Time 25m Yield 16 servings. Number Of Ingredients 10 Steps:
Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture., Combine coffee, espresso powder and remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture and place in the bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat 2 more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.
Time 3h30m Yield 5 Number Of Ingredients 9 Steps:
Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan. Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well. Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.
Time 1h40m Yield 12 Number Of Ingredients 14 Steps:
For the Coffee Syrup: In a deep bowl, whisk together cocoa powder, hot espresso, crème de cacao, Cardamaro, and vanilla extract until homogeneous. Set aside. For the Mascarpone Filling: Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam. Combine eggs, sugar, and salt in the bowl of a stand mixer, using a flexible spatula to stir. Place over the steaming pot (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until warmed to 160°F (71°C), about 5 minutes. This should not take significantly longer; major delays simply indicate insufficient heat/lack of steam. Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 and 10 minutes depending on the horsepower of your mixer. Reduce speed to medium and begin adding mascarpone roughly 1/4 cup at a time; no need to wait between additions. Once mascarpone is incorporated, pause to scrape bowl with a flexible spatula, then resume whipping on medium-high until mixture is homogeneous and thick, about 5 to 10 seconds more. Don’t fret over small flecks of mascarpone, since they will smooth out on their own over time. To Assemble: Working with one at a time, dunk each ladyfinger in coffee syrup with a fork, giving it a second or two to absorb the liquid, then place in the bottom of a 7- by 11-inch baking dish. Top with about half the mascarpone filling, spread into an even layer, and dust lightly with cocoa powder. Repeat with remaining ladyfingers until syrup is gone, then top with remaining mascarpone filling and spread smooth. To Decorate: Lay a long piece of butcher’s twine on top of the smooth filling, curling it into swoops and swirls to create whatever sort of design you like, and dust generously with additional cocoa powder. Starting from the end of your design (to prevent tangling), carefully peel up twine and discard. (This twine step is optional; if you want, you can simply dust the top with cocoa powder.) Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour. Serve with a large spoon or angled spatula. Tiramisu can be refrigerated for up to 10 days.
Time 25m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside. In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined. Combine espresso and rum in a shallow bowl and set aside. Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder. Working one at a time, quickly dip each ladyfinger into the espresso mixture – they are quite porous and will fall apart if left in the liquid too long – and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture. Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Time 30m Number Of Ingredients 8 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.
Time 18m Yield 36 squares Number Of Ingredients 10 Steps:
Soften gelatin in water in a heat-proof dish for 3 minutes. Place dish in skillet of simmering water and stir dissolving gelatin. Cut the cake into scant 1/2-inch thick slices. Place in bottom of 13x9x2-inch baking pan in a single layer, cutting to fit snugly. Drizzle the coffee liqueur over cake slices. In a processor, place cream cheese, ricotta, sugar and cocoa; process until smooth. Add gelatin mixture, process to blend well. Add chocolate chips, processing just to combine mixture. Spread over cake and cover with plastic wrap. Chill for about 3 hours, or until set. Sprinkle the cocoa, then cut into squares.
