Light Heavenly Tiramisu Food

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.

LIGHT TIRAMISU

Steps:

• Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. , In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. , Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.

LIGHT LIGHT TIRAMISU

Steps:

• For filling, in a large bowl combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur. Beat with an electric mixer on medium speed until blended and smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside.
• For the frosting, in a medium bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur. Set aside.
• Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a long-tined form or a skewer, poke holes in the tops of all 3 layers.
• In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all 3 layers.
• Spread the bottom layer with half of the filling. Add the middle layer and spread on the remaining filling. Add the top layer. Frost cake with frosting.
• Serve immediately, or cover and chill in the refrigerator for up to 4 hours.

CLASSIC TIRAMISù

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

LIGHT & LUSCIOUS TIRAMISU

Steps:

• In a large bowl mix the evaporated milk, vanilla and pudding mix with a hand mixer on medium speed. Chill for 30 minutes or until firm.
• Add the cream cheese and beat with a hand mixer on medium speed until well blended.
• Gently fold in the whipped topping.
• Add the instant coffee to the hot water and mix in the Kahlua.
• Separate the ladyfingers and place 8 in the bottom of a trifle bowl or other large glass bowl, flat sides down. Drizzle with 1/3 cup Kahlua mixture. Spread 1/3 of the pudding mixture evenly over the ladyfingers and sprinkle with 1 tablespoon cocoa. (Note: I use a small strainer/sifter to help break up any chunks and to ensure the entire surface is evenly covered).
• Repeat with 2 more layers, ending with the cocoa.
• Cover and chill up to 8 hours (Note: we've eaten it after 4 hours and thought it was delicious however it was definitely tastier the next day.

TIRAMISU

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.

SIMPLE LOW FAT TIRAMISU

Steps:

• Combine coffee and liquer in dish; COOL.
• BEAT eggwhites until soft peaks.
• In separate bowl, BEAT custard, ricotta, icing sugar until smooth.
• FOLD in eggwhites.
• Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used pryex.
• SPREAD half the mixture on top of biscuits and place another layer of sponge fingers on top;.
• REFRIDGERATE for minimum of 6 hours or overnight.
• SPRINKLE sifted cocoa on top before serving.
• NOTE: Strong brewed coffee is suggested.
• NOTE: Can use Marsala liquer or Kahlua or no liquer at all.
• NOTE: Can add 200g strawberries or raspberries to custard mixture.
• ENJOY!

CLASSIC TIRAMISU

Steps:

• Espresso Syrup.
• Combine water and sugar in a small saucepan.Bring to a simmer, stirring occasionally to dissolve sugar.
• Remove from heat, cool and add coffee.
• Mascarpone Filling.
• Combine egg yolks and sugar.Whip until thick and lemon colored, about 1 minute.
• Place on top of double boiler over boiling water.Reduce heat to low and cook 8 to 10 minutes, STIRRING CONSTANTLY.
• Remove form heat and cool to room temperature.
• Add cheese, beating well.
• Whip heavy cream until stiff peaks form.Fold into egg yolk mixture, set aside.
• Sweetened Whipped Cream (Optional).
• Combine 1/2 cup whipping cream, 1 Tbsp confectioners sugar, 1/4 tsp vanilla extract.
• Whip until stiff peaks form.
• To Assemble.
• Line bottom and side of a 3 qt bowl (or casserole dish)with ladyfinger halves.
• Brush ladyfingers with espresso syrup.
• Spoon 1/2 of Mascarpone filling into lady finger lined bowl.
• Repeat ladyfingers,espresso, and cream layers.
• Top with Sweetened Whipped Cream, cocoa, and chocolate curls.
• Cover and refridgerate for several hours or overnight.

" LIGHT" TIRAMISU

Steps:

• Combine liqueur, 1 T sugar, water, and espresso powder, stirring until sugar and espresso powder dissolve.
• Sometimes a particular make of espresso powder is harder to dissolve so I usually dissolve that in very warm water before adding the other ingredients.
• Spoon 2 T mixture into a medium bowl; set remaining mixture aside.
• Add remaining sugar and creamer to 2 T liqueur mixture in bowl, stirring until sugar dissolves.
• Add cream cheese; beat at medium speed of an electric mixer until smooth.
• Fold in whipped topping.
• Place a cake slice in each of 8 wine glasses or 8 (4 oz) custard cups.
• Brush cake generously with half of the reserved liqueur mixture.
• Spread cheese mixture evenly over cake.
• Top with remaining 8 cake slices.
• Gently press slices into glasses.
• Brush cake with remaining liqueur mixture.
• Sprinkle evenly with cocoa or shaved chocolate if desired.
• If I am not having company or am in a hurry I just layer the cake and liqueur in a large glass bowl and then cut individual pieces for each person.
• It ends up looking like a four tiered dessert that way.
• I have also cut very small pieces from the cake in the big bowl and then layered those into a wine glass.