Sunnys Highball Tiramisu Recipes
TIRAMISU
Provided by Ina Garten
Time 15m
Yield 8 servings
Number Of Ingredients 8
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.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
- You can find savoiardi and mascarpone in an Italian specialty store.
SOPRANOS STYLE TIRAMISU
Light, traditional-tasting tiramisu. Cognac can be substituted for amaretto liqueur. Dark coffee can be substituted for espresso.
Provided by Meredith
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 33 g, Cholesterol 123.1 mg, Fat 29.4 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 16.3 g, Sodium 64.2 mg, Sugar 17.9 g
MEGAN'S TIRAMISU
Layered lady fingers and a sweet mascarpone cheese filling make this traditional dessert irresistible! And it is so easy to make!
Provided by oyaboya
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 4h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 539.8 calories, Carbohydrate 69.5 g, Cholesterol 150.8 mg, Fat 26.7 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 15.1 g, Sodium 75.6 mg, Sugar 48.1 g
SUNSHINE TIRAMISU
Swap chocolate and coffee for almonds, nectarines and peaches in this show-stopping make-ahead dessert
Provided by Sarah Cook
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Use an electric whisk to beat the egg yolks with half the sugar until the mixture is pale and moussey - this will take 3-4 mins. Beat the mascarpone in a large mixing bowl to loosen, then beat in the double cream until just combined. Scrape in the mousse mixture and beat everything together until smooth and light.
- Clean the beaters, then whisk the egg whites in another bowl until stiff peaks hold on the end of the beaters. Tip in the remaining sugar and beat until glossy and stiff again. Use a big metal spoon to stir a third of this into the cream mixture, then gently fold in the rest.
- Get your serving dish or bowl ready, then put the Marsala in a shallow plate and dip in a few sponge fingers at a time so they are just soaked but not soggy. Layer half of the fingers evenly in your dish, then scatter over half the fruit. Top with half the cream mixture, then crumble over half the crunchy amaretti biscuits. Repeat the layers, but finish with the cream and save the other half of the biscuits. Cover and chill for a few hrs, or overnight.
- To serve, crumble over the remaining biscuits, then spoon into bowls.
Nutrition Facts : Calories 435 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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- Temper the egg yolks over a double boiler. In a glass bowl combine egg yolks with granulated sugar, place the bowl over a saucepan with boiling water (on low heat). And make sure that the bowl is not touching the simmering water.
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