What is agood recipe for Tiramasu?

Question

I want a recipe from scratch, with no weird ingredients (fruits, nuts, things that shouldn't be in tiramasu). I am terrible offended by and apposed to buying cake mixes, so i will stress again--from scratch please.

thanks

Answer 1

Tiramisu:

It is my most popular dessert and is requested by my friends often.

2½ hours 30 min prep
6 servings
6 glasses

2 cups strong plunger espresso coffee, cooled to room temp
3 tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced)
2 eggs, separated
1/4 cup caster sugar
250 g mascarpone cheese
1 cup cream
250 g ladyfingers (savoiardi)
cocoa powder, for dusting

1. Put the egg yolks and sugar in a large bowl.
2. Beat with electric mixers until the mixture goes pale and thick.
3. Add marscapone and beat until combined.
4. It does not matter if it is marbled slightly.
5. Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
6. I use a spatula, but you could use a metal spoon.
7. Do not beat!
8. Beat the egg whites to soft peaks in a perfectly clean metal bowl.
9. If there is any grease, they won't whip properly.
10. Make sure you rinse and dry your beaters well.
11. Fold the whites into the cream.
12. It is very important to retain as much air as possible.
13. For serving you can use a big dish or individual glasses.
14. If using a big dish: Put the coffee and liquer in a bowl.
15. Dip biscuits in coffee one at a time.
16. Drain well.
17. Layer in your dish, covering the whole bottom.
18. Place half of the marscapone mix on top and spread out.
19. Repeat with remaining biscuits and marscapone, finishing with a creamy layer.
20. Smooth surface.
21. Dust with cocoa.
22. Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
23. If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.

Answer 2

TIRAMISU

boiling water
instant coffee
chocolate powder
sugar coated biscuits
mascarpone cheese
condensed milk

In a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk.

Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened.

Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream.

Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve.

Answer 3

TIRAMISU

boiling water
instant coffee
chocolate powder
sugar coated biscuits
mascarpone cheese
condensed milk

In a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk.
Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened.

Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream.

Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve.

Answer 4

TIRAMISU

1 2/3 cup sugar
6 egg yolks
1 1/2 pkgs cream cheese (250 g. each)
1/2 litre (about 2 cups) whipped whipping cream
2 teaspoons Kahlua
2 pkgs lady fingers
espresso
shredded chocolate (to garnish)

Mix together sugar and egg yolks. Cut cream cheese into small pieces, and whip into sugar/egg yolk mixture. Add whipped whipping cream, and Kahlua with electric mixer. Use an entire mini bottle of Kahlua (less if you prefer).
Soak lady fingers in espresso, and line the bottom of a 9x13" pan with half of them. Spread 1/2 the cream cheese mixture over the top, and repeat layers until all mixture is used up.

Cover top of cheesecake with shredded chocolate. Refrigerate 4 - 6 hours, then serve.

For lower fat, substitute angel food cake for the lady fingers, and use low fat Cool Whip. Decaf coffee may be substituted for a caffeine-free version.

For more recipes go to www.cooks.com

Answer 5

i use martha stewart's tiramisu recipe and its seriously one of the best tiramisus i have ever tasted (apart from the ones i ate in italy)...i swear by it. however, it makes alot so i suggest cutting the recipe in half

Serving: Serves 12

* 8 large eggs, separated
* 1 pound mascarpone
* 4 ounces small almond biscotti
* 3 cups brewed espresso, cooled
* 1/3 cup coffee liqueur, such as Kahlua
* 42 store-bought Ladyfinger biscuits
* 1 cup heavy cream
* Best-quality milk chocolate, for garnish
* 1 cup plus 1 Tablespoon sugar

Directions

1. In a large bowl, whisk together yolks and mascarpone until smooth. Add 1 cup sugar; whisk until dissolved. Set aside.
2. Place biscotti in the bowl of a food processor; pulse for coarse crumbs. Fold biscotti into mascarpone mixture; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, add egg whites; beat until soft peaks form. Fold egg whites into mascarpone mixture; set aside.
4. Combine espresso and liqueur in a medium bowl; pour half the mixture into a pie plate. Quickly dip half the Ladyfingers individually into the pie plate, and place in the bottom of a 13-by-9-inch glass baking dish; fit snugly to line. Evenly spread half the mascarpone mixture over Ladyfingers; repeat layers.
5. In a large bowl, whisk together heavy cream and remaining 1 tablespoon sugar until soft peaks form. Spread whipped cream evenly over tiramisu; garnish with grated chocolate. Chill at least 2 hours and preferably overnight before serving.

Answer 6

Tiramisu Cheesecake

2 tablespoons butter or margarine, melted
1/2 teaspoon instant espresso powder
1 c vanilla-wafer crumbs

24 oz cream cheese or Neufchatel cheese Room temp
8 oz mascarpone cheese
1 2/3 c sugar
4 lg eggs, room temp
1 teaspoon vanilla extract
1 pn salt
2 teaspoons instant espresso powder
1 tablespoon hot water
2 tablespoons brandy
1 oz semisweet chocolate, grated
2 teaspoons unsweetened cocoa

Preheat oven to 350 degrees. Butter an 8-inch springform pan. Stir in butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on.
Tightly cover outside bottom and sides or springform pan with
heavy-duty foil.

Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes. Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups filling over crust in prepared pan and place in large roasting pan. Dissolve espresso in
hot water. Fold into remaining filling with brandy and grated
chocolate. Spoon mixture evenly over filling in pan, smooth top with spatula. Place pan on oven rack. Pour enough hot water into roasting pan to come 1" up side of springform pan.

Bake 1-1/4 hours or until center is just set. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil. Cover and refrigerate overnight. Just before serving, run knife around edge of pan, remove sides. Sprinkle lightly with cocoa.
Makes 12 servings.