Holiday Desserts – Tiramisu

My first foray into Tiramisu making was a few years ago on Christmas Eve when my sister and I decided to take on this lovely dessert. It had become a favorite of ours and was the only dessert we would order anytime we ate at Olive Garden. And well, we were audacious baker’s and thought if Olive Garden could make delish Tiramisu so could we… yeah, not so much. Oh how naive we were! Let’s just say it didn’t quite turn out like theirs. Though they have access to all the right ingredients… we did not (yep, that’s my story & I’m sticking to it. ;))

I would say that the espresso is one of the most important ingredients in Tiramisu, wouldn’t you agree? Well we did not have any espresso nor any way of making espresso. So we did the only thing we could think to do at 6:00 pm on Christmas Eve … we went to Sonic &, much to the utter confusion of the car hop, ordered like 7 or more shots of espresso. Yes, we used Sonic espresso in our Tiramisu. There’s a dirty little secret for ya!

We also accidentally bought chocolate mascarpone cheese and used the spongy type ladyfingers that got soggy & fell apart the second they touched the espresso. Thus the espresso leaked out into the pan and made the whole thing a soggy mess. Needless to say, after that we decided to leave the Tiramisu making up to the experts.

I did however make a Tiramisu Trifle last year and while it was good you just can’t beat the real thing. So a few months ago while out grocery shopping I serendipitously stumbled upon the right kind of lady fingers I needed for Tiramisu and decided on a whim that it was time. I actually ended up using the recipe on the back of the lady fingers (Alessi Savoiardi Cookies) and it turned out so beyond amazing!! Just as good if not better than Olive Garden’s, in my opinion. Yes, it was a Tiramisu to be proud of!

Tiramisu -

This dessert may take a little more time and effort than others but it’s totally worth it! And yes, it may seem just a bit intimidating but as long as you follow the directions and have the right ingredients you should be just fine.

The Zabaglione Cream (I always feel so Italian when I say that, so Giada De Laurentiis, if you will) is the base for our filling and starts by cooking egg yolks in a double broiler. Combining this with the mascarpone cheese and egg whites whipped until stiff peaks is what makes for the amazingly rich and creamy filling.

We then make our espresso and line the lady fingers in a pan. And instead of dunking each lady finger into the espresso mixture, which could cause them to fall apart (a major problem for me last time), you just pour a tbsp. full on each lady finger. Then it’s the easy part, as you just layer and then dust with cocoa powder or shave on chocolate curls (or both). Refrigerate and voila, a luscious and fancy dessert!

Lady fingers soaked with espresso, creamy mascarpone cheese filling with a light dusting of cocoa powder on top? Yes, please! It’s an elegant dessert that would be perfect for this time of year… or any time of the year for that matter. :)

Ingredients:
Zabaglione Cream -
5 large egg yolks, from large grade eggs
1/4 cup sugar
1/2 cup marsala
1 cup whipping cream, chilled
4 tablespoons sugar
1 lb. mascarpone cheese
2 cups freshly brewed espresso or 2 cups strong coffee
1/2 cup brandy or 1/2 cup marsala
1 tablespoon vanilla
2 (14 ounce) packages Alessi Savoiardi cookies
2 tablespoons cocoa powder
chocolate curls or fresh edible flower (to garnish) (optional)

Directions:
Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.

In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer. Place egg yolk mixture over water and gradually add Marsala, beating continuously. Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed. Transfer to bowl, cover and refrigerate 30 minutes.

Whip cream with 2 Tbsp. sugar until soft peaks form. Fold in Mascarpone and Zabaglione and mix until well blended. Cover and refrigerate 1 hour.

In a separate bowl, mix espresso, 2 Tbsp. sugar, Marsala and vanilla. Arrange cookies on the bottom of a 9" by 13" pan. Carefully spoon about 1 Tbsp. of the coffee mixture over each cookie so they are well saturated but not falling apart. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp. cocoa. Repeat one more time ending with cocoa.

Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture. Garnish and serve. (Serves 12)

Tiramisu French Toast

Ah, yes, the signs are everywhere you look; red paper hearts galore, cheap boxes of candy, and cheesy cards let us know that the day of love is just around the corner. And whatever your opinion is of this holiday, you are still probably looking for something to give to the special person (or people) in your life.

I've always been a fan of Valentines Day. I mean yes, love should be expressed all year round, not just one day a year; but to me it's always felt like a happy day. It's a day you should bake cupcakes with pink sprinkles and hand them out to everyone you know. In our family, my dad has always been notorious for going all out on this holiday (much to my mom's objections as she'd rather just save the money) and getting not only my mom a gift but my sister and I as well. It's a sweet tradition that I doubt very seriously he'll ever stop. Maybe that's why I like to look at this holiday as not just being about romance, but as a day to appreciate all of the people in your life who you love. When focusing on that no matter what your relationship status is, it still leaves you feeling blessed. :)

And if you're looking for something special to make for the people you love on Valentines day (as the best gifts are always the ones you make yourself) might I suggest putting this Tiramisu French Toast on the menu? :)

 

Tiramisu French Toast -

(Recipe & photo found @ http://www.howsweeteats.com)

My sister and my mom actually made this french toast for me on my birthday a few months ago and it was the most delish and sweet birthday surprise ever! Thick bread, creamy mascarpone cheese, flavors of coffee and cinnamon, topped off with a drizzle of honey and a dusting of cocoa powder.. oh and don't forget the strawberries! Tiramisu for breakfast? Oh yes, that's love to me baby! ;)

Ingredients:
1 loaf challah bread
8 whole eggs
1/4 cup cream
1 tablespoon vanilla extract
1 cup mascarpone cheese
1/2 teaspoon cinnamon
1 tablespoon instant coffee powder
1/2 tablespoon cocoa powder
1/2 tablespoon sugar
1 tablespoon honey
4 tablespoons butter
maple syrup for serving
sliced strawberries for serving

Directions:
Sliced one loaf of challah bread into 1-inch thick slices. In a large baking dish, combine eggs, cream, vanilla extract, sugar, cinnamon and 1/2 tablespoon instant coffee powder and whisk together. Lay bread in dish and let soak in the egg mixture for about 30 seconds each side.

Heat a skillet on medium heat and add 1 tablespoon of butter. Add french toast and fry until golden brown. Flip (adding more butter if needed, use your judgment) and fry on other side. Repeat with remaining slices of bread and tablespoons of butter.

Mix mascarpone cheese with honey and remaining coffee powder and spread on french toast slices while warm. Sprinkle with cocoa powder and serve with syrup and strawberries. Serves 4.

Recipe: Easy Tiramisu Trifle

 

A couple Christmases ago my sister and I attempted to make one of our favorite desserts, Tiramisu! While we gave it our best shot, let's just say, it wasn't a huge success ;). So I was excited when I found this recipe for Easy Tiramisu Trifle!

I made this lovely dessert for Thanksgiving and my family loved it! This trifle is so simple yet so delish! It starts with a lovely base of whipping cream, Ricotta Cheese, cocoa powder, and of course, espresso granules (ah, coffee, the magic of Tiramisu). Then it's layered with fresh whipped cream (trust me, there's nothing like it... you'll never go back to store bought again), and chocolate cookie crumbs. Top it off with a light dusting of cocoa powder, chocolate shavings, and fresh raspberries and you have beautiful dessert perfect for your holiday table! This trifle is so creamy with a light coffee flavor (if were up to me, it would've been stronger) and the layers look so pretty in the trifle bowl. I did make a few changes; at my dad's request I used cream cheese instead of ricotta (not traditional, I know, but he likes it better) and I substituted the Kahlua for tsp. of Vanilla.

If you love Tiramisu but are a little nervous to try it at home; this Easy Tiramisu Trifle is the way to go!

Easy Tiramisu Trifle -
(Recipe adapted from @ http://www.mybakingaddiction.com)

Ingredients:
For the base -

1 cup heavy whipping cream
1/4 cup granulated sugar
1 cup Sargento® Ricotta Cheese, any style
1 tablespoon unsweetened cocoa powder
1 tablespoon Kahlua (I used 1 tsp. of vanilla extract instead)
1 teaspoon instant espresso granules

For the layering -
fresh whipped cream
1/2 cup chocolate cookie crumbs

Here is the recipe I used for whipped cream; it was so good! But you might have to triple the recipe to make as much as you'll need. -

Sweetened Whipped Cream
(http://allrecipes.com)

Ingredients:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Directions:

In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.

For the garnish -
fresh raspberries
chocolate shavings

Directions:
Combine whipping cream and sugar in food processor bowl fitted with metal blade. Process 1 minute, or until cream is stiff. Transfer whipped cream to a medium bowl and set aside. (Do not clean bowl of food processor.)

Combine cheese, cocoa powder, and instant espresso granules in food processor bowl. Process until blended. Add cheese mixture to bowl with whipped cream; fold in with rubber spatula until no white streaks remain.

Transfer to dessert glasses or big trifle bowl.

Trifle Assembly -
Create the Tiramisu base according to recipe directions. Layer it with freshly whipped cream and chocolate cookie crumbs. Finish them off with a sprinkling of chocolate shavings and fresh berries.

Tiramisu Cupcakes

Tiramisu is hands down one of my all time favorite desserts! Anytime I go to an Italian restaurant it's the dessert that calls my name. The coffee infused cake and the creamy mascarpone cheese filling, and cocoa lightly dusted on top makes for a little piece of heaven. My sister and I attempted to make our own homemade Tiramisu at Christmastime last year....but sadly it just wasn't quite up to par. So we were really excited when we found a less complicated but equally as tasty sounding Tiramisu recipe; enter Tiramisu Cupcakes! Come on, isn't that the best combo? The only thing better than Tiramisu is cupcakes!  :)

We just made these yummy cupcakes and they were a hit! The recipe may sound complicated but trust me, it's so simple. A light, airy sponge cake infused with an espresso syrup, and a fluffy mascarpone cheese frosting makes for the perfect Tiramisu taste. Just to note; when we made them we put a little extra espresso syrup into the cupcakes, and we left the Marsala wine out of the frosting. Also, we didn't have any cocoa powder or chocolate shavings for the top so we improvised and sprinkled a few chocolate chips on top instead. If you love Tiramisu but find it to be to complicated to make at home; these delectable Tiramisu Cupcakes are for you!

Cupcake:
6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. 

In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) until blended.  With a sifter or sprinkle flour with a sieve over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture and flour into whites. 

Fill muffin cups 2/3 full. Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup:
½ cup confectioner’s sugar
2/3 cup water
5 teaspoons espresso powder

In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.

Use a fork to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.

Frosting:
3 c mascarpone
1 c confectioner’s sugar
¼ c Marsala wine
¾ c heavy cream, chilled

In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and Marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

(This recipe was adapted from the recipes “Classic Sponge Cake” and “Espresso Tiramisu”, both found on www.baking911.com.)