TIRAMISU II
Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.
Provided by Christine
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 5h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 22.7 g, Cholesterol 215.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 16.6 g, Sodium 60 mg, Sugar 13.2 g
TIRAMISU
Provided by Food Network
Categories dessert
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
- In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
BROWNIE TIRAMISU RECIPE BY TASTY
Here's what you need: brownie mix, espresso, vegetable oil, egg, heavy cream, powdered sugar, mascarpone cheese, espresso powder, vanilla extract
Provided by Tasty
Categories Desserts
Yield 4 parfaits
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350ºF (180°C).
- Combine brownie mix, egg, vegetable oil, and strong coffee into a large bowl. Mix well.
- Pour batter into a parchment lined 10x15-inch (25x38 cm) baking sheet.
- Bake for about 10 minutes.
- While the brownie is baking and cooling, mix mascarpone cheese, espresso powder, and vanilla extract together in a bowl until smooth.
- In a separate bowl, whip the heavy cream and gradually add in powdered sugar.
- When the cream is whipped, add to the mascarpone cheese mixture and gently fold until homogenous.
- Take the brownie out from the baking sheet put on a flat surface, then use either a mason jar lid or a cookie cutter to cut out as many circles as you can.
- To assemble the tiramisu, alternate the cream and brownie, starting with the cream.
- Chill tiramisu in the fridge for an hour.
- To serve, dust with cocoa powder and/or espresso powder.
- Nutrition Calories: 1234 Fat: 128 grams Carbs: 23 grams Fiber: 0 grams Sugars: 21 grams Protein: 8 grams
- Enjoy!
TIRAMISU BROWNIES
Add another layer to the classic stacked Italian dessert to create an irresistible chocolatey treat.
Provided by Food.com
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Equipment:.
- 9x9 baking dish.
- Stand mixer.
- Preheat oven to 350 degrees F. Spray a 9x9-inch baking pan with nonstick spray and line with parchment paper, then spray paper. Prepare brownie batter according to package directions and stir in mini chocolate chips. Bake and let cool completely.
- In a medium bowl, stir to dissolve espresso powder in boiling water. Set aside to cool.
- In the bowl of stand mixer with the whisk attachment or with a hand held mixer with whisk attachments, whip vanilla pudding mix with 2 cups cold milk and mascarpone on medium speed until smooth and thickened, about 2 minutes. Use a rubber spatula to fold in 1 cup Cool Whip.
- Spoon half of the mascarpone pudding onto the cooled brownies. Working one at a time, dip the ladyfinger cookies in the espresso, turning to coat, and place in a single layer on top of the pudding. Top cookies with remaining mascarpone pudding and smooth to cover. Top Tiramisu brownies with remaining Cool Whip and refrigerate until set, at least 30 minutes and up to 4 hours.
- To serve, use the parchment paper overhang to lift the cake from the pan, dust with cocoa powder and cut into squares.
Nutrition Facts : Calories 360.6, Fat 12, SaturatedFat 4.8, Cholesterol 6.8, Sodium 320.8, Carbohydrate 60.5, Fiber 0.8, Sugar 42.1, Protein 4.7
TIRAMISU BROWNIES
Tiramisu and brownies-what a yummy combination! This easy recipe gives you the traditional tiramisu flavor you adore minus the fuss.-Anna-Maria Carpanzano, Whitby, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition. , Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside. , For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth. , Pour half of the chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling. , Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan. , Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 211 calories, Fat 15g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 58mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BROWN'S TIRAMISU
Soggy, fluffy, cold, and flammable. Just the way it should be. No ladyfingers, an amalgamation of two recipes I found online. I use cream cheese and whipping cream instead of marscapone cheese, but I don't hear any complaints when I bring this out. I also use instant coffee, you could leave it out and use 1 1/2 cups strong, brewed coffee, cooled to room temperature instead of water in the Fuel mix.
Provided by Space Burger Steve
Categories Dessert
Time 9h
Yield 1 pan of tiramisu, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F If you haven't already, take the cream cheese out of the fridge to warm up, and refrigerate the mixing bowl you'll be whipping the cream inches. No, not inches, inches. No, INCHES. Look food.com, I know I'm ending a sentence with a preposition, but that doesn't make it okay to auto-correct me like this. Fine, I give up. Refrigerate the bowl in which you will be whipping the cream.
- Mix the egg yolks with 1/3 cup sugar, and beat until pale and thickened.
- Mix the egg whites with 1/3 cup sugar, and beat until stiff.
- Fold the egg yolks into the egg whites. Fold in flour, 1/3 cup at a time.
- Grease and flour a 13x9 pan, cover the bottom with wax paper. Pour the batter into the pan and smooth out the top.
- Bake around 25 minutes, or until a toothpick comes out clean. Overbaking is not much of a problem, as it's going to be soaked in liquor before you eat it.
- Let cake cool for a bit, then dump cake on a rack to cool some more. Wash out the pan.
- When cake is cooled completely, cut in in half across its height, so that you have two layers like a sandwich.
- Mix together all the ingredients listed under "Fuel" and set aside.
- Beat the cream cheese and sugar together until fluffy.
- Add the vanilla, milk, and brandy to the cream cheese, mix until blended and smooth.
- In a separate bowl, beat the whipping cream until stiff.
- Fold the cream cheese into the whipping cream, and set aside.
- Grease the pan the sponge cake was baked in (I like to use peanut oil, but I've used canola or pam in the past, and it hasn't made much difference).
- Put the bottom half of the sponge cake back into the pan, cut side up.
- Pour half of the "Fuel" evenly over the sponge cake, try not to leave any dry spots. It should soak up very well.
- Spread half of the Cream Cheese Mix over the cake. Be careful, as the soggy cake is very delicate, and can easily mix in with the topping! Smooth it out as much as possible. A plastic disposable trowel is great for this, be sure to wash it after you bring it home from the hardware store, and never use it for plaster!
- Use a fine mesh sifter to generously dust the first layer with cocoa powder.
- Lay the top half of the sponge cake on top of the cocoa, cut side up, so that the "Fuel" can soak in through the sponge.
- Layer on the cream cheese mixture as you did before. Get the top layer as smooth and flat as you possibly can, it makes the presentation that much nicer.
- Dust with cocoa powder. A generous dusting hides whatever imperfections you couldn't smooth out.
- Cover the tiramisu, either with the pan's lid, or cling wrap. If you're using cling wrap, you may have to wipe the cocoa powder of the edges of the pan. FOR GOODNESS SAKE, BE CAREFUL! Don't spoil your beautiful presentation. You may want to use toothpicks to hold the cling wrap above the tiramisu, depending on the depth of your pan.
- Chill tiramisu for 6 hours.
Nutrition Facts : Calories 328.5, Fat 17.7, SaturatedFat 10.3, Cholesterol 104.7, Sodium 82.8, Carbohydrate 33.6, Fiber 0.1, Sugar 27.5, Protein 3.8
TIRAMISU
Provided by Food Network
Categories dessert
Time 3h35m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Ladyfingers:
- Preheat oven to 350 degrees F.
- Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
- In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
- Mascarpone Cream:
- In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). Remove from the double-boiler and cool mixture over ice bath, until room temperature. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
- Espresso Syrup:
- Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
- Assembly: Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble. spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger. Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate. Cover mold and refrigerate at least 2 hours before serving.
CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
EASY TIRAMISU BROWNIE BARS
Enjoy the taste of tiramisu in a brownie! Cream cheese, rum extract and coffee transform brownie mix into Italy's most popular dessert.
Provided by Inspired Taste
Categories Dessert
Time 3h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
- In large bowl, stir together brownie mix, chocolate syrup pouch (from brownie mix box), oil, eggs and 3 tablespoons of the coffee until well blended. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Carefully brush remaining 2 tablespoons coffee over warm brownies. Cool completely on cooling rack, about 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies.
- Sift or sprinkle cocoa over top. Cover and refrigerate at least 2 hours until topping is firm. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 19 g, TransFat 0 g
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OLD-SCHOOL TIRAMISù RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (21)Author Chris MoroccoServings 8Estimated Reading Time 4 mins
- Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
- Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.
- Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
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