Chef Johns Tiramisu Recipes

Steps:

• Stir the expresso, sugar and brandy/amaretto together until the sugar dissolves.
• Remove 1/3 of the coffee mixture to another bowl and set the remainder aside. Whisk the egg yolks into the 1/3 cup mixture. Add the marscapone and whisk together until smooth. Don't overmix.
• Line a loaf pan with a large sheet of wax paper. Tuck it carefully into the corners. There should be a lot of wax paper remaining outside the pan.
• Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswide in the lined pan. They will expand when soaked with coffee. This will take only a few seconds, don't leave them too long or they will fall apart. Line the whole bottom of the pan (7 ladyfingers). Spread with half the cheese mixture. Sprinkle with 2 oz of the shaved chocolate.
• Repeat layers of ladyfingers, cheese and shaved chocolate.
• Top the pan off with the remaining soaked ladyfingers.
• Fold the wax paper up around the top of the pan, cover tightly with plastic wrap and refrigerate for 6 hours.
• Invert the chilled loaf pan onto a serving platter and tap the bottom of the pan to remove the loaf. Remove the wax paper.
• Place the cream, vanilla and confectioners sugar in a bowl and whip until stiff. Spread the whipped cream all over the cake in an attractive manner.
• Dust the cake with cocoa and decorate with shaved chocolate.
• Slice to serve.

Steps:

• Whisk together the coffee, rum and espresso powder in a small bowl until dissolved. Set aside
• In the bowl of a stand mixer, whisk the yolks on low until just combined, about 5 seconds. Add the sugar and salt and beat on high until pale yellow, about a minute. Add the mascarpone and coffee liqueur and beat until combined. Scrape the mascarpone mixture into a separate bowl. Pour the cream into the same mixer bowl (no need to clean it) and beat until stiff peaks form, about 1 minute.
• Gently, and in batches, fold the whipped cream and mini chocolate chips into the mascarpone mixture. Set aside.
• Quickly, and I mean quickly, dunk each side of the lady fingers into the coffee mixture, about 1 second per side. Lay the coffee'd lady fingers in rows on the bottom of a 9-by-13-inch glass baking dish. Once you have a crowded layer, add half of the cream mixture and spread evenly. Repeat another layer of lady fingers, lining them in the opposite direction from the previous layer. Spread on the rest of the cream mixture. Wipe the edges, cover in plastic wrap and let sit overnight, 6 to 8 hours.
• Dust in full crust-to-crust coverage with cocoa powder before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Crack egg into a baking dish. Add white sugar, espresso, and vanilla extract. Whisk to combine. Place bread slices into the dish and toss in the mixture to saturate; let sit for 10 to 15 minutes to fully absorb.
• Transfer bread slices to the prepared pan and drizzle any accumulated coffee mixture liquid over top.
• Bake toast in the center of the preheated oven until custard is cooked and bread bounces back slightly when touched, 20 to 25 minutes. Transfer slices to a wire rack to cool to room temperature.
• Meanwhile, pour wine into a saucepan. Add sugar and cook over medium heat until reduced to about 1 tablespoon. Remove from heat and let cool.
• Place mascarpone cheese into a bowl and add cooled wine reduction and a very small pinch of salt. Stir with a spatula until combined. Chill before piping or spreading on cooled toast. Top with shaved chocolate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.