Cream Cheese Tiramisu Food

TIRAMISU II

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

PHILADELPHIA FABULOUS TIRAMISU

Steps:

• ARRANGE 1 pkg. of the ladyfingers on bottom of 13x9-inch dish. Dissolve instant coffee and 1 tablespoons sugar in boiling water. Brush 1/2 cup of the coffee mixture over ladyfingers in dish.
• BEAT cream cheese with electric mixer on medium speed until smooth. Add 1/2 cup sugar and liqueur, mixing until blended. Gently stir in whipped topping.
• SPREAD one half of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers; brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa. Refrigerate 4 hours or overnight.

EASY TIRAMISU

Steps:

• In a small mixing bowl stir together espresso powder and boiling water until dissolved. Stir in cold water, set aside.
• In a medium mixing bowl with an electric mixer on medium speed beat cream cheese, cream, and sugar until fluffy.
• Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. One by one, dip a third of the ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of the cream cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream cheese mixture. Cover and chill for up to one day.
• Dust tiramisu with cocoa just before serving.

EASY TIRAMISU

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F.
• Lightly mist a 13- by 9-inch baking pan with vegetable oil spray.
• Set the pan aside.
• Place the cake mix, water, oil, eggs, and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again, if needed.
• The batter should look thick and well blended.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place the pan in the oven.
• Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes.
• Remove the pan from the oven and place it on a wire rack to cool.
• Meanwhile, prepare the syrup.
• Place the hot water, coffee powder, and sugar in a small bowl and stir to combine until the coffee and sugar dissolve.
• Stir in the coffee liqueur.
• Poke holes in the cake with a chopstick or drinking straw and spoon the syrup over the cake so that the syrup can seep down into the holes.
• Set the cake aside.
• Prepare the topping.
• Place the yogurt, cream cheese, and confectioners' sugar in a large mixing bowl and blend with an electric mixer on low speed for 1 to 2 minutes.
• The mixture should look well combined and thick.
• Spread the topping over the syrup-soaked cake, using the rubber spatula to spread the topping out to the edges of the cake.
• No more than an hour before serving, sift the cocoa powder over the topping so that it covers the top of the cake.
• Slice the cake into squares and serve.
• Store this cake, covered in aluminum foil, in the refrigerator for up to 3 days.

CREAM CHEESE TIRAMISU

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.