Our top 3 of 28 Tiramisu recipes
by Love bakingViewed 1109 times
- Make the coffee and pour into a shallow dish along with the Marsala, or similar, if using. Add the amaretti biscuits and leave to soak for a couple of minutes.
- Separate the eggs. Beat the egg yolks with the sugar on a high speed until pale and creamy, and a ribbon trail is left when you pull the whisk away. Add the mascarpone and beat again until smooth.
- In a separate bowl, whisk the egg whites to firm peaks. Fold into the mascarpone mixture 1/3 at a time.
- Put half of the amaretti biscuits into a serving dish, or 4 individual dishes or ramekins. Cover with half of the creamy mixture. Put the rest of the amaretti on top, and cover with the rest of the creamy mixture. Dust with cocoa powder and leave in the fridge for at least an hour before serving. If using dark chocolate shavings instead, sprinkle over just before serving.
This can be left in the fridge for several hours before serving, and even overnight, so it is a good dessert for making in advance. The longer you soak the biscuits for, the softer they will be, and the stronger the coffee flavour. Just leave for a minute if you prefer them crunchy.
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- 2 Eggs
- 75 g Caster sugar (normal or golden)
- 250 g Mascarpone
- 2 tbsp Marsala wine or almond liqueur or sherry (optional)
- 150 - 200 ml Freshly made espresso (or small cup strong instant coffee)
- 100 g Amaretti biscuits
- 1 tbsp Cocoa powder for dusting (or use grated dark chocolate)
by WatchmanViewed 6561 times
- 1. Prepare a strong espresso coffee, about 2 cups. Let the coffee cool at room temperature.
- 2. Beat the egg yolks until they become light and fluffy. Then beat in the sugar and marsala.
- 3. Transfer the bowl to a pan of simmering water, and whisk until the mixture becomes thick. The zabaglione will thicken just before it boils.
- 4. Cream the mascarpone - this is easier if you have taken the marscapone out of the fridge and left at room temperature for a while.
- 5. Add the zabaglione to the mascarpone, beat to mix very well.
- 6. Whip the cream and then fold the cream into the zabaglione–marscapone mixture until smooth.
- 7. Now for the fun bit....Lightly soak the savoiardi in the coffee, one at a time. Place them in one layer in a container of approx (30 x 20 cm), approximately 4 cm deep). Spoon half of the zabaglione cream over the ladyfingers then repeat the step with a second layer of ladyfingers, and top with the rest of the cream.
- Right there is a difference of opinion here
- 8a. Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.
- 8b. Sprinkle with cocoa prior to serving.
- I prefer 8a :-)
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- 2 cups espresso (or really strong) coffee
- 4 egg yolks (large)
- ½ cup sugar
- ½ cup marsala wine
- 450g marscapone
- 1 cup double cream
- 285g savoiardi (lady fingers)
- 3 tbsp cocoa powder
Dev's Devastating Tiramisu
by dsmodiViewed 4483 times
- Mix the condensed milk, custard and mascarapone cheese and stir until completely mixed
- Pour into a glass casserole dish and make a layer
- Dip the biscuits in the warm coffee but without making biscuit too soggy. Place a layer of these in casserole to make 2nd layer.
- Create a 3rd layer on top of the biscuits with the dairy mixture
- Create 4th layer of coffee biscuits
- Add 5th later mixture.
- Spread crumbled chocolate flakes on top of 6th layer.
- Leave to cool in fridge for few hours. For best results, leave overnight.
- Eat and enjoy as a desert treat! Yum! :)
3 CommentsAdd comment
- 250ml tin condensed miilk
- 1 packet rich tea biscuits
- 100ml mascarpone cheese
- 3 tablespoons black coffee
- 3 bars flake chocolate crumbs
Tiramisu No Eggs
by David GreenViewed 1 times
- For the syrup, combine water and sugar and coffee in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar.
- Remove from heat, cool and add Amaretto Make sure it is cooled or you will cook of alcohol Optionally if you don’t want to get your kids drunk add amaretto while cooking syrup.
- For the filling, whip cream with sugar vanilla and amaretto until soft peaks form slowly incorporate softened mascarpone until just combined.
- To assemble, place a layer of half the ladyfingers in the bottom of a shallow 2-quart Baking dish or gratin dish.
- pour in half the syrup make sure all the lady fingers are covered with syrup.
- Spread with half the whip cream filling evenly.
- Repeat with remaining Lady Fingers, syrup and filling, spreading the top smooth, using a spatula.
- Cover with plastic wrap and refrigerate for 4 to 24 hours before serving.
- Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
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- 1/3 cup water
- ½ cup sugar
- 2/3 cup Coffee Strong
- ¼ cup Amaretto
- 1 ½ cups heavy cream
- 1/3 cup Sugar
- 1 teaspoons Vanilla Extract
- 1 teaspoon Amaretto
- 1 pound mascarpone softened
- 16 Italian Lady Fingers
- Cocoa powder for dusting