3 tiramisu ideas for your next party!

Name: 3 tiramisu ideas for your next party!
Uploaded: 2018-12-14T09:59:49Z
Duration: PT200.154S
Channel: Top Cookist ideas

published on 14 December, 2018 at 10:59

Tiramisù roll-up:

INGREDIENTS
ladyfingers, as needed
milk
coffee
250g mascarpone cheese
100g whipped cream
4 pasteurized egg yolks
100g powdered sugar
unsweetened cocoa powder
chocolate chips

DIRECTIONS
Soak the ladyfingers in milk and coffee and place them in two rows onto cling wrap. Cover them with another sheet of cling wrap and freeze for 2 hours. In the meantime, prepare the cream by mixing the mascarpone cheese with the powdered sugar, the egg yolks, one unsweetened espresso coffee and the whipped cream. Take the ladyfingers out of the freezer and spread the cream and chocolate chips over them. Roll everything up very slowly and carefully. Decorate it with some whipped cream and unsweetened cocoa powder and serve.

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Tiramisù truffles:

INGREDIENTS
250g mascarpone cheese
50g powdered sugar
one strong espresso coffee
140g ladyfingers

DIRECTIONS
Mix the mascarpone cheese with the powdered sugar and the coffee. Add the crumbled up ladyfingers and mix. Refrigerate for 30 minutes, or freeze for 15 minutes to speed-up the process. Once chilled, take some of the dough and flatten it with your hands, add some hazelnut cream in the center and roll it up into a ball. Roll the ball in some cocoa powder and your truffle is ready. We suggest refrigerating for at least one hour before serving to bring out all the flavors.

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Tiramisù brownie cake:

INGREDIENTS
for the base:
3 eggs
100g flour
100g sugar
100g melted chocolate
100g butter
40g cocoa powder

for the cake:
4 pasteurized egg yolks
500g mascarpone cheese
120g sugar
2 espresso coffees
4 egg whites
2 gelatin leaf
ladyfingers

DIRECTIONS
Beat the eggs. Add the sugar, butter and melted chocolate. Gradually blend in the flour and cocoa powder. Pour the batter into a buttered cake pan. Bake at 190° for 17 minutes.
In the meantime, prepare the cream by mixing together the mascarpone, sugar, coffee, 4 egg whites and 4 pasteurized yolks. Melt the gelatin in some hot coffee and add that to the cream. Let the chocolate base cool. Add a layer of ladyfingers (dipped in coffee) and pour the cream on top of them. Refrigerate for at least 5 hours, or overnight. Serve cold.