Best 2 Emerils Tiramisu Recipes

EMERIL'S TIRAMISU

Steps:

• sponge cake: Preheat oven to 350 degrees.
• grease and lightly flour a 9*13 inch sheet tray.
• heat milk and butter until the butter melts.
• stir the flour and baking powder together.
• put the eggs, sugar, and yolks, in a bowl and set over a hot water bath, whisking until the egg mixture triples in size.
• fold in the flour mixture and the milk.
• pour into prepared pan.
• bake 10-15 minutes or until done.
• Mascarpone cream: Combine the espresso, water and the Grand Marnier, set aside.
• combine the mascarpone and the rum in a large bowl, beat until smooth.
• In a medium bowl, beat the egg yolks, and 3 Tbsps of the sugar together until smooth.
• set over a hot water bath and beat for 3 minutes until light and foamy.
• remove from heat, and without waiting beat this mixture into the mascarpone mixture.
• set aside.
• whip the cream until the cream holds a firm shape.
• fold in vanilla.
• in two samll additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
• then fold the whipped cream into the remaining mascarpone mixture.
• Set aside.
• beat the egg whites and salt on medium until foamy.
• Increase the speed and add the remaining 3 Tbsps sugar,beat until glossy not dry.
• assembly: cut the sponge cake in half crosswise.
• place in a pan large enough to fit the halved sponge cake snugly.
• moisten the cake with half of the espresso mixture.
• top with half of the mascarpone mixture, spreading evenly.
• sprinkle generously with cocoa powder, and podwered sugar.
• top with other half of sponge cake layer.
• moisten with remaining mascarpone mixture, spreading evenly.
• sprinkle generously with cocoa powder and powdered sugar.
• Refrigerate, uncovered for two hours.

EMILY'S FAMOUS TIRAMISU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
• Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
• Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
• Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
• To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
• To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
• To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
• Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
• To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.