ChatterBank0 min ago
Tiramisu recipe please
Following my 'help tiramisu emergency!" post I would like a nice recipe for a tiramisu that does not contain raw eggs. The one i made turned out a bit sloppy (one of delias) and I can't really say it tasted the best. The marscapone creme part had little taste and the sponges dipped in coffee with Tia maria were very strong - the tastes did not blend nicely despite the fact i made it 24hrs in advance. I am also a bit leery about using raw eggs. So - whats the best ever Tiramisu recipe and which alchohol (if any) is the best to use? thanks!
Answers
1 to 4 of 4
Best Answer
No best answer has yet been selected by Kristal53. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Here's my recipe (its actually a low fat cheats version but still very nice)
Serves 4
100ml espresso
2 tablespoons cognac or brandy
4 tablespoons maple syrup
250g low fat mascarpone or quark
1/2 tsp vanilla essence
100g fat free vanilla yoghurt (or could use custard)
sponge fingers
small quantity bittersweet chocolate, crushed
cocoa power for dusting
1. Mix together the liquer, espresso and 2tbsp of the maple syrup on a bowl
2. In another bowl beat the mascarpone, vanilla essence and the remaining 2tbsp maple syrup and beat until smooth, then stir in the vanilla yoghurt.
3. Dip the sponge fingers into the coffee syrup mixture and spread across the bottom of the dish. Then spoon over the mascarpone mixture and sprinkle with the crushed chocolate. Repeat until all ingredients used up (you can just multiple the quantities above to make a bigger tiramisu)
4. chill for one hour
5. dust with cocoa powder and serve
Serves 4
100ml espresso
2 tablespoons cognac or brandy
4 tablespoons maple syrup
250g low fat mascarpone or quark
1/2 tsp vanilla essence
100g fat free vanilla yoghurt (or could use custard)
sponge fingers
small quantity bittersweet chocolate, crushed
cocoa power for dusting
1. Mix together the liquer, espresso and 2tbsp of the maple syrup on a bowl
2. In another bowl beat the mascarpone, vanilla essence and the remaining 2tbsp maple syrup and beat until smooth, then stir in the vanilla yoghurt.
3. Dip the sponge fingers into the coffee syrup mixture and spread across the bottom of the dish. Then spoon over the mascarpone mixture and sprinkle with the crushed chocolate. Repeat until all ingredients used up (you can just multiple the quantities above to make a bigger tiramisu)
4. chill for one hour
5. dust with cocoa powder and serve
This one by Gordon Ramsey may be what you are after.
http://www.lifestylef...es/2083/easy-tiramisu
http://www.lifestylef...es/2083/easy-tiramisu
My Mamma does it this way
1 pot espresso (4cup) cooled
6 tbsp caster sugar
3 egg yolks
250g mascarpone
Amaretto/Kahlua
250ml double cream, very lightly whipped (don't overwhip or it will be like butter!)
Dark chocolate for grating
1 packet Savoiardi biscuits
Place the coffee in a bowl, along with 2 tbsp of the caster sugar and a glug of amaretto/kahlua
Beat the egg yolks with the remaining sugar until pale and thick. Add the mascarpone until it is mixed through. Fold in the cream with a metal spoon. it may look too runny but it will set in the fridge.
Dip each biscuit quickly in the coffee mixture and layer in a baking dish. Dollop some of the cream mixture on top and repeat with the biscuits. Do as many layers as you can and finish with a layer of cream and grated dark chocolate.
Leave in the fridge for at least 2 hours but the longer it is left the better!
Buon Appetito!:)
1 pot espresso (4cup) cooled
6 tbsp caster sugar
3 egg yolks
250g mascarpone
Amaretto/Kahlua
250ml double cream, very lightly whipped (don't overwhip or it will be like butter!)
Dark chocolate for grating
1 packet Savoiardi biscuits
Place the coffee in a bowl, along with 2 tbsp of the caster sugar and a glug of amaretto/kahlua
Beat the egg yolks with the remaining sugar until pale and thick. Add the mascarpone until it is mixed through. Fold in the cream with a metal spoon. it may look too runny but it will set in the fridge.
Dip each biscuit quickly in the coffee mixture and layer in a baking dish. Dollop some of the cream mixture on top and repeat with the biscuits. Do as many layers as you can and finish with a layer of cream and grated dark chocolate.
Leave in the fridge for at least 2 hours but the longer it is left the better!
Buon Appetito!:)
1 to 4 of 4
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.