authentic tiramisu recipe?

Question

I am looking for a REAL italiam tiramisu recipe, not th corny ones asking for pre packaged cookies.

Answer 1

Hi!!!
Here is one for you that is entirely made from scratch...ENJOY:

Walter Carlini's Basic Tiramisu

This recipe takes you from square one to the finish. It's everything you need to know to make Tiramisu from scratch. The ingredients: Genoise, Spirits & Coffee Syrup, Mascarpone Creme, Whipped Heavy Cream, Chocolate Gratings (recipes for each follows). Walter is modest enough to admit that he's still impressed with the Tiramisu at Kuleto's in San Francisco. Makes 6 generous servings.

Step 1: Make the Genoise Cake:

Ingredients

EGGS, 3 whole large
SUGAR, granulated, 1/3 cup + 3 tablespoons
VANILLA EXTRACT, 1 teaspoon
CAKE FLOUR, 1/2 cup sifted
BUTTER, 2 tablespoons melted
Directions

Preheat oven to 350° F.
Spray a 9 inch diameter round cake pan or 8 inch by 8 inch rectangular cake pan with vegetable oil spray and lightly dust with cake flour.
Beat the eggs and 1/3 cup of sugar at medium speed in a doubleboiler over very hot water (just shy of boiling) until silky smooth.
Add the remaining 3 tablespoons of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.
Remove from heat, stir in the vanilla, and carefully fold in the cake flour.
Fold in the melted butter.
Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes
Remove from oven and immediately turn cake out of pan onto a wire rack to cool.
Step 2: Make the Spirits & Coffee Syrup (there are two alternative methods):

Method 1: Ingredients and Directions
ESPRESSO COFFEE, 2/3 cup of the strongest you can make
SUGAR, granulated, 1 tablespoon
MARSALA, 1/4 cup
Mix the sugar into the coffee.
Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains.
Add the Marsala and stir.

Method 2: Ingredients and Directions
ITALIAN COFFEE SYRUP, 2 tablespoons
WATER, very hot, 3 tablespoons
MARSALA, 1/4 cup
Stir together the Italian Coffee Syrup and water.
Add the Marsala and stir.
Step 3: Make the Mascarpone Creme:

Ingredients

MASCARPONE CHEESE, 1/2 pound
SUGAR, superfine (or, granulated sugar milled in blender), 1/2 cup
EGG YOLKS, 2 LARGE
MARSALA or COGNAC, 3 tablespoons (or substitute 2 tablespoons of Marsala + 1 tablespoon Grappa)
Directions

Thoroughly beat the sugar into the Mascarpone cheese.
Add the 2 egg yolks and Marsala and beat until the mixture is smooth.
Step 4: Make the Whipped Cream:

Ingredients

HEAVY WHIPPING CREAM, 1 pint
SUGAR, powdered, 1 tablespoon
VANILLA EXTRACT, 1/4 teaspoon
Directions

Dissolve the sugar and vanilla extract into the whipping cream.
Beat the mixture until glossy and stiff.
Step 5: Make the Chocolate Gratings:

Ingredients

SEMI-SWEET CHOCOLATE, good quality, 1 square (1 ounce) well-chilled but not frozen
Directions

Grate into fine shavings and set aside (this is most easily done with a food processor because hand grating tends to melt the chocolate)
Step 5: Assemble the Tiramisu:

Directions

Slice the Genoise cake in half latitudinally to make two layers.
Put one layer of the Genoise cake at the bottom of the serving bowl or pan and sprinkle half of the spirit-coffee syrup over it.
Spread half of the Mascarpone Creme over the cake layer.
Spread half of the Whipped Cream over the layer of Mascarpone Creme.
Sprinkle the Chocolate Gratings over the Whipped Cream layer.
Put the second layer of Genoise cake on top of the stack, sprinkle it with the remaining spirit-coffee syrup, and repeat instructions 3 to 5 immediately above.
Cover with plastic wrap and refrigerate for at least 6 hours.

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Answer 2

Authentic Tiramisu Recipe

Answer 3

Classic Tiramisu is made with ladyfingers soaked in coffee, and occasionally marsala wine or rum. The soaked ladyfingers are alternately layered with mascarpone cheese, which is normally mixed with the traditional zabaglione custard. This provides a cake of several layers, which is often topped off with cocoa powder.

Common mistakes in making Tiramisu are over-soaking the ladyfingers. This can result in a cake body that is soggy instead of simply firmly soaked. Most cookbooks give explicit instructions about how long to soak the lady fingers. Some use a sponge cake instead of ladyfingers, which can give basically the same result.

Some newer recipes for Tiramisu use different liquids for soaking the cake layers. These can include lemon juice, or strawberry juice. A Tiramisu layered with chocolate zabaglione custard is a popular variation. Nothing quite replaces the traditional Tiramisu, however, especially if one is a fan of coffee.


500 gr. Mascarpone Cheese At Room Temperature
1/2 cup Whipping Cream
4 Eggs, Separated
1 1/4 Cup Espresso Coffee, Cooled
1/2 Cup Sugar
1/3-Cup Marsala Wine (Or Rum)
24 Savoiardi Cookies (Ladyfingers)
Dark Chocolate, Shaved

Beat the 4 egg yolks until light. Slowly beat in 1/2 cup of sugar, and then the mascarpone cheese. In a separate bowl, beat the egg whites until stiff. Fold these gently into the cheese mixture. Now whip the cream until soft peaks form, and fold this too into the cheese mixture. Add the wine to the cooled coffee. Carefully dip in ladyfingers one at a time just until the outside of the cookie is barely damp. Arrange cookies side by side in a dish large enough to hold 12 cookies flat. After the first 12 are layered, spread 1/2 of the cheese mixture on top. Sprinkle with enough shaved chocolate to cover lightly, and repeat these layers once more topping the dish with the remaining chocolate. Refrigerate several hours before serving.

Note: Be careful not to over saturate the cookies with the coffee mixture, or you will end up with a runny Tiramisu.

Answer 4

How about Giada De Laurentiis' recipe. She is a really sweet, little, pretty italian cook on foodnetwork. I love her simple, authentic italian...

*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.

Answer 5

tiramisu Ingredients: 6 eggs 1 cup sugar 1/4 cup rum 1/4 cup coffee liqueur 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 16 ounces Mascarpone 1 1/2 - 7 ounce packages ladyfingers 2 cups brewed strong coffee Directions: 1• With an electric mixer, beat the egg yolks with 1/2 cup of sugar until thick and very light, about 3 minutes. Add the rum and coffee liqueur and beat until smooth. Split the vanilla bean and scrape the seeds into the egg yolk mixture. Add the Mascarpone and cinnamon and beat until evenly combined. Reserve this mixture. 2• In a clean mixer bowl, beat the egg whites until frothy. With the mixer running, gradually add the remaining 1/2 cup of sugar and beat to stiff peaks. Gently fold the beaten egg whites into the reserved egg yolk mixture until evenly combined. 3• Cover the bottom of a 9 x 13-inch pan with a single layer of ladyfingers. Brush the ladyfingers with coffee lightly. Spread half of the mascarpone filling over the ladyfingers. Repeat with another layer of ladyfinger, soaked with coffee, and mascarpone filling. 4• Sprinkle the surface of the tiramisu with unsweetened cocoa powder and chill for at least 2 hours before serving.

Answer 6

Tiramisù
Serves 8

6 large eggs, separated

4 tablespoons sugar

2 cups mascarpone cheese, drained of any excess liquid

1 cup sweet vermouth

2 seven-ounce packages amaretti mini cookies

1. In a medium bowl, beat egg yolks with 3 tablespoons sugar until foamy and pale. Beat in mascarpone until smooth; set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until frothy. Add remaining tablespoon of sugar, and beat until they hold stiff peaks. Fold the mascarpone mixture into the egg white mixture. Set aside.

3. Pour vermouth into a small bowl. Reserve 5 amaretti cookies to crumble and sprinkle over the top of the dessert. One at a time, quickly dip the remaining cookies into vermouth; they should absorb some of the liquid but not be mushy. Place the soaked cookies in a snug layer in the bottom of 8 individual serving bowls or a 9-inch baking dish. Evenly spread half of the mascarpone mixture over the cookies. Repeat layering: Place another layer of soaked cookies over the mascarpone, and then spread remaining mascarpone mixture. End with a layer of soaked cookies that are loosely arranged so that the cream mixture below is visible. Sprinkle with crumbled cookies. Refrigerate to set for at least 2 hours before serving.

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

They have the right idea, i have worked at many country clubs and elite fancy pants restaurants and have made it many differnt ways but the best is to make a yolk only yellow sponge cake, well in advance, freeze for a day or two so they dont crumble when you cut them up. Let thaw for a few hours or so before getting ready to make them, then slice super thin straight across like wafers. For the soaking part take half superstrong expresso and Kahlua or chocolate liquer, we always used a mexican chocolate liquer. Take your pan and put the first thin layer of cake on the bottom, lay them flat like your playing tetris, and then put a bit of the expresso/ liquer mixture on them LIGHTLY as you will do this numerous times throughout the dish. Then put another layer of cake, repeat this only 2-3 times before putting a decent amount of marscapone cheese mix in a flat layer on top then repeat the same way till you reach the top edge of the dish its in.the top layer should be the last of the marscapone mix and then top with a small sprinkle of cocoa powder. let sit atleast overnight before serving. cut and serve with another dash or cocoa powder for color. note due to deepness of the dish of soft of the cake the first piece will look like $hit so be sure to eat that peice before any one else realizes you've cut into it!!