Can You Give Me A Traditional Recipe For Tiramisu?
February 17th, 2010 by Rexx
By “traditional” I want the coffee kind, made with rum, Marsala wine, espresso, ladyfingers, and mascarpone. I know that all of these ingredients are in the traditional recipe but I don’t know how they go together or how to bake it. Links would be appreciated if you happen not to have a tiramisu recipe lying around.
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February 18th, 2010 at 12:20 am
Tiramisu Venetian Style
Dolce all’Amaretto
Servings: Makes 8 servings.
Ingredients:
6 large eggs, separated
4 tablespoons (50 g) sugar
2 cups (500 g) mascarpone cheese, drained of any excess liquid
1 cup (240 ml) sweet vermouth
Two 7-ounce (420 g) packages amaretti cookies
Preparation:
In a medium bowl, beat the egg yolks with 3 tablespoons of the sugar until foamy and pale. Beat in the mascarpone until smooth. Stir in the egg yolks; set aside.
In a large bowl, using a standing or hand-held mixer, whip the egg whites until frothy. Add the remaining tablespoon of sugar and beat until they hold soft peaks. Fold the mascarpone mixture into the egg whites. Set aside.
Pour the vermouth into a small bowl. Reserve five amaretti cookies to crumble and sprinkle over the top of the dessert. One at a time, dip the remaining amaretti cookies into the vermouth; they should absorb some of the liquid but not be mushy. Place the soaked amaretti in one snug layer on the bottom of a 9-inch ceramic dish or pie plate. Evenly spread half of the mascarpone mixture over the amaretti. Place another layer of soaked cookies over the mascarpone. Repeat the layering, spreading the remaining mascarpone mixture, then ending with a layer of soaked cookies; this layer should be loosely arranged so that the cream mixture below is visible. Sprinkle with the crumbled dry amaretti. Refrigerate to set for at least 2 hours.
Tiramisu
Servings: Makes 4 to 6 generous servings.
Ingredients:
3 large eggs, separated
3/4 cup sugar
1 (8-oz) container mascarpone cheese (1 scant cup)
1/2 cup chilled heavy cream
2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
2 tablespoons sweet Marsala wine
18 savoiardi (crisp Italian ladyfingers, 6 oz)
1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder
Preparation:
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with chocolate.
Notes:
The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area.
Tiramisu can be chilled up to 1 day.
hope these help. enjoy.
February 18th, 2010 at 1:44 am
Ingredients:
2 cups whipping or heavy cream
1/2 cup sugar
4 tablespoons sugar
1 cup strong coffee or espresso
3 tablespoons of creme de cocoa, cognac, or brandy (can substitute strong coffee or espresso)
8 ounces of marscapone cheese
1/8 cup of cocoa powder
20 lady fingers or sponge cake
serving dish
Directions:
1. Whip 1 cup of the whipping cream into stiff peaks, refrigerate while completing the next steps. Add 2 tablesppons of sugar, or to taste.
2. In a separate bowl, whip the marscapone cheese, sugar and 2 tablespoons of cognac. Set aside.
3. Dip the top sides of 1/2 of the lady fingers in the coffee and place in the bottom of serving dish. You will need to cover the bottom of the dish, so only use as many lady fingers as needed to do so.
4. Take refrigerated whipped cream and fold into the cheese mixture.
5. Spread 1/3 of mixture over lady fingers and dust with cocoa powder.
6. Repeat steps 3 and 5, ending with the cheese mixture on top.
7. Take the reserved 1 cup of whipping cream and 2 tablespoons of sugar and whip till soft peaks are formed. Spread mixture over top of cheese layer and garnish with cocoa powder.
7. Chill tiramisu for at least 2 hours before serving!
February 18th, 2010 at 7:11 am
The Original Tiramisu (serves 12)
4 large egg yolks
1/2 cup granulated sugar
1/2 cup sweet Marsala wine
1 lb. mascarpone cheese
1 cup heavy cream whip to soft peaks
about 40 ladyfinger cookies
12 oz. espresso
2 tsp. granulated sugar
2 Tbs. cocoa powder
ssembling four large egg yolks, 1/2 cup sweet marsala wine, 16 ounces mascarpone cheese, 12 ounces espresso, 2 tablespoons cocoa powder, 1 cup heavy cream, 1/2 cup granulated sugar, and enough lady fingers to layer a 12×8 inch pan twice (40). I stirred two tablespoons of granulated sugar into the espresso and put it in the refrigerator to chill.
In a heatproof bowl, I whisked the egg yolks until they became a light and fluffy cream. I poured in the sugar and wine and whisked briefly until it was well blended. Then i poured some water into a saucepan and set it over high heat until it began to boil. Lowering the heat to medium (enough to keep the water boiling), I placed the heatproof bowl over the water (a convenient double boiler) and stirred as the mixture began to thicken and smooth out. I stopped when the mixture began to slowly bubble. i removed the mixture, which has now become a custard, from the heat and put it on the side. This custard by itself is a great Italian dessert called zabaglione (sabayon in French cooking) and can be served as is or made into a more complicated dessert by mixed with fruit, serving with cookies, or made into tiramisu (and many more possibilities).
While the zabaglione cools a bit, I whipped (with my stand mixer to save time) the heavy cream until soft peaks. Soft peaks is when the whipped cream can almost stand on its own. Dip your whisk or finger into the cream and see if the spike that forms when you withdraw just curls over at the tip. If so, you’ve got soft peaks. If it stands up by itself, you’ve over beaten and produced stiff peaks. If the peak just sinks back into the cream, you don’t have whipped cream yet. Keep beating. Now, in a medium bowl, I beat the mascarpone cheese until smooth and creamy. I used alternated between beating with a whisk and mashing it with a spatula to make quick work of the cheese. I poured the zabaglione onto the cheese and beat until smooth. I then folded in the whipped cream. Folding prevent the whipped cream from continuing to progress on the path toward butter and separation (which is what happens when you over whip cream). To fold, simply use your spatula to cut into the mixture and scoop up mixture from below and “fold” it over the cream. Rotate and repeat. The final mixture should be have a fairly even distribution, but it’s okay to still see some patches of yellow and white.
ow, I began to assemble the tiramisu. The recipe called for filling a 12×8 in. pan, but that’s not a readily available size. I decided to try my luck with a 13×9 in. pan, so I prepared enough ladyfinger cookies to fill the pan twice (for two layers). Then I quickly dipped each ladyfinger into espresso. I poured about half the espresso into the bowl at a time, to make it easier to work with and ensure that the bottom layer didn’t soak up all the espresso. No need to worry. There’s so much espresso that the ladyfingers will fall apart before the espresso will run out. A gave the each ladyfinger cookie a one second soak on each side and then arranged it on the pan. Do each ladyfinger individually or you’ll have ladyfingers falling apart.
After the first layer of ladyfingers are done, I used a spatula to spread half the cream mixture over it. Then, I smoothed it out in preparation for the next layer.
I covered the cream layer with another layer of soaked ladyfingers.
The rest of the cream was spread onto the top and cocoa powder sifted over the surface to cover the tiramisu.
The tiramisu was now complete and would require a four hour chill in the refrigerator.
The flavor of this “original” tiramisu is very similar to restaurant tiramisu incarnations, except that the espresso flavor is extremely strong. The soaked ladyfingers were so strong that eating a piece of that layer by itself produced a strong bitter taste. Not something I’ve experienced with restaurant tiramisu (since many use coffee to dilute the espresso). Also, most of the restaurant recipes have a very strong alcohol component (perhaps because it’s served in the evening as dessert instead of in the afternoon as a “pick me up”). I felt that the alcohol flavor was very mild (although my wife felt the alcohol flavor was more than adequate). As a combination (and eaten as a whole), this tiramisu was delicious (but the caffeine kick is strong enough to have me writing this article at almost two in the morning). It’s easy to see from this recipe why this dish became so popular so quickly.
February 18th, 2010 at 12:17 pm
I have recipes for Tiramisu, but they are not traditional, you have to go to Italy for that.. *s*