Contest Winning Easy Tiramisu Recipes

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EASY INDIVIDUAL TIRAMISU CUPS



Easy Individual Tiramisu Cups image

Easy Individual Tiramisu Cups. Layers of creamy mascarpone mousse, espresso soaked ladyfingers and unsweetened cocoa powder. Perfect quick dessert for any day of the week!

Provided by Jamie Silva

Categories     Dessert

Time 15m

Number Of Ingredients 7

15 ladyfingers
1/2 cup espresso
16 ounces mascarpone cheese
1/3 cup sugar
1/4 cup heavy cream
1 teaspoon vanilla
unsweetened cocoa powder

Steps:

  • In a bowl, add ladyfingers and pour the espresso over the ladyfingers. Set aside.
  • In a mixer, add mascarpone, sugar, heavy cream and vanilla. Mix until fluffy and creamy. Set aside.
  • Begin layering each cup with a layer of the mascarpone mousse, cocoa powder and then ladyfingers. Repeat until the cup is full. Top with more cocoa powder. Serve and enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 464 kcal

EASY TIRAMISU (CHEF RECIPE)



Easy Tiramisu (Chef Recipe) image

Recipe video above. You will be amazed how silky rich and yet LIGHT this Tiramisu tastes! This is slightly adapted from this recipe by Vanessa Martin, a well regarded Australian-Italian chef. This is a traditional recipe made using raw eggs that are not cooked or tempered, and with only mascarpone - no cream! You just can't achieve the same mouthfeel if you use normal cream. :) (Read in post or note about raw egg concerns)

Provided by Nagi | RecipeTin Eats

Categories     Dessert

Time 30m

Number Of Ingredients 8

3 eggs (, yolks and whites separated)
1/2 cup (110g) caster sugar (superfine sugar)
1/2 tsp vanilla extract
8 oz / 250g mascarpone (, good brand (Important - read Note 1))
1 1/4 cups black coffee (, hot and strong! (Note 2))
2 tbsp (or more!) Frangelico or Kahlua (, or other liquor of choice (skip for alcohol free))
6.5 oz / 200g (24 - 30) lady fingers, pavesini or savoiardi biscuits ((Note 3))
Cocoa (, for dusting)

Steps:

  • Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
  • Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
  • Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
  • Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)
  • Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8"/20cm square dish. (See video or step photos above to see how I arrange them).
  • Spread over half the cream, then top with another layer of coffee dipped biscuits.
  • Spread with remaining cream.
  • Cover, refrigerate for at least 4 - 5 hours, preferably overnight
  • Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.

Nutrition Facts : ServingSize 127 g, Calories 306 kcal, Carbohydrate 32.2 g, Protein 5.9 g, Fat 15.8 g, SaturatedFat 8.3 g, Cholesterol 121 mg, Sodium 88 mg, Sugar 18.7 g

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

TIRAMISU - AUTHENTIC RECIPE!



Tiramisu - Authentic Recipe! image

The easiest and most delicious Tiramisu recipe! This authentic Italian dessert is rich and creamy but as light as air made with coffee dunked Savoiardi (lady fingers), a smooth and creamy mascarpone filling and dusted with cacao powder to finish it off. Perfect for any occasion! Also check out our Egg-Free Tiramisu version and our Chocolate Tiramisu!

Provided by Emily Kemp

Categories     Dessert

Time 25m

Number Of Ingredients 9

2 cups mascarpone ((500g))
24 (roughly) Savoiardi biscuits ((lady fingers))
1 cup strong brewed coffee ((230ml))
3 tablespoons dark chocolate (grated)
4 egg yolks (at room temperature)
3 egg whites (at room temperature)
6 tablespoons sugar
4 tablespoons coffee liqueur ((optional))
1 tablespoon cocoa powder

Steps:

  • Carefully separate the egg yolks and whites into two separate bowls. Add 3 tablespoons of sugar to the egg yolks and whisk them with an electric whisk until pale and thick.
  • Clean your beaters thoroughly. This is very important as egg whites will not whip if any egg yolk is added.
  • Using a clean electric whisk start to whisk the egg whites. When they become frothy, add 3 tablespoons of sugar and whisk until the egg whites are stiff and glossy. You should be able to turn the bowl upside down and they remain stiff (be careful not to overwhip them).
  • Add the mascarpone to the egg yolk mixture and mix together until smooth and creamy.
  • Next, add one third of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completed incorporated.
  • Mix the espresso and 4 tbsp coffee liqueur in a shallow bowl and dip in the lady fingers (savoiardi biscuits). You want to dip them into the liquid quickly (around 2-3 seconds) whilst turning to soak each side.
  • Lay the ladyfingers in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish .
  • Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate.
  • Continue with another layer of ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.

Nutrition Facts : Calories 470 kcal, Carbohydrate 26 g, Protein 8 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 187 mg, Sodium 78 mg, Sugar 15 g, ServingSize 1 serving

CONTEST-WINNING EASY TIRAMISU



Contest-Winning Easy Tiramisu image

This recipe makes a great quick dessert for a special supper...or anytime. It's easily doubled if needed. What a fun use for pudding snack cups! -Betty Claycomb, Adverton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 6

14 vanilla wafers, divided
1 teaspoon instant coffee granules
2 tablespoons hot water
2 snack-size cups (3-1/2 ounces each) vanilla pudding
1/4 cup whipped topping
1 teaspoon baking cocoa

Steps:

  • Set aside 4 vanilla wafers; coarsely crush remaining wafers. Divide wafer crumbs between 2 dessert dishes. , In a small bowl, dissolve coffee granules in hot water. Drizzle over wafer crumbs. Spoon pudding into dessert dishes. Top with whipped topping; sprinkle with cocoa. Garnish with reserved vanilla wafers.

Nutrition Facts : Calories 267 calories, Fat 9g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 219mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

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