Karens Tiramisu Recipes

TIRAMISU

Steps:

• Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
• Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
• Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

CHEATER'S TIRAMISU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x13-inch glass baking pan.
• Combine cake mix, water, oil and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Poke 12 holes in the cooled cake with the base of a serving spoon or any utensil that has a rounded bottom.
• Whip whipping cream, adding sugar and vanilla when it's about halfway whipped; you want it to hold its shape, but don't overwhip.
• Pour coffee over the cake, then immediately spread whipped cream evenly over top. Dust with cocoa powder, covering it completely. Cut and serve or chill in the refrigerator until ready to serve.

SOPHIA LOREN'S TIRAMISU

Steps:

• Combine egg yolks and sugar in a medium-sized bowl and beat well.
• In a separate bowl, beat the egg whites to stiff peaks.
• In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
• Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
• Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.
• Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa.
• Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.
• Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).
• Top with the remaining cocoa before serving.

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.

KAREN'S TIRAMISU

Steps:

• Make the Tiramisu at least one day before it is needed and store covered in the fridge.
• Beat the egg yolks with the sugar until light, then beat in the cheese, beating until smooth.
• Whisk the whites until stiff but not dry, and then fold these into the mixture.
• The whites will lose most of their volume and the finished result will be a softer cream rather than a mousse.
• Mix your chosen spirit with the coffee.
• Dip the biscuits one at a time into the coffee and arrange half of them in a single layer in a serving dish. (I normally use a Pyrex bowl that's about 10 inches in diameter and 3 inches high.)
• Spread half of the cream mixture over them.
• Now continue with the remaining fingers, pouring on any leftover coffee.
• Spread the second half of the cream over the top and sprinkle liberally with cocoa powder.
• Cover and store in the fridge for at least 24 hours.