Twist On Tiramisu Recipes
GIADA'S TIRAMISU RECIPE
We love Giada's tiramisu recipe so much, that we created our own version of her luscious, creamy tiramisu.
Provided by Jamie Monkkonen,Mashed Staff
Categories dessert
Time 2h30m
Number Of Ingredients 9
Steps:
- Add the egg yolks and sugar to a large bowl. Whip until thick and pale (about 5 minutes) using an electric mixer with whisk attachment.
- Add the mascarpone cheese, and mix until smooth and creamy. Add the vanilla extract and 1 tablespoon of espresso. Mix until thoroughly combined.
- Add remaining espresso and rum to a shallow dish large enough to fit a lady finger. Dip each ladyfinger in the mixture for about 5 seconds, rolling and flipping to coat all sides. Soaking any longer will cause the ladyfinger to fall apart. Lay each soaked ladyfinger in a single layer along the bottom of an 8x8-inch baking dish. You may need to break the ladyfingers to fit snugly across the bottom.
- Spread half the mascarpone mixture evenly across the layer of ladyfingers. Then, arrange half the strawberries in a single layer over the mascarpone. Top with another layer of soaked ladyfingers, then a final layer of the mascarpone mixture.
- Cover the tiramisu with plastic wrap to retain moisture and refrigerate for at least two hours.
- Before serving, add a final layer of sliced strawberries across the top. Sprinkle evenly with chocolate shavings.
- Serve and enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 33 g carbohydrates, Cholesterol 227 mg cholesterol, Fat 28 g fat, Fiber 2 g fiber, Protein 8 g protein, SaturatedFat 15 g saturated fat, ServingSize 0 g, Sodium 257 mg, Sugar 15 g, TransFat 0 g
TIRAMISU
This is always a favorite with everyone. The shavings are really easy and make it even more special.
Provided by Jamie Oliver
Categories dessert
Time 3h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4).
- Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool.
- To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth.
- To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top.
TWIST ON TIRAMISU
This is a lower carb twist on classic tiramsu. You can use and 8x8 square pan or a 2 quart casserole dish. The cook time is chilling time.
Provided by Chef Jean
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Simmer the Splenda and water, stirring only once, for 5 minutes. While that is simmering start whipping the egg yolks in a stand mixer. Once the sugar has simmered for 5 minutes and has started to thicken slowly pour it into the egg yolks while still whipping.
- Whip until room temperature and tripled in volume.
- Add the mascarpone cheese and 2 TBLS chocolate syrup. Whip until thick and creamy.(The mixture will seem to break at first, but continue to whip and it will come together.).
- Fold in the Cool Whip and place in the refrigerator.
- Simmer the coffee and the 1/4 cup chocolate syrup until combined. Add the rum and coffee liquor, simmer for 2 minutes. Let cool for about 5 minutes in the refrigerator.
- Rough chop the cherries.
- Take the mascarpone mixture and coffee mixture out of the refrigerator. Dip the lady fingers into the coffee mixture (allow the coffee to just soak through the cookie, not too dry, not too soggy) and place in a single layer on the bottom of an 8x8 square baking dish. Top with half the chopped cherries then spread half the mascarpone mixture over the top. Continue with one more layer of the soaked cookies, cherries and cream.
- Cover with plastic wrap and refrigerate for at least 2 hours.
Nutrition Facts : Calories 229.6, Fat 5.1, SaturatedFat 2.4, Cholesterol 117.4, Sodium 48.5, Carbohydrate 38.5, Fiber 0.9, Sugar 22.8, Protein 4.3
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- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).
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- - Make the Espresso using an Italian Moka. Add some Sugar and set aside, cooling completely.
- - Add half of the Sugar into the Egg Yolks ( Picture 1 to 3 ) and beat until the Sugar is completely dissolved and the mixture is creamy.04 - Mix Yolks and Mascarpone together. 05 - Using the second bowl beat the Egg Whites along with the other half of the Sugar until it all becomes spongy and it has formed stiff peaks. 06 - Fold the bowl delicately together and mix just until the mixture comes together. 07 - Soak half Savoyard Biscuits in the Espresso ( or Orange Liqueur ) and line them up to form the base of your Tiramisu' in a deep tray or casserole. 08 - Cover the base of the Tiramisu' generously with the Mascarpone mixture, and spread evenly. 09 - Now, sprinkle some Raspberries. 10 - Make a second and third layer the same way and top everything with Cocoa Powder first and Raspberries. 11 - Leave in the fridge for about 3 hours before serving.
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