CHERRIMISU
Inspired by traditional Italian tiramisu, this easy dessert dresses up a prepared angel food cake with a cherry cream filling and frosting. Dust the top with baking cocoa for a decadent finishing touch. -Kelly Byler, Goshen, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Drain cherries; reserving 1/4 cup juice. In a large bowl, beat ricotta cheese, cream cheese, confectioners' sugar and extract until blended. Gradually beat in cream and reserved cherry juice until stiff peaks form., Using a long serrated knife, cut cake horizontally in half. Place one cake layer on a serving plate; spread with 1 cup whipped cream mixture. Arrange cherries over cream layer. Top with remaining cake layer. Frost top and sides of cake with remaining cream mixture. Dust with cocoa.
Nutrition Facts : Calories 235 calories, Fat 15g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 192mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
CHERRY TIRAMISU
Make and share this Cherry Tiramisu recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well.
- Set aside. In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed.
- Remove 6 cherries from cherry filling; reserve for garnish. To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into six 8-ounce parfait glasses.
- Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture.
- Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before servings.
Nutrition Facts : Calories 319.5, Fat 7.5, SaturatedFat 4.7, Cholesterol 25.1, Sodium 58.5, Carbohydrate 53.1, Fiber 0.6, Sugar 23.4, Protein 5.3
CHERRY CLOUD TIRAMISU
Moist white cake, dressed with a light & fluffy cream, sweetened just enough to compliment tart fresh cherries. With reduced-sugar cake mix & Splenda brown sugar, it's a diabetic friendly dessert that doesn't look like it at the table. Prep time does not include chilling time. Created for RSC #12.
Provided by Tinkerbell
Categories Dessert
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees. Spray two 8' round cake pans with non-stick cooking spray.
- In mixer bowl, combine cake mix, egg whites, water & oil. Mix on low for 30 seconds, then on medium for 2 minutes. Pour evenly into prepared pans & bake at 350 degrees for 27-32 minutes or til toothpick inserted in center comes out clean. Cool in pans on wire rack.
- Meanwhile, in small bowl or liquid measuring cup, combine hot coffee & Splenda. Set aside to dissolve.
- Slice 2 cups of cherries in half, removing & discarding pit, then chop into 1/2 inch pieces. Set aside.
- In mixer bowl, beat together mascarpone cheese & powdered sugar. Add almond extract & coffee mixture, mixing well. Fold in whipped topping.
- In large glass trifle bowl (or other deep-sided dish), crumble one cake layer into bite-sized pieces & spread over the bottom of the bowl.
- Gently spread half of the mascarpone mixture on top of the cake.
- Sprinkle half of the chopped cherries on top of the mascarpone & top with all of the grated chocolate.
- Crumble second cake layer over everything & gently spread the rest of the mascarpone mixture on top. Refrigerate for 2 hours.
- Slice all but 2 cherries in half, remove & discard pits. Arrange the sliced cherries, cut side down, in a circular pattern around the outside edge of the mascarpone. Put the two whole cherries in center of bowl. Serve & enjoy!
Nutrition Facts : Calories 379.2, Fat 27, SaturatedFat 10.1, Cholesterol 45.6, Sodium 108.2, Carbohydrate 32.2, Fiber 1.9, Sugar 24.3, Protein 4.8
CHOCOLATE CLOUD CAKE
Make and share this Chocolate Cloud Cake recipe from Food.com.
Provided by GinnyP
Categories Dessert
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
- Melt the chocolate in a double boiler or in a bowl set over hot water.
- Remove from the heat and whisk in the butter until melted; set aside.
- In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
- Whisk in the warm chocolate mixture.
- Whisk in the optional cognac or Grand Marnier and the optional orange zest.
- In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
- Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape, but are not quite stiff.
- Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
- Pour the batter into the pan; smooth the top.
- Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
- Do not overbake.
- Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
- FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
- With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
- Dust the top lightly with cocoa powder.
- Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.
LAYERED CHERRIES ON A CLOUD OR CHERRY TRIFLE
You can use either a homemade angel food cake or a store bought one. Super easy to prepare and the dish always come home licked clean. Works especially well when you need to prepare dessert for a large number of people.
Provided by Marg CaymanDesigns
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
- (The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
- Can also be layered in a trifle bowl or in individual parfait glasses.
- I've never tried it but I bet chocolate pudding would be good too. :).
Nutrition Facts : Calories 161.2, Fat 1.5, SaturatedFat 0.8, Cholesterol 5.2, Sodium 269.1, Carbohydrate 34.5, Fiber 0.3, Sugar 16.1, Protein 2.9
CHERRY CLOUD
My mother called this 'Cherry Cloud Salad,' but in the 70's and 80's everything was a salad! These days most people call it a dessert, as it's very sweet and rich.
Provided by Tami Thompson Wright
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Beat sweetened condensed milk, cream cheese, and whipped topping together in a bowl. Stir pineapple, cherry pie filling, and pecans into the milk mixture.
- Cover bowl with plastic wrap and freeze for at least 1 hour.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 51.3 g, Cholesterol 38 mg, Fat 19.8 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 131.1 mg, Sugar 33.6 g
IRISH CREAM TIRAMISU
You can make this no-cook tiramisu ahead to save on time when hosting a party. Made with Irish cream liqueur, it's a truly grown-up dessert
Provided by Cassie Best
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Separate the egg whites and yolks into two large bowls. Whisk the whites until stiff. Add the sugar to the yolks and whisk again (no need to clean first) until thick and foamy - this will take about 5 mins. Whisk the mascarpone and cream liqueur into the egg yolks until you can't see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon to keep in as much air as possible.
- Get your serving dish ready (ours was 20 x 15 cm). Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning them for a few seconds until they are nicely soaked, but not soggy. Layer these into the dish until you have used half the biscuits, then evenly spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate, then repeat the sponge and cream layers (you should use up all the coffee). If you want a pretty finish, you can pipe on the final cream layer.
- Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to two days. To serve, dust with cocoa powder and grate over the remaining chocolate.
Nutrition Facts : Calories 501 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
WHITE RUSSIAN TIRAMISU
Make and share this White Russian Tiramisu recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place ground coffee in coffee filter and add cold water to coffee maker and brew to make 1/2 cups. Combine brewed coffee and 2 Tbsp jahlua in a shallow dish, cool. Combine cheeses in a large bowl.
- Beat with mixer at high speed till smooth. Add 2 tbsp Kahlua and sugars, beat until well blended.
- Split ladyfingers in half lengthwise, quickly dip 24 fnger halves, flat sides down, into bottom of 8" sq pan (halves will slightly overlap)spread half the cheese mixture over ladyfingers.
- sprinkle with 1 tsp cocoa. Repeat procedure with remaining ladyfinger halves, coffee mixture, cheese mixture and 1 tsp cocoa. Place a toothpick in each corner of dish and 1 in center of triamisu to prevent plactic wrap from sticking)cover with plastic and chill for 2 hours.
Nutrition Facts : Calories 203.9, Fat 8.7, SaturatedFat 5, Cholesterol 101.1, Sodium 91.9, Carbohydrate 25.8, Fiber 0.3, Sugar 17.5, Protein 3.8
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CHERRY TIRAMISU - CANADIAN COOKING …
From canadiancookingadventures.com
Cuisine ItalianTotal Time 30 minsCategory DessertsCalories 436 per serving
- In a medium saucepan add 4 cups of pitted cherries, lemon juice, water and cornstarch. Whisk over medium heat for 5 minutes until the cherries start to turn a bright pink. Make sure there is no lumps from the cornstarch, turn the heat down to low and allow the cherries to simmer for another 5 minutes. Remove from the heat, place into a cold bowl in the fridge and allow the cherries to cool completely.
- You will want two separate bowls "ideally metal mixing bowls" in one bowl add the mascarpone cheese, vanilla extract, lemon and sugar. In the other bowl add the whipped cream. Start by whipping the mascarpone cheese bowl till blended then remove the filling from the whisks and whisk the whipped cream till light and fluffy. Then fold in the whip cream into the mascarpone cheese.
- Without wasting any time. In a medium size bowl add the brewed espresso and rum liquor of your liking together in a bowl and whisk to combine. Them open your dry lady fingers and dip them in the expresso. Do not leave the ladyfingers in the expresso too long otherwise they will fall apart. Place each soaked Lady Finger into the bottom of a 9 x 9 baking dish and repeat until the bottom of the dish is covered.
- Now comes the fun part, with a spatula start to pour half of the mascarpone and whipping cream mixture overtop the first layer of ladyfingers. And spread evenly over top of them with a spatula, then using a sieve dust 2 tbsp of cocoa powder overtop. Then empty the chilled cherry filling overtop and spread out evenly.
CHERRY TIRAMISU | JERNEJ KITCHEN
From jernejkitchen.com
3.6/5 (24)Category DessertsServings 6Total Time 30 mins
- Pit all the cherries (except those for decoration). In a large bowl combine Kirsch, sugar and 40g / 1.4 oz of water. Add the cherries and leave for about 10 minutes to soak. Meanwhile prepare the coffee and melt the chocolate with a pinch of salt in a glass bowl over gently simmering water.
- Drain the cherries. Pour the remaining cherry syrup into your coffee, then pour half of the mixture over half of ladyfingers. Line a large, deep glass bowl with ladyfingers, then drizzle half of the melted chocolate all over the ladyfingers. Arrange half of the cherries over the chocolate and set aside.
- Separate your eggs, put the egg yolks into a large bowl with mascarpone cheese, lemon juice, zest of 1 lemon and 120g / 4.2 oz of caster sugar. Whisk with and electric mixer on high speed for about 4 - 5 minutes or until fluffy and pale. Add the Vin Santo, stir well. Clean the whisk and whisk the whites with 50g / 1.7 oz of caster sugar until they form soft peaks. Add 1/3 of the egg whites to the egg yolk mixture and fold it in, then very gently fold in the rest of the egg whites. You will get a fluffy creamy mixture.
- Spoon half of the cream on top of the cherries. Pour the remaining cherry - coffee syrup over the remaining ladyfingers. Line them over the cherries and drizzle them with the rest of the melted chocolate. Add the cherries and then spoon over the rest of the cream. Place in the fridge for at least 1 hour.
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