Emerils Tiramisu Recipes

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EMERIL'S TIRAMISU



Emeril's Tiramisu image

I have been searching for a wonderful tiramisu recipe for so long and this is the taste, texture, and richness I was looking for. I found it online at a Emeril site. I did look at all the tiramisu recipes on zaar but they were basicly all recipes I've tried before so I wanted something original, and different, but "authentic" cook time is refrigeration time.

Provided by Bri22

Categories     Dessert

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 18

1/4 cup milk
2 teaspoons butter
1 1/4 cups flour
3 eggs
1 1/4 cups sugar
3 egg yolks
10 tablespoons brewed espresso
10 tablespoons hot water
3 tablespoons Grand Marnier
1 cup mascarpone cheese
2 tablespoons rum
3 eggs, seperated
6 tablespoons sugar
1 cup heavy cream
1/4 teaspoon vanilla
1 pinch salt
enough cocoa powder, to sprinkle over top
enogh powdered sugar, to sprinkle on top

Steps:

  • sponge cake: Preheat oven to 350 degrees.
  • grease and lightly flour a 9*13 inch sheet tray.
  • heat milk and butter until the butter melts.
  • stir the flour and baking powder together.
  • put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
  • fold in the flour mixture and the milk.
  • pour into prepared pan.
  • bake 10-15 minutes or until done.
  • Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside.
  • combine the mascarpone and the rum in a large bowl, beat until smooth.
  • In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth.
  • set over a hot water bath and beat for 3 minutes until light and foamy.
  • remove from heat, and without waiting beat this mixture into the mascarpone mixture.
  • set aside.
  • whip the cream until the cream holds a firm shape.
  • fold in vanilla.
  • in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
  • then fold the whipped cream into the remaining mascarpone mixture.
  • Set aside.
  • beat the egg whites and salt on medium until foamy.
  • Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry.
  • assembly: cut the sponge cake in half crosswise.
  • place in a pan large enough to fit the halved sponge cake snugly.
  • moisten the cake with half of the espresso mixture.
  • top with half of the mascarpone mixture, spreading evenly.
  • sprinkle generously with cocoa powder, and podwered sugar.
  • top with other half of sponge cake layer.
  • moisten with remaining mascarpone mixture, spreading evenly.
  • sprinkle generously with cocoa powder and powdered sugar.
  • Refrigerate, uncovered for two hours.

TIRAMISU



Tiramisu image

Provided by Emeril Lagasse

Categories     dessert

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 13

4 ounces bittersweet chocolate
3 large egg yolks
3 tablespoons granulated sugar, plus 2 tablespoons sugar, plus 1 teaspoon
1 1/4 cups sweet dessert wine, such as Vin Santo
2 large egg whites
1/4 cup cooled brewed espresso, or other strong coffee blend
1 cup ricotta
1 cup heavy cream
4 to 5 ounces ladyfingers
Cocoa powder, garnish
Chocolate-dipped coffee beans, garnish, recipe follows
6 ounces semisweet chocolate
1 cup dark roasted coffee beans

Steps:

  • Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature.
  • In the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temperature.
  • In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.
  • In a bowl, combine the coffee, ricotta, and 2 tablespoons sugar and set aside.
  • In a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form.
  • Dip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch baking dish. Cover with half of the ricotta, half of the custard, and half of the whipped cream. Repeat with the remaining ingredients, ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.
  • To serve, sift the cocoa powder evenly over the top and decorate with the chocolate coffee beans. Cut into equal pieces and serve.
  • In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.
  • Remove from the heat and let cool and thicken slightly.
  • In batches, drop the beans into the melted chocolate, coating completely on all sides. Remove and place on a baking sheet lined with waxed paper. Let dry completely.
  • Store in an airtight container at room temperature.

MEGAN'S TIRAMISU



Megan's Tiramisu image

Layered lady fingers and a sweet mascarpone cheese filling make this traditional dessert irresistible! And it is so easy to make!

Provided by oyaboya

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 4h30m

Yield 12

Number Of Ingredients 11

1 ½ cups white sugar
1 ½ cups boiling water
1 cup brewed coffee
½ cup vanilla citrus liqueur (tuaca)
2 cups powdered sugar
1 (8 ounce) container mascarpone cheese
¼ cup vanilla citrus liqueur (tuaca)
1 teaspoon vanilla extract
2 cups whipping cream
1 (14 ounce) package ladyfinger cookies
1 tablespoon grated semisweet chocolate

Steps:

  • Start syrup: Combine white sugar and boiling water in a medium bowl; stir until sugar dissolves. Set aside.
  • Prepare filling: Combine powdered sugar, mascarpone cheese, 1/4 cup tuaca, and vanilla extract in a bowl; whip with the whisk attachment of an electric mixer until smooth. Gradually add whipping cream and whip until soft peaks form.
  • Continue syrup: Mix coffee and tuaca into the sugar-water mixture.
  • Assemble tiramisu: Line the bottom of a 9x13-inch glass baking dish with ladyfingers. Pour 1/2 of the syrup over top, then layer with 1/2 of the filling. Add another layer of ladyfingers and cover with remaining syrup and filling. Smooth with the back of a spoon and sprinkle with grated chocolate. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 539.8 calories, Carbohydrate 69.5 g, Cholesterol 150.8 mg, Fat 26.7 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 15.1 g, Sodium 75.6 mg, Sugar 48.1 g

EMILY'S FAMOUS TIRAMISU



Emily's Famous Tiramisu image

If you really want an all-out fancy restaurant style tiramisu with all the fixin's this is the one. People will speak of this for years to come. You can also make it in a bowl like a trifle!

Provided by HBIC

Categories     World Cuisine Recipes     European     Italian

Time 5h

Yield 12

Number Of Ingredients 16

5 eggs, separated
¾ cup white sugar, divided
1 cup all-purpose flour
1 teaspoon vanilla extract
¾ cup confectioners' sugar for dusting
1 cup white sugar
1 cup boiling water
½ cup strong brewed coffee
¼ cup rum
1 (8 ounce) container mascarpone cheese
2 cups confectioners' sugar
¼ cup dark rum
1 teaspoon vanilla extract
2 cups heavy cream
2 (1 ounce) squares semisweet chocolate, grated
⅛ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
  • Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
  • Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
  • Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
  • To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
  • To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
  • To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
  • Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
  • To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 558.4 calories, Carbohydrate 70.2 g, Cholesterol 155.2 mg, Fat 27 g, Fiber 0.6 g, Protein 6.2 g, SaturatedFat 15.3 g, Sodium 55.7 mg, Sugar 60.3 g

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