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- Dish type
This classic Italian dessert is made with sponge fingers (also known as ladyfingers or boudoir biscuits) and mascarpone cheese. It can be made in a trifle bowl or a spring form cake tin.
879 people made this
- 6 egg yolks
- 250g (9 oz) caster sugar
- 275g (10 oz) mascarpone cheese
- 400ml (14 fl oz) double cream
- 4 (175g) packages sponge fingers
- 5 tablespoons coffee flavoured liqueur
- For decoration
- 1 teaspoon cocoa powder
- 25g (1 oz) dark chocolate
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- 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 coloured.
- 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 sponge fingers in half and line the bottom and sides of a large trifle bowl. Brush with coffee liqueur. Spoon half of the cream filling over the sponge fingers. Repeat sponge fingers, coffee liqueur and filling layers, ending with a layer of filling.
- To garnish, dust the top of the tiramisu with cocoa. Sprinkle with 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.
Reviews & ratingsAverage global rating:(827)
Reviews in English (673)
Utterly... amazing. Better than Pizza Express' tiramisu in my opinion. I made this but devided into individual ramkin dishes (6-7). I originally made them for my sister but had one as a "tester" to make sure I wasn't giving her rubbish. Oh my goodness, I had to stop myself eating the remaining dishes. It was a struggle to hand them over and not keep them for myself! Just amazing!-05 Apr 2012
Amazing! I loved it. It was my New Years' eve treat. The "lady fingers" I found suitable are just Tesco Boudoir biscuits. They absorbed the espresso well after an overnights' refrigeration. (In addition to liqueur, I used 80ml cooled espresso). The longer you refrigerate this dessert, the better it is. Added to favourites, thank you x-01 Jan 2009
Something else.This was EXCELLENT! I can't even begin to tell you how amazing this Tiramisu is. I have some points to make, 1. it's EASY, 2. It's great that the eggs are cooked, 3. I didn't add any vanilla at all even though I was worried that since there were 6 egg yolks it will have this eggy smell, but it didn't, 4. I only used espresso and no coffee liqueur, 5. I chilled the bowl that I was planning on beating the cream in, 6. I refrigerated the mascarpone/egg mix while I was beating the cream. 7. And this might be helpful, use a cheese cake tin, chill it, and the next morning you can just pop the tiramisu out. It looked beuatiful! I decorated it with some fresh raspberries and slices of strawberries, grated chocolate and dusted cocoa powder. Took it to work and everyone oooed and aahhhed at it. It tasted very very good!!!! By the way, it's important you chill over night.-18 Jul 2008
Tiramisu Recipe - A Classic and Quick Italian Dessert
Tiramisu Recipe is a Classic and Quick Italian Dessert made with creamy mascarpone cheese combined with coffee and layered with ladies finger cookies. A sinful dessert that you can't refuse.
Tiramisu in Italian means "pick me up" or "lift me up", is a classic and quick to make Italian dessert. It is made with lady's finger biscuits known as the Savoiardi dipped in a rich coffee decoction, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with Marsala wine and cocoa. I have adapted this recipe to avoid using the raw egg yolks and made it without them.
If you don't get the Marsala wine you can mix rum or brandy into the coffee decoction and it will taste just as delicious. You could avoid the alcohol altogether as well.
Serve this Tiramisu as your next dinner party dessert or serve it after a simple home meal of Baked Penne Pasta With Roasted Peppers In Marinara Sauce Recipe, Garlic bread.
Other desserts that you can try for your party are:
- 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
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.
Cara’s Classic Tiramisu
Classic Tiramisu is my husband’s favorite dessert. Tiramisu is easy to assemble and does not require any baking. Why not make it for the Oscars! It is the perfect sweet treat to savor while you gossip, tweet and giggle during the show. Enjoy Tiramisu with an espresso so you can stay up for the three-hour long event. Win-win!
This recipe is based on one from my friend Debbie, another Sicilian and fantastic cook. In this version, I made it three layers instead of two, made one layer with chocolate ladyfingers, and I used shaved chocolate on top instead of sifted cocoa powder. The ladyfingers are soaked in equal parts of Kahlua liqueur and shots of espresso. A three layer tiramisu should sit in the fridge overnight to get that perfect balance. Another trick is to place a paper towel directly on the top layer of the cheese filling and then wrap in plastic wrap to store in the fridge. The paper towel absorbs the condensation and gives it a better texture. It is acceptable to serve Tiramisu scooped out or, like the picture above, cut in squares.
If you have never made Tiramisu, give it a try and let me know what you think!
- In the bowl of a standing mixer fitted with the whip attachment, combine the yogurt, mascarpone, Marsala, and Splenda. Whip the ingredients on high speed for 1 minute. Scrape down the sides of the bowl and continue to whip until smooth, about another 30 seconds.
- Arrange 10 of the ladyfingers in the bottom of an 8 × 8-inch glass dish. Using a pastry brush, brush the ladyfingers with half of the espresso. Spoon half of the mascarpone mixture over the ladyfingers, and using an offset spatula, spread the mixture evenly to cover the ladyfingers.
- Top the mascarpone layer with the remaining 10 ladyfingers, and repeat the soaking process with the remaining espresso. Spread the remaining mascarpone mixture over the ladyfingers. Cover the tiramisù lightly with plastic wrap, and chill it in the refrigerator for at least 1 hour or up to 24 hours.
- Use a sieve to sprinkle the cocoa powder evenly over the top, and serve.
- For more pound-for-pound chocolate flavor and an easy 35 percent reduction in fat calories in your chocolate dessert recipes, replace regular unsweetened cocoa powder (12 percent fat) with defatted unsweetened cocoa powder (.05 percent fat).
- Fat: 32g (before), 4.2g (after)
- Calories: 510 (before), 120 (after)
- Protein: 7g
- Carbohydrates: 15g
- Cholesterol: 48mg
- Fiber: 0g
- Sodium: 84mg
Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.
Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
Tiramisu is deceptively easy to make for such a fancy sounding dessert. After making this recipe for some time, there are a few tips I’ve learned along the way.
The typical tiramisu recipe consists of store-bought ladyfingers soaked in strong espresso that are then layered with mascarpone-flavored custard and whipped cream. I make mine with instant espresso paired with an equal amount of Kahlua, a creamy, rum-flavored coffee liqueur. I’ve tried dark rum, Marsala, Frangelico and even the espresso on its own, but this is my favorite version.
I make my Tiramisu in this 9-inch baking dish. When placing the ladyfinger cookies in the dish, I lay three one way then three the other so all of the cookies fit evenly without having to break any into pieces. Different brands of ladyfinger cookies generally come in the same sizes, so this usually works fine for me. This dessert can also be made in glass cups or jars for individual servings similar to a trifle.
Truth be told, it had been a little while since I last made this easy tiramisu recipe so I made it twice to test and then to photograph. The second time I made it, I forgot to add the mascarpone to the custard step, so I whisked it into the whipped cream mixture instead. And guess what? It turned out just fine.
Tips for Tiramisu Success
- Let your zabaglione cool to room temperature: Technically, it only needs to cool to 90F, but unless you want to whip out your thermometer, let it cool to room temperature or slightly warmer. Too hot and it will melt the whipped cream when you mix them together.
- Wait to whip the cream until the zabaglione has cooled: Whipping goes fast and it's best not to let the whipped cream stand around for too long, so wait until the zabaglione is cool before whipping the cream.
- Whip the mascarpone with the whipped cream: Many recipes add the mascarpone to the zabaglione, but we found that this sometimes made the zabaglione go inexplicably grainy. Whipping it with the cream instead makes it easier to integrate the mascarpone into the dish without worrying about this issue
- Beat the mascarpone for just 15 to 30 seconds to soften: Before whipping it with the cream, beat the mascarpone briefly on its own to soften it. Be careful not to over-whip since the high-fat mascarpone can start to separate. Better to err on the side of under-whipping rather than overdoing it.
- Add the cream slowly: After the mascarpone is softened, drizzle in the cream very slowly while beating on medium speed. Once it's all added, stop the mixer, scrape down the sides, and then continue beating for another 30 to 60 seconds until the mixture holds firm peaks.
- Aim for whipped cream with firm peaks: You want the whipped cream to be in between soft peaks, where the tips of the whipped cream soften down on themselves, and stiff peaks, when the peaks stand straight up. You want a little wobble in your peaks.
This recipe was developed and written by Cindy Rahe with assistance from Emma Christensen, Summer Miller, and Marta Rivera. Team effort!
This Italian classic is creamy, delicious and coffee-spiked. I haven’t met anyone who doesn't love tiramisu with a passion!
- 3 eggs, separated
- 4 tbsp caster sugar
- 1 vanilla bean, split and seeds scraped
- 500 g mascarpone
- pinch of salt
- 1 scant tbsp icing sugar
- 20 savoiardi biscuits
- 2 cups (500 ml) espresso coffee
- 80 g roughly chopped dark chocolate
- Dutch-process cocoa powder, for dusting
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 4 hours (or overnight)
1. Place the egg yolks and caster sugar in a bowl and whisk for 5–6 minutes or until the egg mixture is very pale and fluffy. Add the vanilla seeds and stir well, then add the mascarpone and whisk, gently, to ensure there are no lumps.
2. Whip the egg whites and salt until soft peaks form. Add the icing sugar and keep whipping for a further 2–3 minutes or until shiny and firm. Gently fold the whipped whites into the mascarpone mixture.
3. Dunk the savoiardi in the coffee (one at a time or they will go soggy), then arrange about half of them in a serving dish to cover the base. Pour over half the creamy mixture and sprinkle half of the chocolate on top. Top with the remaining coffee-soaked logs in a single layer. Spread the remaining creamy mixture on top.
4.Leave in the fridge to set for a minimum of 4 hours (or overnight). Dust liberally with cocoa powder and the remaining chocolate just before serving.
Classic tiramisu recipe - Recipes
Tiramisù is the evergreen desserts that everybody likes. There are countless versions of this dessert, but to us the original needs to be done with our Ladyfingers. Here our recipe for a traditional Tiramisù, passed down through the generations.
TIRAMISÙ (8 Servings)
400g Ladyfingers “Forno Bonomi”
500g Mascarpone Cheese
Bitter cocoa powder
1. Beat egg yolks with sugar until creamy and light. Add mascarpone cheese and stir until homogeneous.
2. In another bowl beat egg whiteswith a pinch of salt until firm and incorporate them to mascarpone cream.
3. Prepare coffee and let it chill. Dip quickly ladyfinger in the coffee one by one and lay them in a casserole. Cover them with some cream and repeat the layers until you run out of ingredients. Finish with the cream.
4. Finish the Tiramisù with the cocoa powder. Let the dessert sit in the fridge for at least 4 hours.
Eggless Tiramisu Recipe | Easy Italian Tiramisu | The Foodie
Tiramisu is a delicious classic Italian Treat. Whenever you are planning a get-together or just want to relish your taste buds Tiramisu can be your best friend. Try this easy & simple eggless tiramisu recipe and enjoy the pleasant Italian flavours.
200 gms Mascarpone Cheese
200 gms chilled heavy cream
90 gms castor sugar
1 tsp vanilla essence
Beat till light & fluffy
2 cups of chilled water
2 tbsps coffee powder
1) Take Mascarpone Cheese
2) Add chilled heavy cream, castor sugar and vanilla essence
3) Beat till light & fluffy
4) Take 2 cups of chilled water. Add 2 tbsps coffee powder
5) Mix till coffee dissolves. Take a Ladyfinger biscuit
6) Soak both sides in coffee. Line the serving box with it
7) You&rsquoll need 18-20 fingers depending on the size of your box
8)Layer the mascarpone cheese mix . Add another layer of biscuits
9)And cheese and sprinkle with cocoa dust
10)Freeze for 4 hours or overnight