Tiramisu Fondue Recipes

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TIRAMISU



Tiramisu image

For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 7

*6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

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



Classic Tiramisù image

Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.

Provided by Alison Roman

Categories     dinner, lunch, weekday, custards and puddings, dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

4 large egg yolks
1/2 cup/100 grams granulated sugar, divided
3/4 cup heavy cream
1 cup/227 grams mascarpone (8 ounces)
1 3/4 cups good espresso or very strong coffee
2 tablespoons rum or cognac
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2 ounces bittersweet chocolate, for shaving (optional)

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.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams

TIRAMISU FONDUE



Tiramisu Fondue image

This is a fabulous fondue, great for dipping strawberries, Ladyfingers, Peaches, Pears or even cubes of heavy poundcake. You choose!

Provided by love4culinary

Categories     Dessert

Time 20m

Yield 1 pot

Number Of Ingredients 8

1 teaspoon instant espresso powder
1 tablespoon water, boiling hot
17 ounces mascarpone cheese
1/4 cup confectioners' sugar
2 tablespoons sweet marsala wine
2 teaspoons cornstarch
3 large egg yolks, at room temperature
bittersweet chocolate, finely chopping, for serving or garnish

Steps:

  • In a small bowl, dissolve your espresso powder in the boiling water.
  • Take out your double boiler, get some water simmering in the bottom, and combine espresso liquid, mascarpone, confectioner's sugar, Sweet Marsala, and cornstarch, making sure to mash it with a spatula until the cheese has melted.
  • In a medium bowl, whisk your egg yolks.
  • Gradually whisk (constantly whisk!) in about 1/2 of a cup of warm mascarpone mixture.
  • Whisk the egg yolk mixture into the mascarpone mixture that remains in the double-boiler and whisk constantly cooking until the fondue is hot and thickened, and reads 180F on an instant-read thermometer (this should take approx 2 mins).
  • Transfer mixture to a fondue pot or chafing dish and keep warm over a burner.
  • Place the chopped chocolate in small bowls and serve immediately with the ingredients you choose to dip into this fabulous fondue, allowing your guests to dip into the chopped chocolate after dipping into the warm fondue.
  • ENJOY!

Nutrition Facts : Calories 330.4, Fat 13.6, SaturatedFat 4.9, Cholesterol 629.3, Sodium 27.7, Carbohydrate 38.1, Fiber 0.1, Sugar 29.9, Protein 8.3

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