The Best Tiramisu Recipes

Steps:

• Combine 1/4 cup sugar, 2 tablespoons wine, strawberries, blueberries, raspberries, and orange juice in a small bowl. Toss to coat the berries.
• Combine mascarpone cheese and heavy cream carefully in a separate bowl using a spoon or whisk. Add 2 tablespoons sugar and vanilla extract. Beat mixture together in a bowl using an electric mixer until creamy and smooth.
• Mix the remaining 2 tablespoons wine and peach tea together in a separate bowl. Dip each ladyfinger in the liquid once until coated but not extra soggy.
• Spoon a dollop of the mascarpone cream onto the bottom of a serving cup. Arrange a few ladyfingers to cover the bottom. Layer berries on top. Dollop on more mascarpone cream. Repeat to make a second layer. Repeat with each serving cup.
• Rap the bottom of each cup against the counter to expel excess air bubbles. Cover cups with plastic wrap; refrigerate tiramisu until cool and firm, 8 hours to overnight. Dust tops with white chocolate and confectioners' sugar.

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

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.

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.

Steps:

• Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
• Beat egg whites until stiff peaks form; set aside.
• Beat egg yolks and sugar together until creamy and golden yellow.
• Add mascarpone and whip until fully incorporated.
• Fold in beaten egg whites, and set mixture aside.
• Get out your 13 x 9 glass dish (or serving dish of your choice).
• Pour coffee and amaretto into another dish to dunk the cookies.
• VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
• The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
• Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
• Repeat the cookie step, then spread on the remaining mascarpone mixture.
• Refrigerate for several hours to allow everything to set and to let the flavours develop.
• Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
• Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.