MY FAMILY'S FAVORITE TIRAMISU
One of my mum's staple desserts was tiramisu, and because I love coffee, I also loved that she made it frequently. It's the type of dessert that kids thought was very grown-up and sophisticated. I still love this classic dessert and make it often myself.
Provided by Gemma Stafford
Categories dessert
Time 5h25m
Yield 10 servings
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, whisk the egg yolks and sugar on medium-high to high speed until the mixture is pale and holds a ribbon on the surface when the whisk is lifted out, 3 to 4 minutes. Whisk in the mascarpone until the mixture thickens.
- In a clean mixer bowl using a clean whisk attachment, whisk the egg whites on medium-high speed until they form stiff peaks. They will almost triple in size.
- Gently fold the egg whites into the mascarpone mixture. Refrigerate until ready to assemble.
- Pour the coffee and brandy into a shallow dish. Dip the ladyfingers into the coffee mixture one at a time and arrange them over the base of a 7-by-11-inch or 9-by-13-inch serving dish. When dipping, do not let the ladyfingers soak, or they will get soggy; instead, dip one in the liquid and then quickly turn and dip the other end, then straight into the serving dish.
- Spread one-third of the mascarpone mixture over the ladyfingers, covering them well, then repeat the layers twice more, dipping the ladyfingers, arranging them in the dish, and then covering with mascarpone.
- Cover with plastic wrap and refrigerate for at least 5 hours to set. Before serving, dust generously with the cocoa powder. This is best eaten within 24 hours.
TIRAMISU (MY FAMILY'S FAVORITE DESSERT)
Provided by Food Network
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
- In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.
- Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.
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- Separate the eggs, but keep only one of the whites. In a medium bowl, whisk the egg yolks and sugar together until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about a minute. Add the remaining ¼ cup Baileys and mascarpone and whisk until the mixture is smooth.
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