Recipe please?

Question

Does any one have a good reciepy for Italian Coffee Tiramisu like the on they serve ar Macarrony Grill

Answer 1

Tiramisu

This recipe is part of a collection of recipes from my Italian in-laws, originally from Catanzaro, Italy. It is as close to real tiramisu as it is possible to get with American ingredients. The only changes to this recipe from its original is the technique (I found a more reliable method of combining the ingredients) and the substitution of American mascarpone for the required italian mascarpone. American made mascarpone changes the flavor and texture or the tiramisu somewhat.

This should be made the night before you intend to serve it. The lady fingers will absorb the espresso and become moist.

Notes:
Don't use American coffee in place of espresso. If you do use coffee, don't call the result tiramisu, because it is not, and don't tell anybody where you got the recipe. Don't use 'espresso blend' coffee of any type. It is not Italian espresso. Use an Italian brand such as Cello, Lavazza, Kimbo, Mauro, Illy, etc. You should be able to find it at an Italian market. It will either be packaged in a 250gr. (8 oz) foil brick or an 8oz can. If you are in the USA it will be expensive. You don't have to use the most expensive brand, but make sure it is Italian. Starbucks doesn't make any coffee that is even remotely close to Italian espresso. Don't bother trying to use it.
This recipe uses RAW eggs. You have to choose between 'real' eggs and pasteurized eggs. The pasteurized eggs will not whip up as easily or as nicely, but they will not kill all your guests either. Real eggs will make a lighter tiramisu, but you will run the risk of making you guests sick with salmonella poisoning. If I am serving this to my family, I use pasteurized eggs. My wife's family gets real eggs. ;-)
We use Savoiardi lady fingers. Other types may absorb the espresso at a different rate and change quantity of espresso, and hence the flavor of the tiramisu.
The mascarpone is the most important ingredient. Unfortunately we are rarely able to obtain real Italian made mascarpone in our city. Substituting American made mascarpone makes a heavier, denser tiramisu.
The espresso maker can be either a cheap steam driven one, an even cheaper stove-top model, or a more expensive pump model. The steam and stove-top espresso makers will make more espresso with less coffee, but the espresso will not taste quite as good. We use a steam espresso maker for tiramisu and a pump for our morning jolt.
I use a stand type mixer. Tiramisu can be made without a mixer. Many Italian families don't have power mixers. They are be able to make good tiramisu. I'm not sure that I could though.
Tools:
Espresso Maker (steam or pump)
Mixer
Two mixing bowls
Shallow flat bottomed bowl
8x12 or 9x13 Glass/Pyrex pan
Small strainer/screen/sifter
Measuring cups & spoons
Spatula
Ingredients:
500gr Mascarpone cheese (approx. 1 lb.)
6 pasteurized eggs
2 packages savoiardi lady fingers
3 Tablespoons sugar
2 shots (2 oz) Cognac or Brandy
8 espresso sized cups of coffee (about 14 oz)
4 Tablespoons powdered unsweetened cocoa.

Preliminary Steps:
Bring all ingredients to room temperature.
Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature.

If at this point you've decided to use coffee instead of espresso, take the coffee you've made and drink it. Then make espresso.

Separate egg yolks and whites.


Mixing:
In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended. Leave this mixture in the bowl.
In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.

Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.

Quickly dip a savoiardi in the espresso bowl. To get the right amount of espresso on the savoiardi, lay the finger flat in the bottom of the bowl sugared side UP and immediately pull it out. Place each finger flat in the bottom of the pan sugar side DOWN. The savoiardi will quickly absorb the espresso. If you soak the savoiardi in the espresso you will end up with soggy savoiardi instead of moist savoiardi.


Assembly:
Build a layer of dipped savoiardi across the bottom of the pan. If some of the savoiardi do not look 'dark' from the espresso, spoon a few more drops of espresso on the savoiardi. Any espresso left in the bottom of the pan will be absorbed by the savoiardi. Too much espresso will turn the fingers into a soggy mess.
Spoon a layer of egg/mascarpone mixture across the layer of savoiardi. Use about 1/2 of the mascarpone mix. The layer should be about 1cm. (3/8in.) thick.

Dip another layer of savoiardi and lay them on the mascarpone mix. Layer them as before, sugar side down. Drip espresso on the savoiardi that don't look dark from the coffee.

Spoon a second layer of egg/mascarpone mixture across the second layer of savoiardi. Use the remaining mascarpone mix. The layer should be about 1cm. (3/8in.) thick.

Sift cocoa on top of the second mascarpone layer. Scoop a tablespoon of cocoa into a small sieve. Hold the sieve over the tiramisu and tap the sieve on the side with your finger. The cocoa should sprinkle down in an even layer. Use this technique to cover the tiramisu with a very thin layer of cocoa.

Refrigerate for at least 4 hours before serving. The Tiramisu will taste quite good for several days if refrigerated.

Answer 2

I've had the tiramisu below before and it's great...Good luck
www.foodnetwork.com

Tiramisu Copyright, 2002, Barefoot Contessa Family Style, All rights reserved
Show: Barefoot Contessa
Episode: Chocolate Memories
This recipe is available for a limited time only. Why?





6 extra-large egg yolks, at room temperature
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided
16 to 17 ounces mascarpone cheese
30 Italian ladyfingers, or savoiardi
Bittersweet chocolate, shaved or grated
Confectioners' sugar, optional

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.

You can find savoiardi and mascarpone in an Italian specialty store.

Answer 3

Recipe: Tiramisu - Italian Coffee Trifle

Categories: Cheese, Desserts, Italian

Yield: 12 Servings

2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold

2 tb Brandy
24 Dry Italian ladyfingers
6 oz Semisweet chocolate, finely
-- chopped (approx 1 cup)

Ingredient notes: Orange liqueur or extra strong coffee may be used in place of Marsala wine. Cream cheese may be used in place of mascaroine cheese. Orange liqueur or orange juice may be used in place of brandy. Ladyfingers should be approx 4x1-inch size. Plain cookies or cake may be used in place of ladyfingers. 1. Make the filling by beating egg yolks with sugar until light. Beat in Marsala. Cook gently in a double boiler or in a stainless steel or glass bowl set over a pot of simmering water. Cook gently, stirring constantly, until thickened. Cool. 2. Beat mascarpone cheese until smooth and then slowly beat in cooled custard. 3. Whip cream until light. Gently fold into cheese mixture. Reserve. 4. Combine coffee with brandy. Reserve. 5. Line an 8-inch baking dish or trifle bowl with ladyfingers. (Do not worry if ladyfingers do not fit exactly, break up extras and fit into spaces.) Drizzle with half of the coffee mixture. Spread half the filling over. Sprinkle with half the chocolate. Repeat layers starting with ladyfingers, drizzling with remaining coffee, spreading remaining filling over ladyfingers and topping with chocolate. 6. Refrigerate a few hours or overnight before serving. Tiramisu can be frozen for up to one month.