Hey Yahoo! Chefs!!! Please help-- would you be so kind as to share your favorite recipe for tiramisu with me?

Question

I would really appreciate one that is sure to W-O-W! It is for a very important event! THANK YOU!

Answer 1

Tiramisu:

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

The Best Tiramisu

7 yolks
1 cup sugar for yolks
3 cups or 1 container mascarpone
4 1/2 tablespoons water
1 1/2 tablespoons powdered gelatin
3 egg whites
1/4 cup sugar for whites
1 cup heavy cream, whipped
2 1/2 cups cooled espresso
1/2 cup Kahlua
20 to 24 ladyfingers
1 cup chocolate shavings

In a mixer w/whip attachment, whip yolks and sugar until thick and pale in color. Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine espresso and Kahlua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.

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.
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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.

Answer 4

"Best" Tiramisu
* FRENCH VANILLA LIGHT FRUCHE, 300 gr
* FRESH RICOTTA CHEESE, 200 gr
* EGGS, 1
* CASTER SUGAR, 2 tbs
* BOILING WATER, 1 cup
* INSTANT COFFEE GRANULES, 3 tsp
* MARSALA, 1/3 cup
* LADYFINGERS, (or savoiardi) 1 package
* COCOA POWDER, 2 tsp to dust

Directions

1. Place the Fr�che, ricotta, egg and sugar in a medium mixing bowl.
2. Use electric mixer to whisk for 1 minute or until sugar dissolves. Set aside.
3. Combine the water and coffee, then marsala, in a jug. Pour half into a bowl.
4. Dip one sponge finger at a time into the bowl of coffee mixture, then place in a single layer to cover base of an 8-cup serving dish.
5. Brush any coffee mixture remaining in the bowl over layer of sponge fingers. Refill bowl with remaining coffee mixture.
6. Spread 1/2 the Fr�che mixture evenly over the layer of sponge fingers.
7. Repeat to make one more layer with the remaining sponge fingers and coffee mixture.
8. Top off with remaining Fr�che mixture.
9. Smooth the surface with the back of a large metal spoon.
10. Dust evenly with the cocoa powder.
11. Cover and place in fridge for at least 4 hours (Overnight is best for the flavors to develop. It tastes even better after 2 days.)

Answer 5

All these recipes are good, but the secret is to add Khalua and a bit of brandy. Couldn't find lady fingers so we used a finger shaped pastry cookie, (pate brisee) and it was divine.