Donut Tiramisu Food

COFFEE AND DONUTS TIRAMISU

Steps:

• Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
• Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
• Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
• Cover and refrigerate, 8 hours to overnight. Serve chilled.

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.

DONUT TIRAMISU

Steps:

• In the bowl of a mixer fitted with whisk attachment, add the egg yolks and sugar and beat until pale yellow and thick (5 minutes), scraping down sides as necessary.
• Add the mascarpone, heavy cream, 1 tablespoon almond liquor and vanilla. Beat until soft peaks form (6-8 minutes). Set aside.
• Add the boiling water to a medium bowl and stir in espresso powder. Allow to cool slightly. Stir in 2 tablespoons almond liquor.
• Have ready 4 martini glasses.
• Add 4 donut holes to the espresso mixture and allow to soak 2 minutes, turning. Add one donut hole to each of the glasses. Top with 2-3 tablespoons cream mixture.
• Add remaining donut holes to espresso and again allow to soak 2 minutes. Add 3 donuts to each glass and top with the remaining cream.
• Refrigerate at least 2 hours. When ready to serve, sprinkle with grated chocolate.