Classic Italian Tiramisu Recipes Recipes Recipe For Deviled

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 ITALIAN TIRAMISU

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.

CLASSIC TIRAMISU WITH CHOCOLATE

Steps:

• Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, about 5 minutes. With the bowl still over the simmering water, gradually whisk in 1/3 cup Marsala and cook, whisking constantly, until the zabaglione is light, foamy and the mixture registers 170 degrees F on an instant-read thermometer, about 10 minutes. Remove the bowl from the pan and let cool completely.
• Put the mascarpone in a large bowl and fold in the zabaglione with a rubber spatula, then whisk until just smooth (do not overmix). Whisk the heavy cream in a medium bowl until stiff peaks form, then fold into the mascarpone mixture until well combined. Cover and refrigerate until ready to use.
• Combine the remaining 1/4 cup sugar and the espresso powder in a shallow bowl; add the boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup Marsala. One at a time, quickly dip half of the ladyfingers in the liquid, turning, until wet on both sides but not soggy (about 2 seconds per side); arrange in a single layer in a 9-inch square baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with the chocolate. Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

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.

TIRAMISU FOR TWO

Steps:

• Sift about 1/3 of the cocoa powder into the serving glasses, dividing it equally between the two.
• Combine the espresso, rum and granulated sugar in a small, wide bowl and stir until the sugar dissolves. (Make sure your espresso is hot, which will help the sugar dissolve.)
• Beat the mascarpone cheese, heavy cream, confectioners' sugar and vanilla together in a large bowl until soft peaks form. Set the mascarpone cream aside.
• Break a lady finger in half so that the two halves will fit snugly into your serving glass. Dip both sides of the halves into the espresso mixture. (Don't linger in the espresso-the delicate lady fingers will disintegrate!)
• Place the lady finger pieces, hump-side up, in a layer in the serving glass. About two halves will fit in each layer. Top with about 2 tablespoons of the mascarpone cream and spread in an even layer. Sift in half of the remaining cocoa powder. Repeat the dipping and layering of the lady fingers and dolloping with the mascarpone cream until you reach the top of the serving glasses, finishing with the cream.
• Dust the remaining cocoa powder on top of each glass in an even layer. Refrigerate until ready to enjoy and serve chilled.