Doughnut Tiramisu Food
COFFEE AND DONUTS TIRAMISU
This might be the most fun way to enjoy coffee and donuts! Mini powdered donuts are dipped in strong coffee, layered with creamy, sweet pudding, and sprinkled with cocoa powder, resulting in the easiest version of tiramisu ever. Serve with even more coffee-for breakfast or dessert!
Provided by NicoleMcmom
Time 8h15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 23.1 g, Cholesterol 7.4 mg, Fat 14.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 222.2 mg, Sugar 16.7 g
DONUT TIRAMISU
Make and share this Donut Tiramisu recipe from Food.com.
Provided by Broke Guy
Categories Dessert
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210.1, Fat 18.4, SaturatedFat 10.6, Cholesterol 165.3, Sodium 21, Carbohydrate 10.4, Fiber 1.4, Sugar 6.6, Protein 3.6
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DONUT TIRAMISU RECIPE - TABLESPOON.COM
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Cuisine ItalianTotal Time 4 hrs 30 minsCategory DessertCalories 380 per serving
- In large bowl, beat mascarpone, 1/2 cup of the powdered sugar, the coffee liqueur and vanilla with electric mixer on medium speed until smooth and creamy.
- In medium bowl, beat whipping cream and remaining 1/4 cup powdered sugar with electric mixer on medium speed until stiff peaks form. Fold into mascarpone mixture.
- Pour espresso into shallow bowl. One at a time, dip both sides of 12 donut halves into espresso; arrange in single layer in ungreased 13x9-inch pan. Spread one-third of the mascarpone mixture over donuts. Dip remaining donut halves into espresso, and arrange on top. Spread remaining mascarpone mixture on top. Cover and refrigerate 4 hours to set.
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- In a bowl of a stand mixer (or use a handheld mixer), whisk the whipping cream until stiff peaks are formed. Cover and store in the fridge until needed.
- Fit a basic piping tip into a large piping bag. Fill it with the cream. Poke the piping tip into one edge of a donut and dispense cream inside it. Repeat with the rest of the donuts.
TIRAMISù DOUGHNUTS RECIPE | GOURMET TRAVELLER RECIPE
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Cuisine Modern AustralianCategory DessertServings 15Total Time 1 hr 25 mins
- Stir yeast and 75ml warm water in a jug until yeast dissolves. Combine with flour, sugar, eggs, lemon rind and 1 tsp fine sea salt flakes in an electric mixer fitted with a dough hook and knead on low speed until smooth and elastic (6-8 minutes). Knead in butter, a quarter at a time, mixing well between additions. Transfer to a lightly floured bowl, cover with plastic wrap and set aside until doubled in size (1½ hours). Knock back, cover with plastic wrap and refrigerate overnight to rest.
- For tiramisù cream, warm milk, coffee beans, Marsala, and vanilla in a saucepan over medium heat, then set aside to infuse (30 minutes). Whisk sugar and yolks in a bowl until pale and fluffy (3-4 minutes), then add flour, whisk to combine and set aside. Return milk mixture to heat and bring to just below the boil, strain through a fine sieve into a large jug, then, while whisking continously, pour in a thin steady stream through a fine sieve into yolk mixture. Pour into a clean saucepan and whisk over medium heat until mixture is thick (6-8 minutes). Transfer to a large bowl, cover closely with plastic wrap and refrigerate until cold. Fold in mascarpone and chocolate, transfer to a piping bag fitted with a 1cm nozzle and refrigerate until required.
- Divide dough into 45gm pieces, roll each into a golf ball-sized ball and place on a lightly buttered oven tray, leaving space for proving. Cover with a tea towel and set aside until doubled in size (45 minutes to 1 hour).
- Heat oil to 180C. Fry doughnuts in batches until golden and cooked through (2-3 minutes). Drain on absorbent paper and set aside to cool. Insert nozzle into doughnut centres and pipe in a little tiramisù cream. Dust with sugar and serve.
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