Easy Nilla Tiramisu Food

EASY VANILLA WAFER TIRAMISU

Steps:

• Dissolve coffee granules in hot water. Gradually add to cream cheese in medium bowl, beating with whisk until blended. Add sugar; mix well. Stir in the whipped topping.
• Place 16 of the wafers on bottom of 8-inch square dish; cover with half of the whipped topping mixture. Repeat layers; cover. Refrigerate several hours or overnight.
• Top with raspberries just before serving. Sprinkle with cocoa powder and grated chocolate. Store leftovers in refrigerator.

EASY TIRAMISU

Steps:

• In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
• Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

EASY TIRAMISU BOWL

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Beat in milk, then dry pudding mixes. Gently stir in 2 cups COOL WHIP.
• Line 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.
• Top with remaining COOL WHIP and raspberries. Refrigerate 2 hours.

VANILLA WAFER TIRAMISU

Steps:

• Beat cream cheese, sugar, vanilla and 3 Tbsp. of the coffee in large bowl with mixer on medium speed until well blended. Stir in 2 cups COOL WHIP.
• Spoon 1/3 of the cream cheese mixture into 1-1/2-qt. serving bowl. Dip 9 wafers into remaining coffee for about 5 seconds; place evenly over cream cheese layer. Repeat layers twice. Cover with remaining COOL WHIP.
• Refrigerate at least 1 hour. Top with remaining 12 wafers just before serving.

EASY NILLA TIRAMISU

Steps:

• Whip the cream cheese and then add the liquer and whip some more. Next, add the sugar and mix really well. Gently stir in the whipped topping. Line an 8" dish with nilla wafers and spoon over them some of the cream cheese mixture. Keep layering until you've used all the cream cheese mixture. Lastly, dust with the cocoa and refrigerate for several hours.

TIRAMISU

Steps:

• Have 4 (8-ounce) wine glasses ready.
• In a chilled bowl combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready to use.
• In a large bowl combine the cream cheese, 1/4 cup heavy cream, vanilla and the remaining 1/2 cup of sugar. Whip with a hand mixer until light until fluffy.
• Reserve 4 ladyfingers for garnish. Using1 lady finger at a time, snap or cut in half, then dip it quickly into the coffee, and drop it into the bottom of a wine glass. Repeat with the other 3 glasses. Put a heaping tablespoon of the cream cheese mixture on top of the ladyfingers in each glad. Do another layer of ladyfingers dipped in coffee, another of the cream cheese mixture, then 1 more layer of ladyfingers. Top with remaining filling and dollop with the whipped cream. Break the reserved 4 ladyfingers in half and insert 2 halves into the top of each glass.
• Put the cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at least 1 hour 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.

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.

CONTEST-WINNING EASY TIRAMISU

Steps:

• Set aside 4 vanilla wafers; coarsely crush remaining wafers. Divide wafer crumbs between 2 dessert dishes. , In a small bowl, dissolve coffee granules in hot water. Drizzle over wafer crumbs. Spoon pudding into dessert dishes. Top with whipped topping; sprinkle with cocoa. Garnish with reserved vanilla wafers.

EASY TIRAMISU

Steps:

• Beat cream cheese, vanilla extract and powdered sugar in a large bowl with an electric mixer on medium speed until smooth.
• Beat in the 2 tablespoons liqueur on low speed. Set aside.
• In a separate bowl whip whipping cream on high speed until stiff peaks form. Fold into the cream cheese mixture.
• Mix together the espresso coffee and 1/4 cup of liqueur. Set aside.
• Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on the bottom of a sprayed 8x8x2 inches square pan.
• Drizzle 1/4 cup of the espresso/liqueur mixture over ladyfingers.
• Spread half of the cream cheese/whipped cream mixture over ladyfingers.
• Arrange remaining ladyfingers, cut sides up, on the cream cheese/whipped cream layer. Drizzle with remaining 1/4 cup of the espresso/liqueur mixture.
• Spread with remaining cream cheese/whipped cream mixture.
• Sift cocoa powder over top.
• Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.

QUICK & EASY TIRAMISU

Steps:

• Separate 5 eggs.
• -Whip egg whites until they form hard peaks, set aside.
• -Whip egg yolks and sugar until mixture reaches a pale yellow color.
• Blend in cream cheese and marscapone into egg yolk and sugar mixture for 5 minutes.
• Add instant coffee crystals and continue to blend with mixture until crystals dissolve.
• Add egg whites into creamed mix.
• Line bottom of 8X8 or 9X9 pan with wafer cookies.
• OPTIONAL STEP - you may brush tops of cookies with coffee for added flavor. I tried and found it took some of crunch out of cookies.
• Spread layer of creamed mixture on top of cookies.
• Repeat layering until creamed mix is gone.
• Top of dessert should be cream layer.
• Use chocolate to make shavings or dust onto top of completed dessert.
• You may refridgerate or freeze depending on preference.

QUICK AND EASY TIRAMISU

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.