TIRAMISU BY ANNE BURRELL
I am a self proclaimed connoisseurI of tiramisu. It is hands down my favorite dessert. I made this for Valentines Day. Serving sizes are large just like in any fine Italian restaurant. I successfully halved the recipe using an 8x8 pan and got 9 servings. Be sure to use the Italian ladyfinger cookies recommended, they are hard, not soft like sponge cake. I found the Savoiardi cookies in the Italian section of the grocery store. The creamy sauce and coffee syrup TDF! Make all of the syrup, you wont have much waste You can leave the mini chips out if you don't want to bite into chips. Cook time is chilling which can be 3 hours but best if let to chill overnight. I chilled overnight.
Provided by Chicagoland Chef du
Categories Dessert
Time 3h35m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
- Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
- Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
- Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
- Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
- When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
- Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
- Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
- Top the tiramisu with finely grated chocolate. Cut into squares and serve.
Nutrition Facts : Calories 421.8, Fat 12.6, SaturatedFat 6.5, Cholesterol 139.5, Sodium 70.9, Carbohydrate 71.1, Fiber 2.6, Sugar 65, Protein 7
CLASSIC TIRAMISù
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
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
CHEF JOHN'S TIRAMISU
In addition to being an incredible-tasting dessert, tiramisu also offers the perfect segue when you're trying to steer the Valentine's dinner conversation towards spicier subjects. This heady, mood-elevating concoction is rich and deeply satisfying, yet remarkably light in texture. Yes, you can use regular cream cheese, but mascarpone is far superior.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 8h35m
Yield 2
Number Of Ingredients 11
Steps:
- Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
- Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
- Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
- Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
- Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
- Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.
Nutrition Facts : Calories 774.1 calories, Carbohydrate 56.8 g, Cholesterol 412.9 mg, Fat 51.7 g, Fiber 1.9 g, Protein 19.2 g, SaturatedFat 25 g, Sodium 285 mg, Sugar 20.3 g
EMILY'S FAMOUS TIRAMISU
If you really want an all-out fancy restaurant style tiramisu with all the fixin's this is the one. People will speak of this for years to come. You can also make it in a bowl like a trifle!
Provided by HBIC
Categories World Cuisine Recipes European Italian
Time 5h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
- Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
- Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
- Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
- To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
- To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
- To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
- Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
- To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 558.4 calories, Carbohydrate 70.2 g, Cholesterol 155.2 mg, Fat 27 g, Fiber 0.6 g, Protein 6.2 g, SaturatedFat 15.3 g, Sodium 55.7 mg, Sugar 60.3 g
BRAISED SHORT RIBS - ANNE BURRELL
Make and share this Braised Short Ribs - Anne Burrell recipe from Food.com.
Provided by Cristina Barry
Categories < 4 Hours
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
- Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
- When the short ribs are very brown on all sides, remove them from the pan.
- Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
- Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
- Scrape the crud and let it reform.
- Scrape the crud again and add the tomato paste.
- Brown the tomato paste for 4 to 5 minutes.
- Add the wine and scrape the bottom of the pan.
- Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
- Add the thyme bundle and bay leaves.
- Cover the pan and place in the preheated oven for 3 hours.
- Check periodically during the cooking process and add more water, if needed.
- Turn the ribs over halfway through the cooking time.
- Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.
- Serve with the braising liquid.
Nutrition Facts : Calories 106.8, Fat 0.3, SaturatedFat 0.1, Sodium 411.6, Carbohydrate 14.6, Fiber 2.9, Sugar 8.1, Protein 2.6
More about "tiramisu by anne burrell recipes"
THE BEST RECIPES ON THE INTERNET: ITALIAN ESSENTIALS - TIRAMISU
From firstwefeast.com
Estimated Reading Time 9 mins
16 DELICIOUS TIRAMISU RECIPES EVERYONE WILL LOVE - TASTE OF HOME
From tasteofhome.com
POLPETTINI | ANNE BURRELL | FOOD NETWORK RECIPE
From crecipe.com
140 ANNE BURRELL RECIPES IDEAS IN 2021 | RECIPES, FOOD NETWORK …
From pinterest.ca
POTATO CHIP ANNE BURRELL RECIPE
From crecipe.com
AMAZING TIRAMISU! HTTP://WWW.FOODNETWORK.COM/RECIPES/ANNE …
From pinterest.ca
CITRUS AND MASCARPONE PARFAIT WITH GRAPEFRUIT AND PROSECCO GRANITA
From cookingchanneltv.com
GOODTASTE.TV – GIADA’S HOLIDAY PICKS & RECIPE FOR TIRAMISU!
From recipeflow.com
ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE RECIPE - COOKING …
From cookingchanneltv.com
TOP 47 ALLRECIPES TIRAMISU CAKE
From tprecipes.com
TIRAMISU - GORDON RAMSAY - RECIPE FLOW
From recipeflow.com
AUTHENTIC ITALIAN TIRAMISU RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
TIRAMISU - ANNE BURRELL | DESSERTS, TIRAMISU RECIPE, FOOD NETWORK …
From pinterest.co.uk
MENU IDEAS - RECIPES, STORIES, SHOW CLIPS + MORE | RACHAEL RAY …
From rachaelrayshow.com
BY ANNE BURRELL - COOK LIKE A ROCK STAR: 125 RECIPES, LESSONS, AND ...
From amazon.ca
OLD-SCHOOL TIRAMISù RECIPE | BON APPéTIT
From bonappetit.com
25 ANNE BURRELL'S GENIUS RECIPES IDEAS - PINTEREST
From pinterest.com
CHEF ANNE BURRELL PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
ANNE BURRELL RECIPES - FOOD NETWORK
From foodnetwork.com
IS CHEF ANNE BURRELL PREGNANT - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TIRAMISU | RECIPE | CHOCOLATE MOUSE RECIPE, JUST DESSERTS, …
From pinterest.com
BEST TIRAMISU RECIPES AND TIRAMISU COOKING IDEAS
From thedailymeal.com
EASY TIRAMISU RECIPE | CHEF DENNIS
From askchefdennis.com
GIADA DE LAURENTIIS JUST REVEALED THE #1 BRUNCH RECIPE TO MAKE …
From flipboard.com
ANNE BURRELL MAKES A DUTCH BABY AND CORNED BEEF HASH FOR …
From news.yahoo.com
SEMIFREDDO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ANNE BURRELL RECIPES OFFICIAL SITE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TRADITIONAL TIRAMISU – A PICKY EATER'S ADVENTURE IN FOOD
From fatkidsundays.wordpress.com
ANNE BURRELL CHEESECAKE RECIPE
From justifysoulstar.blogspot.com
ANNE BURRELL'S KILLER MAC AND CHEESE RECIPE - FOOD NEWS
From foodnewsnews.com
ANNE BURRELL RISOTTO RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
39 ANN BURRELL IDEAS | FOOD NETWORK RECIPES, RECIPES, COOKING RECIPES
From pinterest.com.au
FOOD NETWORK LOBSTER RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GIADA DE LAURENTIIS ENTERTAINS RECIPES - THERESCIPES.INFO
From therecipes.info
PIONEER WOMAN TEXAS SHEET CAKE RECIPE / DOWNLOAD COOKING …
From lissasloves.com
HARD POLENTA CAKES ANNE BURRELL - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love