Tiramisu Venetian Style Recipes

Steps:

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.

Steps:

• In a medium bowl, beat the egg yolks with 3 tablespoons of the sugar until foamy and pale. Beat in the mascarpone until smooth. Stir in the egg yolks; set aside.
• In a large bowl, using a standing or hand-held mixer, whip the egg whites until frothy. Add the remaining tablespoon of sugar and beat until they hold soft peaks. Fold the mascarpone mixture into the egg whites. Set aside.
• Pour the vermouth into a small bowl. Reserve five amaretti cookies to crumble and sprinkle over the top of the dessert. One at a time, dip the remaining amaretti cookies into the vermouth; they should absorb some of the liquid but not be mushy. Place the soaked amaretti in one snug layer on the bottom of a 9-inch ceramic dish or pie plate. Evenly spread half of the mascarpone mixture over the amaretti. Place another layer of soaked cookies over the mascarpone. Repeat the layering, spreading the remaining mascarpone mixture, then ending with a layer of soaked cookies; this layer should be loosely arranged so that the cream mixture below is visible. Sprinkle with the crumbled dry amaretti. Refrigerate to set for at least 2 hours.

Steps:

• Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture.
• Pour espresso into a bowl. Dip ladyfingers into espresso and arrange 12 dipped ladyfingers in an 8-inch square pan. Spread 1/2 the mascarpone mixture over ladyfingers. Grate 1 chocolate square over mascarpone layer. Repeat a second layer with remaining dipped ladyfingers, mascarpone mixture, and chocolate, respectively. Refrigerate tiramisu until set, at least 2 hours.