I've never had this dessert, but it sure looks yummy. I'm curious if anyone has ever had this before. There are two different recipes for it here. The first one was featured on TLC yesterday, and it looked so good.

Tiramisu
(Curtis Stone's recipe) - Serves 6

Ingredients:

2/3 cup strong espresso (or substitute 1 tablespoon instant coffee dissolved in 2/3 cup of boiling water)
½ cup brandy
4 large egg yolks
4 tablespoons granulated sugar
2 large egg whites
2 cups mascarpone cheese, room temperature
30 (about) crisp Italian ladyfinger cookies (such as Savoiardi), or about 15 larger cookies, broken in half
Unsweetened cocoa powder, for dusting

Method:

In a small bowl, combine the espresso and brandy. Set aside to cool completely. If the espresso mixture is hot the ladyfingers will absorb too much liquid and fall apart easily. Using a hand-held electric mixer, beat the egg yolks and 2 tablespoons of sugar in a medium metal bowl set over a saucepan of simmering water until the mixture is pale and thick and forms a ribbon when the beaters are lifted, about 4 minutes.

Cool for 5 minutes. Place the mascarpone in a large bowl. Stir half of the yolk mixture into the mascarpone to lighten, then fold in the remaining yolk mixture. In another large bowl and using clean beaters, beat the egg whites and the remaining 2 tablespoons of sugar with the electric mixer just until stiff peaks form. Be sure the beaters are clean in order to help the egg whites beat up to their full volume.

Fold the egg whites into the mascarpone mixture and set aside. Spoon a thin layer of the mascarpone mixture over the bottom of a 2-quart trifle bowl. Using enough cookies to form a layer over the mascarpone mixture in the trifle bowl, submerge the cookies in the cooled espresso-brandy mixture for 5 seconds.

Place the cookies in a single layer over the custard in the trifle bowl. Spread more mascarpone mixture over the cookies to form another layer.

Repeat with the remaining cookies, espresso-brandy mixture, and mascarpone mixture to create layers in the trifle bowl, ending with the mascarpone mixture on top. Sift the cocoa powder over the tiramisu. Refrigerate until set, about 2 hours.
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Recipe name: Tiramisu

Recipe by: Chef John V., Good Cooking, Inc.

The cream cheese although not in Italian recipes, adds body. The egg yolks are cooked by the hot sugar so you don't have to worry about raw eggs. Don't pour the sugar in too fast or eggs will curdle! Don't skimp on the quality of the chocolate and cocoa---use the best you can afford, the same applies to the Marsala wine. Also use a good quality dark rum! Fresh brewed espresso is a must, you can even use decaffeinated!

Serving size: 4
Preparation time: about 40 minutes to make and 2 hours to chill

Amount/Measure/Ingredient:

4 tablespoons sugar
1/2 cup water
4 egg yolks
1 tablespoon sweet Marsala wine (+) 2 tablespoons for the espresso mixture. Use the best you can buy!
4 ounces cream cheese
6 ounces mascarpone cheese
8 ounces heavy whipping cream, whipped
2 cups espresso or strong coffee
1 ounce dark rum
2 tablespoons sugar
24 French-style ladyfingers
2 tablespoons powdered sweetened cocoa mix
2 tablespoons grated semi sweet chocolate

Preparation:

Cream Mixture: Cook sugar and water together until it reaches a temperature of between 234° and 240°F on a candy thermometer, this is the soft-ball stage. At the same time, in an electric mixer, prepare egg mixture by whipping the egg yolks on high speed until pale yellow and thick, then slowly pour in the sugar syrup while mixing on high until the mixture is light and fluffy, Be sure to scrape down the sides of the bowl. With mixer on medium speed, add cream cheese and whip until smooth. Add mascarpone and Marsala. Mix until incorporated. Fold in whipped cream. Refrigerate.
Espresso Mixture: To prepare espresso mixture, combine espresso, additional Marsala, dark rum and sugar. Heat to 140 degrees F. then let it cool completely before using it.
To assemble, dip ladyfingers in espresso mixture. Place one layer of dipped ladyfingers on bottom of serving platter. Top with one layer of cream mixture. Add another layer of dipped ladyfingers, topped with a second layer of cream mixture. Sift cocoa over top.
Refrigerate for 2 hours before serving.
Sprinkle with grated chocolate.

Tiramisu is wonderful. Every restaurant makes it differently, but I never met one I didn't like. In fact, my husband and I had Tiramisu for our wedding instead of cake, since we're both fans. The first recipe is very similar (if not the same) to the version I make, and it is delicious.

Thanks Lex! I'm going to get the ingredients for the first recipe and give it a try. Can't wait.

OH I JUST LOVE TIRAMISU...THANKS FOR THE RECIPES GYPSY

You're welcome Nana. I can't wait to try it.

Thank you so much for the recipe! I was looking everywhere for one!
I love Tiramisu! :D

I've never had it before, but it sure sounds yummy! :drool: Thanks for sharing the recipe! :D