IRISH CREAM TIRAMISU
You can make this no-cook tiramisu ahead to save on time when hosting a party. Made with Irish cream liqueur, it's a truly grown-up dessert
Provided by Cassie Best
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Separate the egg whites and yolks into two large bowls. Whisk the whites until stiff. Add the sugar to the yolks and whisk again (no need to clean first) until thick and foamy - this will take about 5 mins. Whisk the mascarpone and cream liqueur into the egg yolks until you can't see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon to keep in as much air as possible.
- Get your serving dish ready (ours was 20 x 15 cm). Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning them for a few seconds until they are nicely soaked, but not soggy. Layer these into the dish until you have used half the biscuits, then evenly spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate, then repeat the sponge and cream layers (you should use up all the coffee). If you want a pretty finish, you can pipe on the final cream layer.
- Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to two days. To serve, dust with cocoa powder and grate over the remaining chocolate.
Nutrition Facts : Calories 501 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
IRISH CREAM TIRAMISU
This recipe is from the cookbook Nigella Express by Nigella Lawson. She has this to say."I've long been tinkering about with a bottle of Baileys, seeing how it could best be called upon in the kitchen, and I think with this, I've found it. An Italian friend of mine, was an istant convert over her recipe." I think this recipe is...
Provided by Pat Duran
Categories Puddings
Number Of Ingredients 7
Steps:
- 1. Make the coffee and let it cool( the espresso powder does mix fairly well in room temperature water.) Mix the coffee and 3/4 cup of the Baileys together in a shallow bowl. Dip the ladyfingers into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of an 8 1/2 inch square glass dish with a layer of lady-fingers.
- 2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and sugar together until thick and a pale yellow, then fold in the remaining quarter cup of Baileys and the mascarpone to make a moussey mixture.
- 3. Whisk the single egg white until thick and frothy, you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone; and then spread 1/2 of the mixture on top of the layer of ladyfingers. Repeat with another layer of soaked ladyfingers, and then top with remaining mascarpone mixture. Cover the dish with plastic wrap and leave irefrigerateer overnight.
- 4. When ready to serve, push the cocoa powder through a small mesh sieve to just the top of the tiramisu.
BAILEYS TIRAMISU
This boozy twist on a no-bake Italian classic is the perfect dessert for a crowd!
Provided by Rachael Ray Every Day
Categories Trusted Brands: Recipes and Tips Baileys
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- In a stand mixer, whip cream to soft peaks. Add in sugar and salt and mix until well combined. Add in the mascarpone and whip until full incorporated. With the mixer still running, add in 1/4 cup Baileys. Set aside.
- In a shallow dish, mix together coffee and 1/2 cup Baileys. One by one, dip the lady fingers into the mixture and place an even layer of them into the bottom of a 3-quart dish. Once you've completed a layer, top the lady fingers with half of the whipped cream mixture. Repeat, making one more layer of soaked lady fingers and one final layer of cream. Cover the dish with plastic wrap and place into the fridge for at least 2 hours, or overnight.
- When you're ready to serve, dust the top with cocoa powder.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 39.3 g, Cholesterol 166.2 mg, Fat 33.8 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 18.6 g, Sodium 158.1 mg, Sugar 17 g
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
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IRISH CREAM TIRAMISU - 2 SISTERS RECIPES BY ANNA AND LIZ
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- First, grab 2 mixing bowls. Begin by separating each egg, placing egg whites in one bowl, and egg yolks in the other. Pour the warm coffee into a smaller bowl and set it aside for cooling. Then pour 2 ounces of liqueur into the coffee.
- In the meantime, using an electric hand mixer, beat egg yolks for about 1 minute. Then add 4 tablespoons of sugar to the yolks and beat for about 4 to 6 minute, until the cream doubles in volume and turns to a pale yellow color.
- Next, beat in the mascarpone cheese and beat until well incorporated. Pour in the remaining Irish Cream liqueur and beat on low speed. Set aside.
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- Note: I like to use an oval baking dish, a 9 inch square dish or even a 9 inch round pie plate for tiramisu! If you use the oval or round dish, you need to break apart some of the ladyfingers in order to have them fit around the edges. It’s simple!
- In a bowl, beat together the egg yolks and ¼ cup of sugar until the yolks are pale yellow in color and the mixture doubles in volume. This takes about 5 full minutes. You want the mixture to fall like ribbons from the beaters once it’s ready.
- In another bowl, beat the heavy cream, vanilla extract and remaining ¼ cup of sugar until medium peaks form. Add in the mascarpone cheese and beat just until combined and the mixture is spreadable. Scoop this mixture into the bowl with the egg yolks and gently fold them together until combined.
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