EMILY'S FAMOUS TIRAMISU
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
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
CLASSIC TIRAMISù
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
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
LIGHT TIRAMISU
"I call this my 'skinny' dessert," Jackie Newell says with a smile. "It tastes just like the traditional Italian dessert, but uses low-fat and sugar-free ingredients," explains the Roanoke, Virginia cook.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. , In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. , Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.
Nutrition Facts : Calories 198 calories, Fat 4g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 517mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
LIGHT TIRAMISU
Categories Coffee Rum Dairy Egg Dessert Low Fat Cream Cheese Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine Marsala, 1/4 cup plus 1 tablespoon sugar and eggs in top of double boiler. Whisk mixture over gently simmering water until thickened and foamy and mixture registers 160°F. on candy thermometer, about 2 minutes. Remove from over water; whisk in light sour cream. Cool to room temperature.
- Beat cream cheese until light and fluffy. Beat in 1/3 of egg mixture. Fold in remaining egg mixture in 2 additions.
- Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Line bottom of prepared pan with angel food cake slices, trimming cake to fit bottom evenly. Combine coffee, rum and remaining sugar in small bowl. Brush cake in pan generously with coffee mixture. Pour filling over cake in pan. Brush enough remaining cake slices to cover filling lightly with coffee mixture. Place slices atop filling, coffee side down, trimming cake to fit pan evenly. Brush top of cake generously with coffee mixture. Reserve remaining cake and coffee mixture for another use. Sprinkle top with grated chocolate. Cover and refrigerate 8 hours or overnight. Serve.
ITALIAN LIGHT TIRAMISU MY SIGNATURE DESSERT
If you have viewed my other recipes, you might have picked up that I favor low fat, low sugar recipes. Some people might think ---why? Where is all the fun of eating gone? If you try this recipe, you will quickly discover that flavor and low calories, low fat can go together. This is becoming my signature dessert. My family raved about it and yours will, too! The majority of the ingredients and technique came from a Nilla Wafers cookie box but I have modified it to the "light" side.
Provided by Healthy Debbie
Categories Dessert
Time 20m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 8
Steps:
- Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well (about 2 minutes). Stir in 2 cups of whipped topping.
- Place 24 of the wafers in 2 1/2-qt. bowl; drizzle with half of the coffee. Top with half each of the pudding mixture and choclate . Repeat all layers.
- Top with remaining whipped topping and fruit. Refrigerate at least 2 hours.
LIGHT & LUSCIOUS TIRAMISU
Another one of our lighter fare favorites. We started with a recipe from Cooking Light and tweaked it to suit our tastes. It's extremely easy to make and much healthier than the average tiramisu. We served this at Christmas dinner for a very fussy crowd and it was a big hit! Preparation time does not include chilling time. Please note that the fat content posted for this recipe is for the entire tiramisu. The actual fat serving is actually about 2 grams per serving. WOW! To make it diabetic friendly just substitute sugar-free pudding. You could also make your own "Kahlua" by using Splenda. Enjoy!
Provided by Moogliwoogli
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix the evaporated milk, vanilla and pudding mix with a hand mixer on medium speed. Chill for 30 minutes or until firm.
- Add the cream cheese and beat with a hand mixer on medium speed until well blended.
- Gently fold in the whipped topping.
- Add the instant coffee to the hot water and mix in the Kahlua.
- Separate the ladyfingers and place 8 in the bottom of a trifle bowl or other large glass bowl, flat sides down. Drizzle with 1/3 cup Kahlua mixture. Spread 1/3 of the pudding mixture evenly over the ladyfingers and sprinkle with 1 tablespoon cocoa. (Note: I use a small strainer/sifter to help break up any chunks and to ensure the entire surface is evenly covered).
- Repeat with 2 more layers, ending with the cocoa.
- Cover and chill up to 8 hours (Note: we've eaten it after 4 hours and thought it was delicious however it was definitely tastier the next day.
Nutrition Facts : Calories 309.8, Fat 7.9, SaturatedFat 4, Cholesterol 67.9, Sodium 273.2, Carbohydrate 43.8, Fiber 1.2, Sugar 32.7, Protein 9.6
More about "light luscious tiramisu recipes"
TIRAMISU, LIGHTENED UP | FOOD NETWORK HEALTHY EATS: …
From foodnetwork.com
Estimated Reading Time 3 mins
IRRESISTIBLE TIRAMISU WITH LOTS OF TIPS - INSPIRED TASTE
From inspiredtaste.net
AUTHENTIC ITALIAN TIRAMISU | TRADITIONAL RECIPE - RECIPES …
From recipesfromitaly.com
HOW TO MAKE TIRAMISU (THE REAL ITALIAN RECIPE)
From girlandthekitchen.com
TIRAMISU RECIPES | ALLRECIPES
From allrecipes.com
TIRAMISU - AUTHENTIC RECIPE! - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
20 YUMMY TIRAMISU RECIPES THAT MAKE THE CLASSIC EVEN …
From recipesforyoutwo.com
THE ABSOLUTE BEST TIRAMISU (AUTHENTIC ITALIAN METHOD …
From fifteenspatulas.com
LIGHT TIRAMISU (MASCARPONE-FREE) | RICARDO
From ricardocuisine.com
TIRAMISU (CHEF RECIPE!) | RECIPETIN EATS
From recipetineats.com
25 BEST TIRAMISU RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
HOW TO MAKE ITALIAN AUTHENTIC TIRAMISU RECIPE - ALPHAFOODIE
From alphafoodie.com
RICOTTA TIRAMISU - LIGHT AND CREAMY - MY FAVORITE F WORD
From myfavfword.com
THE BEST TIRAMISU RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
COOKING LIGHT WHITE RUSSIAN TIRAMISU - COOKIE MADNESS
From cookiemadness.net
MAKE CLASSIC TIRAMISU WITH LISA | RECIPE | KITCHEN STORIES
From kitchenstories.com
TIRAMISU RECIPE - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
CLASSIC TIRAMISU - RECIPES - LIP-SMACKING FOOD
From lipsmackingfood.com
THE BEST TIRAMISU (NO-BAKE!) - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
THE BEST TIRAMISU RECIPE YOU WILL EVER MAKE | CHEF DENNIS
From askchefdennis.com
TIRAMISU (THE BEST) | RICARDO
From ricardocuisine.com
THE BEST CLASSIC TIRAMISU RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
THE BEST SKINNY TIRAMISU EVER - VEENA AZMANOV
From veenaazmanov.com
LIGHT TIRAMISU | RECIPE | KITCHEN STORIES
From kitchenstories.com
TRADITIONAL TIRAMISU RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
TIRAMISU RECIPE | AUTHENTIC TIRAMISU WITH KAHLUA - THIS ITALIAN …
From thisitaliankitchen.com
10 BEST TIRAMISU RECIPES | YUMMLY
From yummly.com
16 DELICIOUS TIRAMISU RECIPES EVERYONE WILL LOVE
LIGHT TIRAMISU – SHEKNOWS
From sheknows.com
EASY TIRAMISU RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEST TIRAMISU RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
THE BEST TIRAMISU RECIPE - JOY - OLIVER
From joyoliver.com
RECIPE OF LIGHT TIRAMISU 2021 EASY RECIPE TOP
From easyrecipe.top
THE ORIGINAL ITALIAN TIRAMISU (LIGHT & SUPER CREAMY) - COOK EAT …
From cookeatlaugh.com
LIMONCELLO TIRAMISU | ITALIAN LEMON DESSERT - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
EASIEST TIRAMISU RECIPE (WITH VIDEO) - VEENA AZMANOV
From veenaazmanov.com
THE BEST CLASSIC ITALIAN TIRAMISU RECIPE • THE FRESH COOKY
From thefreshcooky.com
AUTHENTIC ITALIAN TIRAMISU – BAKING LIKE A CHEF
From bakinglikeachef.com
TIRAMISU LIGHT WITH YOGHURT RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC TIRAMISU - AUTHENTIC RECIPE THAT IS LIGHT AND ... - PIMP …
From pimpmyrecipe.com
TIRAMISU - MY LIGHT KITCHEN
From mylightkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love