Non Traditional Tiramisu Recipes

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.

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 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.

EASY TIRAMISU (CHEF RECIPE)

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.

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

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.

NON-TRADITIONAL TIRAMISU

Steps:

• Beat the cream cheese, sugar, vanilla, and 1/4 cup of the coffee in a medium sized bowl with an electric mixer on medium speed, until mixture is creamy.
• Stir in the whipped topping, reserving 1/2 cup of topping for a garnish if desired (if not, add it all to the cream cheese).
• Place 24 vanilla wafers on the bottom of a 9-inch springform pan, cutting some wafers to cover the bottom of the pan as much as possible.
• Brush or drizzle the wafers with some of the remaining 1/4 cup of coffee.
• Spread half of the cream cheese mixture over the wafers and repeat layers, brushing wafers with coffee and ending with cream cheese mixture.
• Cover and refrigerate for 4 hours or overnight. Garnish with cocoa powder and optional reserved whipped topping.

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