Emily's Famous Tiramisu

Emily's Famous Tiramisu

104
HBIC 30

"If you really want an all-out fancy restaurant style tiramisu with all the fixin's this is the one. People will speak of this for years to come. You can also make it in a bowl like a trifle!"
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Ingredients

5 h servings 558 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
  3. Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
  4. Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
  5. Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
  6. To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
  7. To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
  8. To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
  9. Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
  10. To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

Reviews

104
  1. 119 Ratings

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Most helpful positive review

I love this recipe! The homemade l;ady fingers are awsome and easy to make. I'll never use stale, packaged ladyfingers again. I made several modifications to this recipe. Fisrt of all, like ...

Most helpful critical review

This was my first time making this and I did not care of it too much. I followed the recipe to a T. The rum flavor was too much to handle for me. The heavy cream layer did have a nice texture an...

I love this recipe! The homemade l;ady fingers are awsome and easy to make. I'll never use stale, packaged ladyfingers again. I made several modifications to this recipe. Fisrt of all, like ...

I have made this tiramisu many times. Each time I received RAVE reviews (some people are still talking about the first one I did over 2 years ago). Anyhow...the only thing I change is that I u...

This is tooo sweet. Please do the following: Only lightly dust the ladyfingers For the syrup only use ΒΌ cup sugar,1/2cup water, 1/4cup coffee and 2tbs rum For the filling only use 4ozs mas...

My wife's Mother worked in an authentic Italian deli most of her life. My wife grew up enjoying the best Tiramisu by real Italian cooks. Being who I am I had to make a better Tiramisu to win her...

Oh my...!!! I opted out the rum and used cream cheese instead and this was still the best tasting and easiest Tiramisu I've ever made. Even my great cook mom says so. She really loves it and has...

Super recipe. To substitute mascarpone you can use cream cheese 16oz, 1/2c whipping cream, 5 Tbls sour cream. You need about 27-30" X 3" to wrap the cake. I make the long side using a cookie s...

This was my first time making this and I did not care of it too much. I followed the recipe to a T. The rum flavor was too much to handle for me. The heavy cream layer did have a nice texture an...

Yum Yum! Wonderful Recipe. Tastes better the longer you let it sit in the fridge. The strong Rum taste went away after the second day. Will Make again. My Husband loved this. One thing I will do...

This recipe has WAY too much sugar in it. The ladyfingers were fine, but 3/4 cup of powdered sugar was too much; I could not even taste the marscapone cheese over the powdered sugar in the filli...