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Discussion in 'Recipes' started by pastaguy3, Sep 15, 2013.
Does anyone know an outstanding tiramisu recipe?
This is the recipe I use all the time, let me know if you try and and if you like it
Servings: 4 people
90 ml Amaretto liqueur
300 ml Espresso coffee (cold)
45 grams caster sugar
250 ml double cream (whipped)
2 eggs (separated)
250 grams mascarpone cheese
30 Savoiardi Biscuits
cocoa powder (to dust)
Pour the coffee into a large bowl, mix in 3 tablespoons of Amaretto liqueur and set aside.
Beat the egg yolks and sugar in another large bowl for about 5 minutes until thick and pale.
Add the mascarpone cheese and beat thoroughly to mix.
Use a metal spoon to gently fold in the whipped cream.
Beat the egg whites in a third large bowl until soft peaks form.
Fold them quickly, but gently into the cream mixture, add the remaining liqueur, trying not to lose the volume.
Dip each biscuit into the coffee for just 2 seconds and no longer, otherwise the biscuits will go soggy.
Drain and use to cover the bottom of 4 dessert glasses.
Spoon some of the cream mixture over the biscuits, and then repeat the process.
Smooth the surface with a knife, cover with cling film and chill for about 2 hours to allow the flavours to combine.
Just before serving, dust with cocoa powder.
Do not dust earlier than this or the cocoa will turn the tiramisu bitter.
Hi Jay, I made tiramisu this weekend. Too bad I didn't look at your recipe more carefully. Now I see you add whipped cream too. Seems like a good idea to get more volume with the same amount of mascarpone.
I used 250 gram mascarpone with... 4 eggs, separated in egg whites to beat and yolks with 1 large tbsp. per yolk. The trick of beating the egg yolks with the sugar for a long time can't be emphasized enough. Indeed, you need a thick egg yolk/sugar mixture. Next time, I will add cream too.
The strangest thing happened; my biscuits came floating on top!
Bet it still tasted great though
I'll be happy to give you mine through PM. I'm not about to take the standard/regular beating from all the "authenticity experts" we have here.
LOL @ Me. I guess that shows that I'm getting older every minute.
Ice, why don't you call your concoction Tiramicemansu and post us your recipe, please.
I'd love to take a look too if you don't mind
As for me, I prefer classic tiramisu variant. It's delicious.
P.S. Sorry, I don't know some outstanding recipe of it.../img/vbsmilies/smilies/redface.gif
This is my go to recipe with a few mods (I know, it is like heresy, but it works for me). Anyway, I use half marscapone and half regular cream cheese and then I sub marsala for the rum. Since I have small children and elderly parents, this works better for me as the egg yolks in this recipe are cooked and the marsala is much more subtle than the rum. This is how I do it, authentic or not. Sometimes for the kids, I will also sub vanilla wafers for the lady fingers, just trying to keep the costs down.
This reminds me, my wife used to like going to one of those chain Italian restaurants so I would occasionally oblige her. The last time we went (a few years ago) they were selling what was basically a deconstructed tiramisu, now that doesn't make any sense at all. It was basically a few landy fingers (rock hard of course), with separate piles/blobs of zabaglione, whipped cream, and a shot of espresso. I left quietly and we have never returned. I really wanted to yell at someone about this atrocity. Nothing like a disaster in creativity.
I know this is an old post, but I have several ranging from classic to strawberry to ice cream. I used all coffee ice cream:
OK. I should know better than to do this. I'll probably be sorry later. Since two(2) of you asked, I'll give up my recipe. Here it is:
Both soft and crunchy ladyfingers +/- 2:1 soft/crunchy
~ Crunchy for the bottom layer, soft for the rest.
2 parts marscapone, 1 part very dry ricotta cheese, 1 part whipped cream, 1/2 part powdered sugar
a few drops almond or hazelnut extract
1 pkg Knox gelatin in 2 tblspns water all nice and bloomed
~ All of it goes into a stand mixer and blitzed until nice and creamy.
3 parts heavy-duty coffee, 1 part Kahlua, 1 part Amaretto
~ Assemble. Spackle outside with whipped cream. Refrigerate. Dust top w/ cocoa powder at serving.
I have a really good basting bulb ($2.29) that puts the coffee on nice and even. I pipe the cheese over the fingers using a zippy-bag with the corner cut off. I like to have a very thin layer of cheese over the top of the fingers which I then spackle over with the whipped cream. I like to refrigerate for at least 6-hours before serving, however I've made them and immediately served them with no real problems.
I will try this, I am particularly interested as there are no uncooked eggs to worry about. Need a little clarification, is it "1 part whipping cream" or a 1-part volume of already whipped cream that goes in the mixer?
I make tiramisu' in a completely invented and totally heretical way of my own, which is both fluffy and lighter, with no raw eggs.
Basically i make italian meringue (egg whites beaten stiff, with soft ball temperature sugar syrup beaten in) - fold into mascarpone,
NO liqueur (takes away from the flavor for me)
ladyfingers soaked in espresso and either a generous layer of cocoa powder or grated 70% chocolate on top
Italian meringue is one of the most useful ingredients for anything practically!
It's a funny thing on my part here that recipes like this are a "batch" kinda thing. It's not so much exactly measured. Also, to tell you the truth, I use "Cool Whip". For me, it holds up longer than fresh, it takes more abuse. It's 1 tub of marscapone off the shelf, 1 medium-small tub ricotta from the deli and +/- 1/3 a tub Cool-Whip; the other 2/3 used for spackling over the outside and top. I use 1 scoop of a nice little coffee cup for the sugar. We ain'te talking rocket surgery here. For all the times I've made this, nobody ever commented anything about any missing eggs.
As it is too ... with a few little adjustments, the cheese blend base works for cannolis.
I have a lot of recipes both "authentic" and derivative for many different dishes. If I am presenting a recipe that really flies in the face of authenticity I usually just comment on that fact. That usually keeps those "authenticity experts" at bay and let's the readers know that while it may not be an "authentic" recipe it still tastes good and has a place in the world.
Good enough point Pete. In general, I have difficulty with much of the vocabulary of our profession. "Authentic" is for me one of the most problematic words. This causes problems with me most often when dealing with Italian dishes. For the many bohemian ways I make all kinds of "authentic" dishes, I sure do get a lot of work from old-world people of different nationalities. LOL @ Me I guess.
Although tiramisu is a layered dessert and one of its layer consists of mascarpone cheese, I usually skip it. I prefer to use cream cheese instead of mascarpone. I can not say how this recipe is outstanding (because of its lack of mascarpone), but I would venture to share it. It's not my own of caurse. Here is it http://cookiteasy.net/recipe/tiramisu-1000562.html
Also, instead of the traditional coffee I'm using cocoa. As well I don't use eggs.
I make a banana cream pie without bananas and without cream, and i make the crust with bread dough. /img/vbsmilies/smilies/smile.gif
Ha ha, that is funny. Thank you for making my day. /img/vbsmilies/smilies/lol.gif
/img/vbsmilies/smilies/lol.gif Sometimes it's about me!!!!! /img/vbsmilies/smilies/lol.gif