French Vanilla Tiramisu Food

VANILLA TIRAMISU

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat on low speed 1 min.
• Sprinkle cut sides of ladyfingers with coffee. Place 1/3 of the ladyfingers in 9-inch square dish; top with layers of half each of the pudding mixture and COOL WHIP. Sprinkle with 1/3 of the grated chocolate. Repeat all layers. Top with remaining ladyfingers and grated chocolate.
• Refrigerate 3 hours.

GOURMET MAGAZINE TIRAMISU

Steps:

• For the SYRUP, combine water and sugar in a small saucepan.
• Bring to a simmer, stirring occasionally to dissolve sugar.
• Remove from heat, cool.
• Add coffee and optional brandy.
• For the FILLING, whip cream with sugar and vanilla until soft peaks form.
• Fold cream into softened mascarpone.
• ASSEMBLE a layer of the ladyfingers (or sponge cake slices) in the bottom of a shallow 2-quart baking dish or gratin dish.
• Sprinkle with half the syrup.
• Spread with half the filling.
• Repeat with remaining ladyfingers, syrup and filling, spreading the top smooth, using a metal spatula.
• Cover with plastic wrap and refrigerate for up to 24 hours before serving.
• Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

FRENCH VANILLA TIRAMISU

Steps:

• Beat cream cheese in large bowl with mixer on medium speed until creamy.
• Slowly add milk, beating well after each addition.
• Add dry pudding mix; beat on low speed until well blended.
• Dust cut sides of ladyfingers with coffee; place half of the ladyfingers on the bottom and up side of 1 ½ quart serving bowl.
• Top with layers of half each of the pudding mixture, whipped topping, and grated chocolate; cover with remaining ladyfingers.
• Repeat layers of pudding mixture, whipped topping, and grated chocolate.
• Refrigerate 3 hours.