with 2 Tbsp.
• sugar until soft peaks form.
• Fold in Mascarpone and Zabaglione and mix until well blended.
• Cover and refrigerate 1 hour.
• In a separate bowl, mix espresso, 2 Tbsp.
• sugar, Brandy and vanilla.
• Arrange cookies on the bottom of a 9" by 13" pan.
• Carefully spoon about 1 Tbsp.
• of the coffee mixture over each cookie so they are well saturated but not falling apart.
• Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
• cocoa.
• Repeat one more time ending with cocoa.
• Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
• Garnish and serve.

AUTHENTIC TIRAMISU

Steps:

• Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
• Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
• Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
• Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.