Tiramisini Recipes

TIRAMISINI

Steps:

• Make your espresso and pour it into a heatproof pitcher, adding the coffee liqueur, then leave it to cool. I find 10 minutes outside the window on a cool day does it!
• Break each savoiardi cookie into about 4 and drop the pieces into the martini glasses, then pour the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked all over.
• Using an electric hand mixer for ease, beat the egg whites until they form soft peaks, and set aside for a moment.
• Scrape the mascarpone into another bowl, adding the honey; I love the way its mellow sweetness marries with the marsala, though sugar would be fine too. Beat with the electric hand mixer (no need to clean it first) and, when smooth, slowly beat in the marsala.
• Fold in the egg whites, a third at a time, then dollop this mixture over the soused savoiardi in each glass, using a spoon to whirl it into a swirly peak at the top. Let these stand in the refrigerator for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.

BEST EVER TIRAMISU

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

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.

FRANGELICO TIRAMISU

Steps:

• Combine the coffee and 1 cup Frangelico in a pitcher, and allow to cool if the coffee is hot.
• Whisk the egg whites till frothy. In a separate bowl beat the yolks and sugar with the 1/4 cup Frangelico for the filling. Add the mascarpone to the yolks and sugar mixture, beating it in well to mix. Gently fold in the foamy egg whites, and mix again.
• Pour half of the coffee and Frangelico mixture into a wide shallow bowl and dunk enough Savoiardi cookies for a layer, about 4 at a time, into the liquid, coating both sides. Line your tiramisu dish with the soaked Savoiardi cookies; they should be damp but not falling to pieces (though it wouldn't matter if they did). Pour any leftover liquid from the dipping process over the layer you have made.
• Put half the mascarpone mixture on top of the soaked cookies and spread to make an even layer. Pour the remaining coffee and Frangelico mixture from the pitcher into the shallow dish and make another, final, layer of Savoiardi, dipping as before and layering on top of the mascarpone in the dish.
• Pour any leftover liquid over the Savoiardi layer, and then cover with the final layer of mascarpone. Cover the dish with plastic wrap and leave overnight, or for at least 6 hours, in the refrigerator.
• When you are ready to serve, take the tiramisu out of the refrigerator and remove the plastic wrap. Mix the chopped roasted hazelnuts with 2 teaspoons of cocoa and sprinkle over the top layer of mascarpone. Then dust with the final teaspoon of cocoa powder, pushing it through a strainer for lighter coverage, over the nut-rubbly tiramisu.

CLASSIC TIRAMISù

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.