TIRAMISU
For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with chocolate shavings.
KAHLUA® OREO® TIRAMISU
Tiramisu with a chocolaty twist. Oreos® are substituted for the traditional lady finger cookies, which are then dunked in booze. Speaking of which, with a cup of liquor/wine in the recipe (the former of which is definitely not cooked off) makes for quite a potent dessert--be aware!
Provided by Mama Whitehall
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 3h35m
Yield 10
Number Of Ingredients 9
Steps:
- Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes.
- Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.
- Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.
- Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder.
- Place in the refrigerator until chilled, 3 to 4 hours.
Nutrition Facts : Calories 628.9 calories, Carbohydrate 46.2 g, Cholesterol 187.6 mg, Fat 44.6 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 21.9 g, Sodium 254.4 mg, Sugar 30.4 g
KAHLUA TIRAMISU
Make and share this Kahlua Tiramisu recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend.
- Beat in milk.
- (The recipe did not say how much milk. mary winecoff made this using 1 cup and she said it came out fine.).
- Gradually whisk in instant pudding mix until it begins to thicken.
- In small bowl, combine chocolate chips and cocoa powder.
- In bottom of 8-inch square baking dish or quiche dish, spread about 3/4 cup pudding mixture.
- Top with single layer of 12 ladyfinger slices, cut side up.
- Sprinkle with half of remaining Kahlua, then a third of chocolate mixture.
- Repeat layering one more time.
- Spread whipped cream over top, covering completely.
- Sprinkle with remaining chocolate mixture.
- Chill until ready to serve.
Nutrition Facts : Calories 533.7, Fat 31.6, SaturatedFat 19.2, Cholesterol 140.5, Sodium 533, Carbohydrate 46.6, Fiber 1.6, Sugar 38.4, Protein 6
KAHLUA TIRAMISU
Steps:
- Line 6 (1-cup) glass custard cups with plastic wrap. Spoon 2 teaspoons Kahlua into each cup. Soak 3 lady fingers in each cup, turning to coat both sides. Arrange lady fingers around sides of cups. Set aside. In a large bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth. Whisk in pudding. Divide pudding mixture equally among prepared cups. Cover tightly and refrigerate until set, about 30 minutes, or up to 1 day. Uncover cups. Invert cups onto plates and remove plastic wrap. Top with whipped topping and sprinkle with cocoa powder just before serving.
QUICK TIRAMISU
Categories Coffee Cheese Dessert No-Cook Quick & Easy Kahlúa Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl; stir until espresso powder dissolves. Combine cream cheese, whipping cream, 1 tablespoon Kahúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.
- Place 1 slice of cake in each of 2 large goblets or 1 1/4-cup ramekins. Brush each slice with 1/4 of Kahlúa mixture. Spread half of cheese mixture over each cake slice. Top each with 1 1/2 slices cake, pressing to fit. Brush each with half of remaining Kahlúa mixture. Sift cocoa over desserts. Serve immediately or cover and refrigerate up to 1 day.
SANDRA LEE - KAHLUA TIRAMISU
Saw this on Semi-Homemade Cooking with Sandra Lee on Food Network. Made it for my husband when he came back from working out of town for a month and it was fabulous. I have never had Tiramisu but my Mom had eaten it before and she says it tastes just as good as the real stuff! A really quick and elegant dessert.
Provided by Cristin
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Line 6 glass custard cups with plastic wrap.
- Put 12 teaspoons Kahlua into a cup and quickly soak 3 lady fingers, turning to coat both sides, and place them in the bottom of one of the cups.
- Repeat for remaining cups.
- Set aside.
- In a bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth.
- Whisk in pudding.
- Divide pudding mixture equally among prepared cups.
- Fold the plastic wrap over the top of the pudding mixture and refrigerate until set, about 30 minutes.
- Uncover cups.
- Turn cups onto plates and remove plastic wrap.
- Top with Cool Whip and sprinkle with cocoa powder just before serving.
- Can make upto 1 day ahead.
TIRAMISU I
This is my favorite dessert and will be the favorite of anyone who tries it, I am sure! You may substitute cubed pound cake for the ladyfingers.
Provided by Jacci
Categories World Cuisine Recipes European Italian
Time 4h
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 30.4 g, Cholesterol 201.9 mg, Fat 28.8 g, Fiber 1.7 g, Protein 10.1 g, SaturatedFat 15 g, Sodium 97.3 mg, Sugar 11.8 g
KAHLUA TIRAMISU WITH AMARETTO ICE CREAM
Categories Dessert Freeze/Chill Kahlúa Marsala Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 14 to 16 servings
Number Of Ingredients 12
Steps:
- Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
- Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.
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5/5 (7)Calories 347 per servingCategory Dessert
- Place a saucepan filled with about an inch of water on the stove and bring to a simmer. Whisk the eggs and sugar in a bowl that fits snuggly over the saucepan but doesn't touch the water. Continue whisking constantly until the eggs turn pale yellow in color, about 5-8 minutes. The temperature of the mixture should be about 160 degrees. Remove from stove and set aside.
- In a separate bowl, use a handheld mixer to whisk the heavy cream until hard peaks form. Gently fold the cream into the egg mascarpone mixture and set aside.
- In a small shallow bowl, mix together the espresso and Kahlua. Dip the ladyfinger cookies into the espresso mixture, one at a time, and then layer on the bottom of the baking dish. (You may need to trim the ladyfingers with a sharp knife before dipping in the espresso so that they fit in the pan.) You should fit 12 cookies in the bottom of the pan.
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