Alessis Tiramisu Recipes

ALESSI'S TIRAMISU

Steps:

• Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
• In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
• Place egg yolk mixture over water and gradually add Marsala, beating continously.
• Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
• Transfer to bowl, cover and refrigerate 30 minutes.
• Whip cream with 2 Tbsp.
• sugar until soft peaks form.
• Fold in Mascarpone and Zabaglione and mix until well blended.
• Cover and refrigerate 1 hour.
• In a separate bowl, mix espresso, 2 Tbsp.
• sugar, Brandy and vanilla.
• Arrange cookies on the bottom of a 9" by 13" pan.
• Carefully spoon about 1 Tbsp.
• of the coffee mixture over each cookie so they are well saturated but not falling apart.
• Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
• cocoa.
• Repeat one more time ending with cocoa.
• Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
• Garnish and serve.

TIRAMISU

Steps:

• Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
• Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
• Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

TIRAMISU

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.

CLASSIC TIRAMISU RECIPE

Steps:

• Add coffee to 2 Tbsp. sugar in bowl; stir until dissolved. Cover bottom of 9-inch square pan with half the ladyfingers; drizzle with half the coffee.
• Beat cream in medium bowl with mixer on high speed until soft peaks form; spoon into separate bowl. Beat cream cheese, remaining 1/2 cup sugar and wine in mixer bowl with mixer on medium speed until blended. Gently stir in whipped cream.
• Spread half the cream cheese mixture over ladyfingers in pan; cover with remaining ladyfingers. Drizzle with remaining coffee; top with remaining cream cheese mixture. Sprinkle with cocoa powder.
• Refrigerate 4 hours or overnight.

CLASSIC TIRAMISU

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.

CLASSIC TIRAMISù

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.

TIRAMISU (FROM ALESSI SAVOIARDI)

Steps:

• Blend egg yolks and sugar until pale yellow in color. In bottom part of a double boiler, bring water to a boil. Place egg mixture over water and reduce heat to medium. Add Marsala gradually whipping continuously. Scrape bottom and sides of pan occasionally and cook for 6-10 minutes. Transfer to bowl, cover and refrigerate for 30 minutes.
• Whip cream with 2 Tbsp. sugar until soft peaks form. Fold in Mascarpone and Zabaglione and mix until well blended. Cove and refrigerate 1 hour. In a separate bowl, mix espresso, 2 Tbsp., sugar, Brandy and vanilla. Arrange cookies on the bottom of a 9" by 13" (approximately) pan. Carefully spoon one tablespoon coffee mixture over each cookie until soaked but not falling apart (You can also dip each one in the mixture quickly.). Arrange them in the bottom of the pan. Cover with 1/3 of the cheese mixture and sprinkle cocoa powder on top. Repeat two more time. Cover and refrigerate 5 hours or overnight. Garnish (by sprinkling cocoa powder on top or by using chocolate shavings) and serve. Makes about 12 servings.

CLASSIC TIRAMISU

Steps:

• 1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.
• 2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
• 3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
• 4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

CLASSIC TIRAMISU

Steps:

• In 2-quart saucepan, beat egg yolks and sugar with wire whisk until well mixed. Beat in milk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat. Pour into medium bowl; place plastic wrap directly onto surface of custard mixture. Refrigerate about 1 hour or until chilled.
• Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside.
• In chilled medium bowl, beat whipping cream and vanilla with electric mixer on high speed until stiff; set aside. In small bowl, mix espresso and rum.
• Separate ladyfingers horizontally; brush with espresso mixture (do not soak). In ungreased 11x7-inch glass baking dish, arrange half of the ladyfingers in single layer. Spread half of the cheese mixture over ladyfingers; spread with half of the whipped cream. Repeat layers with remaining ladyfingers, cheese mixture and whipped cream. Sprinkle with cocoa. Refrigerate at least 4 to 6 hours to develop flavors but no longer than 24 hours. Store covered in refrigerator.

LEMON TIRAMISU

Steps:

• Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
• Set aside so the sugar has time to dissolve.
• Get ready a 9-inch spring form pan; line the bottom with parchment paper.
• In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
• Whip the cream also to a soft peak.
• Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
• Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
• Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
• Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
• Level the top using a palette knife, cover and leave in the fridge overnight.
• To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.