Tiramisu

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* *6 egg yolks
* 3 tablespoons sugar
* 1 pound mascarpone cheese
* 1 1/2 cups strong espresso, cooled
* 2 teaspoons dark rum
* 24 packaged ladyfingers
* 1/2 cup bittersweet chocolate shavings, for garnish

Directions

In a large bowl, using an electric mixer with whisk attachment, beat
egg yolks and sugar until thick and pale, about 5 minutes. Add
mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso
and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each
ladyfinger into espresso for only 5 seconds. Letting the ladyfingers
soak too long will cause them to fall apart. Place the soaked
ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them
in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining
mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours,
up to 8 hours.

Before serving, sprinkle with chocolate shavings.

From: foodnetwork.com

Chocolate Tiramisu

Cook Time: 9 min
Level: Intermediate
Yield: 12 servings

Ingredients

* 6 ounces container mascarpone cheese
* 2/3 cup whipping cream
* 1/2 cup sugar
* Chocolate Zabaglione, recipe follows
* 2 1/2 cups espresso coffee, warmed
* 24 crisp ladyfinger cookies (recommended: Savoiardi)
* Unsweetened cocoa powder, for garnish
* Dark chocolate shavings, for garnish

Directions

Place the mascarpone cheese in a large bowl and set aside. With an
electric mixer, beat the cream and 1/4 cup of the sugar in a medium
bowl until soft peaks form. Fold the whipped cream into the
mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and
refrigerate.

Whisk the warmed espresso and the remaining 1/4 cup of sugar in
another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch
metal loaf pan with plastic wrap, allowing the plastic to extend over
the sides. Working with 1 cookie at a time, dip 8 cookies into the
espresso, and arrange in a single layer side by side over the bottom
of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat
dipping 8 of the cookies in the espresso and layering the cookies and
remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies
in the espresso and arrange side by side atop the tiramisu. Press
lightly to compact slightly (the last layer will extend above the pan
sides). Cover the tiramisu with plastic and refrigerate at least 6
hours.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a
platter. Remove the plastic. Sift the cocoa over the tiramisu, and
with a vegetable peeler or sharp knife, make dark chocolate shavings
and sprinkle over top.

Chocolate Zabaglione:

2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Add cream and chocolate to a heavy small saucepan. Cook over medium
heat, stirring often, until the chocolate chips are melted and smooth.
Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl
until blended. Set the bowl over a saucepan of simmering water, but do
not allow the bottom of the bowl to touch the water. Whisk the egg
mixture over the simmering water until it is thick and creamy, about 4
minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into
the egg mixture. Cover and refrigerate to chill completely.

From: foodnetwork.com

Lemon Hazelnut Tiramisu

Cook Time: 30 min
Level: Intermediate
Yield: 8 servings

Ingredients
Lemon Syrup:

* 1/4 cup fresh lemon juice (from 1 lemon)
* 1/4 cup water
* 1/3 cup sugar

Tiramisu:

* 1 1/2 cups whipping cream
* 1/2 teaspoon ground cinnamon
* 5 tablespoons sugar
* 1 (15-ounce) container mascarpone cheese, at room temperature
* 1/2 cup hazelnut liqueur (recommended: Frangelico)
* 48 soft or hard ladyfinger cookies
* 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
* 1 lemon, zested

For the Lemon Syrup:
Directions

In a small saucepan, combine lemon juice, water and sugar over medium
heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring
occasionally, until the sugar has dissolved. Take the pan off the heat
and allow the syrup to cool.

For the Tiramisu:

Whip the cream in a large bowl until thick. Add the cinnamon and 2
tablespoons of the sugar and continue to whip until the cream holds
soft peaks. In another bowl, cream together remaining sugar and
mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the
mascarpone. Using a rubber spatula, fold in the remaining whipped
cream. Set aside.

Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the
ladyfinger cookies in the hazelnut liqueur and line the bottom of a 13
by 9 by 2-inch serving dish or other decorative serving dish. Spoon
any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of
the mascarpone mixture over the cookies. Top with 1/3 of the
hazelnuts.

Place the lemon syrup in a small shallow bowl. Dip 16 of the
ladyfinger cookies in the syrup and place on top of the hazelnuts.
Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3
hazelnuts. Dip remaining cookies in remaining syrup and place on top.
Spoon any remaining syrup over the dipped cookies. Spread with
remaining mascarpone and top with remaining hazelnuts and lemon zest.

Cover and refrigerate for at least 6 hours or preferably overnight.
Remove the tiramisu from the refrigerator for 1 hour before serving.