Search results for recipes containing 'tiramisu'

This Tiramisu recipe uses whole eggs (both yolks and whites), mascarpone cheese, heavy cream and brandy. 

This Tiramisu recipe uses a zabaglione (a cream made with egg yolks and sugar), Mascarpone cheese, heavy cream and Marsala or brandy. The ladyfingers are dipped in the brandy or Marsala (whichever is used) instead of Espresso coffee. 

Another non-alcoholic Tiramisu recipe, this one uses a berry compote (made from an assortment of berries such as strawberries, blueberries, rasberries etc) together with mascarpone cheese, cream and sugar. You can use whatever berries you can find, as long as they are fresh. The preparation is easy and you can easily adjust the quantities to make more. Besides not using alcohol, this Tiramisu does not use coffee either so this makes it a great desert for kids.
 

A simple Tiramisu recipe that is equally tasty. Egg yolks, mascarpone cheese, whipping cream and egg whites make a light and fluffy filling for this delicious cake.
 

A typical Tiramisu recipe using Kahlua, a coffee liqueur, to flavor the ladyfingers and mascarpone cream. The use of the egg whites in the mascarpone mixture makes the filling a lot lighter. The cake is garnished with grated dark chocolate. You can also use sifted unsweetened cocoa powder.
 

A classic Tiramisu recipe using ladyfingers, mascarpone cheese, egg yolks and egg whites and brandy or rum. This recipe does not use whipped cream. Also, the eggs are not cooked, so make sure that you use fresh ones. Like all Tiramisu recipes, the quality of the ingredients used is very important. 

A classic Tiramisu recipe with eggs, Mascarpone cheese, Marsala wine and heavy cream. The eggs in this recipe are not cooked; instead they are beaten raw, together with the cream and Mascarpone. If you do not feel right with this you can cook the egg yolks and sugar in a double boiler, whisking continously, until pale yellow in color. Cool and use as mentioned in the recipe.

Refrigeration time is essential for Tiramisu, as it allows for all the flavors to come together. A minimum of 3 hours is needed, but for best results, refrigerate for 6 hours or even more.The best is to make the Tiramisu a day in advance.
 

A Tiramisu recipe by Emeril Lagasse, one of New Orleans' top chefs. This recipe is made with a hot sponge cake instead of ladyfingers. 

Here is a variation of the Tiramisu with Kahlua and Amaretto recipe based on comments submitted by a member. If you like Amaretto you will love this recipe. Like many Tiramisu recipes, this recipe uses a zabaglione cream, mascarpone cheese and Amaretto biscuits instead of ladyfingers. The Amaretto bisuits add an extra almond flavor and different texture (than the ladyfingers) to the cake. The recipe also uses less egg yolks and brandy instead of Kahlua.
 

A classic Tiramisu recipe with the typical ingredients, mascarpone cheese, ladyfingers and eggs. What is different with this recipe is that it is served with a chocolate sauce (recipe included) on the side.