TIRAMISU ICEBOX TORTA
Provided by Giada De Laurentiis
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until the chocolate is just melted. Remove from the heat and let cool slightly.
- In a large bowl, combine the cream, mascarpone, sugar, Marsala and salt. Using a hand-held mixer, beat on high speed until medium-soft peaks form, about 8 minutes. Remove one-third of the whipped cream to the bowl with the cooled chocolate and quickly fold it in with a rubber spatula until fully combined.
- Line the bottom of a 9-inch springform pan with 11 wafer cookies. Spoon one-third of the white cream over the cookies and spread evenly with an offset spatula. Arrange another layer of cookies, followed by half of the chocolate cream. Repeat the layers. Finish the cake with a final layer of cookies, followed by the remaining white cream -- there will be five layers of cookies, three of white cream and two of chocolate cream. Cover the cake and refrigerate for at least 6 hours or overnight. Serve with a dusting of cocoa powder.
TRES LECHES TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 4 individual trifle dishes
Number Of Ingredients 14
Steps:
- For the spicy chocolate tres leches: In a small saucepan, whisk together the half-and-half, unsweetened cocoa powder, sweetened condensed milk, evaporated milk and cayenne pepper. Bring to a simmer over medium heat. Simmer for 2 minutes. Remove the pan from the heat and whisk in the coffee liqueur. Cool before using.
- For the whipped cream: Pour the cream into a medium bowl. Using an electric hand mixer, beat the cream until soft peaks form, 2 to 3 minutes. Add the powdered sugar, cinnamon, vanilla and mascarpone. Mix until well combined.
- Dip the ladyfingers in the chocolate tres leches. Place 2 to 3 ladyfingers in the bottom of each trifle dish. Top with 1 tablespoon of the chocolate tres leches. Top with 2 tablespoons of the whipped cream mixture, and then a few pieces of mango and raspberries. Repeat the layers and garnish the top of each trifle with fruit pieces. Chill until ready to serve.
CHOCOLATE TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 8h36m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
- Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
- Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
- Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
- Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
RASPBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
- Dust with the confectioners' sugar and serve.
TIRAMISU
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
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.
TIRAMISU - GIADA DE LAURENTIIS
Make and share this Tiramisu - Giada De Laurentiis recipe from Food.com.
Provided by Lacy S.
Categories Dessert
Time 2h15m
Yield 1 Tiramisu, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl beat egg yolks and sugar until thick, 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.
Nutrition Facts : Calories 179.2, Fat 6.1, SaturatedFat 2.3, Cholesterol 262.1, Sodium 60.3, Carbohydrate 24.8, Fiber 0.3, Sugar 13.2, Protein 5.4
CHOCOLATE TIRAMISU BY GIADA DE LAURENTIIS
Make and share this Chocolate Tiramisu by Giada De Laurentiis recipe from Food.com.
Provided by Diane C 2
Categories Dessert
Time 36m
Yield 1 loaf pan, 12 serving(s)
Number Of Ingredients 13
Steps:
- Place the mascarpone cheese in a large bowl and set aside.
- With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
- Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended.
- Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides.
- Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
- Spoon 1/3 of the mascarpone mixture over the cookies to cover.
- Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times.
- Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
- Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
- Chocolate Zabaglione:.
- Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
Nutrition Facts : Calories 228.4, Fat 10.5, SaturatedFat 5.5, Cholesterol 131.7, Sodium 61.7, Carbohydrate 30, Fiber 0.4, Sugar 21.4, Protein 3.8
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TIRAMISU CUPCAKES - GIADZY - BY GIADA DE LAURENTIIS
From giadzy.com
Servings 18Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 40 mins
- Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool.
- While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator.
LEMON HAZELNUT TIRAMISU - GIADZY - BY GIADA DE LAURENTIIS
From giadzy.com
Servings 8Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 7 hrs 55 mins
- For the lemon-hazelnut syrup: in a small saucepan, combine the lemon juice, 1‚ÅÑ2 cup water, and the sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Stir in the hazelnut liqueur.
- For the tiramisu: in a food processor or blender, pulse the hazelnuts until finely chopped (but not a paste). Add the lemon zest and pulse once to combine. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream in a large bowl until thick. Add the cinnamon and 2 tablespoons of the sugar and continue to whip until the cream holds soft peaks. In another bowl, beat together the remaining 3 tablespoons sugar and the mascarpone cheese for 30 seconds. Mix one-quarter of the whipped cream into the mascarpone mixture. Using a rubber spatula, fold in the remaining whipped cream. Set aside.
- Pour the lemon-hazelnut syrup into a small, shallow bowl. Dip 16 of the ladyfinger cookies in the syrup. Line the bottom of a 13 x 9 x 2-inch serving dish or other decorative serving dish with the dipped cookies, trimming the cookies, as necessary, to form an even layer. Spread one-third of the mascarpone mixture over the cookies. Sprinkle with one-third of the hazelnut mixture.
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- In a shallow bowl, combine the hot water and instant espresso powder and stir until dissolved. Set aside. Whip the heavy cream to soft peaks in a medium bowl and set aside.
- Bring a saucepan with 2 inches of water to a gentle simmer over medium heat. In a bowl that fits comfortably over the pan without touching the water, add the bourbon, sugar and egg yolks and whisk until combined. Place the bowl over the simmering water and heat, whisking constantly, until the mixture is tripled in size and a ribbon is left in the mixture when you raise the whisk and drizzle the mixture on itself, about 8 minutes. (You can also use a handheld mixer on medium speed for this step.) Remove the bowl from the heat and continue to whisk for an additional minute to start to cool it down. Add the mascarpone, peanut butter, vanilla and salt and continue to whisk until well incorporated. When the mixture is smooth and slightly cooled, switch to a rubber spatula and gently fold in the reserved whipped cream. Set aside.
- One at a time, dip 6 of the ladyfingers into the espresso; do not let them sit and soak in the espresso–just a quick dip. Break each one in half and fit 2 halves on the bottom of each of six 6-ounce coffee cups or ramekins. Spoon about 1/4 cup of the peanut butter mixture over the ladyfingers in each coffee cup and spread evenly with an offset spatula. Spoon a scant tablespoon of the jam over the peanut butter mixture in each and spread evenly. Repeat with an additional layer of the ladyfingers, followed by a layer of the peanut butter mixture. Using a rasp grater, grate the chocolate evenly over the top. Cover with plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator 10 minutes before serving.
CLASSIC TIRAMISU - GIADZY - BY GIADA DE LAURENTIIS
From giadzy.com
Servings 6Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 2 hrs 25 mins
- 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.
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Reviews 70Category DessertCuisine AmericanTotal Time 30 mins
- Using an electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of the whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
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- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
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