Classic Tiramisu Recipe Nytimes Recipe Cards

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CLASSIC TIRAMISU



Classic Tiramisu image

Classic Italian dessert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a springform pan.

Provided by Carol

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 8

6 egg yolks
1 ¼ cups white sugar
1 ¼ cups mascarpone cheese
1 ¾ cups heavy whipping cream
2 (12 ounce) packages ladyfingers
⅓ cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

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.

Nutrition Facts : Calories 568.3 calories, Carbohydrate 59.6 g, Cholesterol 302.9 mg, Fat 31.8 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 17 g, Sodium 112.7 mg, Sugar 24.7 g

CLASSIC TIRAMISù



Classic Tiramisù image

Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.

Provided by Alison Roman

Categories     dinner, lunch, weekday, custards and puddings, dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

4 large egg yolks
1/2 cup/100 grams granulated sugar, divided
3/4 cup heavy cream
1 cup/227 grams mascarpone (8 ounces)
1 3/4 cups good espresso or very strong coffee
2 tablespoons rum or cognac
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2 ounces bittersweet chocolate, for shaving (optional)

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.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams

TIRAMISU (BALDUCCI'S) NINA BALDUCCI



Tiramisu (Balducci's) Nina Balducci image

While some cookbooks recommend ricotta cheese mixed with cream as a substitute for mascarpone, there is no comparison in either the texture or taste.

Provided by Marian Burros

Categories     dessert

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 8

24 Italian ladyfingers (see note)
1 1/2 cups espresso, cooled
6 eggs, separated
3 tablespoons sugar
1 pound mascarpone
2 tablespoons each Marsala, triple sec and brandy
1 teaspoon orange extract
8 ounces bittersweet chocolate, chopped

Steps:

  • Dip 12 ladyfingers quickly in espresso. Arrange on flat serving platter in a row.
  • Mix yolks with sugar until pale. Add mascarpone, liqueurs and extract and stir to mix thoroughly.
  • Beat whites until stiff but not dry. Fold whites into mascarpone mixture.
  • Spread half of mascarpone mixture on top of ladyfingers. Sprinkle with half of the chopped chocolate.
  • Dip remaining ladyfingers in remaining espresso. Repeat layering with ladyfingers and remaining mascarpone mixture. Sprinkle with remaining chocolate.
  • Cover lightly with foil and refrigerate at least 1 hour or as long as overnight (but it is best to make the dish about six hours before serving).

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 23 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 12 grams, Sodium 208 milligrams, Sugar 16 grams, TransFat 0 grams

TIRAMISU



Tiramisu image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 10m

Yield Eight or more servings

Number Of Ingredients 7

5 egg yolks
1/4 cup sugar
1 1/4 cups mascarpone cheese, available in specialty food shops
1 cup heavy cream
6 to 9 double ladyfingers or Champagne biscuits
3/4 cup freshly made espresso coffee
1/4 cup cocoa powder, approximately

Steps:

  • Beat the yolks with the sugar until the mixture is thickened and light lemon colored. Add the mascarpone and beat until thoroughly blended.
  • Whip the cream and fold the cheese mixture into it.
  • Dip the ladyfingers in the espresso and arrange them on a serving dish measuring about 9 1/2 by 13 1/2 by 2 inches. Pour in the cheese and cream mixture and smooth over the top.
  • Put the cocoa in a small sieve and dust the top of the dessert evenly. Refrigerate.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 19 grams, Carbohydrate 53 grams, Fat 41 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 19 grams, Sodium 696 milligrams, Sugar 10 grams

TIRAMISU (IL CANTINORI)



Tiramisu (Il Cantinori) image

While cookbooks recommend ricotta cheese mixed with cream as a substitute for mascarpone, there is no comparison in either the texture or taste.

Provided by Marian Burros

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 7

3 egg yolks
1 1/2 tablespoons sugar
4 teaspoons dark rum
1/2 pound mascarpone
2 tablespoons plus 1 cup strong espresso, cooled
18 Italian ladyfingers (savoiardi); see note
Sweet chocolate shavings for garnish

Steps:

  • Whisk the yolks with the sugar until light. Whisk in two teaspoons of rum. Beat in the mascarpone until smooth and then beat in 2 tablespoons espresso until well mixed.
  • Add remaining rum to one cup of espresso. Dip each ladyfinger into espresso mixture; do not soak. Arrange 3 ladyfingers in a pyramid on each of 6 plates.
  • Divide the mascarpone mixture into 6 equal portions and spoon over the ladyfingers. Cover with plastic wrap. Refrigerate about 30 minutes or a few hours, if desired.
  • Sprinkle with chocolate shavings and serve.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 196 milligrams, Sugar 4 grams

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