Best 11 5 Ingredient Tiramisu Recipes

EASY TIRAMISU

Steps:

• In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
• Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

TIRAMISU II

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

TIRAMISU

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

Steps:

• Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
• Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
• Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
• Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
• Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
• Photograph by Con Poulos

5 INGREDIENT TIRAMISU

Steps:

• Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.
• Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13x9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfingers. Chill in the refrigerator for 24 hours.

CLASSIC TIRAMISU

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

CLASSIC ITALIAN TIRAMISU

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
• Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
• Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
• Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
• Dust with cocoa powder before serving.

CLASSIC TIRAMISù

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.

TIRAMISU

Steps:

• Combine the espresso, coffee liqueur, 2 tablespoons sugar, 1/4 cup Marsala and 1/4 cup water in a medium bowl and whisk until the sugar dissolves.
• Beat the mascarpone in a bowl to loosen it up, then set aside.
• Beat the cream, vanilla, remaining 1/4 cup sugar and remaining tablespoon Marsala together in a clean bowl with an electric mixer until it just holds stiff peaks. Fold the mascarpone into the whipped cream mixture.
• Working one at a time, briefly dunk half of the ladyfingers in the espresso mixture and use them to line the bottom of a 9-by-13-inch baking dish, breaking or trimming the cookies as necessary. Spread half of the mascarpone mixture evenly on top. Dunk and arrange the remaining ladyfingers on top of the mascarpone, then spread with the remaining mascarpone.
• Cover the tiramisu and refrigerate until the ladyfingers have softened and the flavors have blended, at least 5 hours and preferably overnight. Dust with cocoa powder before serving.

TIRAMISU

Steps:

• Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
• Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
• Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

BEST EVER TIRAMISU

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.