Does anyone have a good tiramasu recipe?

Answer 1

Here you go - enjoy!

Tiramasu
From FoodDay
Makes 12 servings

8 egg yolks
3/4 cup plus 2 tablespoons granulated sugar (divided)
4 tablespoons sweet Marsala wine (1/4 cup; divided)
1/4 cup instant espresso powder
2 cups water (divided)
2 teaspoons vanilla (divided)
About 2 cups mascarpone, softened
1 cup whipping cream, chilled
36 Italian ladyfingers (see note)
1 tablespoon unsweetened cocoa powder or 1/2 cup grated bittersweet chocolate

Place medium mixing bowl in refrigerator to chill for whipped cream.

Whisk together egg yolks, 1/4 cup plus 2 tablespoons sugar and 3 tablespoons Marsala in large, unlined copper bowl or upper container of double boiler. If using copper bowl, set directly on burner over low heat. If using double boiler, place upper container over lower one, containing simmering water that does not touch bottom of upper container.

Whisk constantly until mixture almost triples in volume and begins to thicken, 3 to 5 minutes. Be careful not to overcook yolks, as they will scramble. Immediately scrape mixture into medium bowl; refrigerate until completely cool, at least 30 minutes.

Meanwhile, stir together instant espresso, 1/4 cup plus 2 tablespoons sugar and 1 cup water in small saucepan. Bring to boil, stirring constantly to dissolve espresso and sugar. Remove from heat; add remaining 1 cup water, 1 teaspoon vanilla and remaining 1 tablespoon Marsala. Transfer espresso syrup to shallow pan; set aside.

Beat mascarpone on low speed in large mixing bowl, preferably with whisk beater, until creamy, about 10 seconds. Increase speed slightly and gradually beat in cooled egg yolk mixture until completely incorporated, scraping sides of bowl once or twice with rubber spatula. Set aside.

Combine cream and remaining 2 tablespoons sugar in chilled mixing bowl. Beat until cream begins to thicken. Add remaining 1 teaspoon vanilla and beat just until stiff peaks form. Fold whipped cream into mascarpone mixture.

Dip each ladyfinger in espresso syrup, first one side, then the other, taking no longer than 1 second per side. After each lady finger is dipped, set it in large, rectangular 3-quart serving pan (about 13 by 9 inches), forming 3 rows of 6 ladyfingers for first layer. Spread 3 cups of mascarpone mixture evenly over ladyfingers. Arrange second layer of dipped ladyfingers on top. Spoon remaining mascarpone mixture over top and use spatula to spread evenly.

Place cocoa powder to taste in fine strainer, hold over tiramisu, and sprinkle lightly over surface.

Cover tiramisu tightly with plastic wrap; refrigerate at least 6 hours or up to 3 days before serving. Tiramisu may also be frozen up to 3 months.

Note: Italian ladyfingers are available in some supermarkets and specialty stores.

Answer 2

go to allrecipes.com!