Alessis Tiramisu Recipes

TIRAMISU

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

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.

CLASSIC TIRAMISU

Steps:

• 1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume (the mixture will maintain a "ribbon" when folded over itself), 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking well to combine. Add the liquor, if using, and whisk to combine.
• 2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and remaining sugar to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.
• 3. In a roughly 6-by-9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual cookie in the coffee and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies, spreading it into an even layer.
• 4. Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with cocoa powder.

CLASSIC TIRAMISU RECIPE

Steps:

• 1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool. 2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool. 3. Add the mascarpone, vanilla extract and whisk until smooth. 4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside. 5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate the tiramisu for at least 6 hours. 6. Just before serving, dust with cocoa powder.• Check out other cake recipes and cheesecake recipes.Useful informationWhat is Tiramisu?Tiramisu is a coffee flavored traditional Italian dessert. This dessert is made of savoiardi cookies (also known as ladyfingers) dipped in coffee, mascarpone and cream custard, eggs and cocoa powder. The meaning of the word tiramisu is "pick me up" or "cheer me up".Does tiramisu have raw eggs?In most traditional Italian tiramisu recipes, you will find raw eggs, and basically it's totally fine if the eggs are fresh. There are versions of tiramisu that are made without raw egg yolks, some recipes don't use eggs at all, some using just egg whites or using heavy whipping cream instead of eggs.Can I skip raw eggs in Tiramisu recipe?If you don't want to use raw eggs do this: whisk the egg yolks and sugar over a bain marie (double boiler). Whisk constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). Make sure the bottom of the bowl doesn't touch the water. This process called pasteurizing and it's killing bacteria's such as Salmonella. You can see how I make this process in the video above. This step is totally optional and if you are using fresh eggs there is no real danger. But, many people intimidate eating raw eggs so it's up to you.What can I use instead of heavy cream in tiramisu?Instead of heavy cream you can use 4 egg whites. Beat them to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream is richer, more stable and tastes better. But, again, it's up to you. What can you use instead of mascarpone?Mascarpone is a kind of high fat cream cheese with a slightly sweet taste. There is no other cheese that tastes exactly like mascarpone cheese. Although regular full fat cream cheese has a sour taste, this is the closest replacement. If you are sing cream cheese instead of mascarpone don't expect to have the same taste, but it will be good enough for some people.How far in advance can you make tiramisu?Tiramisu can be made 1 to 2 days ahead and stored (covered) in refrigerator. It will keep for up to 4 days in total. You can leave tiramisu out of the refrigerator for up to two-three hours during serving before it will begin to spoil.What can I use instead of alcohol in tiramisu?If you don't like the flavor of alcohol in your dessert you can just omit it from the recip

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.

ALESSI'S TIRAMISU

Steps:

• Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
• In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
• Place egg yolk mixture over water and gradually add Marsala, beating continously.
• Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
• Transfer to bowl, cover and refrigerate 30 minutes.
• Whip cream with 2 Tbsp.
• sugar until soft peaks form.
• Fold in Mascarpone and Zabaglione and mix until well blended.
• Cover and refrigerate 1 hour.
• In a separate bowl, mix espresso, 2 Tbsp.
• sugar, Brandy and vanilla.
• Arrange cookies on the bottom of a 9" by 13" pan.
• Carefully spoon about 1 Tbsp.
• of the coffee mixture over each cookie so they are well saturated but not falling apart.
• Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
• cocoa.
• Repeat one more time ending with cocoa.
• Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
• Garnish and serve.

CLASSIC TIRAMISU RECIPE

Steps:

• Add coffee to 2 Tbsp. sugar in bowl; stir until dissolved. Cover bottom of 9-inch square pan with half the ladyfingers; drizzle with half the coffee.
• Beat cream in medium bowl with mixer on high speed until soft peaks form; spoon into separate bowl. Beat cream cheese, remaining 1/2 cup sugar and wine in mixer bowl with mixer on medium speed until blended. Gently stir in whipped cream.
• Spread half the cream cheese mixture over ladyfingers in pan; cover with remaining ladyfingers. Drizzle with remaining coffee; top with remaining cream cheese mixture. Sprinkle with cocoa powder.
• Refrigerate 4 hours or overnight.

EASY TIRAMISU RECIPE

Steps:

• Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
• Combine egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
• Continue cooking and whisking for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it's still a little grainy, that's ok. It will smooth out as you go.
• Set the egg mixture aside to cool to a little warmer than room temperature.
• While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
• When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
• Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside
• Dissolve the espresso powder into the hot water, then combine with the Kahlua.
• One at a time, dip the ladyfingers into the Kahlua mixture for about 3-5 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer.
• Spread half of the mascarpone mixture over the ladyfingers.
• Repeat ladyfinger layer, then top with remaining mascarpone mixture. Dust the top with cocoa powder.
• Refrigerate for several hours or overnight, then remove from pan (if desired) and serve.

CLASSIC TIRAMISU

Steps:

• For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and liqueur. Mix until sugar dissolves. Set aside to cool.
• For the filling: Place egg yolks, sugar, and Marsala in a medium heatproof bowl and set over a bain marie (i.e. place the heatproof bowl over a saucepan of simmering water on a low heat; the bowl should not touch the water). Whisk constantly using a whisk, or preferably a hand mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-7 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. Meanwhile, in a mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 additions until smooth.
• Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don't suggest freezing tiramisu since it will ruin its texture. Right before serving, dust the top with cocoa powder or grated chocolate. Serve cold.
• For individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don't have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. The amount of ladyfingers you use is up to you. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn't have to be exact - if you like more cream, go ahead and add more. Cover and refrigerate for at least 6 hours or up to 2 days. Right before serving, dust the top with cocoa powder. Serve cold.

EASY TIRAMISU RECIPE

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

TIRAMISU RECIPE

Steps:

• In a wide, shallow bowl, stir together the coffee, espresso powder, and 3 tablespoons of rum; set aside.
• Fill a medium saucepan (with a diameter a little smaller than the diameter of a heatproof mixing bowl - the mixing bowl should sit just inside the saucepan with at least 1-inch of space between the bottom of the bowl and the water) with 2-inches of water. Bring the water to a low simmer and cover until ready to use.
• While the water comes to a simmer, using a hand mixer, whisk the egg yolks in a large heatproof bowl at low speed until just combined. Add the sugar and salt. Beat at medium-high speed until light in color (pale yellow), about 2 minutes. Scrape down the sides of the bowl as needed.
• Add the ⅓ cup of cream to the yolks and beat for 30 seconds at medium speed.
• Remove the lid from the saucepan of water and place the mixing bowl with the egg yolk mixture over the simmering water.
• Cook, constantly scraping the bottom and sides with a silicone spatula, until the mixture registers 160°F on an instant-read thermometer and coats the back of a spoon, about 5-8 minutes. Watch very closely, especially when the temperature reaches 140°F - the temperature rises quickly. Remove the bowl with the egg mixture from the heat and stir briskly for 1 minute to cool. Set aside to cool to room temperature, stirring periodically, about 20 minutes.
• When the egg mixture is at room temperature, whisk in the remaining 4 tablespoons of rum.
• Add the mascarpone and cream cheese to the egg mixture. Beat with a hand mixer at medium speed until no lumps remain, about 1 minute. Transfer mixture to a large bowl; set aside.
• Wipe out the mixing bowl with a paper towel, and attach the whisk to the mixer. Add the ¾ cup heavy cream to the bowl and beat, at medium speed, until frothy, about 1½ minutes. Increase the speed to HIGH and whisk until cream holds stiff peaks, about 1-1½ minutes more.
• Fold ⅓ of the whipped cream into the mascarpone mixture to loosen, then fold in the remaining whipped cream until completely incorporated; set aside.
• Set up a workstation with the ladyfingers, coffee mixture, and 9x13-inch dish all in a row. Working with 1 ladyfinger at a time, quickly roll the ladyfinger into the coffee mixture and place it into the baking dish in a single layer. (Try not to submerge the ladyfinger - just quickly roll it into the coffee mixture - not more than a couple of seconds per ladyfinger.) Trim (or cut with kitchen shears) the ladyfingers to fit, as needed.
• Spread half the mascarpone mixture over the single layer of ladyfingers, being sure to cover the sides and corners of the dish. Smooth the top and dust 2 tablespoons cocoa powder over the mascarpone in an even layer (using a small fine-mesh sieve is ideal).
• Repeat the process for one more layer and dust with the remaining 1½ tablespoons cocoa powder.
• Clean the edges of the dish with a paper towel and cover with plastic wrap. Refrigerate 6-12 hours and sprinkle with grated chocolate, if desired.
• Serve chilled.

ALESSI'S TIRAMISU RECIPE - FOOD.COM

Steps:

• Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
• In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
• Place egg yolk mixture over water and gradually add Marsala, beating continously.
• Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
• Transfer to bowl, cover and refrigerate 30 minutes.
• Whip cream with 2 Tbsp.
• sugar until soft peaks form.
• Fold in Mascarpone and Zabaglione and mix until well blended.
• Cover and refrigerate 1 hour.
• In a separate bowl, mix espresso, 2 Tbsp.
• sugar, Brandy and vanilla.
• Arrange cookies on the bottom of a 9" by 13" pan.
• Carefully spoon about 1 Tbsp.
• of the coffee mixture over each cookie so they are well saturated but not falling apart.
• Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
• cocoa.
• Repeat one more time ending with cocoa.
• Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
• Garnish and serve.