Best 6 Best Tiramisu 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.

THE BEST TIRAMISU

Steps:

• Separate eggs, placing yolks in a large-sized bowl and whites in a medium-sized bowl.
• Beat egg whites until stiff peaks form; set aside.
• Beat egg yolks and sugar together until creamy and golden yellow.
• Add mascarpone and whip until fully incorporated.
• Fold in beaten egg whites, and set mixture aside.
• Get out your 13 x 9 glass dish (or serving dish of your choice).
• Pour coffee and amaretto into another dish to dunk the cookies.
• VERY, VERY QUICKLY dunk enough cookies (one at a time) to line the bottom of the serving dish.
• The cookies absorb liquids very rapidly so you don't want to keep them in the hot coffee - just dip them in and take out immediately.
• Once the bottom of the serving dish is covered, spread 1/2 of the mascarpone mixture over the cookies.
• Repeat the cookie step, then spread on the remaining mascarpone mixture.
• Refrigerate for several hours to allow everything to set and to let the flavours develop.
• Dust with cocoa. (If it will be in the fridge overnight, you may wish to save the cocoa dusting until the next day.)
• Ideally, the tiramisu should be made the day before you wish to serve it, and it lasts several days if kept refrigerated.

TIRAMISU-TINI (THE BEST TIRAMISU MARTINI)

Steps:

• Mix all ingredients in a cocktail shaker over ice - shake well.
• Serve chilled straight up in a martini glass.

TIRAMISU-TINI - THE BEST TIRAMISU MARTINI

Steps:

• 1. Combine all the above into an ice filled cocktail shaker - shake well.
• 2. Serve chilled, straight up in a martini glass.

BEST-EVER TIRAMISU

Steps:

• For the lady fingers:.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 pans with parchment paper and prepare a pastry bag with a 1/2 inch tip (or just use a spoon as I did, they won't be pretty, but they taste and bake the same as long as the consistency is proper).
• Separate the eggs and whisk the egg yolks with 1/2 of the sugar and the vanilla. Beat until very light colored. This will take approx 5 minutes or so.
• In a clean, dry bowl beat the egg whites until they hold soft peeks. While beating, slowly incorporate the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
• Sift the flour over the egg mixture and fold it in gently. Fill the pastry with half of the batter and pipe (or spoon) three 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
• Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on wire racks to cool.
• After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container until needed.
• .
• For the Cream:
• Find a nice pan, 6X4-8X6 in size. Set aside.
• Mix the mascarpone, egg yolks, and sugar until you have a soft cream. Set aside.
• In a large bowl, whisk the egg whites until fluffy, add the Baileys and continue whisking until incorporated.
• Gently add the marscapone to the egg white mixture. Don't overmix or mix with too much vigor. This will be the cream. Set aside.
• Soak the savoiardi(ladyfingers) in the coffee for about 10-15 sec. Lay the soaked ladyfingers individually onto the bottom of your pan from step one. Do not overlap.
• Top the soaked ladyfingers with approximately 1/3-1/2 of the cream.(lay the ladyfingers the opposite way lengthwise then you did the first time) repeat procedure until you are out of cream.
• Sift cocoa powder over the tiramisu and top with chocolate shavings.
• Let the tiramisu sit in the refrigerator for at least 7 hours before serving.

THE BEST TIRAMISU RECIPE - REALLY!

Steps:

• To start I chill the bowl I will be whipping the cream in***
• Combine egg yolks and sugar in the top of a double boiler. I do this over boiling water.
• Reduce heat to low.
• Cook for about 10 minutes and don't go anywhere! Stir it constantly.
• Remove the mixture from heat and whip the yolks until its thick.
• Add the mascarpone to the whipped yolks.
• Beat until combined.
• Pull your chilled bowl out of fridge and whip the cream until the stiff peaks are formed.
• Gently fold into yolk mixture and set aside.
• Split the lady fingers in half. (Here's my Ladyfingers Recipe).
• Line the bottom and sides of your serving bowl with the ladyfingers.
• Brush the lady fingers with the Kahlua or your substitution.
• Spoon half of the cream filling over the lady fingers.
• Now you are going to layer - using ladyfingers, brushed Kahlua and filling.
• Keep going till you run out of lady fingers.
• The top layer of filling is finished off with cocoa or chocolate curls.(Or both!)
• BIG SUCCESS HINT: "Ya gotta refrigerate several hours or overnight to get the flavors to mingle! ".