Gale Gands Tiramisu Recipes

GALE GAND'S TIRAMISU

Steps:

• In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage).
• Add mascarpone and whip until well incorporated.
• Pour water into a small bowl then pour powdered gelatin over it. Do not stir.
• Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
• Immediately turn off the heat and allow the gelatin to dissolve completely.
• In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin.
• Whip to a stiff, glossy peak.
• Fold whites into mascarpone and yolk mixture then fold in whipped cream.
• In a separate bowl, combine espresso and kalhua.
• Soak 1 ladyfinger at a time in the espresso mixture.
• In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered.
• Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula.
• Sprinkle 1/2 of the chocolate shavings over mousse.
• Create another layer and chill until set. (At least 2 hours.).
• ENJOY!

TIRAMISU

Steps:

• In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
• In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.

JOHNNY GARLIC'S CLASSIC TIRAMISU

Steps:

• Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
• Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
• In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
• Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
• Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.

GALE GAND'S MINTED RASPBERRIES

Steps:

• Mash half of the raspberries with a fork or puree briefly in a food processor or blender.
• Strain raspberries through a fine strainer or sieve into a mixing bowl to remove seeds.
• Chop (or julienne) mint leaves finely.
• Add SPLENDA® Granulated Sweetener, lemon juice and mint to strained raspberries. Stir.
• Add remaining raspberries and stir gently.
• Refrigerate until ready to serve. Serve within six hours.

MEGAN'S TIRAMISU

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.

TIRAMISU - GIADA DE LAURENTIIS

Steps:

• In a large bowl beat egg yolks and sugar until thick, 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.

GALE GAND'S RECIPE FOR STRATA RECIPE

Steps:

• 1. Butter a 9 x 13-inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes. Sprinkle the filling ingredients over the egg mixture and fold them in gently. Cover and chill for at least 4 hours and up to 24 hours. 2. Heat the oven to 350 degrees. 3. Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.