I need a GOOD recipe for tiramisu?

Question

I found a few recipies, but i don't know how good they are, and i'm too chicken to try them before hearing reviews. So this is why i'm here. I'm looking for a recipe that doesn't have too much mascaparone cheese since its so expensive($7 for a 8oz container[i'd have to spend $21 just on the cheese]... I'd be better off buying the cake made already). I LOVE Olive Garden's Tiramisu and found a few recipies saying they are supposed to taste like theirs, but they all vary pretty dramatically.

Answer 1

INGREDIENTS
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder


DIRECTIONS
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Answer 2

This is Sophia Loren's Recipe. She did it on a Food Network episode. Fabulous, and serves about 8. Ingredients EGGS, 3 separated SUGAR, 5 tablespoons MASCARPONE CHEESE, 6 ounces LADYFINGERS, 1 large package (approximately 36) ORANGE LIQUEUR, 1 cup ESPRESSO COFFEE, 1 cup BITTER CHOCOLATE, 2 ounces, grated UNSWEETENED COCOA POWDER, 1/2 cup, or 2 ounces grated bittersweet chocolate Directions Combine egg yolks and sugar in a medium-sized bowl and beat well. In a separate bowl, beat the egg whites to stiff peaks. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish. Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers. Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa. Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso. Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance). Top with the remaining cocoa before serving.

Answer 3

i have the most amazing recipe for it but im sorry to say i cant say what it is as their are some secret things i put in there that i dont want to give away. its the greatest and everyone loves it they always ask me to make it. let me just give you two hints be careful with how much coffe you use and also the key to the whole thing is what liquor you use. oh and about the cheese i know you odnt want to spend the money but its just not the same with anything else trust me its definetly worth the money if you do it right and taste completly different and is alot better.

Answer 4

Ingredients

EGGS, 8, with yolks and whites separated
SUGAR, 1/3 cup
MASCARPONE, 1 pound
HEAVY CREAM, 1 cup
ESPRESSO COFFEE, 2 cups cooled
BRANDY, 2/3 cup
LADY FINGERS, 30
BITTERSWEET CHOCOLATE, 2 ounces grated
COCOA POWDER, Dutch process, sifted, for garnish
Directions

Mix the sugar into the egg yolks, blending well.
Add a little Mascarpone at a time to the egg yolk mixture, and mix until smooth. Set aside.
In a separate bowl, beat the whipping cream until stiff peaks form. Set this aside as well.
In another bowl, beat the egg whites until stiff peaks form.
Fold the whipped cream into the egg yolk mixture, then fold in the beaten egg whites.
Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or serving bowl.
Place expresso coffee in a large mixing bowl, and combine with the brandy.
Dip a lady finger into the expresso, lay it in baking dish on cream mixture.
Top with grated chocolate.
Continue in this manner, laying lady fingers side by side to cover the bottom.
Place another 1/3 of cream mixture on top of soaked lady fingers.
Cover this with another layer of expresso-soaked lady fingers.
Top with remaining cream mixture and grated chocolate.
Dust final layer with grated chocolate and cocoa powder.
Chill 2 hours to set.

Answer 5

www.epicurious.com has wonderful recipes.

You can always substitute cream cheese for the mascarpone cheese. I have, and the tiramisu has come out great.

Answer 6

Here are the few I have made, all of them are good!!!! Enjoy!!!

Raspberry Tiramisu

INGREDIENTS
1 pound fresh or frozen raspberries
6 tablespoons sugar
1 cup sugar
1/3 cup hot water
4 tablespoons brandy-based orange liqueur, I use Grand Marnier
1/2 cup cold water
4 egg yolks
6 tablespoons sugar
1 pound mascarpone cheese
4 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla extract
12 ounces ladyfingers
4 ounces grated semisweet chocolate
3 tablespoons sliced almonds, toasted


DIRECTIONS
In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.

Strawberry Tiramisu

INGREDIENTS
1 quart fresh strawberries
1 1/4 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
4 tablespoons strong brewed coffee, room temperature, divided
2 cups whipped topping
1 (3 ounce) package ladyfingers, split
6 (1 ounce) squares bittersweet chocolate, grated


DIRECTIONS
Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.



Tiramisu--- Given to me from my mother. Yummy!!

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.