Philadelphia Fabulous Tiramisu Recipes

Steps:

• ARRANGE 1 pkg. of the ladyfingers on bottom of 13x9-inch dish. Dissolve instant coffee and 1 tablespoons sugar in boiling water. Brush 1/2 cup of the coffee mixture over ladyfingers in dish.
• BEAT cream cheese with electric mixer on medium speed until smooth. Add 1/2 cup sugar and liqueur, mixing until blended. Gently stir in whipped topping.
• SPREAD one half of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers; brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa. Refrigerate 4 hours or overnight.

Steps:

• Whip the egg whites until they form hard peaks, set aside. Whip the egg yolks with the sugar until you reach a pale yellow color. Whip in the mascarpone cheese for 5 minutes.
• Fold in the egg whites to the mascarpone cream and mix. Pour a layer of mascarpone cream into a large glass bowl or small individual bowls top with a layer of ladyfingers soaked in the espresso coffee. Repeat this operation 2 more times.
• Finish with a mascarpone cream layer and sprinkle with the coffee powder.

Steps:

• In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
• Transfer the mixture to the bowl of an electric mixer.
• Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
• In a chilled large mixing bowl, beat the cream to stiff peaks.
• Add the almond, vanilla and the 2 tablespoons of espresso and beat until smooth.
• In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
• With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
• Add about 1 cup of the beaten egg whites and fold gently until blended.
• Add the remaining egg whites and fold gently until the mixture is smooth and blended.
• One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
• Continue to form a complete layer.
• Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
• Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
• Dust the Tiramisù with cocoa powder to create a rich, dark topping.
• Refrigerate at least 4 hours or up to 1 day before serving.

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.