Tiramisu Bon Bons Recipes

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CLASSIC ITALIAN TIRAMISU



Classic Italian Tiramisu image

This classic Italian tiramisu is the only recipe you'll ever need! Luscious mascarpone cheese layered with espresso-soaked sponge fingers, with a touch of amaretto.

Provided by Magda

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7

6 large eggs, separated, divided
3 tablespoons sugar
2 (8.8 ounce) containers mascarpone cheese
4 tablespoons amaretto liqueur, divided
1 ½ cups brewed espresso, cooled
1 ½ (12 ounce) packages ladyfingers (about 30)
1 tablespoon cocoa powder, or as needed

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.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 46.7 g, Cholesterol 356.7 mg, Fat 38.6 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 19 g, Sodium 185.5 mg, Sugar 8.4 g

CLASSIC TIRAMISù



Classic Tiramisù image

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

4 large egg yolks
1/2 cup/100 grams granulated sugar, divided
3/4 cup heavy cream
1 cup/227 grams mascarpone (8 ounces)
1 3/4 cups good espresso or very strong coffee
2 tablespoons rum or cognac
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2 ounces bittersweet chocolate, for shaving (optional)

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

EASY TIRAMISU RECIPE



Easy Tiramisu Recipe image

This Easy Tiramisu Recipe is the authentic recipe I learned in Italy. Made with lady fingers, mascarpone and fresh cream, made in 15 minutes ready to eat in 2-3 hours.

Provided by Rosemary Molloy

Categories     Dessert

Time 3h20m

Number Of Ingredients 6

16-20 lady finger cookies (Savoiardi)
3/4-1 cup strong cold coffee (espresso) ((176-235 grams))
1 large egg*
1 1/2 tablespoons granulated sugar* ((24 grams))
1 cup + 1 tablespoon mascarpone ((250 grams))
1 cup + 1 tablespoon whole/heavy/whipping cream ((250 grams))

Steps:

  • In a large bowl beat together the sugar and eggs until frothy, then add the mascarpone and cream, beat until thickened, make it as thick as you desire, some like it thicker and some creamier.
  • Place the cold coffee in a large enough dish so that you can easily turn the cookies, be sure to just turn the cookies once in the coffee and do not let them sit in it or they will become too soggy.
  • In an 8x6 inch (20x14cm)* baking dish place a dipped cookie (one at a time) on the bottom (1st layer) top with 1/3 of the filling and continue for another two layers. Refrigerate for at least 2-3 hours or even better overnight. Just before serving sprinkle with unsweetened cocoa powder or even chocolate shavings. Enjoy!

Nutrition Facts : Calories 327 kcal, Carbohydrate 17 g, Protein 6 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 68 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY TIRAMISU RECIPE



Easy Tiramisu Recipe image

Your friends and family will love my tiramisu recipe. It's easy to make and I guarantee it will be the Best Tiramisu you've ever had! Can you believe that this classic dessert can be made in 30 minutes?

Provided by Chef Dennis Littley

Categories     Dessert

Time 40m

Number Of Ingredients 8

6 large egg yolks ((approx. 1/2 cup of yolks))
1 cup sugar (superfine or caster if possible)
1¼ cup mascarpone cheese (( room temperature)
1¾ cup heavy whipping cream
30 each Italian ladyfingers (about 1 ½ of the 7 ounce packages (Savoiardi style) )
1 cup cold espresso or strong coffee
½ cup coffee flavored Liqueur (optional )
1 ounce unsweetened cocoa for dusting

Steps:

  • This is how you will make the Sabayon:When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
  • Now Begin Making the Sabayon:Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
  • Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
  • In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
  • Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
  • Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!**If you can't use alcohol, just leave out the liqueur.
  • Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
  • Spoon half the mascarpone cream filling over the ladyfingers.
  • Repeat process with another layer of ladyfingers
  • Add another layer of tiramisu cream
  • Refrigerate at least 4 hours. Overnight is best.
  • Dust with cocoa before serving

Nutrition Facts : Calories 490 kcal, Carbohydrate 37 g, Protein 5 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 217 mg, Sodium 64 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

TRA VIGNE'S CHOCOLATE TIRAMISU



Tra Vigne's Chocolate Tiramisu image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 16

5 ounces bittersweet chocolate, cut into pieces
1/4 cup heavy cream
1/4 cup cream cheese, at room temperature
1 cup mascarpone cheese, at room temperature
*2 large egg yolks, at room temperature
1/4 cup sugar
4 large egg yolks, at room temperature
1 tablespoon light or dark rum
1/4 cup Marsala wine
1/2 cup plus 2 teaspoons sugar
1/2 cup heavy cream
1 store bought chocolate sheet cake
1 cup fresh hot espresso
1/2 cup sugar
1/4 cup dark rum
1-ounce bittersweet or semisweet chocolate, or 1 tablespoon unsweetened cocoa powder or powdered sugar

Steps:

  • To make the mousse, combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the mixture is smooth and shiny.
  • In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed until soft and creamy. Pause occasionally to scrape down the sides of the bowl.
  • In another bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream cheese mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.)
  • To make the zabaglione, prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (not touching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, stirring occasionally.
  • In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sugar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zabaglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
  • To assemble the dessert, in a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the rum.
  • Cut off the top of the cake and reserve for another use (see Chef's Note). Cut the cake in half horizontally. Arrange a layer of cake, cut side up, in the bottom of a deep 2 1/2-quart bowl. Moisten evenly with some of the espresso syrup. Spread half the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.

TIRAMISU BON BONS



Tiramisu Bon Bons image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 2h15m

Yield about 12 bon bons

Number Of Ingredients 2

1 tray store-bought tiramisu
1/2 pound bittersweet chocolate cut into small pieces, or bittersweet chocolate chips

Steps:

  • Using a melon baller or small ice cream scoop, spoon out balls from the tray of tiramisu to create the bon bons. Freeze the bon bons on a cookie sheet for at least 1 hour or overnight.
  • Melt the bittersweet chocolate in a double boiler until smooth and glossy. Dip frozen tiramisu bon bons in melted chocolate until covered on all sides. Place the bon bons on a cookie sheet covered in parchment or waxed paper and return them to the freezer. Take bon bons out of freezer and let them thaw for about 15 minutes before serving.

QUICK AND EASY TIRAMISU



Quick and Easy Tiramisu image

No one can resist this classic cool and creamy dessert. It's quick to prepare but can be made ahead for added mealtime convenience.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
28 soft ladyfingers, split
2-1/2 teaspoons instant coffee granules
1/2 cup boiling water
1 tablespoon baking cocoa

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.

Nutrition Facts : Calories 385 calories, Fat 21g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 330mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.

BEST EVER TIRAMISU



Best ever tiramisu image

This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle

Provided by Good Food team

Categories     Dessert

Time 30m

Number Of Ingredients 8

568ml pot double cream
250g tub mascarpone
75ml marsala
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g dark chocolate
2 tsp cocoa powder

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.

Nutrition Facts : Calories 853 calories, Fat 73 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

OLD-SCHOOL TIRAMISù



Old-School Tiramisù image

This tiramisú is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Coffee     Milk/Cream     Rum     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Egg

Yield 8 servings

Number Of Ingredients 10

Vegetable oil (for pan)
1 1/2 cups very strong coffee, cooled
1 Tbsp. dark rum
Pinch of kosher salt
1 Tbsp. plus 1/3 cup sugar
1 cup chilled heavy cream
1/2 cup mascarpone
3 large egg yolks
24 ladyfingers
Cocoa powder (for dusting)

Steps:

  • Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.
  • Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.
  • Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining 1/3 cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5-7 minutes. Remove bowl from heat.
  • Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.
  • Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1-2 seconds per side. Lay 8 cookies in prepared pan (it's okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you'll get cleaner slices and the layers will be fully set).
  • Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.
  • Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.

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