FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsCheesecakes >  Tiramisu, Classic Tiramisu

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CLASSIC ITALIAN TIRAMISU

The CIA Cookbook
by The Culinary Institute of America
In Italian, tiramisu literally means "pick me up." After one bite of the espresso-and-Kahlua-soaked ladyfingers, creamy mascarpone cheese, and grated chocolate, you will understand why this dessert is a classic. For a contemporary twist on the original, make the tiramisu in individual glasses.
Makes 8 servings



Ingredients

• 1 egg
• 6 egg yolks
• 1½ cups sugar
• 1 tsp vanilla extract
• 3¼ cups mascarpone cheese
• 3 egg whites
• 1 cup espresso
• 1/2 cup Kahlua
• 48 ladyfingers
• 1/4 cup cocoa powder
• 2 tbsp powdered sugar


Directions
1.
Whip the egg, egg yolks, i cup of the sugar, and the vanilla together in a large stainless steel bowl over simmering water for about 3 to 4 minutes, or until the volume nearly doubles and the mixture becomes a light lemon yellow.

2. Transfer the egg and sugar mixture to the bowl of an electric mixer and beat on high speed until the mixture has cooled to room temperature, about 8 to 10 minutes. Add the mascarpone and blend on low speed until very smooth, about 2 to 3 minutes. Scrape the sides and bottom of the bowl to blend evenly.

3. Beat the egg whites with the remaining sugar in a clean bowl to medium-stiff peaks, about 5 to 6 minutes. Fold the beaten egg whites into the mascarpone mixture in two additions. Refrigerate until needed.

4. Combine the espresso and Kahlua to make a syrup. Place a layer of ladyfingers in a 2½-quart bowl. Moisten the ladyfingers well with the syrup and dust evenly with cocoa powder. Top with a 1- inch thick layer of the mascarpone filling. Repeat layering in this sequence until the bowl is full, ending with a layer of filling.

5. Dust the entire surface of the cake with cocoa power and powdered sugar. Chill thoroughly before serving.
 

RELATED RECIPES

  Cheesecakes   |   Red Velvet Cheesecake   |   Amaretto Cheesecake   |   Apricot Cheesecake   |   Banana Cheesecake   |   Blueberry Sauce   |   Blue Ribbon Cheesecake   |   Chef's Diet Chocolate Cheesecake   |   Cherry Swirled Cheesecake   |   Chocolate Chip Cheesecake   |   Chocolate & Dried Plum Cheesecake   |   Chocolate Marble Cheesecake   |   Chocolate Sauce   |   Citrus Cheesecake   |   Crunchy Pear Cheesecake   |   Ginger Mascarpone Icebox Cake   |   Graham Cracker Crust   |   Ice Box Cheese Cake   |   Key Lime Cheesecake   |   Key Lime Cheesecake 2   |   Lemon Tofu Cheesecake   |   Lemon White Chocolate Cheesecake   |   Lemongrass Cheesecake   |   Lime Cheesecake   |   Lindy's Cheesecake   |   Mocha Marble Cheesecake   |   New York Cheesecake   |   No Bake Cheesecake   |   No Bake Chai Cheesecake   |   Orange Honey Ricotta Cheesecake   |   Peanut Butter Cheesecake   |   Peanut Butter Cheesecake, Southern   |   Peanut Cheesecake, Americana   |   Pecan Caramel Cheese Cake   |   Pumpkin Cheesecake   |   Pumpkin Cheesecake Pudding   |   Pumpkin Cheesecake, Vegetarian   |   Pumpkin Chocolate Cheesecake   |   Raspberry Cranberry Cheesecake   |   Raspberry Ribble Cheesecake   |   Ribbon of Cherry Cheesecake   |   Ricotta Cake   |   Tiramisu, Low Fat   |   Tiramisu, Cherry Tiramisu   |   Tiramisu, Classic Tiramisu   |   Maria's Tiramisu   |   Tiramisu Veloce   |   Tofu Cheesecake   |   White Chocolate Cheesecake  

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages