tiramisu recipes

&#8221;One of the most popular Russian desserts is a cake called medovik, consisting of honey-based pastry layers smothered in sweet smetana cream. I’ve come up with a foolproof, quick-to-make version, which borrows the method from my ultimate indulgent dessert – Italian tiramisu. It is abundantly creamy, rich and light just like tiramisu, while the flavour of honey and black tea along with the tang of smetana never let us forget the Russian origins of this dessert.&#8221; – Alissa Timoshkina This recipe is taken from Alissa&#8217;s cookbook, Salt and Time: Recipes from a Russian Kitchen. 

Honey tiramisu

clear honey

mascarpone cheese

smetana or soured cream

milliliters very strong black tea, cooled

sponge fingers,

cinnamon,

Using a stand mixer fitted with the whisk attachment or an electric hand whisk, whisk the egg yolks with the honey for 5–8 minutes until the mixture turns light and fluffy.

Mix the mascarpone and smetana together, then gently fold into the whisked egg yolk mixture.

Pour the tea into a bowl. Quickly dip each sponge finger into the tea and arrange in a layer in the base of a medium-sized baking dish, or use individual glasses or bowls. Top with a layer of the honey–smetana mixture, then repeat until you’ve used up all the ingredients.

Cover with clingfilm and refrigerate for 3 hours or overnight. When you are ready to indulge, sprinkle with some cinnamon to add a bit of colour and an extra touch of flavour.

A decadent coffee cake recipe is strictly for the grown-ups and is perfect for a lazy afternoon with friends and a large pot of tea.

Coffee cake with tiramisu cream

butter, softened, plus extra for greasing

caster sugar

eggs

self-raising flour

tbsp coffee essence

½ tsp baking powder

walnut pieces, finely chopped, plus walnut halves, for decorating

cocoa powder,

½ tsp icing sugar, for decorating

For the tiramisu cream

tub mascarpone

pot double cream

coffee liqueur,

tsp caster sugar

vanilla extract

Preheat the oven to 180°c/fan160°c/gas 4. Grease and base line 2 x 20cm sandwich tins with butter and baking paper.

Beat the butter in a bowl with an electric hand whisk until soft and creamy. Add the caster sugar and beat until light and fluffy, then beat in the eggs, 1 at a time, adding a small spoonful of flour with the second and last egg, to prevent curdling. Beat in the coffee, then sift over the remaining flour and baking powder and fold in, followed by the chopped walnuts.

Divide the cake mixture equally between the prepared tins and lightly level the tops. Bake in the centre of the oven for about 30 minutes, until well risen and golden and the tops spring back when lightly pressed with a fingertip. Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack and cool.

Make the tiramisu cream. Put the mascarpone into a mixing bowl and gradually beat in the double cream, followed by the coffee liqueur, caster sugar and vanilla extract.

Place 1 cake, flatter-side up on a serving plate and spread with half of the tiramisu cream. Cover with the second cake, flatter-side down and spread the top with the rest of the tiramisu cream. Mix the cocoa with the icing sugar and dust over the cake. Decorate the top of the cake with the walnut halves.

These tiramisu macarons have an espresso French macaron shell and are filled with a mascarpone Kahlua frosting and then dusted with cocoa powder!

Tiramisu Macarons

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

cocoa powder (sifted)

espresso powder (sifted)

unsalted butter (room temperature)

mascarpone cheese (room temperature)

powdered sugar

coffee liqueur (substitute brewed espresso)

Sift together almond flour, powdered sugar, cocoa powder, and espresso powder into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the espresso macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

In a stand mixer fitted with the paddle attachment, cream together the softened butter and mascarpone cheese until completely smooth.

Then add in the powdered sugar and beat on slow until combined.

Add in the coffee liqueur, then beat the frosting for 2-3 minutes on high speed until light and fluffy.

Match up your shells before filling, and then turn one side over.

Very lightly dust the tops of the macarons with a little extra cocoa powder. Then pipe the Kahlua mascarpone frosting in the center and top with the other shell.

Put the assembled tiramisu macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.

Mascarpone Filling

Easy Tiramisu For Two is the perfect Valentine's Day (or date night) dessert.  You can even make individual tiramisu cups for your next shower or party.  Ditch the expensive mascarpone and use a delicious cream cheese mixture instead.    Tender, coffee-soaked ladyfinger cookies, rich custard and vanilla whipped cream piled into a decadent parfait.  Yes, please!

Easy Tiramisu For Two

sugar

oz cream cheese

whipping cream

tbsp softened butter

tsp vanilla extract

tsp sugar

coffee

tsp rum extract

vanilla extract*

ladyfinger cookies

cocoa powder

First, make coffee and set it aside to cool.

Separate eggs and put yolks into a heatproof bowl.&nbsp; Whisk in sugar (1/4 cup) and set bowl over a pot of water (make sure water isn't close to touching bowl).&nbsp; Bring water to a boil, lower heat and cook, whisking, for about 5 minutes - until mixture thickens into a creamy yellow custard.&nbsp; Set bowl aside so custard can cool.&nbsp; Whisk it every couple of minutes so it doesn't form a skin.

For Custard

Whip cream with vanilla (1/2 tsp) and sugar (1/4 tsp) until stiff peaks form.&nbsp; Set aside.

For Whipped Cream

In a small bowl, use a hand mixer to cream together cream cheese, whipping cream (2 tbsp) and butter until fluffy and smooth.

Use the mixer to blend the "mascarpone" into the cooled custard.&nbsp; Fold in whipped cream.

For Mascarpone Substitute

In a shallow dish, combine coffee, rum extract and vanilla extract (1/2 tsp).&nbsp; Dip ladyfingers into coffee mixture one at a time.&nbsp; Don't soak them - just dip for about one second, flip over and dip the other side for one second.&nbsp; Then assemble in a layer in the bottom of whatever dishes you're using.**

Add a layer of the creamy custard on top of the ladyfingers.&nbsp; Sprinkle with a dusting of cocoa powder from a small sieve.&nbsp; Continue to layer until you run out of ingredients.

Chill at least 4 hours but up to 24 hours.Enjoy! :)

To Assemble

Top 4 tiramisu recipes recipes from across the web

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Honey tiramisu

Coffee cake with tiramisu cream

Tiramisu Macarons

Easy Tiramisu For Two

Top 4 tiramisu recipes recipes from across the web

The most viewed tiramisu recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey tiramisu

Coffee cake with tiramisu cream

Tiramisu Macarons

Easy Tiramisu For Two

The most viewed tiramisu recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine