Espresso Tiramisu
Godiva Tiramisu
Jean Christophe Novelli's Tiramisu Boats
Le Latini's Tiramisu
Matilde's Tiramisu
Mixed Berry Tiramisu
Mock Tiramisu
Olive Garden Tiramisu
Espresso Tiramisu
Serving Size: 10
Categories: Cheesecakes
3 Cups ; 1 1/2 lb Mascarpone cheese
1/2 Cups ; 6 oz confectioners sugar
1/4 cup Marsala ; 2 fl oz
3/4 cup 6 fl oz Heavy Cream ; chilled
2/3 cup Water ; 5 fl oz
1 tablespoon Plus 2 tsp instant
Espresso powder or Regular coffee powder
1 Butter Pound Cake Homemade or Purchased
Unsweetened cocoa
In a medium bowl, using an electric mixer set on medium speed, beat
together the mascarpone cheese, 1 cup of the confectioner's sugar and the
Marsala until well blended. Add the cream and beat until fluffy, about 1
minute. Set aside. In a small, heavy saucepan over high heat, combine the
water, the remaining 1/2 cup confectioners' sugar and the espresso or
coffee powder. Bring to a boil, stirring occasionally. Remove from the
heat
and let cool. Using a long serrated knife, cut the cake crosswise into
slices 1/4- 1/3 inch thick. Select a 2 1/2-qt oval or rectangular glass or
ceramic dish about 11 inches in diameter and 2 inches deep. Arrange enough
of the cake slices in a single layer over the bottom of the dish to cover
completely, trimming to fit as needed. Brush half of the cooled espresso
syrup over the cake. Spread half of the cheese mixture evenly over the
top.
Top with enough of the cake slices in a single layer to cover completely,
trimming to fit as needed. Brush the remaining cooled espresso syrup
evenly
over the top. Then spread the remaining cheese mixture over the top. Cover
with plastic wrap and refrigerate up to 2 days. Using a fine-mesh sieve,
sift cocoa evenly top just before serving. Using a large spoon, scoop the
tiramisu onto individual plates.
Recipe by: Williams-Sonoma Good Cooking
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: .
Godiva Tiramisu
Serving Size: 4
Categories: Chocolate, Cheesecakes
5 ounces Godiva Liqueur ; Divided
1/2 cup Strong Black Coffee Or -Espresso
16 Ladyfingers
1 pound Mascarpone Cheese
2 Eggs ; Separated
4 ounces Dark Chocolate ; Grated
Mix 3 oz. of Godiva Liqueur with coffee, and set aside. For each serving,
trim 4 ladyfingers to fit along the sides and bottom of a 1 cup souffle
dish. Pour 1 oz. of the reserved coffee into each souffle dish and set
aside. Beat together the mascarpone cheese, egg yolks, sugar and remaining
2 oz. of Godiva Liqueur until smooth. Whip the egg whites until stiff, and
fold into the cheese. Divide the filling evenly among the souffle dishes;
sprinkle with chocolate and refrigerate overnight. [email hidden]
From: Charlene Deering
Per Serving (excluding unknown items): 551 Calories; 52g Fat (85.1%
calories
from fat); 6g Protein; 15g Carbohydrate; 0g Dietary Fiber; 156mg
Cholesterol; 68mg Sodium. Exchanges: 1 Lean Meat; 10 Fat; 1/2 Other
Carbohydrates.
Jean Christophe Novelli's Tiramisu Boats
Serving Size: 1
Categories: Cheesecakes
For the sponge bases
3 Eggs
7 grams 3oz sugar
7 grams 3oz flour
1 small Cup espresso coffee
6 tablespoon Kahlua
For the tiramisu
3 Egg yolks
10 grams 4oz castor sugar
25 grams 8 oz mascarpone cheese
25 mililiters 8 floz double cream
2 Leaves of gelatine
For the tuiles
25 grams 8oz unsalted butter
25 grams 8oz icing sugar
25 grams 8oz egg white
25 grams 8oz flour
For the creme anglaise
25 mililiters 8 floz milk
3 Egg yolks
2 grams 1oz sugar
1 Vanilla pod
For the coffee sauce
25 mililiters 8 floz milk
3 Egg yolks
2 grams 1oz sugar
1 Vanilla pod
1 tablespoon Used coffee granules
For the chocolate sauce
10 grams 4oz sugar
5 grams 2oz cocoa powder
2 tablespoon Cream
15 mililiters 1/4 pint water
Sprigs of mint ; for garnish
To make the sponge bases Preheat the oven to 160 C/300 F/gas mark 2.
Whisk the eggs and sugar together in the bowl of a simmering bain marie
until doubled in size. Fold in the sieved flour carefully. Spread the
mixture on a tray covered with greaseproof paper, and bake at
160 C/300 F/gas mark 2 until golden brown. Cool, then cut out circles
of sponge with six cylindrical moulds, leaving the sponge in the bottom of
the moulds to form a base for the tiramisu. Then soak the sponge bases in
a
little espresso and Kahlua.
To make the tiramisu Whisk the yolks and the sugar, then add the
mascarpone and mix well. Semi-whip the double cream and add it to the
mixture. Dissolve the soaked gelatine in a little hot cream, mix it into
the tiramisu mixture and pour the mixture straight into the prepared
moulds. Leave to set. To make the tuiles Cream the butter and icing sugar
together until white and stiff. Gradually mix in the egg whites. Once the
egg whites are incorporated, mix in the flour, but be careful not to
overmix. Cut a long leaf shape out of a piece of card to make a stencil.
This will form the base of the boat. Lay the stencil over a sheet of
greaseproof paper and spread a thin layer of the tuile mixture over it.
Peel back the stencil and repeat for the other five boats. If you like,
you can also cut out stencils to make sails and oars. Cook the shapes in
the oven at 160 C/300 F/gas mark 2 for a few minutes. When they are brown,
remove them and place the bases in a large bowl or cup to bend up the bows
and sterns of the boats, so that they look a little like gondolas.
To make the creme anglaise (custard) Boil the milk and scraped vanilla
pod. Combine the yolks and sugar and add the hot milk to the egg mixture.
Cook over a bain marie until the custard reaches a good consistency. To
make the coffee sauce Follow the instructions for the creme anglaise, but
add the used coffee granules to the milk. To make the chocolate sauce Heat
the ingredients together on a stove until they reach a good consistency.
To serve Remove the tiramisu and sponge bases from the moulds. Pour the
sauces onto the plates, making wave patterns. Place the boat-shaped tuiles
in the middle of the plates. Sprinkle some cocoa powder on the tiramisu
cylinders, and place them on top of the tuiles. Attach the tuile sails
(with cocktail sticks) and oars, if you have made them. Sprinkle icing
sugar around the plates and finish with sprigs of mint.
From: [email hidden]
Per Serving (excluding unknown items): 2599 Calories; 179g Fat (70.1%
calories from fat); 53g Protein; 119g Carbohydrate; 0g Dietary Fiber;
2893mg
Cholesterol; 425mg Sodium. Exchanges: 5 Lean Meat; 32 Fat.
Le Latini's Tiramisu
Serving Size: 14
Categories: Cakes
1/2 cup Double strength espresso
2 tablespoon Cognac
1/4 cup Amaretto
20 Savoyarde biscuits
2 cups Mascarpone cheese
7 Eggs ; separated
1/2 cup Sugar
1 Bitter chocolate square
25 Italian amaretto biscuits
Servings: 14 * The mascarpone cheese should be whipped until fluffy.
Grate the bitter chocolate square. In a shallow bowl, mix together
coffee, cognac and half of the amaretto. Dip each Savoyarde biscuit in the
coffee mixture and immediately place in a 3 litre rectangular baking dish
(13 x 9 inch) sugar side up. Reserve leftover espresso mixture. A layer of
coffee dipped biscuits should cover the bottom of dish. Beat egg whites
until they hold peaks; set aside. Beat egg yolks until lemon-coloured.
Gradually add sugar and continue beating until all of the sugar has been
incorporated. Add the mascarpone cheese. Stir in grated chocolate and
remainder of the amaretto. Gently fold in stiffly beaten egg whites.
Spoon the mixture over the Savoyarde biscuits. Dip the amaretto biscuits
in the espresso mixture and place them
By [email hidden]
Per Serving (excluding unknown items): 122 Calories; 7g Fat (62.8%
calories
from fat); 1g Protein; 9g Carbohydrate; 0g Dietary Fiber; 22mg
Cholesterol;
10mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fat; 1/2 Other
Carbohydrates.
Matilde's Tiramisu
Serving Size: 1
Categories: Italian, Chocolate, Cakes
14 ounces Ladyfingers
14 ounces Marscapone cheese -or ricotta
4 Eggs separated
4 ounces Sugar
2 cups Espresso or strong coffee
Cocoa and powdered sugar
Beat egg whites until stiff white peaks. In a separate bowl, beat egg
yolks and sugar until creamy and lemon colored. Add marscapone cheese to
egg yolk mixture, beat until smooth. Then fold in the egg whites. Soak the
ladyfingers in the coffee, and make a layer of half of them. (I found
quickly dipping each ladyfinger in the coffee worked well) Cover layer of
ladyfingers with half the cheese. Repeat layer of ladyfingers and layer of
cheese. Mix together about 2 tsp of cocoa with 2 tsp powdered sugar, and
sift over the top. Cover and refrigerate.
Per Serving (excluding unknown items): 2197 Calories; 184g Fat (73.6%
calories from fat); 28g Protein; 120g Carbohydrate; 0g Dietary Fiber;
510mg
Cholesterol; 228mg Sodium. Exchanges: 4 Lean Meat; 34 Fat; 7 1/2 Other
Carbohydrates.
Mixed Berry Tiramisu
Serving Size: 10
Categories: Cakes
1 12-oz package unsweetened
1 Frozen mixed berries
12 tablespoon Sugar
1 10-oz package frozen
1 Raspberries in syrup ; thawed
1/4 cup Raspberry liqueur
2 teaspoons Vanilla extract
3 4.40-oz packages champagne
1 Biscuits ; 4 ladyfingers
3 8-oz packets mascarpone
1 Cheese*
1 pint Strawberries ; hulled
1 pint Raspberries
1/2 pint Blueberries
Cook frozen mixed berries and 6 tablespoons sugar in a heavy medium
saucepan over medium heat until mixture resembles jam and is reduced to 1
cup, stirring frequently, about 15 minutes. Cool jam mixture. Strain
syrup from thawed raspberries through sieve set over bowl, pressing gently
on solids. Discard solids. Add raspberry liquer to raspberry syrup in
bowl. Using sharp knife, trim 1 biscuit to 3-inch length. Quickly dip
biscuit into syrup, turning to coat lightly. Place rounded end up and
sugared side against side of a 9-inch springform pan with 2 3/4-inch
sides.
Repeat with as many biscuits as necessary to cover sides of pan. Dip more
biscuits in syrup and arrange on bottom of pan, covering completely and
trimming to fit. In bowl, whisk mascarpone with 6 tablespoons sugar and
vanilla to blend. Set aside. Thinly slice enough strawberries to measure
1/2 cup. Gently spread half of jam mixture over biscuits in bottom of pan.
Spoon half of mascarpone mixture over; smooth top. Sprinkle with sliced
strawberries, 1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more
biscuits into syrop; arrange over fruit in pan, covering completely and
trimming to fit. Gently spread remaining jam mixture over biscuits. Spoon
remaining mascarpone mixture over; smooth top. Cover, chill at least 4
hours or overnight. Release pan sides. Transfer cake to platter.
Arrange remaining fresh berries decoratively atop cake and serve. *
Mascarpone is Italian cream cheese available at Italian markets and
specialty food stores. If unavailable, blend 1 1/2 pounds cream cheese
with 1/2 cup whipping cream and 6 tablespoons sour cream. Use 3 cups for
this recipe.
Bon Appetit Magazine
From: Chris Nordstrom By [email hidden]
Per Serving (excluding unknown items): 1003 Calories; trace Fat (0.3%
calories from fat); 1g Protein; 255g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 1 Fruit; 16 Other Carbohydrates.
Mock Tiramisu
Serving Size: 10
Categories: Italian, Chocolate, Cakes
1/2 cup Instant coffee crystals
1 cup Boiling water
16 ounces Neufchatel light cream -cheese
8 ounces Light whipped topping
3 tablespoon Rum extract
3/4 cup Granulated sugar
1 Loaf pound cake
3 tablespoon Baking cocoa ; for garnish
Dissolve coffee crystals in boiling water. Let cool completely.
Slice pound cake loaf into 1/2 inch slices. Then cut each slice in
half. Take each piece of cake and dip the bottom half of it into the
coffee. Place the coffee-dipped pieces, coffee side down, in an
ungreased 9x9 cake pan. Line the bottom of the cake pan with half the
pound cake pieces. Mix cream cheese, whipped topping, rum extract,
and sugar until smooth. Take half of this mixture and spread it evenly
over the cake pieces in the pan. Sprinkle with cocoa. Take the
remaining coffee-dipped cake pieces and line them, coffee-side down on
top of the cream cheese layer. Take the remaining cream cheese
mixture and spread evenly on top of the cake pieces. Sprinkle the cocoa
on top for garnish. Cover tiramisu with plastic wrap and chill
overnight.
Makes 9-12 servings. Enjoy!
Per Serving (excluding unknown items): 63 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 15g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1 Other Carbohydrates.
Olive Garden Tiramisu
Serving Size: 4
Categories: Cheesecakes
1 Sponge cake ; 10 to 12 Inch about 3" Tall
3 ounces Strong black coffee ; or
Instant espresso
3 ounces Brandy or rum
1/2 pound Cream cheese or mascarpone
Room temperature
1/2 cup Superfine/powdered sugar
Unsweetened cocoa powder
Cut across middle of sponge cake forming two layers, each about 1 1/2
inches high. Blend coffee and brandy. Sprinkle enough of mixture over
bottom half of cake to flavor it strongly. Don't moisten cake too much or
it may collapse on serving. Beat room-temperature cheese and 1 cup sugar
until sugar is completely dissolved and cheese is light and spreadable.
test for sweetness during beating, adding more sugar if needed. Spread cut
surface of bottom layer with half of the cheese mixture. Replace second
layer and top this with remaining cheese mixture. Sprinkle top liberally
with sifted cocoa. Refrigerate cake for at least 2 hours before cutting
and
serving.
From: Chef Terry Henderson The Olive Garden Restaurant
Per Serving (excluding unknown items): 27 Calories; trace Fat (8.3%
calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 23mg Sodium. Exchanges: 0 Fat; 1/2 Other Carbohydrates
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