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Tiramisu Recipe Compilation
Venetian Tirami-su (as Tirami-su originated in Venice, Italy) and this recipe came from a Venetian cookbook.
6 egg yolks
Zabaglione: Beat egg yolks in top pan of a double boiler until thick. Place bowl over simmering water, and while beating, gradually add marasala and sugar. Continue beating until mixture is very thick. Remove from heat, but continue beating until mixture has cooled, then refrigerate.
Beat the marscapone smooth, fold whipped cream into it, then fold in the zabaglione. Mix espresso and liquor together.
Line bottom of 9" square pan with half of the savoiardi; brush them with the espresso. Place half of the zabaglione mixture over them. Another layer of savoiardi, then add the remaining zabaglione. Dust with cocoa. Refrigerate for at least 1 hour. Makes 8 - 12 servings... yeah right. But I'm eating more than one!
If you can find the marscapone,
you'll probably find savoiardi. Most likely you'll find these rare
items in an italian deli or a well-stocked cheese shop. However, if
you want to make the savoiardi yourself, here's the recipe:
Preheat to 425 degrees F. Line baking sheets with parchment paper. Beat egg white until soft peak stage, then beat in sugar until mixture becomes stiff. Beat egg yolks until thick and light. Fold 1/3 off egg white mix into egg yolks. Sift flour over this mixture and fold it in. Then fold in remaining whites. Spoon batter in strips about 1" x 3" onto the paper. Bake 5-7 minutes or until cookies are lightly browned. Let them cool before removing from paper.
Tiramisu (source: Gourmet)
2 pound cakes (approx 1 3/4
Cut the pound cake into strips, place on baking sheets and bake until golden brown (approx 15 minutes), making sure to turn strips so they brown on all sides.
Mix heavy cream with sugar; beat cream until soft peaks form. Beat marscapone until soft, fold in whipped cream. Combine espresso and rum.
Line bottom of a 9"x13" baking pan with half of the browned cake strips; brush them with the coffee mixture. Layer half the cream over the strips, sprinkle half the chopped chocolate over that. Repeat layering, ending with the chocolate. Chill for two hours. Enjoy!
Ddmcc@aol.com (Desiree McCrorey in Burlington, Vermont, USA)
Round Spongecake Tirami-su (serves 12 - 16)
9" diameter round vanilla
Custard: scald all but 2 T of milk in a saucepan, add sugar, stir until dissolved. Beat egg yolks with that 2 T milk and flour. Gradually pour 1/2 sweetened hot milk into the yolk mixture, whisking constantly. Return mixture to saucepan, cook over medium heat stirring continuously. Once boiling begains, continue stirring for 2 minutes, then remove from heat. Strain custard into a bowl, whisk in butter, liquor and vanilla. Cover with wax paper or plastic to prevent skin fomration. Refrig until cold.
Cut cake into 3 horizontal layers. Place bottom layer into 9" springform pan. Brush cake layer with espresso. Top the layer with 1/3 of custard. Add second cake layer, brush with espresso, top with 1/2 of remaining custard. Add final cake layer, top with remaining custard, sprinkle cocoa. Chill for 1 hour.
Ddmcc@aol.com (Desiree McCrorey
in Burlington, Vermont, USA)
3 egg yolks
Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool.
Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg white into the zabaglione. Dip the lady fingers into the remaining liquor and arrange in a single layer in the bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the zabaglione and half the cream. Repeat the layers, finishing with the cream. Refrigerate for several hours before serving.
500 g Marscapone Galbani cheese
1. Cool coffee.
This has been a smash hit
dessert for me every time. The cheese I have to buy at an Italian cheese
shop or International cheese
Tiramisu - Italian Cheese Charlotte
24 firm ladyfingers
Heat oven to 350 degrees. Arrange the ladyfingers on a baking sheet and toast them for maybe fifteen minutes. Put the espresso in a wide bowl and soak each ladyfinger briefly. Arraunge half the ladyfingers in a rectangular serving dish. In another bowl, beat the egg yolks with the sugar until the combo turns pale yellow. Add the mascarpone, brandy, and triple sec; stir to combine. In a separate bowl, beat the whites until stiff. Fold whites into the mascarpone mixture. Layer half the mixture atop the ladyfingers in the serving dish. Add another layer of ladyfingers, followed by the remaining mixture. Dust liberally with cocoa. Cover and refrigerate at least one hour before serving. Yields twelve to sixteen servings.
Caveats: 1. Posted without
Source: Pizza Today, February
1990; copied without permission.
My notes on recipe: A bit
too soggy/wet, and bland. I would reduce the amount of liquor to no
more than 2 tablespoons, instead of 6; add 1-2 tablespoons of vanilla
extract, add approx 6 - 8 more fingers and reduce egg white count to
4 instead of 6. Desiree.
Title: TIRAMISU I
24 ladyfingers, split lengthwise
Heat oven to 375 degrees.
Arrange ladyfingers on a bking sheet and bake
In a large mixing bowl, beat egg whites at high speed with electric mixer until they are stiff. Set aside. In a small mixing bowl, beat egg yolks and sugar at medium speed with electric mixer until thick and lemon colored. Add mascarpone and brandy. Stir gently.
Gently fold egg whites into the mascarpone mixture. Spread half the mixture on the ladyfingers in the serving dish, then sprinkle with half the chocolate. Repeat layers of lady-fingers, mascarpone mixture and chocolate. Cover with foil. Refrigerate for at least an hour.
| Who I am: David Malecki
When I worked at Olivetti, an Italian friend of mine emailed me the following recipe which his mom uses. Supposedly this _is_ the way to do it. So, without any further delay here it is:
Ingredients for 4 people
Mix the egg yokes, the sugar and the mascarpone in a bowl, until a smooth concistency. (you may add whipped cream, if you want). Dip cookies in the coffee or in the liqueur (or in both), but don't soak them. Put the cookies on the baking sheet and spread the cream on top. Repeat four times. Add some cocoa or chocolate on top.Put tiramisu` in the fridge.
Hope you like it, Gene.
From Paul Taylor <firstname.lastname@example.org
Ths version works fine. More than fine.
1 pint of strong black coffee
Whilst the coffee is still very hot, dissolve half the sugar. Add the Marasala.
Whisk the eggs with the rest of the sugar until you can write a four letter word on the surface by dripping the mixture from a spoon. Beat in the mascarpone. Add rum to taste.
Dip the sponge fingers into the coffee mixture, one at a time, first one end then the other. Do not over soak them. Leave to drain.
Pour 1/3 of the egg and mascarpone mixture into a cake tin. Arrange some sponge fingers on top in a radial pattern. Trim ends of others to fill the gaps. Pour another 1/3 of the mixture over. Dust with cocoa powder. Add another layer of sponge fingers and then top with the final third of the mixture. Dust with cocoa powder.
Refridgerate for at least
6 hours. Remove sides of cake tin and grate chocolate over the top.
From "Vrushali P. Ranadive"
TIRAMISU : from Balducci's
in New York City
Tiramisu (Italian for "pick me up") is an incredible Italian dessert and incredibly hard to find in the States (or to find good tiramisu, at least, is hard). I was in Italy last summer and had it probably every other night. While there, I got this recipe from an Italian magazine belonging to a woman I had met there.
300 g Savoiardi biscuits (or
Mash the egg yolks and sugar until creamy; then mix in the cheese. Add the brandy and mix well until you have a homogeneous cream. Beat the whites separately until stiff peaks form, and then blend those in with the first mixture. This is what is used for the cream layers. The layers in between will be lady fingers dipped in the cold coffee. Probably the best number of layers is five (three cream, two lady finger, alternating). Then sprinkle cocoa on the top and refrigerate for at least 2-3 hours.
Other notes of interest: American cooks might not be used to using ingredients measured in grams (I wasn't). The Mascarpone should be labeled in grams; for the lady fingers, you can pretty much see how many are needed for two layers; and for the sugar, I used an empty 150g Mascarpone container for the 150 g of sugar and it came out fine, so I guess the densities of Mascarpone cheese and sugar are at least close. The mixing can be done with a fork (perhaps a blender would be fine too). One bad thing is that the tiramisu doesn't have a whole lot of solidity; it tends to expand to fill up the space it is in, so you probably don't want to leave it for a long time in a container that is too big for it. But it tastes wonderful -- I hope it comes out good for you.
From: Anna DIPANCRAZIO <email@example.com> 31 Mar 1994
500 g Mascarpone cream
Separate egg yolks from egg whites. Beat egg yolks with sugar until creamy smooth. Add mascarpone cream and liqueur. Beat egg whites until firm and fluffy. Fold into mascarpone mixture. Dip lady fingers into coffee. Layer bottom of deep dish. Cover with mascarpone mixture. Repeat biscuits and mascarpone mixture layers. Sprinkle with semi-sweet chocolate shavings. Refrigerate overnight for best results. May be frozen.
VARIATION: Sprinkle semi-sweet
chocolate shavings in between layers.
====****>>>> Frozen Tiramisu Sundae <<<<****====
From: firstname.lastname@example.org 19 Feb 1994
From the Chicago Tribune Food
1 1/2 cups whipping cream
Chocolate sauce for garnish
1. Beat cream in large bowl
with electric mixer until frothy. Beat in confectioner's sugar until
soft peaks form. Transfer whipped cream to a large wire mesh strainer
lined with a coffee filter or cheesecloth; set strainer over a bowl.
Refrigerate up to several
2. Put cheese into small bowl; beat with electric mixer until light and fluffy. Beat in about 1/2 of the whipped cream until smooth and light.
3. To assemble, divide crumbled
ladyfingers among 4 serving dishes. Sprinkle each with 1 Tablespoon
of the coffee and 1/2 to 1
4. To serve, spoon remaining whipped cream into a pastry bag fitted with a 1/2 inch star-tip (or just dollop the whipped cream on top with a spoon!). Spoon some chocolate sauce over each serving. Pipe or spoon some whipped cream over all; sprinkle with 1 Tablespoon of the shaved chocolate. Garnish with a chocolate curl and serve immediately.
**NOTE: Ladyfingers for tiramisu,
such as Savoiardi made by Bistefani in Italy, are available at Italian
specialty markets, and at some supermarkets. Other ladyfingers or cubed
pound cake can be substituted.
====****>>>> TIRAMISU LOWFAT <<<<****====
From: email@example.com (Julie Dowell) 25 Feb 1994
Here is a recipe for low-fat tiramisu that I found in the October, 1993 issue of _Cooking Light_. I have not yet tried it (I plan to), but I have generally had good results with recipes from this magazine.
1/2 C sugar
Place first 6 ingredients in food processor with knife blade and process until smooth; set aside.
Combine hot water and espresso granules in a small bowl. Split ladyfingers in half lengthwise. Quickly dip 20 of the halves, cut side down, in espresso and place, dipped side down, in the bottom of a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso, and arrange dipped side down, on top of the first layer. Spread 2 C of the cheese mix- ture evenly over the ladyfingers. Repeat procedure with remain- ing ladyfinger halves, espresso, and cheese mixture.
Place toothpicks in each corner and 1 in the center of tiramisu to prevent plastic wrap from sticking to cheese mixture. Cover with plastic wrap and refrigerate for 3 to 8 hours. Sprinkle with cocoa before serving.
This recipe makes 9 servings
with 7.5 g fat each. I hate to think how many grams of fat are in the
====****>>>> TIRAMISU <<<<****====
From: firstname.lastname@example.org (Gil Rivlis) 24 Mar 1994
8 oz. Mascarpone cheese. (from
1. Mix the mascarpone with
the sugar. Mix in the three egg yolks, 1 tablespoon espresso (not hot!)
and brandy to taste.
====****>>>> TIRAMISU <<<<****====
From: KPaley <email@example.com> 31 Mar 1994
16 oz Mascarpone cheese
Beat Mascarpone and sugar until light. Blend in wine and vanilla. Fold in whipped cream. In a small bowl or measuring cup, combine coffee and liqueur. To assemble, split each ladyfinger in half, dip in coffee, liqueur mixture and layer bottom of glass (9 x 13) dish. Top with half the cheese mixture and half the heath bits; repeat layers ending with Heath Bits. Cover and refrigerate at least 2 hours before serving; overnight is better. Serves 8 generously.
You can substitute cream cheese
for the Mascarpone (it isn't as good though); and you can use Amaretto
or Kaluha in place of the Tuca. Some of my friends substitute brandy....that's
a little strong for my taste, but feel free to experiment!
====****>>>> TIRAMISU <<<<****====
From: firstname.lastname@example.org (Chris Garrity) 1 Apr 1994
This recipe comes from the side of an Italian (I think) brand of ladyfingers. I don't remember the brand, but the recipe is Matilde's Tiramisu.
14 oz ladyfingers (or as many
as fit in your dish)
Beat egg whites until stiff white peaks. In a separate bowl, beat egg yolks and sugar until creamy and lemon colored. Add marscapone cheese to egg yolk mixture, beat until smooth. Then fold in the egg whites. Soak the ladyfingers in the coffee, and make a layer of half of them. (I found quickly dipping each ladyfinger in the coffee worked well). Cover layer of ladyfingers with half the cheese. Repeat layer of ladyfingers and layer of cheese. Mix together about 2 tsp of cocoa with 2 tsp powdered sugar, and sift over the top. Cover and refrigerate.
Marinos, an Italian restaurant in Cambridge, serves their tiramisu with a chocolate sauce on the side, this is an approximation I made up.
In top of a double boiler,
over boiling water, melt butter and mix with cocoa powder. Once melted
and smooth, mix in sugar, keep stirring until smooth. Add milk, and
keep stirring until creamy consistency (for a while there it looks
like individual bits of chocolate floating in milk, but it does eventually
combine.) At this point it's still quite bitter, so add corn syrup,
continue adding corn syrup until desired sweetness. Let it cool and
then stir in vanilla.
.....this recipe was given to me by my aunt Lucia in Italy. It is the standard one i have always used except that I have modified it a bit...hopefully for the better!
300g mascarpone, 3 tblsp
sugar, 3 egg yolks,
** For the coffee, make about 2 cups of coffee (you may need more...it depends on how the biscuits absorb the liquid) and add a bit of sugar and some cognac or sambuca or other liqueur...Grand Marnier is very good or Strega would be fantastic. Add it to taste, but remember that the flavour will intensify as it is chilled so don't go overboard with the spirits!! Stir the coffee to let the sugar dissolve and let cool.
Beat the mascarpone, sugar and the egg yolks on medium speed for about 15 minutes until it is light and smooth. Beat the egg whites to stiff peaks and very gently fold into the mascarpone mixture. It should be like a rich mousse mixture at this stage. Dip the sponge fingers into the cooled coffee until well impregnated with the coffee (otherwise you will have layers of dry biscuits) and make a layer of biscuits in a dish or on a serving plate...about 6 biscuits side by side if using large savoiardi. Follow with a layer of the mascarpone cream, one of biscuits etc until the cream is used up. The final layer should of course be of mascarpone cream. I like to make it with 2 layers of biscuit and 2 of cream and use the remaining cream to cover the sides of the tiramisu` if making it freestanding. Refrigerate for at least a few hours or overnight to allow the flavours to develop. Before serving, sift some cocoa over the top or cover the top with grated chocolate (I think it looks prettier and tastes better this way). You can even coarsely chop some nuts..hazelnuts, walnuts or almonds and coat the sides of the tiramisu` as you would a cake...be careful in doing this as it is not traditionally a freestanding dessert. It looks good for a special occasion though.
This recipe serves 6 people
but you can double it for 12 etc.
>From Jacopo Andreose
Lady finger cookies
Melt chocolate in butter, set aside to cool slightly. Whip the egg yolks until light. Add sugar and beat over a double boiler until it is slightly thickened, fluffy, and light. Slowly add the Marsala wine, whipping all the while. (You now have Zabbaoni (sp?).
Fold in the chocolate mixture. Set aside. Beat egg whites to stiff peaks, then fold into the the chocolate until just blended.
In separate bowl, whip the marcaponi cheese while slowly adding the espresso coffee. Add about 2 Tbsp. of sugar to it. (I didn't do this but think it would be a good idea).
Line the bottom of a pretty
glass bowl with the ladyfingers. Layer the cheese mixure over it, then
the chocolate, then a layer of
Refrigerate several hours.
This was a killer dessert.
Should look like an English Trifle.
Beat the 6 egg yolks together and then gradually add the 6 tablespoons of sugar (The more you beat this the better, try getting a light lemon color). Add and mix the Mascarpone cheese. Beat the whites to firm peaks, add to the egg-cheese mix. Beat the whipping cream firm... Add it also to the mix. Your filling is ready.
Brew some really strong coffee
(Espresso) ~around, put in a soup dish and then add some Marsala (Italian
sweet liquor, i guess that sherry would do) to taste. Soak ladyfinger
to half, (2 at a time) then press together to remove excess coffee(The
lady fingers shouldn't be too soft). Put a layer of soaked fingers
in a rectangular container. Add a thick layer of cheese mix, and continue
until no more mix or fingers remain. Sprinkle with powdered cocao and
refrigerate for at least 6 hours before eating.
TIRAMI SU (Italian)
1 egg yolk
Put egg, sugar, vanilla in a bowl and mix gently to a creamy consistency. Add mascarpone and fold to obtain a cream. Put coffee in a bowl with liqueur. Dip biscuits for a second in coffee mixture, so they absorb enough liquid to just remain firm and in one piece. In 4 seperate dishes, build up alternate layers of biscuit and mascarpone, starting with biscuit, finish with cheese. Dust each one with cocoa. Put in fridge to chill and set (about an hour?).
Olive Garden Tiramisu
1/4 to 1/2 cup cocoa powder,
Line the bottom and sides
of a 9-1/2 inch springform pan (with center tube) with ladyfingers.
Blend the coffee or espresso and
Spread one third of the cheese
mixture over the bottom layer of ladyfingers. Add another layer of
ladyfingers and cheese. Repeat
If a sponge cake is used,
slice the sponge cake horizontally to form three layers, each about
1 inch thick. Sprinkle bottom
Note: Tiramisu, a popular Italian dessert that's not too sweet, has many variations. "We import the Italian espresso, ladyfingers and mascarpone daily from Italy for the Olive Garden recipe," said Anne Durning from the Olive Garden corporate office. "Our tiraisu calls for marscarpone, a rich, creamy, fresh cheese, which is a staple of Italian cooking."
Marscarpone is expensive but can be found in the cheese section of Whole Foods and Simon David. In a pinch, cream cheese can substitute for marscarpone. Make tiramisu the day before serving, as it tastes even better after the flavors blend overnight.
Source: The Austin American Statesman, April 22, 1992.
Tiramisu Toffee Torte
Heat oven to 350 degrees.
Grease and flour two 9 or 9 inch round cake pans. In large bowl, combine
cake mix, 1 cup coffee
Bake 9 inch pans at 350 degrees.
for 20 to 30 minutes or until toothpick inserted in center comes out
clean. (Bake 8 inch pans
In medium bowl, combine sugar,
chocolate syrup and cream cheese, beat until smooth. Add whipping cream
and vanilla, bet until
To assemble cake, slice each
layer in half horizontally to make 4 layers. Drizzle each cut side
with 1/4 cup coffee. Place 1
Bake at 350ø for 30 to 35 minutes.
Source: 35th Pillsbury Bake Off Winner.
====****>>>> TIRAMISU WITHOUT RAW EGGS <<<<****====
From: Janice C. Thompson <email@example.com> 22 Feb 1994
Actually, you can make tiramisu without raw eggs, something I found out after being chastised by my nutritionist mother for using a recipe with lots of raw eggs in it. Just substitute heavy whipping cream for the egg whites (it adds a *lot* more fat, but tastes the same, and you don't risk a law suit from your guests), and cook the egg yolk-and-sugar mixture over a double boiler just enough to make it safe. I recently used my original recipe with these added substitutions and the result was just as good.
I, too, never had a bad reaction from eating the original recipe, but then again I'm glad I don't risk it anymore.
====****>>>> TIRAMISU CHEESE SUBSTITUTES <<<<****====
From: firstname.lastname@example.org (Viviane Buzzi) 14 Mar 1994
Well, if you must substitute something please don't use Philly Cream cheese...it just won't be the same .... try to substitute some cream cheese with some heavy sour cream (half of each..i.e. equal quantities of each,that is) if you must.
One thing I have found that
is good is substituting ricotta cheese and creme fraiche in about equal
quantities...this turns out a little
But do try to look for the mascarpone if you can!!!
====****>>>> MASCARPONE CHEESE SUBSTITUTE <<<<****====
Mascarpone cheese is sold in Italian delis, cheese shops and speciality food markets. It is somewhat difficult to find and very expensive (i.e. from $9.95 per pound). From January 1991 Southern Living Magazine comes this substitute for mascarpone.
16 oz. cream cheese (2 8
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