Not So Classic Classic Tiramisu Recipes

CLASSIC TIRAMISU

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

CLASSIC ITALIAN TIRAMISU

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.

NOT-SO-CLASSIC CLASSIC TIRAMISU

Steps:

• Lightly whisk egg yolks and sugar in a small saucepan, and heat over low heat on a double boiler for 10 minutes. Constant whisking is good to prevent sticking to the base. The colour will slowly lighten, and Remove from heat, whip until pale in colour.
• Gently stir the mascarpone cheese in the container with a fork before adding to the yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks (not as soft as we would usually use them). Slowly fold into the yolk mixture and set aside.
• Depending on what you use, layer the glass bowl with half of the lady fingers (or half of the angelfood cake, which is very absorbent, mmmm!) Brush with coffee liqueur (or espresso, or bailey's). Spoon half of the cream filling over the lady fingers/cake. Repeat ladyfingers, coffee liqueur and top off with the rest of the fillings. Garnish with cocoa powder and chocolate shavings. Refrigerate several hours or overnight.
• P.S. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. I especially enjoy using Cadbury's Triple Chocolate, so the shaving comes out in 3 colours!

CLASSIC TIRAMISU

Steps:

• Espresso Syrup.
• Combine water and sugar in a small saucepan.Bring to a simmer, stirring occasionally to dissolve sugar.
• Remove from heat, cool and add coffee.
• Mascarpone Filling.
• Combine egg yolks and sugar.Whip until thick and lemon colored, about 1 minute.
• Place on top of double boiler over boiling water.Reduce heat to low and cook 8 to 10 minutes, STIRRING CONSTANTLY.
• Remove form heat and cool to room temperature.
• Add cheese, beating well.
• Whip heavy cream until stiff peaks form.Fold into egg yolk mixture, set aside.
• Sweetened Whipped Cream (Optional).
• Combine 1/2 cup whipping cream, 1 Tbsp confectioners sugar, 1/4 tsp vanilla extract.
• Whip until stiff peaks form.
• To Assemble.
• Line bottom and side of a 3 qt bowl (or casserole dish)with ladyfinger halves.
• Brush ladyfingers with espresso syrup.
• Spoon 1/2 of Mascarpone filling into lady finger lined bowl.
• Repeat ladyfingers,espresso, and cream layers.
• Top with Sweetened Whipped Cream, cocoa, and chocolate curls.
• Cover and refridgerate for several hours or overnight.