TIRAMISU DIP
By turning tiramisu into a dip, you skip all the hassle of making the traditional trifle without losing any of the flavor. We liked strawberries and various cookies as dippers, but the dip could be spooned into individual cups with a few ladyfingers for a quick, elegant dessert. The dip can be made up to 2 days in advance and refrigerated in a covered container. Taken from CHOW.com *Cook time is chilling time.
Provided by alligirl
Categories Dessert
Time 1h10m
Yield 3 1/2 cups, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds.
- Add ricotta, sugar, espresso, and Marsala or Kahlúa.
- Increase speed to high and beat until stiff peaks form, about 3 minutes.
- Transfer to a shallow 1-quart serving dish and dust with cocoa powder, then sprinkle chocolate over cocoa.
- Serve with fresh fruit, ladyfingers, cookies, tea biscuits.
Nutrition Facts : Calories 115.7, Fat 3.9, SaturatedFat 2.5, Cholesterol 15.1, Sodium 26.4, Carbohydrate 14, Fiber 0.1, Sugar 12.7, Protein 3.4
TIRAMISU DIP RECIPE (SO EASY!)
With all the great taste of tiramisu, but in an easy, fun, dip-able format, this tiramisu dip is going to become an instant party favorite!
Provided by Rachel Gurk
Categories Dips & Spreads
Time 10m
Number Of Ingredients 8
Steps:
- Stir cream and espresso powder together in a bowl until dissolved.
- Meanwhile, in a medium bowl, beat cream cheese with an electric mixer until smooth and creamy.
- Add mascarpone cheese and beat until smooth. Add powdered sugar and vanilla extract; beat on low speed using an electric mixer until mixed. Add heavy cream and espresso mixture and increase speed to high and beat until soft peaks form - do not over beat.
- Place in a serving bowl and sprinkle with cocoa powder (I use a small fine mesh strainer). If not serving immediately, cover dip before sprinkling with cocoa powder and refrigerate.
- Serve with ladyfingers, vanilla wafers or fruit.
Nutrition Facts : Calories 159 kcal, Carbohydrate 6 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 73 mg, Sugar 5 g, Fiber 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
TIRAMISU
For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with chocolate shavings.
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
TIRAMISU DESSERT
Layers of espresso-soaked ladyfingers topped with a creamy, whipped mascarpone filling deliver intense flavor in every bite of this easy tiramisu dessert.
Provided by Corey Rice Bradshaw
Categories Tiramisu
Time 2h25m
Yield 16
Number Of Ingredients 10
Steps:
- Combine espresso, 1/2 cup sugar, and 1/4 cup coffee liqueur in a heavy saucepan over medium-high heat. Whisk and simmer until sugar dissolves, 3 to 4 minutes. Remove from heat and let syrup cool.
- Combine remaining 1/2 cup sugar, mascarpone cheese, egg yolks, Marsala, and remaining 1 tablespoon coffee liqueur in the bowl of a stand mixer fitted with the whisk attachment; whip on medium speed until light and airy, about 7 minutes. Transfer to another bowl and clean mixer bowl and whisk attachment.
- Put heavy cream in the mixer bowl and whisk until stiff peaks form. Gently fold cream into the mascarpone-Marsala mixture.
- Remove 40 ladyfingers from the package and reserve any extra for another use. Dip ladyfingers, one by one, into the cooled espresso syrup and arrange in a single layer in the bottom of an 8x12-inch pan. Spoon 1/2 of the cream mixture over top. Dip more ladyfingers and arrange another layer perpendicular. Spoon remaining cream mixture over top.
- Dust tiramisu with cocoa powder. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 352 calories, Carbohydrate 30.7 g, Cholesterol 173.9 mg, Fat 22.5 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 12 g, Sodium 62.8 mg, Sugar 14.5 g
TIRAMISU DIP
Steps:
- INSTRUCTIONS 1. Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds. Add ricotta, sugar, espresso, and Marsala or Kahlúa. Increase speed to high and beat until stiff peaks form, about 3 minutes. 2. Transfer to a shallow 1-quart serving dish and dust with cocoa powder, then sprinkle chopped chocolate over cocoa. Serve with strawberries or assorted cookies.
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