Does Anyone Know A Recipe For Tirramisu?
January 31st, 2010 by Rexx
I may have spelled it incorrectly (Spell check didn’t even have it) I am speaking of a type of cake with coffee in it. I believe its Italian. I love how it tastes, I would love a recipe, prefferably one from home you have used, but any will do. Thanks!
Posted in Coffee | 
15 Comments »
February 1st, 2010 at 5:15 am
http://lazyjuice.com/!/tiramisu/
February 1st, 2010 at 9:54 am
Go to Google
click on recipes
Tiramisu
February 1st, 2010 at 10:30 am
Hi Vanessa! I just made a really good non-traditional tiramisu. I got the recipe from allrecipes.com: http://allrecipes.com/Recipe/Frozen-Tira…
Real authentic tiramisu has raw eggs in it that are “cooked” in a double boiler until creamy. I am worried about salmonella and other food borne illnesses, so I found the non-traditional ice cream version to be a better option. It wasn’t really tiramisu, in my opinion, but it was very good. I used Starbucks coffee ice cream, and I made the strong coffee with 2 tbsp of coffee to a 1/2 c. water. Also, I got the rum in a little sample bottle, one little bottle of Captain Morgans was more than enough.
Hope that helps! Enjoy your desert!!!
February 1st, 2010 at 1:10 pm
yes it is a very good cake i love it! check this out http://www.heavenlytiramisu.com/rcp-105.… hope it works out well!
February 1st, 2010 at 3:16 pm
Ingredients
SUGAR, 3 tablespoons + 2 tablespoons
EGG YOLKS, 2
CREAM CHEESE, 2 ounces
MASCARPONE, 5-3/8 ounces
MARSALA, 3 teaspoons + 1 ounce
HEAVY WHIPPING CREAM, 7 ounces
ESPRESSO OR STRONG COFFEE, 2 cups
WARM WATER, 1/2 cup
LADYFINGERS, 24 French-style
POWDERED SWEETENED COCOA MIX, 3 tablespoons
Directions
Prepare Cream Mixture
In an electric mixer, whip sugar and egg yolks on high speed until pale yellow and thick.
With mixer on medium speed, add cream cheese and whip until smooth.
Add mascarpone and Marsala.
Mix until incorporated.
Whip the cream and fold into the mixture.
Refrigerate.
Prepare Espresso Mixture
Combine espresso, additional Marsala, sugar, and warm water.
Assembly
Dip ladyfingers in espresso mixture.
Place one layer of dipped ladyfingers on bottom of serving platter.
Top with one layer of cream mixture.
Add another layer of dipped ladyfingers
Top with a second layer of cream mixture.
Sift cocoa over top.
February 1st, 2010 at 5:44 pm
This is a “basic” tiramisu. All of the goodness .. less of the work ^_^
This is a no-frills, basic Tiramisu that is simple to make. It uses poundcake instead of ladyfingers, and calls for a simple sugar syrup that’s easy to make. Makes 12 servings.
Ingredients
POUNDCAKE, 6 oz. (about half of a 10.75 ounce package), cut into 1/2-inch cubes
MASCARPONE CHEESE, 8 ounces
HEAVY CREAM, 1-1/4 cups
EGGS, 2
SUGAR, 2/3 cup + 1/4 cup, divided
UNFLAVORED GELATIN, 1 envelope
KAHLUA or AMARETTO, 6 tablespoons
VANILLA, 1/4 teaspoon
UNSWEETENED COCOA POWDER (optional)
SWEETENED WHIPPED CREAM (optional)
SHAVED CHOCOLATE for decorating
Directions
Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside.
In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside.
In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes.
Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil.
Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer.
Gradually beat the boiling sugar syrup into beaten eggs.
Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.
In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes.
In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil.
Cook until sugar dissolves, 3-4 minutes.
Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.
Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups.
Refrigerate until firm, at least 1 hour.
Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.
February 1st, 2010 at 7:11 pm
Here is an easy recipe for you to try. I have used it and it is wonderful and very easy to prepare.
Easy Tiramisu
1 sponge cake (10-12 inch), about 3-inch tall
3 oz. strong black coffee or instant espresso
3 oz. Meyer’s rum or Kahlua
1 1/2 lbs. cream cheese, room temperature
1 1/2 C. superfine/powdered sugar
1 tub whipped topping
Unsweetened cocoa powder, for dusting
Shaved chocolate, optional
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and rum/Kahlua. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Top with Cool Whip. Sprinkle top liberally with sifted cocoa and chocolate shavings.
Refrigerate cake for at least 2 hours before cutting and serving.
February 2nd, 2010 at 1:34 am
TIRAMISU
1-2 pkgs. ladyfingers or 1 (10″-12″) diameter sponge cake, about 3″ tall
3 fluid ounces strong black coffee or prepared instant espresso
3 fluid ounces brandy or rum or your favorite liqueur
1 1/2 lbs. mascarpone cheese at room temperature (I use ricotta)
1 1/2 c. powdered sugar
1/4 – 1/2 c. cocoa powder, unsweetened
Line bottom of 9″ square pan with ladyfingers. Blend coffee or espresso and liqueur and sprinkle on ladyfingers. Mix cheese with sugar and beat until sugar is dissolved. Spread one third of cheese mixture over bottom layer of ladyfingers. Add another layer of ladyfingers and cheese. Repeat once again, ending with cheese on top. Sift cocoa powder on top. Cover and refrigerate for at least two hours before cutting and serve.
February 2nd, 2010 at 1:37 am
http://www.allrecipes.com is a great website for recipes. You can just search up tiramisu and they will have a bunch or recipes that are already rated and graded by the people who have already tried that exact recipe!
February 2nd, 2010 at 6:07 am
Check it out, Its a very nice video on how to make it
http://www.tastyfood.tv/view_video.php?viewkey=5eb7a6ec44c54d29ed40
February 2nd, 2010 at 7:01 am
TIRAMISU
boiling water
instant coffee
chocolate powder
sugar coated biscuits
mascarpone cheese
condensed milk
In a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk.
Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened.
Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream.
Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve.
February 2nd, 2010 at 10:52 am
I found this on cooks.com they have different ones there too.
TIRAMISU (ITALIAN FOR PICK ME UP)
1 (4.4 oz.) pkg. dry ladyfingers
1/2 c. brewed espresso coffee, cooled
2 tbsp. brandy
6 eggs, separated
6 tbsp. sugar
2 lbs. mascarpone cheese or 1 1/2 lbs. cream cheese mixed with 1/2 c. heavy cream and 1/4 c. sour cream
4 tbsp. unsweetened cocoa powder
Spread ladyfingers on a large baking sheet. In a small bowl combine coffee and brandy. Sprinkle ladyfingers with mixture and set aside. In a medium bowl, beat yolks and sugar with electric mixer until thick and lemon colored (4 to 5 minutes). Add mascarpone and blend on low speed until combined.
In large bowl, beat egg whites with electric mixer until soft peaks form (2 to 3 minutes). Using a rubber spatula, fold egg whites into mascarpone mixture. Line the bottom of 8 cup souffle dish with half the ladyfingers. Spread half mascarpone mixture on ladyfingers. Sift 2 tablespoons cocoa over cheese. Repeat layers, ending with cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon out on tea serving plate.
February 2nd, 2010 at 5:29 pm
Amount/Measure/Ingredient:
4 tablespoons sugar
1/2 cup water
4 egg yolks
1 tablespoon sweet Marsala wine (+) 2 tablespoons for the espresso mixture. Use the best you can buy!
4 ounces cream cheese
6 ounces mascarpone cheese
8 ounces heavy whipping cream, whipped
2 cups espresso or strong coffee
1 ounce dark rum
2 tablespoons sugar
24 French-style ladyfingers
2 tablespoons powdered sweetened cocoa mix
2 tablespoons grated semi sweet chocolate
Preparation:
Cream Mixture: Cook sugar and water together until it reaches a temperature of between 234° and 240°F on a candy thermometer, this is the soft-ball stage. At the same time, in an electric mixer, prepare egg mixture by whipping the egg yolks on high speed until pale yellow and thick, then slowly pour in the sugar syrup while mixing on high until the mixture is light and fluffy, Be sure to scrape down the sides of the bowl. With mixer on medium speed, add cream cheese and whip until smooth. Add mascarpone and Marsala. Mix until incorporated. Fold in whipped cream. Refrigerate.
Espresso Mixture: To prepare espresso mixture, combine espresso, additional Marsala, dark rum and sugar. Heat to 140 degrees F. then let it cool completely before using it.
To assemble, dip ladyfingers in espresso mixture. Place one layer of dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture. Sift cocoa over top.
Refrigerate for 2 hours before serving.
Sprinkle with grated chocolate.
February 2nd, 2010 at 5:59 pm
Ingredients
* EGGS, 8, with yolks and whites separated
* SUGAR, 1/3 cup
* MASCARPONE, 1 pound
* HEAVY CREAM, 1 cup
* ESPRESSO COFFEE, 2 cups cooled
* BRANDY, 2/3 cup
* LADY FINGERS, 30
* BITTERSWEET CHOCOLATE, 2 ounces grated
* COCOA POWDER, Dutch process, sifted, for garnish
Directions
1. Mix the sugar into the egg yolks, blending well.
2. Add a little Mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.
3. In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.
4. In another bowl, beat the egg whites until stiff peaks form.
5. Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites.
6. Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
7. Place expresso coffee in a large mixing bowl, and combine with the brandy.
8. Dip a lady finger into the expresso, lay it in baking dish on cream mixture.
9. Top with grated chocolate.
10. Continue in this manner, laying lady fingers side by side to cover the bottom.
11. Place another 1/3 of cream mixture on top of soaked lady fingers.
12. Cover this with another layer of expresso-soaked lady fingers.
13. Top with remaining cream mixture and grated chocolate.
14. Dust final layer with grated chocolate and cocoa powder.
15. Chill 2 hours to set.
February 3rd, 2010 at 12:45 am
try this recipe:
2 pkg. (3 oz. each) ladyfingers, split, divided
1/2 cup freshly brewed strong MAXWELL HOUSE Coffee
4 Tbsp. sugar, divided
2 tsp. vanilla, divided
1 container (15 oz.) POLLY-O Ricotta Cheese
3 cups thawed COOL WHIP Whipped Topping
2 tsp. unsweetened cocoa
ARRANGE half of the ladyfingers on bottom of 12×8-inch dish. Mix coffee, 2 Tbsp. of the sugar and 1 tsp. of the vanilla; brush half of the coffee mixture onto ladyfingers in dish.
BEAT ricotta cheese, remaining 2 Tbsp. sugar and remaining 1 tsp. vanilla in medium bowl with electric mixer on medium speed 2 minutes or until well blended. Gently stir in whipped topping.
SPOON half of the ricotta cheese mixture over ladyfingers in dish; top with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta cheese mixture. Sift cocoa over top of dessert. Refrigerate several hours or overnight. Store leftover dessert in refrigerator.