TIRAMISU DESSERT RECIPE RECIPES

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TIRAMISù | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES



Tiramisù | Chocolate recipes | Jamie Oliver recipes image

This is my Christmas take on the undeniably decadent yet simple, classic Italian dessert of tiramisù. Jools prefers this version, as it doesn’t contain raw eggs, and I’ve lightened it up by pairing mascarpone with glorious ricotta cheese.

Total Time 40 minutes

Yield 12

Number Of Ingredients 10

200 ml double cream
100 g quality dark chocolate (70%) plus extra to serve
100 g sponge fingers
150 ml good hot strong sweetened coffee
50 ml Vin Santo or sweet sherry
500 g ricotta cheese
250 g mascarpone cheese
1 teaspoon vanilla bean paste
3 tablespoons runny honey
1 orange or clementine

Steps:

    1. To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat.
    2. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.
    3. Line a dish (20cm x 30cm) with the sponge fingers (or Genoese sponge, if you’ve made it), carefully pour over the hot sweetened coffee and drizzle over the Vin Santo or sweet sherry.
    4. Spread the chocolate ganache over the top in an even layer.
    5. In a food processor, blitz the ricotta, mascarpone, vanilla bean paste and honey until super-smooth. Spoon this creamy mixture evenly on top of your chocolate layer.
    6. Place in the fridge for at least 2 hours, to set. Serve with a good grating or shaving of chocolate and a fine grating of orange or clementine zest. Heaven.

Nutrition Facts : Calories 309 calories, FatContent 23.6 g fat, SaturatedFatContent 15.8 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 16.7 g carbohydrate, SugarContent 14.3 g sugar, SodiumContent 0.2 g salt, FiberContent 1 g fibre

RASPBERRY TIRAMISU RECIPE | GIADA DE LAURENTIIS - FOOD NET…



Raspberry Tiramisu Recipe | Giada De Laurentiis - Food Net… image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 8 to 12 servings

Number Of Ingredients 9

1 cup seedless raspberry jam
6 tablespoons orange liqueur (recommended: Grand Marnier)
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
Confectioners' sugar, for serving

Steps:

  • Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
  • Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
  • Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
  • Dust with the confectioners' sugar and serve.

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