CHRISTMAS TIRAMISU RECIPES

Steps:

• 1) Overline a 10? spring form pan with plastic wrap and set aside. In a saucepan, add the water and sugar and cook just long enough to melt the sugar then allow to cook in a shallow bowl, once cooled, add the juice of 1 orange followed by the rum, set aside. 2) Sprinkle the gelatin over the water and set it aside. 3) In a large bowl, whisk the heavy cream with a handheld electric whisk until it forms stiff peaks, set aside. 4) In a separate smaller bowl, whisk the egg yolks with 1/4 cup of the sugar with the electric whisk until it forms thick pale yellow ribbons, and set that aside as well. 5) In another bowl (this is the last bowl I promise) using the same electric whisk, whisk together the mascarpone, rum, vanilla , zest of 1 orange, and remaining 1/4 cup of sugar (don?t panic if it thickens a bit) then add the whipped egg yolk mixture mix that in gently with a spatula, then fold in the whipped cream while drizzling the gelatin water and continue to mix until well combined, set aside. 6) Start assembling your cake by lining the edge of your prepared pan with ladyfingers, then add your first layer of panettone (cut it however you need to make it fit) then add a generous amount of the syrup to the sponge, followed by 1/4 of the custard and repeat the same process until you?re at the top. Loosely cover with more plastic wrap and pop it in the fridge overnight. 7) Remove the sides of the pan then slide the cake off the the plastic onto a platter, fill the inside with sugared cranberries (this is not necessary, some powdered sugar will suffice) wrap a bow around the middle of the cake and serve!

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.