Who can give me the tiramisu's recipe....????

Answer 1

Right...
Go down the shop and get:
- mascarpone cheese
- 6 eggs
- coffee (preferably LAVAZZA or ILLY...you will also need the
italian coffee maker, called 'la moca')
- cream
- sugar
- pavesini biscuits or savoiardi (lady fingers will do as well)
- cocoa powder

Now, break all the eggs and put the whites in one conteiner
and the yolks in another..
Leave the one with the whites in the fridge and add sugar to the one with the yolks, mix thoroughly before adding mascarpone and some whipped cream, then mix again thoroughly.
Now put aside this mixture and get the conteiner with the whites....beat the eggs whites until stiff peaks form...
Now mix together what's in the 2 conteiners...
Meantime make some espresso coffee and pour it in a bowl....
Get a baking dish and pour some of the cream mixture on the bottom...now start dipping the biscuits in the coffee and place them on the baking dish in such a way to cover the whole bottom...then add another layer of the cream mixture...
Continue in this manner until you have 4 layers...then dust the
final layer with some cocoa powder...
Put in the fridge and let it set for 3 hours
E BUON APPETITO!!!

Answer 2

2 cups strong plunger espresso coffee, cooled to room temp 3 tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced) 2 eggs, separated 1/4 cup caster sugar 250 g mascarpone cheese 1 cup cream 250 g ladyfingers (savoiardi) cocoa powder, for dusting 1. Put the egg yolks and sugar in a large bowl. 2. Beat with electric mixers until the mixture goes pale and thick. 3. Add marscapone and beat until combined. 4. It does not matter if it is marbled slightly. 5. Whip the cream until stiff peaks hold, and fold gently into the egg mixture. 6. I use a spatula, but you could use a metal spoon. 7. Do not beat! 8. Beat the egg whites to soft peaks in a perfectly clean metal bowl. 9. If there is any grease, they won't whip properly. 10. Make sure you rinse and dry your beaters well. 11. Fold the whites into the cream. 12. It is very important to retain as much air as possible. 13. For serving you can use a big dish or individual glasses. 14. If using a big dish: Put the coffee and liquer in a bowl. 15. Dip biscuits in coffee one at a time. 16. Drain well. 17. Layer in your dish, covering the whole bottom. 18. Place half of the marscapone mix on top and spread out. 19. Repeat with remaining biscuits and marscapone, finishing with a creamy layer. 20. Smooth surface. 21. Dust with cocoa. 22. Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours. 23. If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.

Answer 3

Recipe name: Tiramisu

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

Answer 4

Ingredients:

Egg Yolks, 6 large
Granulated Sugar, ½ cup
Brandy OR Almond Extract OR Kahlua, 2 tablespoons
Espresso OR Extra Strong Coffee, 1-1/3 cups
Marscapone Cheese, 1 pound (or Ricotta)
Whipping Cream, 1-1/2 cups
Ladyfingers, 24 large OR 36 traditional
Semisweet Chocolate, 4 ounces grated
Cocoa Powder, to dust top.

Directions:

In bowl, beat egg yolks with sugar until light, about 5 minutes.
Whisk in ½ cup of coffee and 1 tablespoon of brandy, etc.
Transfer to double boiler.
Over gently simmering water, whisk for about 7 minutes until thickened. Let cool.
Beat cheese until smooth, fold into egg mixture.
Whip cream, stir in ¼ into egg mixture.
Fold in remaining cream.
Combine remaining coffee and 1 tablespoon of brandy, etc.
Arrange ½ of the ladyfingers in 11”x7” glass baking dish.
Brush with half of the coffee mixture.
Spread with half of the cream mixture.
Top layer with chocolate
Repeat layer of ladyfingers, coffee mixture, & cream.
Using a strainer, dust top with cocoa.
Cover and refrigerate overnight.

Answer 5

Ingredients:
2 Cups Marsala
1 1/2 Cups sugar
12 egg yolks
1/2 Cup hot water
2 teaspoons instant espresso powder or instant coffee powder
1 pound mascarpone cheese (Italian cream cheese..can substitute 1 pound
cream cheese mixed with 6 tablespoons whipping cream and 1/4 Cup sour
cream. Use 2 Cups for recipe.)
3 3-oz packages soft ladyfingers, split in half
2 tablespoons unsweetened cocoa powder

Directions:
Whisk 1 1/2 cups Marsala, 3/4 cup sugar and yolks in large metal bowl. Set bowl over saucepan of simmering water. Using portable electric mixer, beat mixture until candy thermometer registers 160 degrees F, about 15 minutes. Remove bowl from over water. Set mixture (zabaglione) aside.

Combine hot water and espresso powder in large bowl; stir to disolve. Add mascarpone cheese and remaining 3/4 cup sugar and beat to blend.

Cover bottom of 9x13x2 inch glass baking dish with single layer of ladyfingers, flat side up. Brush 1/4 cup Marsala over. Spread 2 cups mascarpone mixture over ladyfingers. Top with 2 1/2 cups zabalione. Arange another layer of ladyfingers over zabaglione, flat side up. Brush with 1/4 cup Marsala. Spread remaining mascarpone mixture over. Cover with remaining zabaglione. Sift cocoa over. Cover and chill at least 6 hours. (Can be made 1 day ahead.)

Answer 6

Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.

loads and loads of recipes here, didnt realise there were so many

some of them sound delicious

http://www.heavenlytiramisu.com/basic.htm

http://www.heavenlytiramisu.com/variety.htm

http://www.heavenlytiramisu.com/healthy.htm

and a tiramisu cake !!

http://www.heavenlytiramisu.com/cake.htm

Answer 7

Tiramisu Layer Cake by Bettina Bryant

INGREDIENTS
CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
5. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth.
6. Cover with plastic wrap and refrigerate.
7. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff.
8. Fold 1/2 cup of cream mixture into filling mixture.
9. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
10. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Answer 8

I CAN, but answer 1 is spot on.!!!