TIRAMISU COOKIES
Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)
- In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined.
- Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.
- Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)
- Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).
- When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.
- Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.
TIRAMISU COOKIES
These tiramisu cookies bring out the delicious flavors of tiramisu, sandwich-style. Pack these treats in a decorative container for an easy edible hostess gift. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown slightly, 12-14 minutes. Remove from pans to wire racks; cool completely., For filling, in a large bowl, beat mascarpone cheese and butter until smooth. In a small bowl, dissolve instant coffee in vanilla; beat into mascarpone mixture. Gradually beat in confectioners' sugar until smooth. Pipe or spread filling on bottoms of half the cookies; cover with remaining cookies. Dust cookies with cocoa. Store in the refrigerator.
Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 176mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.
TRIPLE CHOCOLATE TIRAMISU
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have ready 2 mixing bowls that will fit over the top of the pan but not sink all the way in.
- Put the egg yolks in one of the mixing bowls off heat. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Slowly add 1/2 cup of the Marsala wine and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
- Put the white chocolate in the second bowl and melt over the pan of water. Set aside to cool.
- Put the mascarpone in a bowl and stir until smooth. Pour in the cooled white chocolate and mix to combine.
- Combine the cream and remaining 1/4 cup sugar in a mixer and whip until not quite stiff. Add the mascarpone-white chocolate mixture and chilled egg yolk mixture to the bowl of whipped cream and fold gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- Put the brewed espresso, vanilla and remaining 1/4 cup Marsala in a bowl or measuring cup. Arrange about a third of the ladyfingers in a single layer in a 9-by-13-inch pan. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold cream mixture on top and spread it into a layer. Make a layer of one-third of the halved strawberries and grate over some semisweet chocolate. Repeat the layers 2 more times.
- Cover and refrigerate for a few hours before serving; this allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates. Top with Chocolate Curls.
- Put the chocolate in a microwave-safe bowl with the vegetable shortening and microwave until melted and hot, 30 to 45 seconds. Stir to combine.
- Pour the melted chocolate mixture onto the underside of a clean baking sheet and then spread it in a very thin layer with an offset spatula or knife. Put in the freezer for a few minutes.
- After a few minutes, check to see if it is set by pressing with your fingertip; it should leave the slightest mark but not a depression. Using a sharp-edged spatula, begin to scrape the chocolate from the bottom of the baking sheet--it will curl. Transfer the curls to a cold pan or plate and put in the freezer to harden. Store in the freezer in a ziptop bag until needed.
CHOCOLATE TIRAMISU
Notes: This dessert is at its best the next day, and will keep for up to 3 days. null For busy cooks, tiramisu is a great quick-trick because it gives the same effect as a time-consuming cake or custard dessert ? with no cooking. You can buy mascarpone at gourmet stores or on the Internet.
Provided by Food Network
Categories dessert
Time 8h23m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over the chocolate and let sit for 1 minute; then whisk together until the chocolate is melted. Whisk in the mascarpone, then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight.
- Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to overwhip (like heavy cream, the mixture can turn to butter if whipped too long). Refrigerate.
- Combine the espresso and coffee liqueur in a shallow dish. (I wear rubber gloves for the next step to keep my fingers from getting stained). Pick up 1 ladyfinger, then place it in the espresso for just as long as it takes you to pick up the next 1 and place it in the espresso (about 10 seconds). Fish the first 1 out and place it in the bottom of a 9 by 13-inch baking dish. Repeat with the remaining ladyfingers, arranging them in rows in the bottom of the dish and continuously adding and removing the ladyfingers from the espresso mixture. (This will allow them to soak for the perfect amount of time without getting soggy--they should be wet on the outside but still have an unsoaked core at the center.)
- When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over the ladyfingers and cover lightly with some of the chocolate shavings. Repeat, making 1 more complete layer of ladyfingers, chocolate, and shavings. Cover and refrigerate until ready to serve, at least 2 hours.
- Serve cold, dishing out spoonfuls with a large serving spoon. Sprinkle with powdered sugar, if desired.
COOKIE AND CHOCOLATE TIRAMISU
Try your hand at Cookie and Chocolate Tiramisu. This tiramisu recipe from My Food and Family is the perfect cool dessert for a hot summer day.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Melt 2 oz. chocolate as directed on package; cool slightly. Beat Neufchatel, sugar and melted chocolate in large bowl with mixer until blended. Gradually beat in milk. Gently stir in 1 cup COOL WHIP.
- Arrange 13 cookies in single layer on bottom of 8-inch square pan; drizzle with half the coffee. Cover with half the Neufchatel mixture. Repeat all layers. Refrigerate 8 hours.
- Meanwhile, prepare chocolate curls from remaining semi-sweet chocolate. Refrigerate until ready to use.
- Spread dessert with remaining COOL WHIP and sprinkle with chocolate curls just before serving.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
TIRAMISU SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield about 20 cookies
Number Of Ingredients 17
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Stir the milk, espresso powder and vanilla in a liquid measuring cup until dissolved. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and creamy, about 1 minute. Add the egg and beat until combined. Reduce the mixer speed to low; beat in half of the flour mixture, then the milk mixture, then the remaining flour mixture. Increase the mixer speed to medium and beat until smooth, about 1 minute.
- Drop tablespoonfuls of dough about 2 inches apart on the prepared baking sheets (dip the spoon in water if the dough sticks); form into even mounds with damp fingers. Bake, switching the pans halfway through, until the cookies are set around the edges and the tops spring back when touched, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the filling: Beat the mascarpone, cream cheese, 1/3 cup confectioners' sugar and the vanilla in a medium bowl with a mixer on medium speed until smooth and light, about 1 minute. Transfer half of the filling to a separate bowl. Stir the liqueur and espresso powder in a small bowl until dissolved, then add to the remaining filling and beat until combined. Transfer the fillings to separate large resealable plastic bags and snip a corner on each.
- Flip over half of the cookies; pipe a circle of espresso filling around the edge of the cookies. Pipe the plain filling inside the circles and sandwich with the remaining cookies. Refrigerate until the filling is firm, about 1 hour. Dust with confectioners¿ sugar.
CHOCOLATE TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 8h36m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
- Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
- Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
- Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
- Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
More about "cookie and chocolate tiramisu food"
CHOCOLATE TIRAMISU - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (1)
- For the chocolate syrup: In a small bowl, combine hot water, cocoa powder, 2 tablespoons sugar, and liqueur. Set aside to cool slightly.
- For the chocolate ganache: Place chopped chocolate and cream in a medium heat-proof bowl. Carefully microwave in 20-second intervals, stirring in between each interval, until melted. Alternatively, set it over a saucepan of simmering water, stirring occasionally. Set aside to cool slightly.
- For the filling: In a large bowl, place mascarpone and vanilla extract and whisk vigorously until creamy and smooth (there’s no need to use the mixer for this). In a different mixer bowl, using an electric mixer, whisk together heavy cream and sugar until stiff peaks form. Fold whipped cream into mascarpone in 2 additions until mixture is smooth.
- Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the chocolate syrup. Break each one into 4 pieces and place them at the bottom of the glasses (you don’t have to use all 4 pieces at once; it depends on the size of the glass.). Spoon a dollop of the mascarpone cream mixture on top. Add a thin layer of chocolate ganache, about 1-1.5 teaspoons, on top of the mascarpone cream. Repeat once more and finish with another layer of mascarpone cream. Dust the top with cocoa powder or grated chocolate.
CHOCOLATE CHIP COOKIE ICEBOX TIRAMISU - 4 SONS 'R' US
From 4sonrus.com
CHOCOLATE TIRAMISU | CHOCOLATE RECIPES | JAMIE OLIVER …
From jamieoliver.com
TIRAMISU COOKIES (ITALIAN DESSERT) - SNAPPY GOURMET
From snappygourmet.com
TIRAMISU RECIPE WITH COOKIES -HOW TO MAKE MAMAN'S COOKIE …
From food52.com
Reviews 2Servings 6Cuisine AmericanCategory Dessert
25 BEST TIRAMISU RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
COOKIES AND CRèME, CHOCOLATE PEANUT BUTTER PRETZEL CUPCAKE …
From goodmorningamerica.com
CHOCOLATE CHIP TIRAMISU RECIPE | MYRECIPES
From myrecipes.com
TIRAMISU RECIPE (CLASSIC) - THE COOKIE ROOKIE®
From thecookierookie.com
CHOCOLATE PISTACHIO CHEESECAKE RECIPE
From allrecipes.com
CHOCOLATE TIRAMISU (AND ANNOUNCING MY FIRST BOOK!)
From thewoodandspoon.com
CHOCOLATE TIRAMISU CREAM SANDWICH COOKIES - RECIPES | GO BOLD …
From goboldwithbutter.com
WANT AN IMPRESSIVE YET EASY DESSERT? TURN CHOCOLATE CHIP COOKIES …
From thestar.com
CHOCOLATE CHIP COOKIE DOUGH TIRAMISU - GRANDBABY CAKES
From grandbaby-cakes.com
TIRAMISU COOKIES - JUSTINE DOIRON
From justinesnacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love