Cheats Tiramisu Food

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CHEAT'S TIRAMISU



Cheat's Tiramisu image

I got this from a supermarket leaflet about cooking with cheese, so easy! Cooking time includes cooling and chilling time.

Provided by -Sylvie-

Categories     Dessert

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

250 g mascarpone
425 g custard (ready made)
4 teaspoons Tia Maria or 4 teaspoons coffee liqueur
1 teaspoon instant coffee
350 ml water
100 g sponge cake fingers, cut into chunks
cocoa powder, to sprinkle

Steps:

  • Boil the water and dissolve the coffee in it.
  • Set aside to cool.
  • Beat the mascarpone and custard together.
  • Stir the Tia Maria into the coffee and dip sponge chunks into the liquid.
  • Divide a third of the mixture into four serving dishes.
  • Spoon over a third of the mascarpone/custard mix, and keep layering, finishing with the mascarpone/custard mix.
  • Sprinkle with cocoa and chill for 1 hour.

Nutrition Facts : Calories 602, Fat 10.2, SaturatedFat 3.4, Cholesterol 412, Sodium 388, Carbohydrate 118, Fiber 0.2, Sugar 6.3, Protein 11.3

TIRAMISU



Tiramisu image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 9

6 large egg yolks
3/4 cup sugar
3/4 cup whole milk
Four 8-ounce containers mascarpone cheese, at room temperature
1 1/2 cups espresso or strong coffee, at room temperature
1/2 cup brandy or cognac
30 to 32 crisp Italian ladyfingers (savoiardi)
1/4 cup Dutch-process cocoa powder
Bittersweet chocolate, for shaving

Steps:

  • Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
  • Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
  • Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
  • Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
  • Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
  • Photograph by Con Poulos

BEST EVER TIRAMISU



Best ever tiramisu image

This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle

Provided by Good Food team

Categories     Dessert

Time 30m

Number Of Ingredients 8

568ml pot double cream
250g tub mascarpone
75ml marsala
5 tbsp golden caster sugar
300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge fingers
25g dark chocolate
2 tsp cocoa powder

Steps:

  • Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
  • Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
  • Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
  • Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
  • Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
  • To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Nutrition Facts : Calories 853 calories, Fat 73 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium

EASY TIRAMISU



Easy Tiramisu image

Both make-ahead and no-bake, this Italian treat will lift everyone's mood-including the chef's! Grab an Americano at a coffee shop to infuse the store-bought ladyfingers with freshly brewed flavor. Then, after layering the newly caffeinated cookies with marsala-spiked mascarpone, pop it in the fridge for an overnight chill that will set you up for slicing success. All that is left is a final dusting of cocoa powder before serving and you'll be all set to end the evening on a high note.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h35m

Number Of Ingredients 8

1 1/2 cups Americano or strong coffee, room temperature
3 large eggs
1/2 cup sugar
1/3 cup sweet Marsala
1/2 cup heavy cream
8 ounces mascarpone
1 7-ounce package ladyfingers (about 24)
Unsweetened cocoa powder, for sprinkling

Steps:

  • Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.
  • Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.
  • Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
  • Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

CREAM CHEESE TIRAMISU



Cream Cheese Tiramisu image

Make your kitchen game a whole lot stronger with this decadent Tiramisu dessert! It's an elevated showstopper, made with cream cheese, and is the perfect pairing to any great meal. Creamy, comforting and downright delicious! You know what they say, "leave the best for last!"

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Yield 9

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons light rum or 1/2 teaspoon rum extract
1 cup whipping (heavy) cream
1 package (3 ounces) ladyfingers, (12 ladyfingers)
1/2 cup cold prepared espresso or strong coffee
2 teaspoons baking cocoa

Steps:

  • Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
  • Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
  • Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
  • Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
  • Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving

CHEF JOHN'S TIRAMISU



Chef John's Tiramisu image

In addition to being an incredible-tasting dessert, tiramisu also offers the perfect segue when you're trying to steer the Valentine's dinner conversation towards spicier subjects. This heady, mood-elevating concoction is rich and deeply satisfying, yet remarkably light in texture. Yes, you can use regular cream cheese, but mascarpone is far superior.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 8h35m

Yield 2

Number Of Ingredients 11

½ cup brewed espresso
3 tablespoons Marsala wine, divided
2 eggs, separated
2 tablespoons white sugar
1 teaspoon white sugar
¾ cup mascarpone cheese
½ teaspoon vanilla extract
1 pinch salt
10 ladyfinger cookies, broken in half, or more as needed
1 tablespoon cocoa powder
½ ounce dark chocolate, grated

Steps:

  • Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
  • Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
  • Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
  • Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
  • Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
  • Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.

Nutrition Facts : Calories 774.1 calories, Carbohydrate 56.8 g, Cholesterol 412.9 mg, Fat 51.7 g, Fiber 1.9 g, Protein 19.2 g, SaturatedFat 25 g, Sodium 285 mg, Sugar 20.3 g

TIRAMISU TRIFLE



Tiramisu trifle image

Combine the decadent coffee and chocolate flavours of a tiramisu with a classic trifle for a crowd-pleasing dessert - it's a fuss-free finale to your dinner

Provided by Liberty Mendez

Categories     Dessert

Time 40m

Number Of Ingredients 16

300g shop-bought madeira or chocolate cake, cut into 3cm pieces
70ml coffee liqueur or madeira wine
250ml strong coffee, cooled
200g shop-bought sponge fingers
2 tbsp cocoa powder
500g fresh shop-bought custard
3 tbsp instant coffee granules
200g dark chocolate, finely chopped
100g salted butter, cubed and softened
2 egg yolks (freeze the whites for another recipe)
65g caster sugar
40ml marsala wine or coffee liqueur
150g mascarpone
200ml double cream
400ml double cream
2 tbsp dark brown soft sugar

Steps:

  • Arrange the cake pieces in the bottom of a large trifle dish, then drizzle over 20ml of the liqueur or madeira wine and set aside.
  • For the coffee crémeux, tip the custard and coffee granules into a large pan set over a medium heat and bring to the boil, stirring continuously. Put the chocolate in a large heatproof bowl and, when the custard is boiling, pour it over, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm, then whisk in the butter until well combined. Pour the crémeux over the cake layer in the dish and level with the back of a spoon. Chill for 1 hr until set.
  • Mix the remaining coffee liqueur or madeira with the cooled coffee in a shallow bowl. Dip the sponge fingers in the mixture for 5 seconds on each side, arranging them in a single layer over the set crémeux, then vertically against the side of the trifle dish. Keep chilled while you prepare the tiramisu filling.
  • Tip the egg yolks, caster sugar and marsala wine into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, and beat with an electric whisk for 10 mins until pale and light. Put in the fridge to cool.
  • Meanwhile, in a separate bowl, beat the mascarpone and double cream together to soft peaks using an electric whisk. Gently whisk in the cooled egg yolk mixture until the filling is smooth and lump-free. Spoon the tiramisu filling over the sponge fingers in the trifle dish and chill for at least 30 mins.
  • Meanwhile, for the brown sugar cream, tip the double cream and brown sugar into a large bowl and beat with an electric whisk until the mixture holds soft peaks and can easily ripple off the spoon. Spoon dollops of the brown sugar cream over the tiramisu filling, then sift over the cocoa powder before serving. Will keep covered in the fridge for up to three days.

Nutrition Facts : Calories 554 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein

TIRAMISU



Tiramisu image

When I saw all the other Tiramisu recipes posted, I was hesitant to add my one. But after looking through them, none were quite like mine. This is the only Tiramisu recipe I have ever made, I found it so good I didn't need to seek out another. It is very simple and can be made in the morning for dinner. It is my most popular dessert and is requested by my friends often. Cook time is minimum refrigeration time. I have no idea which book this came from. Many people have commented that the level of sugar in this recipe is too low. I wonder if they are using caster (superfine) sugar or just regular? Superfine will fill a 1/4 of a cup more than regular would. Of course, it could just be personal taste and that's okay too.

Provided by Sassy Syrah

Categories     Dessert

Time 2h30m

Yield 6 glasses, 6 serving(s)

Number Of Ingredients 8

2 -3 cups strong plunger espresso coffee, cooled to room temp
3 tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced)
2 eggs, separated
1/4 cup caster sugar
250 g mascarpone cheese
1 cup cream (anything that will hold the peaks heavy whipping cream works fine as will anything 36% milkfat or hi)
250 g ladyfingers (savoiardi)
cocoa powder, for dusting

Steps:

  • Put the egg yolks and sugar in a large bowl.
  • Beat with electric mixers until the mixture goes pale and thick.
  • Add mascarpone and beat until combined.
  • It does not matter if it is marbled slightly.
  • Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
  • I use a spatula, but you could use a metal spoon.
  • Do not beat!
  • Beat the egg whites to soft peaks in a perfectly clean metal bowl.
  • If there is any grease, they won't whip properly.
  • Make sure you rinse and dry your beaters well.
  • Fold the whites into the cream.
  • It is very important to retain as much air as possible.
  • For serving you can use a big dish or individual glasses.
  • If using a big dish: Put the coffee and liquer in a bowl.
  • Dip biscuits in coffee one at a time.
  • Drain well.
  • Layer in your dish, covering the whole bottom.
  • Place half of the mascarpone mix on top and spread out.
  • Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
  • Smooth surface.
  • Dust with cocoa.
  • Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
  • If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.

Nutrition Facts : Calories 326.1, Fat 17.8, SaturatedFat 9.6, Cholesterol 198.3, Sodium 109.7, Carbohydrate 34.5, Fiber 0.4, Sugar 19, Protein 7.5

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From sbs.com.au


TIRAMISU RECIPE | CHEAT'S TIRAMISU POTS | GORDON RAMSAY
Tiramisu Pots. Ingredients. Serves 6. 450ml cold black coffee; 50ml coffee liqueur; 18 sponge finger biscuits; 40g dark chocolate (80% cocoa solids) 1 tbsp good-quality cocoa powder, to serve; For the mascarpone cream: 250g mascarpone cheese; 50ml condensed milk; 250ml double cream; 100ml Marsala wine; Cooking instructions. Pour the coffee into a shallow tray …
From gordonramsayrestaurants.com


MARY BERRY MINI PICCOLI TIRAMISU RECIPE | QUICK COOKING BBC 2
Prep time: 20 minutes, plus chilling. Measure the mascarpone and about 50ml (2fl oz) of the cream into a large bowl, whisking until smooth. Slowly add the remaining cream and whisk again into soft peaks, being careful not to over-mix or it will be too thick. Fold in the vanilla extract and icing sugar. Meanwhile, in a separate bowl, combine the ...
From thehappyfoodie.co.uk


CHEATS TIRAMISU WITH WHIPPED MASCARPONE CREAM | DONNA HAY
Donna Hay kitchen tools, homewares, books and baking mixes. Quick and easy dinner or decadent dessert - recipes for any occasion.
From donnahay.com.au


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