James Martin Tiramisu Recipes

BEST EVER TIRAMISU

Best ever tiramisu image

This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle

Provided by Good Food team

Categories Dessert

Time 30m

Number Of Ingredients 8

Ingredients

568ml pot double cream
250g tub mascarpone
75ml marsala
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g dark chocolate
2 tsp cocoa powder

Steps:

Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Nutrition Facts : Calories 853 calories, Fat 73 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

TIRAMISU MARTINI

Tiramisu Martini image

Smooooooooooth chocolate martini.

Provided by GWYNSHAWOZ

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 3

Ingredients

1 (1.5 fluid ounce) jigger vanilla flavored vodka
1 (1.5 fluid ounce) jigger creme de cacao
1 (1.5 fluid ounce) jigger coffee flavored liqueur

Steps:

Pour the vodka, creme de cacao, and coffee liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 39 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 7.8 mg, Sugar 37 g

LEMON TIRAMISU

Lemon Tiramisu image

This is my "summer Tiramisu" The original recipe uses one packet of sponge fingers, but I use more to get more coverage on this size of tin. I also added the lemon zest and find it is not too tart, you can leave it out of course if you are not sure about it. You don't have to make this in a spring form pan, if you like to scoop it out of a dish, use whatever suits you. I sometimes use trifle sponges or plain cake instead of the sponge fingers. Oh... the lemons are low fat and very healthy!

Provided by PetsRus

Categories Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 lemons, juice and zest of
4 tablespoons brandy or 4 tablespoons white rum
4 ounces caster sugar, divided
1 (9 ounce) packet sponge cake fingers (or more)
2 (9 ounce) containers mascarpone cheese
4 -5 tablespoons lemon curd
2 large eggs, separated
150 ml cream
1 lemon, zest of, finely grated mixed with
some demerara sugar (optional)

Steps:

Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
Set aside so the sugar has time to dissolve.
Get ready a 9-inch spring form pan; line the bottom with parchment paper.
In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
Whip the cream also to a soft peak.
Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
Level the top using a palette knife, cover and leave in the fridge overnight.
To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.

Nutrition Facts : Calories 268.3, Fat 10, SaturatedFat 5.1, Cholesterol 138.3, Sodium 71.5, Carbohydrate 34.7, Fiber 0.4, Sugar 22.6, Protein 5.4

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