what is the best way to make tiramisu?

Answer 1

Tiramisu Recipe
6 servings

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons dark rum
24 packaged ladyfingers
1/2 cup bittersweet chocolate shavings, for garnish

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.

I have made this recipe, it is very simple. Hope you like it!!!
:)

Answer 2

Cooking for Engineers tested what appears to be the original recipe for tiramisu. Not really sure if it's the best, since there are a lot of things that could contribute to one's opinion of a recipe, but the original seems like a good place to start.

Answer 3

These links have hundreds of heavenly recipes. Enjoy :-)

http://www.heavenlytiramisu.com/
Chocolate-Lover's Tiramisu Recipe

This recipe is from Specialty Bakers, 450 S. State Rd., Marysville, PA 17053 (1-800-755-9890). It was published to promote their ladyfingers. They call themselves "The Ladyfinger Specialist Since 1901." Makes 12 to 16 servings.

Ingredients

* CREAM CHEESE, 2 packages (8 ounces each)
* MILK, 3 tablespoons
* CONFECTIONERS' SUGAR, unsifted, 2/3 cup + 1 tablespoon
* COFFEE LIQUEUR, 3 tablespoons + 1/4 cup
* VANILLA EXTRACT, 1 teaspoon + 1/2 teaspoon + 1/4 teaspoon
* SEMI-SWEET CHOCOLATE, grated, 2 squares (2 ounces), reserve some for garnish
* HEAVY OR WHIPPING CREAM, 1 cup + 1/2 cup
* LADYFINGERS, 2 packages (3 ounces each)
* HOT WATER, 1 tablespoon
* INSTANT COFFEE GRANULES, 2 teaspoons

Directions

1. In large mixer bowl, beat cream cheese and milk until blended and fluffy.
2. Blend in 2/3-cup confectioners' sugar, 3 tablespoons coffee liqueur and 1 teaspoon vanilla.
3. Add grated chocolate.
4. In small mixer bowl, whip 1 cup cream until stiff peaks form.
5. Line bottom and side of 2-1/2 to 3-quart bowl or souffle dish with ladyfinger halves, split sides up.
6. Brush with about 2 tablespoons Espresso Sauce (directions follow).
7. Spoon one-third cheese mixture into ladyfinger-lined bowl.
8. Repeat ladyfingers, Espresso Sauce and cheese mixture two more times.
9. Garnish with Sweetened Whipped Cream (directions follow) and additional grated chocolate.
10. Cover and refrigerate at least 2 hours before serving.

Espresso Sauce

1. In small bowl, combine hot water and instant coffee granules.
2. Stir until coffee is dissolved.
3. Blend in coffee liqueur and 1/2-teaspoon vanilla extract.

Sweet Whipped Cream

1. In small mixer bowl, combine 1/2-cup heavy or whipping cream, 1 tablespoon unsifted confectioners' sugar, and 1/4-teaspoon vanilla extract.
2. Whip until stiff peaks form.

Recipe name: Tiramisu

Recipe by: Chef John V., Good Cooking, Inc.

Note: The recipe is meant to be made in the style of the the picture above from La Trattoria in Key West, FL
This creation that had many an Italian crying for more. The cream cheese although not in Italian recipes, adds body. The egg yolks are cooked by the hot sugar so you don't have to worry about raw eggs. Don't pour the sugar in too fast or eggs will curdle! Don't skimp on the quality of the chocolate and cocoa---use the best you can afford, the same applies to the Marsala wine. Also use a good quality dark rum! Fresh brewed espresso is a must, you can even use decaffeinated!

Serving size: 4

Preparation time: about 40 minutes to make and 2 hours to chill

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.
http://www.goodcooking.com/tmissu.htm

This link has step-by-step instructions as well.
http://www.annamariavolpi.com/page38.html

ew Italian Recipes Presents:
Tiramisu

Ingredients:
A round (we use a 9 inch, non-stick springform cake pan)
2 round sponge cakes or enough lady fingers to cover round cake plate with 2 layers (about 2 packages)
2 cups Mascarpone cheese—or, easier and less costly, use 2 parts whipped cream to 3 parts cream cheese. Warm cheese for easier mixing.
¼ cup whipped cream (in addition to above if you choose to mix your own "generic" Mascarpone)
1 cup sugar
4 eggs, separated
¼ cup shaved German chocolate,
¼ cup shaved white chocolate
¼ cup espresso or strong coffee, leftover from the morning is very okay
½ cup Kailua or similar liqueur
½ can of Coco Casa (Cream of Coconut) You can find this in larger supermarkets. Check out the section where they display mixers such as margarita, Collins, etc. Coco Casa, I guess, could be used to make a pinà colada. It is very sweet!

Preparation:
Separate eggs in 2 bowls

Add the sugar to the yokes in a metal bowl or pan

Place this bowl into another pan with bowling water, or use a double boiler. If you insert a bowl into a sauce pan, for example, make sure it doesn't touch the water. (all you are trying to do here is kill any possible bad microscopic organisms in the raw eggs).

Whisk until fully blended and slightly cooked—about 5-7 minutes.

Mix the egg whites vigorously until they are frothy (use an electric mixer, ideally).

Add mascarpone to whipped yokes and sugar—whisk until combined

An optional hint: If you like the liquor taste, add Kailua, Grand Marnier, flavored brandy, whatever you think will taste the best. We've tried all of these and all greatly add. You only need to use one of these per dish, however.

Add the egg whites to the yoke mixture.

Layer the bottom of a 9x13 round cake disk pan with sponge cake that fits snugly or with the lady fingers. (The sponge cake is tasty and easy for this, but our stores only have these in the summer when there are fresh, local berries.)

Soak this cake layer with ½ of the coffee.

Add 1/2 of the egg/mascarpone mixture.

Sprinkle with ¼ of the shaved chocolate.

Add another layer of cake or lady fingers. Soak with the rest of the coffee.

Add the other half of the egg/mascarpone mixture and smooth it out.

Whip the whipped cream until it peaks, then add the Coco Casa to the whipped cream and mix it in well. You can add the Coco Casa before you beat the whipped cream but it takes much longer to peak this way.

Cover the top of the cake with the whipped cream mixture and sprinkle it with the rest of the chocolate.

Refrigerate this sumptuous Italian dessert recipe for a minimum of two hours. (We like to put it in the freezer until it is well set).

And, that's it. A wonderful, special occasion Italian dessert that anyone would love. Don't even hesitate to serve this to your most "discerning" guests.

Bon appetito always!
http://www.newitalianrecipes.com/tiramisu.html