TIRAMISU
Steps:
- Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
- Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
- Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
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.
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
TIRAMISU
An easy Tiramisu recipe. This dessert had its heyday on American menus about 15 years ago. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and restaurants.
Categories Coffee Milk/Cream Chocolate Egg Dessert Kid-Friendly Chill Gourmet Small Plates
Yield Makes 4 to 6 generous servings
Number Of Ingredients 8
Steps:
- Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
- Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
- Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.
- Just before serving, sprinkle with chocolate.
More about "gourmet magazine tiramisu recipes"
DEL POSTO'S TIRAMISU RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (60)Estimated Reading Time 6 minsServings 8
- Using an electric mixer on low speed, beat egg whites in a large bowl until just combined. Slowly add ½ cup sugar, gradually increasing the speed to medium, and beat until a stiff meringue forms. Transfer to a medium bowl; chill until ready to use.
- Whip egg yolks, 2 Tbsp. water, and remaining ½ cup sugar in the still-messy bowl you used for the meringue on high speed until a fluffy, ribbony mixture forms. Using a rubber spatula, gently add reserved meringue and fold until just combined. (Be nice. Streaks are fine. The less you manipulate this, the fluffier it will be later.)
- Sift flour, cornstarch, and salt into a medium bowl. Gently fold into egg mixture until no dry spots remain. Carefully transfer batter to prepared pan with spatula.
TIRAMISù RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
HOW TO MAKE CLASSIC TIRAMISU (STEP BY STEP) - SIMPLY …
From simplyrecipes.com
CHOCOLATE COFFEE TIRAMISU | DIABETIC RECIPE - DIABETIC …
From diabeticgourmet.com
CLASSIC TIRAMISU RECIPE | OLIVEMAGAZINE
From olivemagazine.com
GOURMET TIRAMISU - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
TIRAMISU RECIPE | EPICURIOUS
BEST TIRAMISU RECIPES
From allrecipes.com
IRRESISTIBLE TIRAMISU WITH LOTS OF TIPS - INSPIRED TASTE
From inspiredtaste.net
7 TIRAMISù RECIPES TO MAKE STRAIGHT AWAY | GOURMET TRAVELLER
From gourmettraveller.com.au
EASY TIRAMISU RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
16 DELICIOUS TIRAMISU RECIPES EVERYONE WILL LOVE - TASTE OF HOME
From tasteofhome.com
TIRAMISU - GOURMET COOKING MAGAZINE
From gourmetcookingmagazine.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #european #dinner-party #italian #chocolate #dietary
You'll also love