tiramisu recipe?? authentic italian one?

Answer 1

Hi !!!
Here you go...ENJOY!!!

Tiramisu

INGREDIENTS:
4 very fresh, top quality eggs, separated
4 tablespoons sugar
1 1/4 pounds fresh mascarpone cheese
Brandy (dashes, optional)
1 demitasse espresso coffee, diluted with water and lightly sweetened with sugar.
3/4 pound savoiardi cookies (available in Italian delicatessens
-- or use ladyfingers -- 1 savoiardo = 2 ladyfingers)
Powdered bitter chocolate

PREPARATION:
- Beat the yolks with the sugar, then whip in the mascarpone and, if you're using it, the brandy. Whip 2 of the whites to firm peaks (use the other 2 for something else) and fold them in.
- Put the diluted, sweetened coffee in a bowl and add about a tablespoon of brandy (to taste here, assuming you want it).
- Dip the savoiardi in the coffee and line a mold large enough to hold the mascarpone mixture. Fill with the mixture, chill for 2 hours, and dust with the powdered chocolate before serving.

This should serve 6-8.

------------OR...

Tiramisu

SERVES 12

One, 9 or 10-inch baked sponge cake (one, 2-inch high layer) OR: about 2-3 dozen lady fingers (available packaged, or make “savoiardi” – Italian Savoy biscuits, or ladyfingers)

For the syrup:
1/3 cup, sugar
1/4 cup, water
1/2 cup, very strong, brewed espresso
1/4 cup, Italian or other brandy

For the filling:
3 large egg yolks
1/3 cup, sugar
1/3 cup, sweet Marsala wine
1/2 pound (8 ounces), mascarpone cheese – at room temperature
2/3 cup, heavy whipping cream

For the garnish (topping):
1 cup, heavy whipping cream
2 tablespoons, sugar
ground cinnamon - and
ground coffee
OR: unsweetened cocoa powder

- To make the syrup: in a saucepan, combine the sugar and water and bring to a boil. Cool, and stir in the espresso and brandy.
- To make the filling: In the bowl of an electric mixer, or in another heat-proof bowl, beat the egg yolks until blended, then beat in the sugar and Marsala. Place the bowl over (but not in) a saucepan of simmering water and continue whisking until thickened. Remove bowl from the water pan, and continue beating (by hand, or with an electric mixer using a whip attachment) until cold.
- In another bowl, crush the mascarpone with a rubber spatula, then stir until smooth. Fold in the zabaione (egg mixture). Whip the 2/3 cup of cream until it forms soft peaks, then fold it in to the custard mixture.
- To compose the tiramisu: If using sponge cake, cut the layers cross-wise into layers about 1/4-inch thick. If using lady fingers, split them in half, lengthwise. Place a layer of the cake or lady fingers in the bottom of a 2-quart dish, and brush over about 1/3 of the syrup using a pastry brush, until the cake is evenly saturated.
- Spread half of the filling over the soaked cake layer. Add another layer of cake or lady fingers, brush with another 1/3 of the syrup, and top with the remaining filling. Place the last third of the cake or lady fingers on top of the custard, and soak with the remaining syrup.
- Whip the cream (for garnish) along with the 2 tablespoons of sugar, until the cream forms soft-to-firm peaks, then spread the whipped cream over the top of the tiramisu. Decorate by sprinkling with with the cinnamon and ground coffee or with the cocoa powder. Refrigerate for several hours before serving.

Variations:
Fold chopped chocolate or finely chopped “torrone” (Italian nougat candy) or crushed almond brittle (called “croccante” in Sicily) into the filling before composing the tiramisu.

------------AND, FOR A LIGHTER VERSION...

Tiramisu alla Velardi (Eugenio Velardi’s Ultra-Light Roman Tiramisu)

Chef Eugenio Velardi of Rome’s celebrated La Matricianella trattoria may be known for his Amatriciana sauce but he’s equally passionate about desserts, especially Tiramisu. He won a national Tiramisu competition for this rendition of the famous dessert. Velardi and countless other Romans believe - right or wrong - that Tiramisu is their city’s own, derived from other, older local spoon sweets such as Zabaglione and Zuppa inglese trifle. This is the airiest version of Tiramisu I know: it has no liqueur and very few cookies.

Serves 8-10

3-4 shots (about 1/2 cup or 3 fluid ounces) freshly brewed strong Italian espresso
6 large egg yolks at room temperature
1 1/2 cups sugar
1 pound (2 cups) Mascarpone
2 cups whipping cream
10 Savoiardi ladyfingers
1-2 heaping tablespoons powdered semi-sweet chocolate

1. Prepare 3-4 shots of strong Italian espresso coffee, pour into a shallow bowl and let cool.
2. Put the egg yolks and sugar into a large mixing bowl and mix for 30-60 seconds at low speed. Add the Mascarpone, mixing until homogenous, 30-60 seconds.
3. Separately, in a medium-sized mixing bowl whip the cream at medium speed until fluffy, peaky and about doubled in volume, 5-7 minutes. With a rubber spatula fold the whipped cream into the Mascarpone mixture until thoroughly blended.
4. Set out 10 glass goblets. Pour or ladle about 1 inch of the mixture into each.
5. Break each cookie into three sections. Rapidly dip each section 1 at a time into the coffee, turning twice with a spoon to moisten without soaking through. Drop 3 cookie sections into each goblet. Cover with 1 to 1 1/2 inches of the tiramisu mixture.
6. With a tea strainer or small sieve and a coffee spoon, dust the surface of each goblet with powdered chocolate. Cover the goblets with plastic wrap and chill for 2 hours.
7. Remove the plastic wrap before serving.

Note: If you don’t have individual glass goblets, you can make this tiramisu in a deep-dish 11 x 13 inch casserole or Pyrex.

Answer 2

Classic Tiramasu

INGREDIENTS
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate
DIRECTIONS
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Answer 3

TIRAMISU (ITALIAN FOR PICK ME UP)

1 (4.4 oz.) pkg. dry ladyfingers
1/2 c. brewed espresso coffee, cooled
2 tbsp. brandy
6 eggs, separated
6 tbsp. sugar
2 lbs. mascarpone cheese or 1 1/2 lbs. cream cheese mixed with 1/2 c. heavy cream and 1/4 c. sour cream
4 tbsp. unsweetened cocoa powder

Spread ladyfingers on a large baking sheet. In a small bowl combine coffee and brandy. Sprinkle ladyfingers with mixture and set aside. In a medium bowl, beat yolks and sugar with electric mixer until thick and lemon colored (4 to 5 minutes). Add mascarpone and blend on low speed until combined.
In large bowl, beat egg whites with electric mixer until soft peaks form (2 to 3 minutes). Using a rubber spatula, fold egg whites into mascarpone mixture. Line the bottom of 8 cup souffle dish with half the ladyfingers. Spread half mascarpone mixture on ladyfingers. Sift 2 tablespoons cocoa over cheese. Repeat layers, ending with cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon out on tea serving plate.