Italian Mocha Tiramisu Recipes

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CLASSIC ITALIAN TIRAMISU

This classic Italian tiramisu is the only recipe you'll ever need! Luscious mascarpone cheese layered with espresso-soaked sponge fingers, with a touch of amaretto.

Provided by Magda

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7



Classic Italian Tiramisu image

Steps:

  • Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
  • Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
  • Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
  • Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
  • Dust with cocoa powder before serving.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 46.7 g, Cholesterol 356.7 mg, Fat 38.6 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 19 g, Sodium 185.5 mg, Sugar 8.4 g

6 large eggs, separated, divided
3 tablespoons sugar
2 (8.8 ounce) containers mascarpone cheese
4 tablespoons amaretto liqueur, divided
1 ½ cups brewed espresso, cooled
1 ½ (12 ounce) packages ladyfingers (about 30)
1 tablespoon cocoa powder, or as needed

CLASSIC TIRAMISù

Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.

Provided by Alison Roman

Categories     dinner, lunch, weekday, custards and puddings, dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9



Classic Tiramisù image

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.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams

4 large egg yolks
1/2 cup/100 grams granulated sugar, divided
3/4 cup heavy cream
1 cup/227 grams mascarpone (8 ounces)
1 3/4 cups good espresso or very strong coffee
2 tablespoons rum or cognac
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2 ounces bittersweet chocolate, for shaving (optional)

ITALIAN MOCHA TIRAMISU

Make and share this Italian Mocha Tiramisu recipe from Food.com.

Provided by Charmie777

Categories     Dessert

Time 25m

Yield 9 serving(s)

Number Of Ingredients 8



Italian Mocha Tiramisu image

Steps:

  • Stir together instant coffee, sugar and water. Set aside.
  • In a large mixer bowl, beat cream cheese until light and fluffy (2-3 minutes).
  • Add powdered sugar and whipping cream.
  • Continue beating until stiff peaks form (6-8 minutes).
  • By hand, gently stir in 2 tablespoons of coffee mixture.
  • Split ladyfingers in half lengthwise.
  • Place half of ladyfingers in bottom of 9-inch square pan, cutting to fit, covering the entire bottom of dish.
  • Sprinkle ladyfingers with more of the coffee mixture, reserving half.
  • Top with half of cream cheese mixture.
  • Sprinkle with half of grated chocolate.
  • Repeat layers, ending with grated chocolate.
  • Cover; refrigerate 2-4 hours.

Nutrition Facts : Calories 301.8, Fat 21.1, SaturatedFat 12.1, Cholesterol 105.8, Sodium 120.3, Carbohydrate 25.1, Fiber 0.4, Sugar 16.7, Protein 4.3

1/4 cup instant coffee granules
2 tablespoons sugar
1/2 cup boiling water
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 cup whipping cream
2 (3 ounce) packages ladyfingers
1 ounce semi-sweet chocolate baking square (or chocolate of your choice)

TRADITIONAL ITALIAN TIRAMISU

I got the main recipe for this Tiramisu from the Sopranos Family Cookbook. I changed the Liquor to Frangelico and altered some of the measurements and it's perfect! Every time I am invited to a get together I am asked to bring this and my Manicotti! I hope you all enjoy it! It's best made the day before so that the ingredients have time to mix with each other!

Provided by ItalianMomof2

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7



Traditional Italian Tiramisu image

Steps:

  • In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
  • In a separate bowl whip the whipping cream till soft peaks form.
  • Gently fold mascarpone mixture into the whip cream.
  • In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
  • Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
  • Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
  • Sprinkle 1/2 of the shaved chocolate over the top.
  • Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
  • Drizzle the remaining espresso over the ladyfingers.
  • Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
  • Sprinkle the remaining shaved chocolate on top.
  • Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
  • Enjoy!

Nutrition Facts : Calories 330.5, Fat 18.8, SaturatedFat 10.5, Cholesterol 151.6, Sodium 85.4, Carbohydrate 35.7, Fiber 0.4, Sugar 19.5, Protein 5.5

1 lb mascarpone cheese
3 tablespoons Frangelico (any type of hazelnut liquor will do)
1/4 cup granulated sugar
1 cup heavy whipping cream
24 italian ladyfingers (Savoiardi)
1 cup espresso (room temperature)
2/3 cup bittersweet chocolate, shaved into small pieces

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