BERRY TIRAMISU RECIPES

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MARY BERRY'S MINI TIRAMISù RECIPE - BBC FOOD



Mary Berry's mini tiramisù recipe - BBC Food image

Mary Berry makes her tiramisù as individual puddings because they set more quickly (piccolo means ‘small’ in Italian), but you could make this in a large 1.2 litre/2 pint dish if you prefer. For this recipe you will need 4–6 small tumblers.

Provided by Mary Berry

Prep Time 2 hours

Cook Time 0 minutes0S

Yield Serves 4–6

Number Of Ingredients 8

250g/9oz full-fat mascarpone cheese
300ml/½ pint double cream
2 tsp vanilla extract
4 tbsp icing sugar, sifted
125ml/4fl oz strong coffee, cooled
6 tbsp brandy
12 sponge fingers
50g/1¾oz dark chocolate, coarsely grated

Steps:

  • Measure the mascarpone and about 50ml/2fl oz of the cream into a large bowl and whisk until smooth. Slowly add the remaining cream and whisk again until soft peaks form when the whisk is removed from the bowl, being careful not to over-mix or it will be too thick.
  • Fold in the vanilla extract and icing sugar.
  • Meanwhile, in a separate bowl, combine the coffee and brandy.
  • Break six of the sponge fingers in half and dip into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers. Spoon half of the cream mixture on top and half of the grated chocolate.
  • Break the remaining sponge fingers and soak in the coffee and brandy. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly.
  • Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature.

CLASSIC TIRAMISù RECIPE - NYT COOKING



Classic Tiramisù Recipe - NYT Cooking image

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

Total Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

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)

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//schema.org, Calories 381, UnsaturatedFatContent 9 grams, CarbohydrateContent 35 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 13 grams, SodiumContent 166 milligrams, SugarContent 14 grams

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HOT CHOCOLATE TIRAMISU RECIPE: HOW TO MAKE IT
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