Salerno 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.

SALERNO TIRAMISU

Steps:

• Separate egg yolks from egg whites into two different bowls.
• Beat egg yolks with sugar until creamy smooth. Add mascarpone and liqueur.
• Beat egg whites in a separate bowl until firm and fluffy, Fold into mascarpone mixture.
• Dip Lady Fingers into coffee. Layer bottom of pie plate with the Lady Fingers. Cover with Mascarpone mixture. Repeat biscuits and Mascarpone mixture layers.
• Sprinkle with semi sweet chocolate shavings. Refrigerate before serving. May also be frozen.
• The prep time includes chilling time at which I'm guessing as the lid doesn't say! I think it's tastiest half frozen.

SOPRANOS STYLE TIRAMISU

Steps:

• Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture.
• Pour espresso into a bowl. Dip ladyfingers into espresso and arrange 12 dipped ladyfingers in an 8-inch square pan. Spread 1/2 the mascarpone mixture over ladyfingers. Grate 1 chocolate square over mascarpone layer. Repeat a second layer with remaining dipped ladyfingers, mascarpone mixture, and chocolate, respectively. Refrigerate tiramisu until set, at least 2 hours.

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.