Best Best Ever Tiramisu Recipes

BEST EVER TIRAMISU

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

BEST-EVER TIRAMISU

Steps:

• For the lady fingers:.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 pans with parchment paper and prepare a pastry bag with a 1/2 inch tip (or just use a spoon as I did, they won't be pretty, but they taste and bake the same as long as the consistency is proper).
• Separate the eggs and whisk the egg yolks with 1/2 of the sugar and the vanilla. Beat until very light colored. This will take approx 5 minutes or so.
• In a clean, dry bowl beat the egg whites until they hold soft peeks. While beating, slowly incorporate the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
• Sift the flour over the egg mixture and fold it in gently. Fill the pastry with half of the batter and pipe (or spoon) three 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
• Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on wire racks to cool.
• After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container until needed.
• .
• For the Cream:
• Find a nice pan, 6X4-8X6 in size. Set aside.
• Mix the mascarpone, egg yolks, and sugar until you have a soft cream. Set aside.
• In a large bowl, whisk the egg whites until fluffy, add the Baileys and continue whisking until incorporated.
• Gently add the marscapone to the egg white mixture. Don't overmix or mix with too much vigor. This will be the cream. Set aside.
• Soak the savoiardi(ladyfingers) in the coffee for about 10-15 sec. Lay the soaked ladyfingers individually onto the bottom of your pan from step one. Do not overlap.
• Top the soaked ladyfingers with approximately 1/3-1/2 of the cream.(lay the ladyfingers the opposite way lengthwise then you did the first time) repeat procedure until you are out of cream.
• Sift cocoa powder over the tiramisu and top with chocolate shavings.
• Let the tiramisu sit in the refrigerator for at least 7 hours before serving.