Do you have the best TIRAMISU recipe?

It is my favorite dessert and I want to learn how to make the best Tiramisu.


PLEASE HELP








THANK YOUDo you have the best TIRAMISU recipe?
I don't but if you get one, please share...yummy!!!Do you have the best TIRAMISU recipe?
Tiramisu Venetian Style


Dolce all'Amaretto


Servings: Makes 8 servings.





Ingredients:


6 large eggs, separated


4 tablespoons (50 g) sugar


2 cups (500 g) mascarpone cheese, drained of any excess liquid


1 cup (240 ml) sweet vermouth


Two 7-ounce (420 g) packages amaretti cookies





Preparation:


In a medium bowl, beat the egg yolks with 3 tablespoons of the sugar until foamy and pale. Beat in the mascarpone until smooth. Stir in the egg yolks; set aside.


In a large bowl, using a standing or hand-held mixer, whip the egg whites until frothy. Add the remaining tablespoon of sugar and beat until they hold soft peaks. Fold the mascarpone mixture into the egg whites. Set aside.





Pour the vermouth into a small bowl. Reserve five amaretti cookies to crumble and sprinkle over the top of the dessert. One at a time, dip the remaining amaretti cookies into the vermouth; they should absorb some of the liquid but not be mushy. Place the soaked amaretti in one snug layer on the bottom of a 9-inch ceramic dish or pie plate. Evenly spread half of the mascarpone mixture over the amaretti. Place another layer of soaked cookies over the mascarpone. Repeat the layering, spreading the remaining mascarpone mixture, then ending with a layer of soaked cookies; this layer should be loosely arranged so that the cream mixture below is visible. Sprinkle with the crumbled dry amaretti. Refrigerate to set for at least 2 hours.





Tiramisu


Servings: Makes 4 to 6 generous servings.





Ingredients:


3 large eggs, separated


3/4 cup sugar


1 (8-oz) container mascarpone cheese (1 scant cup)


1/2 cup chilled heavy cream


2 cups very strong brewed coffee or brewed espresso, cooled to room temperature


2 tablespoons sweet Marsala wine


18 savoiardi (crisp Italian ladyfingers, 6 oz)


1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder





Preparation:


Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.


Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.





Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.





Just before serving, sprinkle with chocolate.





Notes:


The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area.


Tiramisu can be chilled up to 1 day.





hope these help. enjoy.
Here are 2 different recipes for Tiramisu, they are both good. Enjoy! %26lt;3





Tiramisu





Ingredients:


2 Egg Yolks


2 Tbsp of fine sugar


Tub of Marscapone cheese


2 Tbsp Brandy or Kahlua


1 Pack (200g) of sponge fingers


2 Egg Whites Beaten Until Peaked + 1 Tsp of Sugar


Cocoa Powder for Dusting


1 Pint of Strong Black Coffee 鈥?allow to cool


Large flan dish





Preparation:


Beat egg yolks, 2 tbsp sugar and 1 tbsp black coffee together for a few minutes. Beat in marscapone and kahlua until smooth. Fold in egg whites.





Dip 1/2 of the sponge fingers briefly into the cooled coffee and arrange in the bottom of the dish.





Cover the biscuits in 1/2 of the creamed mixture.





Dip the other half of the biscuits in coffee and cover these in the the remaining creamed mixture. Dust the top with cocoa and refrigerate.








Strawberry Tiramisu





Ingredients:


2 quarts strawberries


juice of 1 lemon


1/2 cup water


1/2 cup sugar


1/2 cup Fragolino or other liqueur


15 oz. container ricotta cheese (drain overnight in cheesecloth, if possible)


8 oz. mascarpone cheese


1/4 cup sugar


juice of 1/2 lemon


1 package of Knox gelatin


1 package of savoiardi biscuits (firm, sugar-coated ladyfingers 鈥?not the soft kind)





Preparation:


Strawberries:


Trim 1 quart of the strawberries, cut into chunks and put in a saucepan. (Use the remaining quart of strawberries to slice for the middle and for the top.) Add the water, sugar and lemon juice and cook over medium heat, stirring when the mixture comes to a boil and mashing down the strawberries. Continue stirring and cooking for about five minutes. Remove from heat and put through a strainer, squeezing with a wooden spoon. If you don鈥檛 mind strawberry seeds, you can omit this step, but I prefer it without the seeds. Let it cool, then add the liqueur.





Cheese:


Mix the ricotta cheese, mascarpone, sugar and lemon in a bowl. Set aside. Mix a package of gelatin with 1/2 cup lukewarm water. Take out 2 T. of the gelatin mixture and add to the mascarpone mixture. Mix well. Add about 1/2 cup of the cooled strawberry/liqueur mixture and mix well.





Savoiardi:


Cut the savoiardi to fit the height of an 8 1/2 inch springform pan that has been lined with wax paper or parchment paper. This may not be a necessary step, but I wanted to avoid any possibility of the savoiardi sticking to the pan.





Assembly:


Dip each savoiardi into the remaining strawberry mixture, coating lightly only on one side. Place the side that has been moistened with this mixture on the inside of the pan, leaving the sugar-coated, plain side facing outwards. Layer the bottom with the trimmings from what you cut, adding savoiardi if necessary, cutting them to fit the bottom layer of the pan. Spread a bit of the strawberry/liqueur mixture on the bottom layer.





Slice some strawberries and place over the savoiardi. Pour half of the prepared mascarpone/ricotta mixture on top. Add a second layer of savoiardi, spread with the remaining strawberry/liqueur mixture, then add more sliced strawberries and the rest of the mascarpone/ricotta mixture.





Top it with freshly cut strawberries. Glaze it with some currant or apricot jelly that has been slightly heated and cooled. Caveat: Don鈥檛 do what I did and put the glaze on the night before serving or it will soften and/or discolor the berries. (There was a last minute run to the store for more strawberries.) Wait until shortly before serving to add the glaze.