Easy Santa Fe Tiramisu Food

EASY TIRAMISU

Steps:

• For the soaking syrup: Line an 8-inch or 9-inch round springform pan with plastic wrap, allowing it to drape over the sides. Set aside.
• Mix the espresso, brown sugar and rum in a bowl large enough to fit a ladyfinger, then set aside.
• For the mascarpone cream: Beat the mascarpone, confectioners' sugar and salt in a stand mixer fitted with the whisk attachment on low speed to combine. Scrape the bowl and whip on medium-high until smooth. Turn the mixer on low and slowly add the heavy cream and then the vanilla and coffee liqueur. (The mixture will look like thin cheesecake batter.) Gradually raise the mixer speed to medium and whip until the cream has reached medium peaks, 1 to 2 minutes. Set aside.
• To assemble: Break a ladyfinger in half and give it a quick dip in the soaking syrup, then place in the bottom of the lined pan. Repeat this process to create one layer of dipped ladyfingers. Sprinkle 1 tablespoon chopped chocolate over the ladyfingers. Spoon about a third of the mascarpone cream over the ladyfingers and spread until smooth.
• Repeat the ladyfinger dipping and arranging process to create a second layer of ladyfingers over the cream. Sprinkle on the remaining tablespoon chopped chocolate. Top with the remaining cream and spread smooth. Wrap with plastic wrap and freeze for at least 8 hours, or up to overnight.
• Two hours before serving, unlatch the pan and remove the tiramisu from the pan and plastic wrap to a serving platter. Sprinkle the top of the tiramisu with the cocoa powder.

EASY TIRAMISU

Steps:

• Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.
• Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.
• Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
• Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

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.

CLASSIC TIRAMISU

Steps:

• Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
• Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
• Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

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 SANTA FE TIRAMISU

Steps:

• Cut pound cake into 1 inch cubes.
• Set aside.
• In mixing bowl, beat sugar, coffee granules and cream cheese until smooth.
• Fold in whipped cream.
• In a tall sided glass bowl (or 13x9x2" dish), layer half of the pound cake, 1 cup of berries, half of the cream cheese mixture and half of the chocolate shavings.
• Repeat layers.
• Top with remaining raspberries.
• Refrigerate until serving time or up to overnight.

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.

QUICK TIRAMISU

Steps:

• Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.

THE BEST TIRAMISU

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.

TIRAMISU I

Steps:

• In a large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy, and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
• Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13-inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
• Cover tightly with plastic wrap and refrigerate 4 hours or overnight 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.

CHEF JOHN'S TIRAMISU

Steps:

• Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.
• Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.
• Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.
• Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
• Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.
• Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.

SUPER EASY TIRAMISU

Steps:

• Arrange cake slices in a 9 x 13 baking pan.
• In a medium bowl, beat cream cheese, sugar, chocolate syrup and dissolved coffee with a wire whisk or electric mixer until smooth.
• Fold in whipped topping and spread over cake slices evenly.
• Sprinkle cocoa over the top.
• Refrigerate for at least one hour.

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.

EASY TIRAMISU RECIPE

Steps:

• Arrange half the ladyfingers on bottom of 12x8-inch dish. Mix coffee, 2 Tbsp. sugar and 1 tsp. vanilla until blended; brush half over ladyfingers in dish.
• Beat ricotta cheese, remaining sugar and remaining vanilla in medium bowl with mixer until blended. Whisk in COOL WHIP.
• Spread half the ricotta mixture over ladyfingers in dish; cover with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta cheese mixture. Sift cocoa powder over top of dessert. Refrigerate several hours or until chilled.

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.

QUICK & EASY TIRAMISU

Steps:

• Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
• Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
• Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.