Serious Tiramisu Questions?

Question

I plan to make Tiramisu for the 1st time. Have a couple of questions and would appreciate serious replies

I plan to make the picket fence tiramisu using a springform round pan
1.How do I transfer the finished tiramisu into a serving dish? Is it better to not use the bottom of the springform and just use the sides to maintain the shape.
2. Have read recipies where they suggest to line the springorm pan sides with the cookies. So what holds them together?

Thanks

Answer 1

If you are making it the way you mentioned with the lady fingers standing up straight you need a cake ring. If you dont have one a springform pan is good because the bottom comes off. follow the directions of your Tiramisu recipe. I assume the lady fingers go in first lining straight up around the pan side by side then you'd have a cake base and the mascarpone mixture and the cake and the mascarpone. After chilled for a couple of hours onced released from the pan it should stay errect. you can then follow with a beautiful ribbon around the lady fingers just for decoration and the dusting of either cocao powder or shaved chocolate.
Good Luck

Answer 2

Use the lady fingers put them on the bottom and along the sides and refrigerate the whole thing for a few hours and it will hold when you take it out of the springform and for extra support tie a pretty ribbon around it (not to tight!!!) and it looks really nice! Good luck!!

Answer 3

the cream and cream cheese hold it together and the springform while it bakes slide it off with a lonf knife dipped in water.. Easy Tiramisu
Serves 6; Prep time: 20 minutes; Total time: 20 minutes

3 tablespoons instant espresso powder

1 bar (8 ounces) reduced-fat cream cheese

3/4 cup heavy cream

1/3 cup sugar

2 packages (3 ounces each) soft ladyfingers (cookies can be bought at italian place)

Unsweetened cocoa powder for dusting

1. In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside.

2. With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.

3. Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated, covered, up to 1 day).

4. Dust with cocoa just before serving.

Answer 4

1. I would use a thin metal spatula to slide the tiramisu from the pan to the serving dish.
2. The coffee usually seeps down and eventually kinda mushes the cookies and welds them to the rest enough to hold its shape.

Good luck. =]

Answer 5

NO springform pan needed. :

Tiramisu Recipe courtesy of Mary Bergin



Chocolate chiffon cake:
l l/2 cups granulated sugar
l cup all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
l teaspoon baking soda
l/4 teaspoon salt
4 eggs, separated
2 egg whites
3/4 cup vegetable oil
l/2 cup water
l teaspoon vanilla extract

Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and salt. Set aside.
In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated, turn speed to medium, and beat until well combined. Remove bowl from machine.

In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining l/2 cup sugar and whip until whites are shiny and firm but not stiff. With a rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.

Scrape the mixture into a greased and floured half-sheet pan and bake at 375 degrees F. until edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean.


Chocolate Mascarpone Cream:
21 ounces mascarpone cheese
11 l/2 ounces milk chocolate, cut into small pieces
8 eggs, separated
l/2 cup granulated sugar
2 tablespoons Kahlua
2 tablespoons rum
Unsweetened cocoa, sifted, for decoration
About l/4 cup coarsely grated milk chocolate, for garnish

In the large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of the bowl and under the beaters as necessary.
Meanwhile, in a medium bowl, set over simmering water, melt the chocolate. Set aside.

In a large heatproof bowl, set over simmering water, whisk the egg yolks with l/4 cup sugar until sugar dissolved and mixture is hot to the touch. Remove from heat and scrape into the mascarpone. On medium speed, beat just until combined. Lower speed, add the melted chocolate, and mix well.

In a large bowl of the electric mixer, using the whip attachment, whip the egg whites to soft peaks. Add the remaining l/4 cup sugar and continue to beat until shiny and firm but not stiff. Fold into the mascarpone mixture. Stir in the Kahlua and rum. Refrigerate until needed.


For the Soaking Liquid:
4 cups espresso coffee, decaffeinated or regular
l l/4 cups water
l cup sugar
3 tablespoons Kahlua
3 tablespoons rum

In a small pot, combine all of the ingredients, bring to a boil. Remove from the heat and let cool.
To assemble the Tiramisu:

I like to use parfait or Pilsner glasses for this dessert. Place all of the glasses on a flat work surface. Cut out cake circles that will fit into the size glass your using. Using a ladle, place a small amount of Mascarpone cream in the glass, dip a cake circle in the soaking liquid (squeeze out any excess) and place on top of the cream. Ladle more cream on top of the circle, place another soaked circle of cake and finish with a layer of cream. Repeat this with all of the glasses. Refrigerate for about an hour or until set. Decorate with grated milk chocolate and sifted cocoa.

Yield: 12 servings