Espresso Tiramisu Recipes

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TIRAMISU CREME WITH ESPRESSO



Tiramisu Creme with Espresso image

Provided by Sandra Lee

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/2 cup confectioners' sugar
1/4 cup Marsala wine
1 tablespoon instant espresso powder
2 teaspoons cocoa powder
1 teaspoon vanilla extract
1 cup mascarpone cheese or cream cheese, at room temperature
1 (8-ounce) container frozen whipped topping, thawed
8 ladyfinger cookies
Additional cocoa powder or chocolate shavings, for garnish

Steps:

  • In a small bowl, stir together the confectioners' sugar, Marsala, espresso powder, cocoa and vanilla.
  • In a large bowl of a stand mixer, beat the mascarpone cheese until light and fluffy. Fold in the whipped topping. Fold in the coffee Marsala mixture.
  • Spoon into 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish with 2 ladyfinger cookies and chocolate shavings, for garnish.

HEAVENLY ESPRESSO TIRAMISU



Heavenly Espresso Tiramisu image

Provided by MedagliaDOro

Categories     Dessert/Sweets

Time 5h

Yield 20

Number Of Ingredients 12

No-Stick Cooking Spray
1 package white cake mix
1 cup Water
1/4 cup Vegetable Oil
4 large eggs
2 mascarpone cheese
2 cups (1 pt.) heavy cream
1 1/2 cups Sugar
2 teaspoons vanilla extract
1 1/4 Medaglia d'Oro® Italian Roast Espresso Coffee
1 tablespoon unsweetened cocoa powder
Semi-sweet chocolate curls for garnish

Steps:

  • 1. HEAT oven to 350°F. Coat 15 x 10-inch baking pan with no-stick cooking spray. Blend cake mix, water, oil and eggs in medium bowl with electric mixer on low speed until moistened. Beat 2 minutes on low speed. Pour batter into prepared baking pan. Bake 23 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove to wire rack to cool completely.
  • 2. COMBINE mascarpone cheese, cream, sugar, vanilla and 1/4 cup coffee in large bowl with electric mixer on low speed until blended. Beat on high speed until thickened, about 5 minutes.
  • 3. TRIM outer edges of cake with serrated knife; cut crossswise into 3 (10 x 4-inch) pieces. Split each piece in half horizontally, to make 6 (10 x 4-inch) cake layers. Brush cut side of cake layers with coffee. Repeat with remaining coffee.
  • 4. PLACE 1 cake layer on serving platter. Spread top with 1 cup filling; dust with cocoa powder. Repeat to add second and third cake layers. Frost top and sides with about 2 cups filling. Dust with cocoa powder just before serving. Repeat to make another loaf. Garnish with chocolate curls, if desired. Cover and chill several hours before serving.

ESPRESSO TIRAMISU



Espresso Tiramisu image

Make and share this Espresso Tiramisu recipe from Food.com.

Provided by HELEN PEAGRAM_40951

Categories     Dessert

Yield 10 serving(s)

Number Of Ingredients 9

3 cups mascarpone (11/2 lb)
1 1/2 cups confectioners' sugar (6 oz)
1/4 cup marsala (2 fl oz)
3/4 cup heavy cream, chilled (6 fl oz)
2/3 cup water (5 fl oz)
1 tablespoon instant espresso powder or 1 tablespoon regular coffee powder
2 teaspoons instant espresso powder or teaspoon regular coffee powder
1 butter pound cake (Homemade or Purchased)
to taste unsweetened cocoa

Steps:

  • In a medium bowl, using an electric mixer set on medium speed, beat
  • together the mascarpone cheese, 1 c up of the confectioner's sugar and the Marsala until well blended.
  • Add the cream and beat until fluffy, about 1 minute. Set aside. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioners' sugar and the espresso or coffee powder.
  • Bring to a boil, stirring occasionally.
  • Remove from the heat and let cool.
  • Using a long serrated knife, cut the cake crosswise into slices 1/4- 1/3 inch thick.
  • Select a 2 1/2-qt oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep.
  • Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed.
  • Brush half of the cooled espresso syrup over the cake. Spread half of the cheese mixture evenly over the top.
  • Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed.
  • Brush the remaining cooled espresso syrup evenly over the top.
  • Then spread the remaining cheese mixture over the top.
  • Cover with pla stic wrap and refrigerate up to 2 days.
  • Using a fine-mesh sieve, sift cocoa evenly top just before serving.
  • Using a large spoon, scoop the tiramisu onto individual plates.

Nutrition Facts : Calories 273.8, Fat 12.6, SaturatedFat 7.6, Cholesterol 90.8, Sodium 128.7, Carbohydrate 34.1, Fiber 0.1, Sugar 17.9, Protein 2.1

CHOCOLATE-ESPRESSO TIRAMISU



Chocolate-Espresso Tiramisu image

Timing does not include the 24 hours needed to chill. You could sub in boughten ladyfingers-split, if you prefer. I prefer using amaretti biscuits myself. I appreciate that this can be portioned into pudding cups and frozen-perfect when cooking for 2! I use regular coffee--I put a half scoop into small bowl with 1 cup water, cover it with wax paper (or it really messes up your microwave --I can vouch for that--lol!!) then nuke for about 2 minutes-- strain through coffee filter.

Provided by WiGal

Categories     Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 20

1 egg
1/3 cup flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1/4 cup milk
1 tablespoon butter
1 teaspoon vanilla
2 teaspoons cocoa, for kitchen towel not batter
2 ounces bittersweet chocolate, chopped (optional)
8 ounces mascarpone cheese, room temperature
1 teaspoon vanilla
1 1/4 cups whipping cream
1/3 cup powdered sugar
1 tablespoon Kahlua (optional)
2 tablespoons espresso coffee, brewed and room temperature
1 tablespoon cocoa, sifted (optional)
chocolate shavings (optional)
chocolate-covered coffee beans (optional)

Steps:

  • Biscuit-Allow egg to stand at room temperature for 30 minutes.
  • Meanwhile, grease a 9 X 9 inch baking dish, preheat oven to 350 degrees.
  • Line the bottom of baking pan with parchment paper, grease and flour paper; set aside.
  • In a small bowl, stir together the flour, cocoa, baking powder, and salt.
  • In a medium bowl, beat egg with an electric mixer on high speed about 3 minutes or until thick and lemon colored.
  • Gradually add sugar, beating on medium speed for 4 minutes or until light and fluffy.
  • Add the flour mixture; beat on low to medium speed JUST until combined.
  • In a small saucepan, combine milk and butter; heat and stir until butter melts; add to batter along with vanilla, beating until combined.
  • Pour batter into prepared pan.
  • Bake about 15 minutes or until a wooden toothpick inserted near the center comes out clean.
  • Cool biscuit in pan on a wire rack for 10 minutes.
  • Loosen sides from pan and turn out onto a kitchen towel sprinkled with cocoa powder.
  • Carefully remove paper; discard.
  • Cool COMPLETELY, about 25 minutes.
  • Pudding:.
  • Chill large metal bowl and whipping beater in freezer.
  • Optional-Place bittersweet chocolate in a small microwave safe bowl, microwave, uncovered, on 50 percent power (medium) about 1 minute or until chocolate is melted and smooth, stirring every 15 seconds-set aside to COOL about 15 minutes. Careful as you don't want it to harden up again.
  • Beat inmascarpone, vanilla, and OPTIONAL cooled chocolate with an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
  • Set up chilled metal bowl and whipping beater, whip whipping cream and powdered sugar until soft peaks form, then gently FOLD (not beat it in or it will be dense) the whipping cream mixture into the mascarpone mixture.
  • Put Kahlua and espresso into a shallow dish.
  • Cut cooled biscuit into 16 pieces.
  • Dip 8 pieces QUICKLY into the coffee mixture one at a time (if you saturate them too much you will have a soggy mess) and arrange side by side, in a serving dish-about 1 quart size or you could use pudding cups.
  • Cover biscuit with HALF the mascarpone mixture.
  • Top with remaining biscuit, and remaining mascarpone mixture.
  • Dust top with cocoa, chocolate shavings, or chocolate covered coffee beans,.
  • Refrigerate 24 hours, or FREEZE.

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

CLASSIC ITALIAN TIRAMISU



Classic Italian Tiramisu image

This classic Italian tiramisu is the only recipe you'll ever need! Luscious mascarpone cheese layered with espresso-soaked sponge fingers, with a touch of amaretto.

Provided by Magda

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7

6 large eggs, separated, divided
3 tablespoons sugar
2 (8.8 ounce) containers mascarpone cheese
4 tablespoons amaretto liqueur, divided
1 ½ cups brewed espresso, cooled
1 ½ (12 ounce) packages ladyfingers (about 30)
1 tablespoon cocoa powder, or as needed

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.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 46.7 g, Cholesterol 356.7 mg, Fat 38.6 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 19 g, Sodium 185.5 mg, Sugar 8.4 g

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