Tiramisu An Italian Delight Recipes

Steps:

• Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.
• In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.
• In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.

Steps:

• Combine egg yolks and sugar in medium-sized bowl and beat well.
• In 2nd bowl, beat egg whites until stiff peaks form.
• In a 3rd, large bowl, combine egg yolk mixture and the marscapone cheese. Then fold in egg whites until blended. (Don't overmix!).
• Arrange ladyfingers tightly around bottom and sides of an 8-inch springform pan.
• Using a spoon, dribble less than half of the Triple Sec and less than half the coffee on the exposed surface of the ladyfingers.
• Cover the ladyfingers with the marscapone/egg mixture. Now cover that with another layer of ladyfingers.
• Cover the second layer of ladyfingers with the remaining coffee & Triple Sec. Sprinkle grated chocolate over the top layer of ladyfingers.
• NOW THE HARD PART! Place in the refrigerator for at least 12 hours. (I put a dish under springform pan to catch any liquids that may leak).
• (Tiramisu can be made 24 hours in advance).

Steps:

• In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.
• Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
• Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
• Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
• Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
• Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
• Dust with cocoa powder before serving.

Steps:

• In bowl, beat egg yolks with sugar until light and fluffy, about 10 minutes.
• Whisk in 1/4 cup EACH of the Kahlua and regular strength coffee.
• Transfer to double boiler over gently simmering water and whisk constantly for about 7 minutes or until thickened.
• Let cool.
• Beat cheese until smooth (if using ricotta cheese, finished product won't be as smooth and creamy but just as delicious).
• Fold in egg mixture.
• Whip cream, then stir one-quarter of it into egg mixture.
• Fold in remaining cream.
• Combine remaining Kahlua, regular coffee and extra-strength coffee.
• Arrange half of the lady fingers in a 9 by 13 inch glass baking dish.
• Brush with half of the coffee mixture.
• Spread with half of the cream mixture.
• Repeat layers.
• Top with grated chocolate.
• Cover and refrigerate overnight.