Tiramisu Recipe
2012-05-27- Cuisine: Italian, Mediterranean
- Course: Dessert
- Skill Level: Moderate
- Servings : 9-12
- Prep Time : 50m
- Cook Time : 10m
- Ready In : 5:00 h
Related Recipes:
-
High Protein & Fiber Turkey & Mushroom Tomato Sauce
-
White Chocolate Macadamia Nut Cookies
-
30 Minute Meatball And Pasta Soup
-
Chewy Double Chocolate Cookies
-
5 Minute Graham Cracker Pudding Cake
Nutritional Info
This information is per serving.
-
Calories
410 -
Calories from Fat
230 -
Saturated Fat
26g -
Trans Fat
0g -
Cholesterol
185mg -
Sodium
75mg -
Carbohydrates
29g -
Dietary Fiber
1g -
Sugar
14g -
Protein
7g -
Serving size:
1/12th (about 2x3 inch piece, 4-oz., 115g))
This homemade Tiramisu rivals restaurant and frozen tiramisu, and has no preservatives or artificial ingredients.
Tiramisu is smooth, creamy and packed with calories; 550 calories per 3×3-inch serving. Decreasing the serving size to 1/12 of the recipe, a common serving size for a 9-inch round cake, reduces the number of calories to 410. That may seem like a lot of calories especially if you are trying to lose weight, but it is a fraction of the calories in most restaurant desserts.
One way to keep Tiramisu’s calories from adding to your body fat is too enjoy a serving for a continental breakfast. Your calorie count resets to zero every morning. Instead of adding 400 or more calories to your evening meal, you can start the day with a 400 to 600 calorie breakfast.
Cook’s Tips
- Omit sugar if using strong regular coffee
- Tiramisu can be served the same day or prepared and refrigerated 1 to 2 days prior to serving to further soften the ladyfingers.
- If using moist ladyfingers, reduce the coffee mixture by half. Line the serving dish as shown and lightly brush with the coffee mixture.
- For Marsala substitute, mix 2 tablespoons (30 ml) brandy with 6 tablespoons (90 ml) dry or sweet white wine.
Ingredients
- 5 large egg yolks
- 1/4 cup (60 g) granulated sugar
- 1/2 cup (120 ml) Marsala or Amaretto liqueur
- 1/2 cup (120 ml) espresso or strong coffee
- 1/4 cup (60 ml) brandy
- 2 tablespoons (30 ml) granulated sugar
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (30 ml) granulated sugar
- 1 lb (450 g) Mascarpone cheese
- 39 (300 g) crispy ladyfingers
- 1 oz (28 g) unsweetened baking chocolate
Method of Preparation
Step 1
Place about 1 inch of water in the bottom of a double boiler and bring to a simmer over high heat. Reduce heat to medium so water is hot but not boiling.
Step 2
Beat eggs yolks and 1/4 cup of sugar in the top of the double boiler until pale yellow and creamy using a portable mixer on medium speed or a whisk. Place over simmering water. Add 1/2 of the Amaretto and beat about 1 minute. Add remaining Amaretto and cook 2 to 4 minutes, beating constantly until mixture thickens. Scrape sides and bottom of the pan during the cooking process. Remove egg mixture from heat, cover and refrigerate until cool.
Step 3
Meanwhile, prepare the espresso or coffee. Pour into Pyrex or other heat resistant measuring cup. Add brandy, vanilla and 2 tablespoons of sugar stirring until sugar dissolves. Set aside to cool then pour into a salad plate or other dish large enough to dip the ladyfingers.
Step 4
Using a stand mixer or a hand mixer and large bowl beat the cream and 2 tablespoons of sugar until soft peaks form. To minimize splattering, begin at medium speed and increase to high speed as the cream thickens. Add the Mascarpone cheese using low speed until combined. Add the chilled egg mixture and mix on low speed until thoroughly combined.
Step 5
Assembly the Tiramisu:
Step 6
Dip top and bottom of each ladyfinger in the coffee mixture and line the bottom of a 9x9 inch baking dish.
Step 7
Spread 1/3 of the cheese mixture over the ladyfingers.
Step 8
Grate 1/3 of the chocolate over the cheese mixture.
Step 9
Repeat steps 7 through 9 for layers 2 and 3.
Step 10
Cover with plastic wrap and refrigerate at least 4 hours and preferably overnight for best flavor.
