Belgioioso Tiramisu Dessert Recipes

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.

Steps:

• Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
• Beat sugar, chocolate syrup and mascarpone cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
• Cover and refrigerate at least 1 hour but no longer than 24 hours to set dessert and blend flavors.

Steps:

• In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish., In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off. Arrange in dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers., Refrigerate, covered, at least 2 hours before serving. If desired, serve with raspberries.

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.