I saw this Paula Deen clip where she makes a blueberry-lime tiramisu - it looks pretty good, she always bakes the most rich things tho! has anyone made this recipe or made any variations on the ordinary Tiramisu that they would recommend? Looking for something less heavy.
Here is a link to the clip: http://beta.tidaltv.com/?con=6844&...
I made this Tiramisu last night. It's traditional in flavors (espresso, coffee liqueur), but it's much lighter than any tiramisu I've ordered in a restaurant. I like the richer ones better, personally. But, this would probably appeal to anyone that usually finds tiramisu too heavy. (I wish I had that problem. I loooooove rich desserts.)
It's also possible I whipped everything a little too much and that's why it was so light. Nonetheless, it was light. And not too sweet.
Cooked up an interesting recipe for Tiramisu from Cook's Illustrated and it was well received by everyone (adults) several times. Orange and Frangelica Tiramisu. I highly recommend it.
Here's a link (for members only, though) http://www.cooksillustrated.com/login...
I used brandy instead of rum
Don't know how to alter the recipe so I could post recipe legally.
Here's the ingredients:
Serves 10 to 12
Let mascarpoone warm to room temperature before using it.
]2 1/2 cups strong black coffee , room temperature
1 1/2 tablespoons instant espresso powder
6 tablespoons Frangelico
5 tablespoons dark rum
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1 1/2 pounds mascarpone cheese
1/2 teaspoon grated orange zest , minced
3/4 cup heavy cream (cold)
14 ounces ladyfingers (42 to 60, depending on size)
[for layering dust and top dust]
3 1/2 tablespoons cocoa , preferably Dutch-processed
[for top garnish]
1/4 cup semisweet or bittersweet chocolate , grated (optional)
Layer and refrigerate overnight (at least 7 hours and up to two days).
I hope you know directions or can get the whole recipe from their website. It is wonderful, light, and delicious.
brush the lady fingers (or whatever cake you use) with framboise instead of espresso or coffee liqueur, and beat the cream with rosewater before you mix with a bit of marscapone. add fresh raspberries between the layers for rose-raspberry "tiramisu".
1 cup seedless raspberry jam
6 tablespoons orange liqueur (recommended: Grand Marnier) or orange juice
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
½ cup slivered almonds
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight. Sprinkle almonds right before serving.
Odd - I could've sworn I responded to this yesterday but its nowhere to be found. At any rate - my favorite variation is anything with fresh berries - not pie filling like she uses. I lighten my filling with beaten egg whites and soft peak whipped cream when I want it fluffy rather than creamier. Layer the ladyfingers or chiffon cake, the filling, the berries and repeat.
It's technically not tiramisu but I have made several variations.
Lemon lavender-- Use a lemon chiffon cake, steep cream with lavender(usually 1/2 c. cream per 8 oz of mascarpone) strain cream & beat into mascarpone cheese until thick. Layer with white choc shavings &/or fresh berries.
I have a variation of this on my menu right now..apricot & orange blossom caramel.
use an vanilla genoise or chiffon. make or buy your favorite caramel sauce & add a few drops of orange blossom water to taste. Take same ratio of mascarpone & cream as above & beat until incorporated(not thick) add caramel sauce to taste & beat until thick. Poach apricots in some muscat or prosecco. strain apricots & cool. Layer cake caramel cream & apricots. Serve with pistacio anglaise.
the possibilities are endless really..just take your favorite flavor combinations & use your imagination.