Tiramisu: Strawberry Tiramisu for Two

1 pint fresh strawberries1/2 cup confectioners' sugar1 cup mascarpone cheese1/2 cup heavy cream2 tablespoons coffee-flavored liqueur18 ladyfingers1/3 cup chilled espresso1/2 teaspoon unsweetened cocoa powderCut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish. In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside. In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened. Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries. Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers. In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers. Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree. Amount Per Serving  Calories: 638 | Total Fat: 41.9g | Cholesterol: 220mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 638

Total Fat: 41.9gCholesterol: 220mgSodium: 118mgTotal Carbs: 55.6g    Dietary Fiber: 2.4gProtein: 10.5g VIEW DETAILED NUTRITION
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Tiramisu: Tiramisu III | Submitted By: IANKRIS

5 egg yolks1/4 cup white sugar1/2 cup Marsala wine1 cup heavy cream, chilled2 tablespoons white sugar1 pound mascarpone cheese2 cups strong brewed coffee, room temperature2 tablespoons white sugar1/2 cup brandy1 tablespoon vanilla extract48 ladyfinger cookies3 tablespoons unsweetened cocoa powderTo make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes. Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9x13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving. Amount Per Serving  Calories: 505 | Total Fat: 31.2g | Cholesterol: 325mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 505

Total Fat: 31.2gCholesterol: 325mgSodium: 99mgTotal Carbs: 38.3g    Dietary Fiber: 0.9gProtein: 9.3g VIEW DETAILED NUTRITION
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Tiramisu: Tiramisu I | Submitted By: Jacci

6 eggs, separated3 tablespoons white sugar1 pound mascarpone cheese2 tablespoons brandy1 teaspoon vanilla extract1 1/2 cups strong brewed coffee, room temperature30 ladyfinger cookies8 ounces finely chopped bittersweet chocolateIn large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture. Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers. Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving. Amount Per Serving  Calories: 423 | Total Fat: 28.8g | Cholesterol: 215mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 423

Total Fat: 28.8gCholesterol: 215mgSodium: 97mgTotal Carbs: 30.4g    Dietary Fiber: 1.7gProtein: 10.1g VIEW DETAILED NUTRITION
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Tiramisu: Easy Tiramisu | Submitted By: KALLISTA

3 egg yolks1/4 cup white sugar2 teaspoons vanilla extract1 1/8 cups mascarpone cheese24 ladyfingers1 1/2 cups brewed coffee1 tablespoon unsweetened cocoa powderIn a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside. Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving. Amount Per Serving  Calories: 406 | Total Fat: 25.8g | Cholesterol: 252mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 406

Total Fat: 25.8gCholesterol: 252mgSodium: 93mgTotal Carbs: 35.6g    Dietary Fiber: 0.7gProtein: 9.2g VIEW DETAILED NUTRITION
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This recipe is great! Like other reviewers, I made changes based on the unavailablity of lady fingers in my area, and with the filling amount and process. I used one, store bought angel food cake in place of the lady fingers. I also used a 9X13 pan. Here are the amounts of other ingredients I used: 5 egg yolks 1/3 cup white sugar 3 Tbsp vanilla extract 16 oz Marscarpone cheese 1 angel food cake 1 cup strongly brewed instant coffee 1.5 Tbsp cocoa powder I placed slices of angel food cake in the pan, then spooned 2 teaspoons of coffee per piece over the bottom layer rather than dipping. Then I put a layer of filling, and then a layer of cake, this time with 3 teaspoons per piece. It worked out wonderfully and was not soggy at all. As a former health inspector, I was concerned about using raw eggs, but there's enough sugar in the mix to not allow bacterial growth. I also made sure to promptly refrigerate any remaining cake. I especially love this recipe because I wanted tiramisu without the alcohol. I will definetly make this again. I may substitute the marscarpone with neufchatel cheese, as I wouldn't mind it tasting a bit like cheesecake, and it would make it less expensive. Was this review helpful? [ YES ]
71 users found this review helpful This recipe is great! Like other reviewers, I made changes based on the unavailablity of lady... Reviewed on Oct. 8, 2003 by DOGLOVER22    I had a few issues with this recipe. First of all, I did follow others suggestions and made twice the cheese filling. The filling was very thin even after adding an additional 1/4 cup of cheese. After sitting in the fridge for 24 hours, it did finally firm up enough to where you could cut into it and have a formed piece instead of the filling running everywhere. Second, if you are going to use an 8x8 pan as the recipe calls for, you should not need all 24 lady fingers or to double the filling. My 8x8 pan would hold 12 lady fingers and the orginal quantity of filling. Thinking in advance, I did a dry run with the cookies by placing them in the 8x8 pan before I even started the rest of the recipe. I ended up using an 11x7 pan and I thought it was the perfect size. Because the filling was so thin, the cheese mixture didn't do a very goo job of actualy forming a seperate layer. Overall, the taste was fine, but if I make another tiramisu, I will try another recipe. Was this review helpful? [ YES ]
29 users found this review helpful I had a few issues with this recipe. First of all, I did follow others suggestions and made... Reviewed on Oct. 8, 2003 by KATIE B.    Easy alright, but not cheap! I had to go to a specialty store to buy the cheese, and while I was there I went ahead and bought the lady fingers,cocoa,and coffee. Well, the sales guy "pressured" me into buying "their" tiramisu, so I could "compare", and I did not knowing the price. Well, time to check out and I spent $45. So now I have a $45 batch of tiramisu in the fridge that is not half bad but If I look at one more piece, I'll spit ladyfingers! LOL Was this review helpful? [ YES ]
12 users found this review helpful Easy alright, but not cheap! I had to go to a specialty store to buy the cheese, and while I...
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Tiramisu: Tropical Tiramisu | Submitted By: Roxanne E Chan

1 (8 ounce) package cream cheese1/4 cup honey2 tablespoons pineapple juice concentrate, thawed3 cups leftover bunny cake, cubed1/2 cup mango nectar1/2 teaspoon rum flavored extract1/4 cup chopped crystallized ginger1/4 cup chopped macadamia nuts1/2 cup sliced fresh mango, garnishIn a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside. Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers. Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple. Amount Per Serving  Calories: 483 | Total Fat: 23.8g | Cholesterol: 42mg

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