Need a proven recipe?!
anyone have a tryed and proven good recipe for tiramisu!? thanks !!!!Www@FoodAQ@Com
Answers:
I did not try it personally, but 405 other people did and gave this recipe 5 stars, you can read their ratings on the web site!.
Good luck, I love tiramisu!.!.!.
Tiramisu Layer Cake
Submitted by: bettina
Rated: 5 out of 5 by 405 members
Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours
Yields: 12 servings
"Fancy taste without all the work!. This cake is wonderful for a get together or just a special occasion at home!. Using a box cake mix as a base it's a real time saver!"
INGREDIENTS:
CAKE:
1 (18!.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour 3 (9 inch) pans!.
2!. Prepare the cake mix according to package directions!. Divide two thirds of batter between 2 pans!. Stir instant coffee into remaining batter; pour into remaining pan!.
3!. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely!. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside!.
4!. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth!. Cover with plastic wrap and refrigerate!.
5!. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff!. Fold 1/2 cup of cream mixture into filling mixture!.
6!. To assemble the cake: Place one plain cake layer on a serving plate!. Using a thin skewer, poke holes in cake, about 1 inch apart!. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture!. Top with coffee-flavored cake layer; poke holes in cake!. Pour another third of the coffee mixture over the second layer and spread with the remaining filling!. Top with remaining cake layer; poke holes in cake!. Pour remaining coffee mixture on top!. Spread sides and top of cake with frosting!. Place cocoa in a sieve and lightly dust top of cake!. Garnish with chocolate curls!. Refrigerate at least 30 minutes before serving!.
7!. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar!.
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This one was given 5 stars by 373 people who tried this recipe!.!.!.!.
Classic Tiramisu
Submitted by: Carol
Rated: 5 out of 5 by 373 members
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 2 Hours
Yields: 12 servings
"Classic Italian dessert made with ladyfingers and mascarpone cheese!. It can be made in a trifle bowl or a springform pan!."
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:
1!. 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!.
2!. 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!.
3!. 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!.
4!. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar!.Www@FoodAQ@Com
Good luck, I love tiramisu!.!.!.
Tiramisu Layer Cake
Submitted by: bettina
Rated: 5 out of 5 by 405 members
Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours
Yields: 12 servings
"Fancy taste without all the work!. This cake is wonderful for a get together or just a special occasion at home!. Using a box cake mix as a base it's a real time saver!"
INGREDIENTS:
CAKE:
1 (18!.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour 3 (9 inch) pans!.
2!. Prepare the cake mix according to package directions!. Divide two thirds of batter between 2 pans!. Stir instant coffee into remaining batter; pour into remaining pan!.
3!. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely!. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside!.
4!. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth!. Cover with plastic wrap and refrigerate!.
5!. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff!. Fold 1/2 cup of cream mixture into filling mixture!.
6!. To assemble the cake: Place one plain cake layer on a serving plate!. Using a thin skewer, poke holes in cake, about 1 inch apart!. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture!. Top with coffee-flavored cake layer; poke holes in cake!. Pour another third of the coffee mixture over the second layer and spread with the remaining filling!. Top with remaining cake layer; poke holes in cake!. Pour remaining coffee mixture on top!. Spread sides and top of cake with frosting!. Place cocoa in a sieve and lightly dust top of cake!. Garnish with chocolate curls!. Refrigerate at least 30 minutes before serving!.
7!. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar!.
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This one was given 5 stars by 373 people who tried this recipe!.!.!.!.
Classic Tiramisu
Submitted by: Carol
Rated: 5 out of 5 by 373 members
Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 2 Hours
Yields: 12 servings
"Classic Italian dessert made with ladyfingers and mascarpone cheese!. It can be made in a trifle bowl or a springform pan!."
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:
1!. 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!.
2!. 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!.
3!. 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!.
4!. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar!.Www@FoodAQ@Com
LADYFINGERS
5 eggs, separated
3/4 cup white sugar, divided
1 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup confectioners' sugar for dusting
SYRUP
1 cup white sugar
1 cup boiling water
1/2 cup strong brewed coffee
1/4 cup rum
FILLING
1 (8 ounce) container mascarpone cheese
2 cups confectioners' sugar
1/4 cup dark rum
1 teaspoon vanilla extract
2 cups heavy cream
TOPPING
2 (1 ounce) squares semisweet chocolate, grated
1/8 cup confectioners' sugar for dusting
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Line baking sheets with parchment paper!.
In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale!. In a separate bowl, whip egg whites (with clean beaters) to soft peaks!. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks!. Fold the egg yolk mixture into the egg whites!. Gently fold in the flour and 1 teaspoon vanilla!. The batter should be thick and pale yellow!.
Trace two 9 inch circles onto the parchment paper using a cake pan as a guide!. Spread or pipe batter to completely fill inside the lines of the circles!. Batter should be about 1/2 inch tall!.
Load the remaining batter into a pastry bag fitted with a half inch tip or hole!. Draw parallel lines onto another piece of parchment that are 3 inches apart!. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter!. This is the part that wraps around the outside of the cake!. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer!.) There may be extra!.
Bake in preheated oven 10 to 15 minutes, until firm but not browned!. Remove from the oven and dust generously with confectioners' sugar!. Set aside to cool!.
To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved!. Set aside!.
To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl!. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps!. Gradually whisk in the heavy cream!. Whip with an electric mixer until soft peaks form!. Stop whipping when the mixture shows the first sign of graininess!.
To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper!. Place one of the ladyfinger rounds in the bottom of the pan!. Brush generously, but do not soak completely, with syrup!. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered!. Brush generously with syrup!.
Spread half of the filling mixture over the first ladyfinger round in the pan!. Place the remaining ladyfinger round on top of the filling!. Soak the second ladyfinger round with syrup until it cannot take any more!. Spread the remaining filling over that and smooth the top!. Sprinkle with grated chocolate!. Refrigerate at least 4 hours!.
To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake!. Dust with confectioners' sugar just before serving!.Www@FoodAQ@Com
5 eggs, separated
3/4 cup white sugar, divided
1 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup confectioners' sugar for dusting
SYRUP
1 cup white sugar
1 cup boiling water
1/2 cup strong brewed coffee
1/4 cup rum
FILLING
1 (8 ounce) container mascarpone cheese
2 cups confectioners' sugar
1/4 cup dark rum
1 teaspoon vanilla extract
2 cups heavy cream
TOPPING
2 (1 ounce) squares semisweet chocolate, grated
1/8 cup confectioners' sugar for dusting
READ REVIEWS (68)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Line baking sheets with parchment paper!.
In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale!. In a separate bowl, whip egg whites (with clean beaters) to soft peaks!. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks!. Fold the egg yolk mixture into the egg whites!. Gently fold in the flour and 1 teaspoon vanilla!. The batter should be thick and pale yellow!.
Trace two 9 inch circles onto the parchment paper using a cake pan as a guide!. Spread or pipe batter to completely fill inside the lines of the circles!. Batter should be about 1/2 inch tall!.
Load the remaining batter into a pastry bag fitted with a half inch tip or hole!. Draw parallel lines onto another piece of parchment that are 3 inches apart!. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter!. This is the part that wraps around the outside of the cake!. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer!.) There may be extra!.
Bake in preheated oven 10 to 15 minutes, until firm but not browned!. Remove from the oven and dust generously with confectioners' sugar!. Set aside to cool!.
To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved!. Set aside!.
To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl!. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps!. Gradually whisk in the heavy cream!. Whip with an electric mixer until soft peaks form!. Stop whipping when the mixture shows the first sign of graininess!.
To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper!. Place one of the ladyfinger rounds in the bottom of the pan!. Brush generously, but do not soak completely, with syrup!. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered!. Brush generously with syrup!.
Spread half of the filling mixture over the first ladyfinger round in the pan!. Place the remaining ladyfinger round on top of the filling!. Soak the second ladyfinger round with syrup until it cannot take any more!. Spread the remaining filling over that and smooth the top!. Sprinkle with grated chocolate!. Refrigerate at least 4 hours!.
To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake!. Dust with confectioners' sugar just before serving!.Www@FoodAQ@Com
This is the recipe I use, except instead of brandy, I use Kahlua (just my personal preferance)!.!.!.but it's one nice dessert:
****Tiramisu****
Expresso Syrup
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional
Mascarpone Filling
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers
Finishing
Cocoa powder for dusting the surface
For the syrup, combine water and sugar in a small saucepan!. Bring to a simmer, stirring occasionally to dissolve sugar!. Remove from heat, cool and add coffee and optional brandy!.
For the filling, whip cream with sugar and vanilla until soft peaks form!. Fold cream into softened mascarpone!.
To assemble, place a layer of the savoiardi, or ladyfingers in the bottom of a shallow 2-quart baking dish or gratin dish!. Sprinkle with half the syrup!. Spread with half the filling!. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula!.
Cover with plastic wrap and refrigerate for up to 24 hours before serving!. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface!.Www@FoodAQ@Com
****Tiramisu****
Expresso Syrup
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional
Mascarpone Filling
1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature
1/2 pound savoiardi (imported Italian ladyfingers), domestic ladyfingers
Finishing
Cocoa powder for dusting the surface
For the syrup, combine water and sugar in a small saucepan!. Bring to a simmer, stirring occasionally to dissolve sugar!. Remove from heat, cool and add coffee and optional brandy!.
For the filling, whip cream with sugar and vanilla until soft peaks form!. Fold cream into softened mascarpone!.
To assemble, place a layer of the savoiardi, or ladyfingers in the bottom of a shallow 2-quart baking dish or gratin dish!. Sprinkle with half the syrup!. Spread with half the filling!. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula!.
Cover with plastic wrap and refrigerate for up to 24 hours before serving!. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface!.Www@FoodAQ@Com
TIRAMISU
5 fresh eggs, separated
5 tablespoons sugar
17 1/2 ounces mascarpone cheese
30 ladyfingers
2 cups espresso coffee
2 tablespoons coffee powder
Whip the egg whites until they form hard peaks, set aside!. Whip the egg yolks with the sugar until you reach a pale yellow color!. Whip in the mascarpone cheese for 5 minutes!.
Fold in the egg whites to the mascarpone cream and mix!. Pour a layer of mascarpone cream into a large glass bowl or small individual bowls top with a layer of ladyfingers soaked in the espresso coffee!. Repeat this operation 2 more times!.
Finish with a mascarpone cream layer and sprinkle with the coffee powder
Suisse Mocha Tiramisu
Prep Time:
15 minTotal Time:
3 hr 15 minMakes:
12 servings, 1/2 cup each1/4 cup GENERAL FOODS INTERNATIONAL Sugar Free Suisse Mocha, divided 2 Tbsp!. hot water 1/2 pkg!. (3 oz!.) ladyfingers, split 3 cups cold fat-free milk, divided 1 container (8 oz!.) PHILADELPHIA Fat Free Cream Cheese 2 pkg!. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 1 cup thawed COOL WHIP LITE Whipped Topping DISSOLVE 1 Tbsp!. of the flavored instant coffee in hot water in small bowl; sprinkle over ladyfingers!. Line bottom and side of shallow 1-1/2-quart serving bowl with ladyfingers!.
PLACE 1/2 cup of the milk, cream cheese and remaining undissolved flavored instant coffee in blender container; cover!. Blend on medium speed until smooth!. Add dry pudding mixes and remaining 2-1/2 cups milk; cover!. Blend on medium speed until well blended!. Carefully pour into lined bowl; top with whipped topping!.
REFRIGERATE at least 3 hours or until set!.
Tiramisu Cheese Pie
Prep Time:
15 minTotal Time:
3 hr 55 minMakes:
81 pkg!. (3 oz!.) soft ladyfingers, split 1/2 cup cold brewed strong MAXWELL HOUSE Italian Espresso Roast Coffee, divided 2 pkg!. (8 oz!. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 2 eggs PREHEAT oven to 350°F!. Arrange ladyfingers on bottom and up side of 9-inch pie plate, cutting as necessary for ladyfingers to evenly line pie plate!. Brush ladyfingers with 1/4 cup of the coffee!.
BEAT cream cheese and sugar in large bowl with electric mixer set on medium speed until well blended!. Add eggs and remaining 1/4 cup coffee; mix until well blended!. Pour into prepared ladyfinger crust!.
BAKE 35 to 40 minutes or until center is almost set!. Cool completely on wire rack!. Refrigerate several hours or overnight!. Store leftover pie in refrigerator!.Www@FoodAQ@Com
5 fresh eggs, separated
5 tablespoons sugar
17 1/2 ounces mascarpone cheese
30 ladyfingers
2 cups espresso coffee
2 tablespoons coffee powder
Whip the egg whites until they form hard peaks, set aside!. Whip the egg yolks with the sugar until you reach a pale yellow color!. Whip in the mascarpone cheese for 5 minutes!.
Fold in the egg whites to the mascarpone cream and mix!. Pour a layer of mascarpone cream into a large glass bowl or small individual bowls top with a layer of ladyfingers soaked in the espresso coffee!. Repeat this operation 2 more times!.
Finish with a mascarpone cream layer and sprinkle with the coffee powder
Suisse Mocha Tiramisu
Prep Time:
15 minTotal Time:
3 hr 15 minMakes:
12 servings, 1/2 cup each1/4 cup GENERAL FOODS INTERNATIONAL Sugar Free Suisse Mocha, divided 2 Tbsp!. hot water 1/2 pkg!. (3 oz!.) ladyfingers, split 3 cups cold fat-free milk, divided 1 container (8 oz!.) PHILADELPHIA Fat Free Cream Cheese 2 pkg!. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 1 cup thawed COOL WHIP LITE Whipped Topping DISSOLVE 1 Tbsp!. of the flavored instant coffee in hot water in small bowl; sprinkle over ladyfingers!. Line bottom and side of shallow 1-1/2-quart serving bowl with ladyfingers!.
PLACE 1/2 cup of the milk, cream cheese and remaining undissolved flavored instant coffee in blender container; cover!. Blend on medium speed until smooth!. Add dry pudding mixes and remaining 2-1/2 cups milk; cover!. Blend on medium speed until well blended!. Carefully pour into lined bowl; top with whipped topping!.
REFRIGERATE at least 3 hours or until set!.
Tiramisu Cheese Pie
Prep Time:
15 minTotal Time:
3 hr 55 minMakes:
81 pkg!. (3 oz!.) soft ladyfingers, split 1/2 cup cold brewed strong MAXWELL HOUSE Italian Espresso Roast Coffee, divided 2 pkg!. (8 oz!. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 2 eggs PREHEAT oven to 350°F!. Arrange ladyfingers on bottom and up side of 9-inch pie plate, cutting as necessary for ladyfingers to evenly line pie plate!. Brush ladyfingers with 1/4 cup of the coffee!.
BEAT cream cheese and sugar in large bowl with electric mixer set on medium speed until well blended!. Add eggs and remaining 1/4 cup coffee; mix until well blended!. Pour into prepared ladyfinger crust!.
BAKE 35 to 40 minutes or until center is almost set!. Cool completely on wire rack!. Refrigerate several hours or overnight!. Store leftover pie in refrigerator!.Www@FoodAQ@Com