I have made Tiramisu, then I have made Tiramisu. I love the taste and when I make it or have it at a restaurant, I can never really get enough of it.
I thought that I should share my three different ways of making this delightful dessert.
The word Tiramisu is Italian for "Pick Me Up." This probably comes from the coffee you’ll find in every Tiramisu recipe. A nice blend of strong Italian coffee along with a bit of Kahlua can make for a nice dessert.
I’m not a Tiramisu expert, but I’ve heard many people say the Olive Garden Tiramisu recipe is one of the better varieties you’ll find. I had some Tiramisu at a little Italian bakery in the Little Italy part of San Francisco. It was amazing, but I think the atmosphere had a lot to do with it.
When you make this recipe, make sure you add plenty of sugar to keep it from that "cheese taste". This is a dessert, not an appetizer, so don’t be afraid to sweeten it up.
One of the restaurant recipes floating around uses sponge cake. One trip to The Olive Garden and you’ll know it’s made with lady fingers, not sponge cake. The following is as close as I’ve come to the real deal. As always, if you know of an improvement, share it in the comments and we’ll make changes that actually do improve the flavor.
Tiramisu-Olive Garden’s Recipe 3 egg yolks
¼ c. whole milk
¾ c. granulated sugar
3 c. mascarpone cheese (this is an Italian cream cheese)
8 oz. cream cheese
¼ tsp. vanilla extract
20 - 24 lady finger cookies
¼ c. cold espresso
¼ c. Kahlua coffee liqueur
2 tsp. cocoa powder
Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce heat so that the water is simmering.
Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan (you can also use a double boiler for this step).
Stir the mixture often for ten minutes. After the sugar dissolves the mixture should begin to thicken and turn light yellow. Remove it from the heat to cool.
Use an electric mixer to combine mascarpone, cream cheese and vanilla in a large bowl. Mix until mostly creamy, with a few small chunks remaining.
Add egg yolk mixture to the cheese mixture and combine well.
Combine espresso and Kahlua in a small bowl pour this mixture onto a dinner plate. One-by-one touch the bottom of each lady finger in the espresso. The lady finger will quickly soak up the espresso/Kahlua mixture, but you don't want the lady finger soaked -- just a dab will do ya. The top half of each lady finger should still be dry.
Arrange the soaked lady fingers side-by-side on the bottom of an 8x8-inch serving dish or baking pan.
Spoon about half of the cheese mixture over the lady fingers, then add another layer of soaked lady fingers on top of the cheese mixture. spoon the remaining cheese mixture over the second layer of lady fingers spreading it evenly.
Put two teaspoons of cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.
Cover and chill for several hours.
To serve, slice the dessert twice across and twice down, creating 9 even portions (the first serving is always the hardest to get out).
Easy Tiramisu Recipe
This no-bake treat comes together quickly and can even be made the night before. Sometimes I drizzle additional chocolate syrup over the coffee and pound cake. Other times, I add sliced almonds to the topping.
1 pkg. (10 ¾ oz.) frozen pound cake, thawed
¾ c. strong brewed coffee
8 oz. cream cheese, softened
1 c. sugar
½ c. chocolate syrup
1 c. heavy whipping cream, whipped
2 Heath candy bars (1.4 ounces each), crushed
Cut cake into nine slices. Arrange in an ungreased 11x7 inch dish, cutting to fit if needed. Drizzle with coffee. In a small bowl, beat cream cheese and sugar until smooth. Add chocolate syrup. Fold in whipped cream. Spread over cake. Sprinkle with crushed candy bars. Refrigerate until serving. Yield: 8 servings.
You guys have got to try this...it's unbelievable! I had heard about this a few years ago from a friend but could never find a recipe for it. I think my adult guests enjoyed this more than the kids!
10 Hostess Twinkies (1 box)
16 oz. ricotta cheese
8 oz. mascarpone cheese
1 lb. powdered sugar
2 oz. dark rum
6 oz. Kahlua
1 hershey chocolate bar (milk or dark chocolate)
1 tbsp. cocoa powder
Line a 9x13x1 inch pan (or similar size) with Twinkies. Distribute for even coverage. Drizzle Twinkies with Kahlua and let them soak. Combine ricotta and mascarpone with a large spoon until smooth. Slowly begin to add powdered sugar (reserve 1/8 package of sugar for garnish) and whisk until mixture is smooth but heavy. Add dark rum and continue to whisk until fully combined and mixture is fuller and lighter. Taste mixture for desired sweetness (do not add more rum or tiramisu will not set properly). Pour cheese mixture evenly over twinkies in pan, use a soft spatula to smooth mixture and distribute in between twinkies and into corners. Cover and place pan in refrigerator for four hours to set. To finish, sprinkle cocoa powder liberally over top of tiramisu. Then grate chocolate bar and sprinkle shavings over the top as well. To serve, cut into pieces and dust with powdered sugar. Enjoy! For something different, try Frozen Twinkie Tiramisu by freezing overnight (just remember to cut pieces out with a hot, butter knife), it's decadent! Cooking time is refrigeration time.