Best 6 Tiramisu Delight Recipes

THE BEST TIRAMISU

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top 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 DELIGHT

Steps:

• Combine egg yolks and sugar in medium-sized bowl and beat well.
• In 2nd bowl, beat egg whites until stiff peaks form.
• In a 3rd, large bowl, combine egg yolk mixture and the marscapone cheese. Then fold in egg whites until blended. (Don't overmix!).
• Arrange ladyfingers tightly around bottom and sides of an 8-inch springform pan.
• Using a spoon, dribble less than half of the Triple Sec and less than half the coffee on the exposed surface of the ladyfingers.
• Cover the ladyfingers with the marscapone/egg mixture. Now cover that with another layer of ladyfingers.
• Cover the second layer of ladyfingers with the remaining coffee & Triple Sec. Sprinkle grated chocolate over the top layer of ladyfingers.
• NOW THE HARD PART! Place in the refrigerator for at least 12 hours. (I put a dish under springform pan to catch any liquids that may leak).
• (Tiramisu can be made 24 hours in advance).

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.

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.

TIRAMISU (AN ITALIAN DELIGHT!)

Steps:

• In bowl, beat egg yolks with sugar until light and fluffy, about 10 minutes.
• Whisk in 1/4 cup EACH of the Kahlua and regular strength coffee.
• Transfer to double boiler over gently simmering water and whisk constantly for about 7 minutes or until thickened.
• Let cool.
• Beat cheese until smooth (if using ricotta cheese, finished product won't be as smooth and creamy but just as delicious).
• Fold in egg mixture.
• Whip cream, then stir one-quarter of it into egg mixture.
• Fold in remaining cream.
• Combine remaining Kahlua, regular coffee and extra-strength coffee.
• Arrange half of the lady fingers in a 9 by 13 inch glass baking dish.
• Brush with half of the coffee mixture.
• Spread with half of the cream mixture.
• Repeat layers.
• Top with grated chocolate.
• Cover and refrigerate overnight.