can I get recipe for italian tiramisu???

Question

I like tiramisu very,very much,and I want to prepare it by myself,not all the time to buy from candy shops(it's not cheap at all)

Answer 1

here's a great tiramisu recipe...

30 Italian ladyfingers, divided

2 1/2 C. strong warm espresso

2 ounces chopped chocolate, divided

Unsweetened cocoa, for dusting

6 egg yolks

3/4 C. sugar

1 1/4 lbs. mascarpone cheese

2 C. heavy cream

1/3 C. sugar

1 1/2 T. dark rum

Dip the first 18 ladyfingers in the espresso, and line the bottom of the 12 x 9 pan with them. Sprinkle half of the chopped chocolate, and add a generous dusting of the cocoa to the ladyfingers; set aside.

Combine the yolks and 3/4 cup of sugar and mix on high with a mixer about 10 minutes. By hand, mix in the mascarpone until incorporated and relatively lump-free; set aside.

With a mixer or by hand, whip the cream, 1/3 cup sugar and rum until stiff peaks are formed. Add the mascarpone mixture and whip again until homogeneous.

Spread half of the egg/cheese filling on the ladyfingers in the pan. Soak the remaining ladyfingers in espresso and make a second layer (with spaces in between the ladyfingers). Sprinkle with remaining filling evenly over the ladyfingers, and lightly sprinkle with more cocoa.

Wrap, refrigerate and chill 4 to 6 hours. Before serving, sprinkle again with a light dusting of cocoa. Slice and serve with a spoon or spatula.

Answer 2

www.foodnetwork.com has a lot of recipes for it...check 'em out.

Here's one of them...

Tiramisu Recipe courtesy Steven Ullman
Show: Calling All Cooks
Episode: Tiramisu/Pork Loin





2 eggs*
2 egg yolks*
12 tablespoons sugar
500 grams mascarpone (1 large tub)
1 cup heavy whipping cream
Pinch of salt
10 tablespoons Marsala
2 cups espresso, plus more if needed
1 large package Lady Fingers (4 sleeves of 12 biscuits)
1 whole cup chopped semisweet chocolate

Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.
Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala.

In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.

Assembly: One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution: Dip quickly or biscuits will become soggy.)

Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.
Finish: Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!


A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Answer 3

Easy Tiramisu

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

3 oz. strong black coffee or instant espresso

3 oz. Meyer’s rum or Kahlua

1 1/2 lbs. cream cheese, room temperature

1 1/2 C. superfine/powdered sugar

1 tub whipped topping

Unsweetened cocoa powder, for dusting

Shaved chocolate, optional

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high. Blend coffee and rum/Kahlua. 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. Top with Cool Whip. Sprinkle top liberally with sifted cocoa and chocolate shavings.

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

Answer 4

cake:
http://www.joyofbaking.com/Tiramisu.html
cheesecake:
http://www.mysteriouslyyours.com/Recipes/tirachck.htm
trifle:
http://www.recipezaar.com/61380
original:
http://www.cookingforengineers.com/recipe.php?id=60&title=The+Classic+Tiramisu+(original+recipe%3F)
Italian:
http://www.italianfoodforever.com/iff/news.asp?id=220