Tiramisù

Tiramisù

Tiramisu is rated 4.4 out of 5 by 5.
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Prep Time: 45 minutes
Cook Time: 5 minutes
Servings: 12 to 12 Serves 12 to 15.

Ingredients:

  • 6 egg yolks
  • 3/4 cup sugar
  • 1 lb. mascarpone cheese, softened
  • 2 cups chilled heavy cream
  • 2 Tbs. rum
  • 1 tsp. vanilla extract
  • 2 Tbs. plus 2 to 3 cups brewed espresso
  • 5 egg whites
  • 40 to 50 ladyfingers
  • Cocoa powder for dusting

Directions:

In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the rum, vanilla and the 2 Tbs. espresso and whisk until smooth.

In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.

One at a time, submerge the ladyfingers into the 2 to 3 cups espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep) to form a single layer. Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.
Serves 12 to 15.
Williams-Sonoma Kitchen.
Rated 3 out of 5 by from zbaglione has marsala in it!!!! :( this recipe does not use marsala, a key flavor to the zbaglione. This is a big mistake... tasteless without it also, using whipped cream AND whipped eggwhites is overkill. One or the other... not both.
Date published: 2015-09-08
Rated 5 out of 5 by from Tiramisu bliss sooo good, made it 3 times now, and each time I have improved the way I make it. I think I have mastered it now. My family and friends just love it, thanks.
Date published: 2015-07-07
Rated 5 out of 5 by from Delicious! This recipe was delicious! I would recommend it as a "go to" for your tiramisu needs. I added chocolate curls as a decorative top, which made it even better! I made it for a friends birthday, who said it was the best tiramisu she had ever had, which is really saying something, since it's her favorite dessert and has eaten many versions.
Date published: 2015-06-27
Rated 5 out of 5 by from Authentic Tasting Recipe Not only is this recipe extremely easy to follow, but it also taste pretty authentic. The first time I made it was for a group of 6-8 people and they all loved it so much I was asked to make double and serve it as dessert after Thanksgiving dinner.
Date published: 2014-11-27
Rated 4 out of 5 by from Try it with Amaretto I love this recipe but feel it tastes even better with Amaretto instead of Rum...try it!
Date published: 2013-04-12
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