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Christmas tiramisu recipe

Christmas tiramisu recipe

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This is a gorgeous dessert that uses ginger cake and mascarpone to make a Christmas tiramisu. It's a great way to use up any gingerbread cake. Just before serving, cut out some paper stars and lay them on top of the tiramisu; sprinkle cocoa powder on top, then remove the paper stars to reveal a lovely Christmas decoration.

3 people made this

IngredientsServes: 8

  • 300ml red wine
  • 1 cinnamon stick
  • 2 whole cloves
  • 3 egg yolks
  • 2 teaspoons vanilla sugar
  • 3 tablespoons orange liqueur
  • 500g mascarpone
  • 3 egg whites
  • 1 teaspoon lemon juice
  • 300g ginger cake, thinly sliced
  • cocoa powder, for dusting

MethodPrep:20min ›Cook:10min ›Extra time:4hr › Ready in:4hr30min

  1. In a small saucepan, combine the red wine, cinnamon stick and cloves then simmer 10 minutes. Let cool.
  2. Beat the egg yolks with sugar and orange liqueur until light and fluffy; stir in the mascarpone.
  3. Beat the egg whites with lemon juice until stiff; fold into the egg and mascarpone mixture.
  4. Dip the ginger cake slices in the red wine; arrange slices in the bottom of a glass bowl. Spread half the cream mixture on top; repeat layers, finishing off with cream. Chill in the fridge for 4 hours.

Raw eggs:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw egg.

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Reviews & ratingsAverage global rating:(8)

Christmas Tiramisu

In a small bowl, using a fork, beat the cheese until creamy.

Place a large (about 10 to 12 cups capacity) metal bowl over a pot of boiling water.

Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended.

With the mixer set on low speed to prevent splashing, gradually add the wine.

Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens.

Cook and beat for 5 to 7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula.

Remove the bowl from the heat and continue to beat the mixture for 1 minute longer.

Beat in the cheese just until blended (makes about 5 cups).

Pour one cup of the espresso into a small shallow bowl that is the bowl.

Quickly dip the rounded top side of each ladyfinger into the espresso.

Only the top half of the ladyfingers should be soaked with the expresso.

If the ladyfingers get too wet, they will fall apart!

Add more coffee to the bowl as needed.

Place the ladyfingers, flat side down, in the bottom of a 13 x 9 inch glass or ceramic pan.

Pour half of the custard mixture over the ladyfingers and spread to cover them.

Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture.

Pour the remaining custard mixture over the ladyfingers and spread to an even layer.

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For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool.

When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.)

For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating.

Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish.

Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using.

Recipe Tips

To crystalise the rosemary and cranberries, lightly dip them into slightly beaten egg white and then toss in caster sugar. Set aside to dry, which can take up to five hours in a warm area, depending on the size of the rosemary sprigs


Worth the work! It was delicious. I made some revisions to the order of operations, just like the reviewer before me and it all worked out. But do NOT MAKE THE CAKE BEFORE. you will not roal it than and it will brake but it a grate Christmas dish

Worth the work! It was delicious. I made some revisions to the order of operations, just like the reviewer before me and it all worked out.

I love this recipe. Always a family favorite for Christmas. That said they should warn the baker that you need about 6 mixing bowls and at least 3 whisks and 6 spatulas ready and clean before you start. Also, the order of the directions should be separate the eggs, make the espresso, melt the butter, then do all of the other things. Also don't bother turning on the oven until you have the batter mixed. otherwise you have a hot kitchen for 30 minutes longer than you need. I do love the recipe. It's a lot of fun to make and I've made it for 4 years in a row now. Thank you for the share!

This was good, but not amazing. I followed recipe exactly. Perhaps more syrup? It didn’t have the saucy-ness of a great tiramisu, and although it was nice for a winter’s tea, the amount of work required did not result in oohs and ahs.

I have made this twice now, for the past two Christmas'. The batter is delicate, heavenly and to die for. My only problem, was my own mistake having a wonky jelly roll baking pan. Still the sponge came out very nice. I watch the Great British Bake-off with my kids and was pretending Paul Hollywood and Mary Berry were critiquing my roll, which split (my fault as well for waiting too long to unroll and lather with the syrup and filling. I wish it was bigger, but I will have to work on that next time. Great recipe, it is a process, but with attention to the details of the recipe, it will be well worth the challenge. I will surely continue to make this. Thank you!

Ok, so full disclosure: I am a pastry chef. I did, however make this at home without many of my fancy tools (except my kitchen aid stand mixer.) It's still a fair bit of work and time consuming, but man, it's fantastic! Used regular all purpose flour and it turned out perfectly. Wasn't sure if the coffee flavour of the syrup would be enough, so I steeped some coffee grounds in with my cream for the ganache and strained it over the chocolate. Bam! Made the meringue mushrooms, and they are adorable. Once a year, make this! It's so worth it!

Although it is labor intensive, the results are worth it! My 15 yr old daughter & I made this cake. It took about 3 hrs & we made a bit of a mess. We followed the directions exactly and were extremely please with the outcome. The cake is beautiful and delicious. The icing is so rich and the cake/filling are light and creamy. We made the mushrooms, as well and they taste delicious too! I recommend making them ahead of time.

I've made at least 4 yule logs before and this is by far the most disastrous. Tiramisu is an almost custardy dessert made in a pan. Why would you assume this would stand up on its own? The filling pours. doesn't spread, so it totally oozes out of the entire cake when "rolling". I am embarrassed to be offering this disaster as a dessert.

I loved this recipe! It was great to make, diners were wowed, and it was delicious! Thanks so much!

This was horrible. We made another Swiss roll at the same time, and the recipe for the other cake was much simpler and less time-consuming than this and it turned out 1000x better. What a waste of time.

For years I have made the Caramel-Pecan Buche de Noel here on Epicurious. (They strip out your recipe review if you a link in it, so you'll have to search for it!) I thought I would try this one for Christmas this year, as I love tiramisu and have also made it a few times. I was not overly impressed with the cake recipe - but it turned out just fine and gave me no trouble. I like the syrup and the filling quite a bit - I followed directions exactly for those and was pleased. I will make this again - however, I need to just say that the caramel sauce that is part of the caramel-pecan buche recipe is KILLER and I missed that.

For those who can't find cake flour, all you have to do is use all purpose-for every cup of flour, take out two tbsp and add two tbsp of corn starch. Ok-now-this recipe is not for the impatient baker. It is involved and has many sub-steps to each step that requires time, cooling, and patience. BUT-amazing results can be had. Add a couple twigs of herb and berries for color. Go the extra mile and make the mushrooms. It will be worth it!

Well, it’s Christmas Eve and I still don’t have a dessert. I regret taking this on. I also wish I had read the comments about cooking time. My second attempt was much better than the first but after brushing on the syrup. Next time (not going to be one though): 1. I would try using a toothpick to test done ness instead of the spring test 2. Find cake flour. I didn’t see any at the store 3. Put the espresso syrup in the marizpan mixture instead of brushing on the cake 4. Omit the cinnamon, I thought that seemed weird and sure enough it tastes weird too

Made this for first time today- it took the full amount of time as indicated and worth it all. I followed the recipe exactly (but did not make the meringue mushrooms) The cake and rolling process, which I was nervous about, worked perfectly. #bestyulelogever I'll be making this again

Okay I made it! It was great, and I just omitted the alcohol and added half of the espresso syrup to the filling, instead of brushing it all into the sponge. Delicious! I'm going to do it again tomorrow, since this was just a practice round. Just posting in case anyone else would prefer an alcohol free version.

I haven't made this, but it's forcing me to leave a rating. Iɽ like to make a kid friendly (i.e. no booze) version of this. Any guidance for me? Just skip it? Substitute another liquid? Thanks!

how far in advance could you make the filling and espresso syrup

I made this, my first ever Yule Log and it turned out great. I did add cocoa to the cake for a mocha flavor and it was quite delicious. I found the recipe directions very easy to follow, especially for something I've never tried before. I also added a custom gingerbread house at one end of the log to go with my winter theme that included little figures of all five of our dogs. Wish there was a place to include a photo. I was quite proud of how it turned out!

Love this recipe! I make this every year for Christmas. It's really impressive, and a definite show stopper. Much better without the addition of cinnamon though. It maintains a more pure tiramisu flavour, in my opinion. Contrary to a previous reviewer, I manage to use the entire 12 oz of bittersweet chocolate in the ganache. It makes a nice thick ➺rk', and really lets you work in the details. The corn syrup isn't really necessary though, so I always leave it out. As for the meringue mushrooms, I find that 2 egg whites are more than enough - just adjust the proportions of the other ingredients accordingly. I made the entire recipe as written one year (with 3 egg whites), and ended up with waaay too many mushrooms.

I first came across this recipe four years ago and made it for Christmas. It was a fun family project with two teenagers in the house. It was such a big hit that we have done it every year since. This year was the only year I ran into trouble - with a slightly undercooked cake that stuck to the towel and cracked when unrolled. The second version I cooked longer than recommended (until slightly tan/brown on top and on edges) and also left off the sugar dusting, and it worked beautifully. The ganache is indeed more than needed I now use 10 oz. because thats how much in the bag and adjust cream and corn syrup accordingly. It yields enough to use as glue for assembling the mushrooms. Extra mushrooms get gobbled up, and also are nice to have to plate up the slices. It is time consuming and it generates a pile of dirty dishes, but it is worth it! A few times I thought I could improve on the very specific directions, but my improvements never worked. Best to follow the directions exactly, and you will get a visually stunning and exquisitely tasting desert that will impress and please everyone.

This is actually pretty easy if you follow the recipe exactly (and drink cosmos while making)! When baking the cake it should just be turning golden on the edges and a toothpick in the center should come out clean. If you properly sifted, whipped, and folded, you shouldn't need more than 10 min @ 350, but the toothpick will ensure that it'll be baked properly. Use cake flour, not all purpose, and then make sure you follow the directions. I made 2/3 of the ganache based on other comments and it was perfect! I had just a little bit left over. You should use: 8oz chocolate, 1/2 cup heavy whipping cream, and 4 teaspoons corn syrup. When applying the ganache, you want it pretty thick, almost to the point of needing to be reheated, and then it'll spread nicely. Other people had issues with the log not rolling enough due to too much marscapone filling. All you have to do is cool the cake rolled (per the directions, and yes, the towel should be in between the layers of cake while rolled) then when you put the filling on the cake, follow the directions and don't go all the way to the edge. Finally, when you're about 1" from being all rolled up, use the spatula to scoop the excess that got pushed out, off of the roll, and finish rolling. Now you don't have too much filling. :)

This is actually pretty easy if you follow the recipe exactly. When baking the cake it should just be turning golden on the edges and a toothpick in the center should come out clean. If you properly sifted, whipped, and folded, you shouldn't need more than 10 min @ 350, but the toothpick will ensure that it'll be baked properly. I made 2/3 of the ganache based on other comments and it was perfect! I had just a little bit left over. You should use: 8oz chocolate, 1/2 cup heavy whipping cream, and 4 teaspoons corn syrup. When applying the ganache, you want it pretty thick, almost to the point of needing to be reheated, and then it'll spread nicely. Other people had issues with the log not rolling enough due to too much marscapone filling. All you have to do is cool the cake rolled (per the directions, and yes, the towel should be in between the layers of cake while rolled) then when you put the filling on the cake, follow the directions and don't go all the way to the edge. Finally, when you're about 1" from being all rolled up, use the spatula to scoop the excess that got pushed out, off of the roll, and finish rolling. Now you don't have too much filling. :)

Love, Love, Love this dessert. I agree there was too much chocolate left over, but better too much than too little. This is now a Christmas tradition and I will be making it again this year.

Wonderful dessert. Will make again. It was a bit too much chocolate left over for my cake.

Made this for Christmas and the presentation was as good as it tasted. The recipe took a long time, but the directions were very precise and accurate, and easy to follow. Everyone really enjoyed it and would definitely make this again.

Tiramisu Cake

This amazing Tiramisu Cake is one of the best desserts you can prepare for your loved ones all year round. An elegant dessert consisting of four layers of moist and soft sponge cake, soaked in espresso and Marsala wine, filled with a smooth and fluffy Mascarpone frosting. One of the easiest layer cakes I&rsquove made so far and is simply heavenly.

You can serve it chilled, no need to let it rest to get to room temperature. The sponge cake is made with oil instead of butter, which helps to keep it moist and soft even if refrigerated.

If you want a quicker version of Tiramisu, try the classic Tiramisu I&rsquove already shared the recipe with you, which is absolutely delicious. The difference between the two recipes is that this layered cake is made with sponge cake instead of ladyfingers and uses no eggs in the frosting. Both versions are out of this world, hope you will try both.

When making this cake for children, you can replace the coffee and Marsala wine with cocoa syrup and the cake will surely turn into their favorite cake. Enjoy!

Tiramisu Healthy Recipe

If you want to impress with a classic dessert for Christmas, this Tiramisu recipe is for you.

I wanted to make the traditional recipe a bit healthier and it is not that difficult. I swap cream cheese with ricotta cheese that has half the saturated fat. The result is creamy and delicious and I also use honey as a sweetener. Everybody can enjoy this recipe at Christmas!

Making tiramisu is very simple, layers of cheese and biscuit alternatively. I have also add an extra layer of banana slices but it is optional. I love bananas and I find it nice inside the tiramisu but other friends prefer it without it to keep the creamy texture of tiramisu all the way through.

Although you have probably make tiramisu before this is a healthy way to do it and you can always garnish it in a different way. You can make it on a baking dish or in small glasses. I love to sprinkle the tiramisu with cacao and chocolate pieces. Other delicious adds on are white chocolate, fresh fruit, mint leaves.

I leave you to make this recipe. It is best make it the day before, so you will have time to prepare the other Christmas dishes. Spend Christmas with the people you love and enjoy all the delicious Chirstmas dishes but stay healthy too.

Did you like this recipe? Take a picture and share it on Twitter or Instagram with the hashtag #shoothecook. Or Pin it. Do you follow us on Pinterest? I hope so. Cheers, friends!

17 Deliciously Easy Italian Dessert Recipes

Save these Italian dessert recipes for later by pinning this image, and follow Woman's Day on Pinterest for more.

Put a spin on traditional butter cookies with this Italian favorite that's made with anise extract in the batter as well as in the powdered sugar-based glaze, and topped with crunchy nonpareils.

Tiramisu, the darling of Italian desserts, is always a crowd pleaser. This version speeds things up by alternating layers of premade ladyfingers, coffee liqueur and ready-made cheesecake filling, which is all finished off with a dusting of unsweetened cocoa powder.

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For these tiramisu-inspired mini éclairs, we use a classic choux pastry, but instead of the traditional pastry cream filling, we use mascarpone cheese and sweet Marsala wine whipped together with cream. The pastries are topped with an espresso glaze, and after a final dusting of cocoa powder, these bite-sized treats have all the flavors of Italian tiramisu in a classic French pastry bite.

Special equipment: You’ll need 2 large (12- to 18-inch) pastry bags fitted with 1/2-inch round piping tips. Alternatively, you can use large plastic resealable bags.

Game plan: You can freeze the uncooked pastry puffs for up to 2 months. Just pipe the dough onto a parchment-lined baking sheet, freeze until solid, and transfer to a resealable bag. The frozen puffs should be baked straight from the freezer, but they may need a few extra minutes of baking time.

Tips for Christmas and Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


  1. 1 Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper set aside.
  2. 2 Heat the butter, milk, measured water, sugar, and salt in a medium heavy-bottomed saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)
  3. 3 Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.
  4. 4 With the mixer on medium-low speed, add 1 of the eggs and beat until completely incorporated, at least 1 minute. Add the second egg and beat until completely incorporated, at least 1 minute. Stop the mixer and scrape down the beater and the sides of the bowl with a rubber spatula. Return the mixer to medium-low speed, add the remaining egg, and beat until the mixture is smooth, sticky, and glossy, at least 1 minute more.
  5. 5 Transfer the dough to a large piping bag fitted with a 1/2-inch round tip. (Alternatively, place the dough in a large resealable plastic bag and cut off about 1/2 inch from one bottom corner.) Pipe 20 (2-1/2-by-1-inch) fingers onto the prepared baking sheet, making sure they’re about 1 inch apart. Gently pat down any wispy tips with a finger dipped in the reserved bowl of water.
  6. 6 Place the baking sheet in the oven, reduce the temperature to 350°F, and bake until the puffs are golden brown, airy, and completely dry inside, about 30 to 35 minutes (do not open the oven door until at least 30 minutes has passed). Transfer the baking sheet to a wire rack and let the puffs cool completely, at least 20 minutes.

For the filling:

  1. 1 When ready to serve, place all of the filling ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whisk on low speed until the powdered sugar is just incorporated. Increase the speed to high and whisk until medium peaks form, about 30 seconds more.
  2. 2 Transfer the mixture to a large piping bag fitted with a 1/2-inch round tip. (Alternatively, place the filling in a large resealable plastic bag and cut off about 1/2 inch from one bottom corner.) Place in the refrigerator while you make the glaze.

For the glaze:

  1. 1 Whisk the cream, Marsala, and espresso powder together in a medium bowl until smooth. Add the powdered sugar and whisk until smooth set aside. (If the mixture is too thick to easily run off a spoon, whisk in more cream 1/2 teaspoon at a time.)

To assemble:

  1. 1 Using a paring knife, cut a slit in the long side of each éclair, being careful not to cut all the way through the pastry. Gently open up the éclairs. Remove the filling from the refrigerator and pipe it into the bottom half of each éclair. Close the éclairs. Carefully pick them up with your fingers, dip the tops in the glaze, then return them to the baking sheet glaze-side up.
  2. 2 Place the cocoa powder in a fine-mesh strainer and sift it generously over the tops of the éclairs. Let sit until the glaze sets, about 30 minutes.

Watch the video: Τιραμισού χωρίς αυγά. foodaholics (July 2022).


  1. Yousef

    Between us say, haven't you tried to look at

  2. Weorth

    Can not be

  3. Zaki

    I advise you to try to search

  4. Derrall

    Bravo, I think this is a great idea.

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