I am looking for a recipe for Tiramisu (real tiramisu)....?

Answer 1

I got the one I like best from foodnetwork.com. If you don't like this one go to their website and search: tiramisu. Tons of recipes will come up. I substituted store bought pound cake for the sheet spronge cake in this recipe.

Tiramisu Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Food of Italy--Lombardy Region

1/2 cup plus 2 tablespoons espresso coffee
1/4 cup plus tablespoons hot water
3 tablespoons Grand Marnier
1 cup Mascarpone cheese
2 tablespoons Marsala
3 eggs yolks
3 tablespoons sugar
3 cups heavy cream, sweetened and whipped
1 teaspoon vanilla
3 egg whites
Pinch of salt
1 prepared sponge sheet cake
Shaker of cocoa powder
Shaker of powdered sugar

In a mixing bowl, whisk the espresso, water and Grand Marnier together, set aside.
In a mixing bowl, combine the Mascarpone and Marsala together and beat until smooth.
In a medium bowl beat the eggs, yolks, and 3 tablespoons of the sugar together until smooth, set over a hot water bath and beat for 3 minutes until light and foamy.
Remove from the heat, and without waiting beat this mixture into the Mascarpone mixture. Set aside.
In two small additions, fold about 1/3 of the Mascarpone mixture into 2 cups whipped cream.
Then fold the whipped cream into the remaining Mascarpone mixture. Set side.
In a standing electric mixer, beat the egg whites and salt on medium speed until foamy.
Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry.
Fold the egg whites, all at once into the Mascarpone mixture.
Cut the sponge cake into thirds crosswise. Place one layer of the sponge cake in a large loaf pan or a pan the size of the piece of sponge cake. Moisten the cake with a third of the espresso mixture.
Top with a third of the Mascarpone mixture, spreading it out evenly.
Sprinkle generously with cocoa powder, and powdered sugar. Top with the other half of the sponge cake layer. Moisten with the a third of the espresso mixture. Top with a third Mascarpone mixture, spreading evenly. sprinkle generously with the cocoa powder, and powdered sugar.
Top the Mascarpone mixture with the remaining sponge cake. Moisten the cake with the remaining espresso mixture.
Spread the cake with the remaining Mascarpone mixture.
Top the cake with the remaining whipped cream. Garnish the cake with espresso powder and espresso beans Refrigerate the cake, uncovered for 2 hours.

Answer 2

Real Tiramisu Recipe

Answer 3

Italian Tiramisu Dessert

1 x sponge cake - (10" to 12" dia, abt 3" tall)
3 oz strong black coffee or instant espresso
3 oz brandy or rum
1 1/2 lb mascarpone room temperature
1 1/2 cup superfine or powdered sugar
Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy. 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. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
This recipe yields 6 servings.

Answer 4

Tiramisu 3 eggs, separated 1/2 cup plus 1/8 teaspoon granulated sugar 1 tablespoon plus 1 cup espresso 2 tablespoons cognac 1 cup mascarpone cheese 2 tablespoons Dutch process cocoa About 24 ladyfingers In a bowl, combine egg yolks, the 1/2 cup sugar, 1 tablespoon espresso and the cognac. Beat the mixture until foamy, 2 to 3 minutes. Add the mascarpone cheese and beat for 3 to 5 minutes, or until smooth. In a large bowl, combine the egg whites and the 1/8 teaspoon sugar. Beat until the egg whites are stiff. Gently fold the cheese mixture into the whites and set aside. Pour the 1 cup espresso into a shallow bowl. Dip both sides of each ladyfinger quickly in the espresso. Arrange a layer of 6 or 7 ladyfingers in the bottom of a serving bowl. Spread about 1/3 of the mascarpone mixture over the ladyfingers. Continue layering, finishing with a mascarpone layer. Sift the cocoa over the top and refrigerate overnight. Yields 8 servings.

Answer 5

Olive Garden Tiramisu Dessert

1 sponge cake (10-12 inch) -- about 3" tall

3 ounces strong black coffee -- or instant expresso

3 ounces brandy or rum

1 1/2 pounds cream cheese or mascarpone -- room temperature

1 1/2 cups superfine/powdered sugar

unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and brandy. 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. Sprinkle top liberally with sifted cocoa.

Refrigerate cake for at least 2 hours before cutting and serving.

Chef Terry Henderson

Answer 6

Tiramisu

INGREDIENTS
8 egg yolks
1 cup sugar
1/2 cup dark rum
1/2 cup cold water
splash of Amaretto

2 1/2 lbs. mascarpone
36 ladyfingers
2 cups coffee reduction or espresso
splash Kahlua
chocolate shavings (optional)

Method:

1. Whisk egg yokes, rum, Amaretto, sugar, and water over a hot water bath (use a double boiler if you have one) until thick and ribbony. This mixture when finished is called zabaglione.

2. Cool the zabaglione mixture over ice bath.

3. In a stand mixer (like a KitchenAid) if you have one, whisk cooled zabaglione and mascarpone cheese together until well incorporated and smooth. I don't have a KitchenAide so I would mix in a bowl with a whisk by hand. I suppose you could try an electric mixer, but DO NOT overmix or the mascarpone will break and become granular.

4. To prepare coffee reduction, simmer 4 cups of coffee until reduced by half. Cool and add Kahlua.

5. Prepare a 10 inch springform pan by lining the bottom and sides with parchment paper. If you don't have a springform like me, you might try a 10 inch casserole dish. Sometimes we have to be creative.

6. Place a layer of ladyfingers, flat side down, on the bottom of the pan, leaving a 1 inch gap between the sides and the ladyfingers. The 1 inch gap is so you can add more ladyfingers in an upright position in step 9.s

7. Using a pastry brush, soak the ladyfingers with the cooled coffee reduction.

8. Fill a pastry bag (you can buy disposable bags at most housewares shops) with the mascarpone mixture and pipe a rope of cream to fill the gap around the ladyfingers. Also pipe cream across ladyfingers.

9. Place ladyfingers, in upright position, sugar side out, against the pan. Be sure to push them into the cream and fit them tightly against on another.

10. Begin the next layer by placing ladyfingers on the cream layer. You may cut them to create a perfect fit. Brush them with the coffee reduction.

11. Pipe a layer of cream on top of ladyfingers and smooth with a spatula.

12. Allow to chill overnight.

13. To unmold, simply undo springform and remove pager collar. Top with chocolate shavings and serve. If you didn't use a springboard, you can spoon serve from your pan. Not as pretty, but just as tasty.

Answer 7

You could try taking some recipe for Tiramisu on the internet.......some of them are very punctual.....I don't know other methods......Let me know if you found something........

Answer 8

go to any Italian food site and they will have the authentic recipe.

Answer 9

Great web site for recipes .... allrecipes.com

Answer 10

http://home.comcast.net/~jankemi/recipe/tiramisu.html