Carpenter Deans Tiramisu Recipes

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.

Steps:

• In a large bowl, whisk together yolks and mascarpone until smooth. Add 1 cup sugar; whisk until dissolved. Set aside.
• Place biscotti in the bowl of a food processor; pulse for coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.
• Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the Ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over Ladyfingers; repeat layers.
• In a large bowl, whisk together heavy cream and remaining 1 tablespoon sugar until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.

Steps:

• Whisk together yolks and mascarpone in a large bowl until smooth. Add granulated sugar; whisk until dissolved. Set aside.
• Place biscotti in the bowl of a food processor; pulse to form coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.
• Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over ladyfingers; repeat layers.
• In a large bowl, whisk together heavy cream, confectioners' sugar, and vanilla until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.

Steps:

• Whisk cream in a medium bowl until stiff peaks form; cover with plastic wrap, and place in refrigerator until ready to serve.
• Combine espresso and brandy, if using, in a medium bowl. Break 4 ladyfingers in half; dip into espresso mixture until soaked but not falling apart, several seconds. Arrange two halves in a layer at the bottom of each parfait glass. Top with a scoop of ice cream. Repeat with another layer of soaked ladyfingers, and top with a scoop of ice cream. Garnish each glass with a dollop of whipped cream and a sprinkling of chocolate shavings, if desired. Serve immediately.

Steps:

• Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.
• Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.
• Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
• Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

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.