Tiramisu Recipes

Welcome to our collection of Tiramisu recipes.

Tiramisu is relatively a new dessert from Italy, it is a layered dessert cake, can be assembled for different occasions, like birthday, get-togethers and even as a wedding cake!

Easy Tiramisu Recipes

If ladyfingers are soft, toast them in a 350 degree F oven for 6 to 8 minutes.

In a small bowl, stir together 3 T of the brandy, coffee granules and 1 cup water. Brush over the flat side of the ladyfingers. Set aside.

Bring about 1 inch of water to a simmer in the bottom of a large saucepan. Combine egg whites, sugar, cream of tartar and 3 T cold water in a heatproof mixing bowl that will fit over the saucepan. Set the bowl over the simmering water and beat with a hand-held mixer at low speed until an instant-read or candy thermometer registers 140 degrees F, 4 to 5 minutes. Increase speed to high and continue beating over heat for 3 minutes (The mixture should form a ribbon trail.) Remove the bowl from the heat and beat until cool and fluffy, about 4 minutes. Set aside.

In a large bowl, beat mascarpone and cream cheese until creamy. Add about 1 cup of the beaten whites and the remaining 1 T brandy and beat until smooth, scraping down the sides of the bowl. Fold in the remaining whites.

Line the bottom and sides of a 3 quart trifle bowl or souffle dish with ladyfingers. Spoon in one-quarter of the filling and tip with a layer of ladyfingers. Repeat with two more layers of filling and ladyfinters, arranging the fourth layer of ladyfingers decoratively over the top, trimming to fit, if necessary. Top with the remaining filling. Garnish with chocolate shavings. Cover and chill for at least 8 hours or overnight. Dust with confectioners' sugar and serve.

*You should be able to find the Mascarpone in a local specialty (Italian) and gourmet food stores.
Also cream cheese or mascarpone should be kept at room temperature.

Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each. Blend the coffee or espresso and liqueur together.

Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse. Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process - sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.

With use of a wire strainer, coat the top layer of cream cheese completely with cocoa powder. Refrigerate the cake for at least two to three hours before cutting and serving.

Source: Olive Garden Italian Restaurant

Cut angel food cake into 3 equal layers. In small bowl, combine espresso and 1/2 cup amaretto. Spoon 1/3 mixture evenly over each layer of cake. Whisk together 1/4 cup amaretto, 1 cup ricotta, 1/2 cup mascarpone and 1/2 cup powdered sugar in medium bowl.

Place first layer of the cake on plate and spread 1/2 cup mascarpone mixture on top, add the second layer and repeat the same way, then palce the third layer on top.

Whisk together remaining ricotta, mascarpone, amaretto and powdered sugar until well blended. Cover entire cake with mixture. Grate chocolate on top of the cake. Refrigerate before serving.

Posted in Los Angeles Times

Crust: Preheat oven to 350 degrees. Butter an 8-inch springform pan. Stir in butter and espresso powder in small bowl until combined. Stir in crumbs until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides or springform pan with heavy-duty foil.

Filling: Meanwhile, beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy, 2 minutes.

Gradually beat in sugar, scraping down sides of bowl with rubber spatula, until completely smooth, 3 minutes.

Reduce speed to medium and beat in vanilla and salt. Add eggs, one at a time, beating just until blended after each addition.

Pour 4 cups filling over crust in prepared pan and place in large roasting pan. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula.

Place pan on oven rack. Pour enough hot water into roasting pan to come 1" up side of springform pan.

Bake 1-1/4 hours or until center is just set. Remove cheesecake from water bath. Cool completely on wire rack. Remove foil.

Cover and refrigerate overnight. Just before serving, run knife around edge of pan; remove sides. Sprinkle lightly with cocoa.

Heat oven to 350 degrees F.
Grease and flour two 9" or 8" round cake pans. In large bowl, combine cake mix, 1st amount of coffee and egg whites at low speed until moistened; beat 2 mins at high speed.

Fold in 1st amount of chopped toffee candy bars. Spread batter in greased and floured pans. Bake 9" pans for 20 to 30 mins or until toothpick inserted in centre comes out clean. (Bake 8" pans for 30 to 40 mins.) Cool 10 mins; remove from pans and let it cool completely.

In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use.

To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup of coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup frosting. Repeat with 2nd and 3rd cake layers. Top with remaining cake layer. Frost sides and top of cake with the remaining frosting. Garnish top with chopped toffee bars and store in refrigerator.