Tiramisu Fit For A Crowd Food

TIRAMISU FIT FOR A CROWD

Steps:

• You first want to make the coffee mixture.
• This can be achieved by brewing about 3-4 tbsp of coffee with about 4 cups of water.
• Add sugar to the brewed coffee, mix well and chill.
• Slice up the angel food cake and set aside.
• Soften the cream cheese in the microwave for approximately 1 minute.
• Then prepare the pudding as directed(7-8 cups of milk as listed above).
• You will need an extra large bowl or mix it in a stainless steel pot.
• Once the pudding is prepared, add the cream cheese and mix well.
• Fold in cool whip.
• Pour coffee in a large bowl.
• Dip each sliced piece of cake in coffee as you make 1 layer in dish.
• Spoon creamy mixture over top of cake.
• Then repeat steps to make another layer.
• Sprinkle with cocoa powder and let chill for at least 4 hours.
• You can also garnish top with chocolate shavings.
• Enjoy.

TIRAMISU-STYLE DESSERT FOR A CROWD

Steps:

• Combine coffee granules, 2 Tbsp. sugar and 1/2 tsp. vanilla in small bowl. Add warm milk; stir until coffee is completely dissolved and mixture is well blended. Arrange half the ladyfingers, cut sides up, on bottom of 13x9-inch dish, cutting if necessary to fit; brush with half the coffee mixture.
• Mix cream cheese, 2 Tbsp. cold milk, remaining sugar and remaining vanilla in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over ladyfingers in dish.
• Beat pudding mixes and remaining cold milk with whisk 2 min.; pour over cream cheese layer. Arrange remaining ladyfingers, cut sides up, on top of pudding; brush with remaining coffee mixture. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Drizzle with caramel topping just before serving.

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.

CLASSIC TIRAMISU

Steps:

• For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and liqueur. Mix until sugar dissolves. Set aside to cool.
• For the filling: Place egg yolks, sugar, and Marsala in a medium heatproof bowl and set over a bain marie (i.e. place the heatproof bowl over a saucepan of simmering water on a low heat; the bowl should not touch the water). Whisk constantly using a whisk, or preferably a hand mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-7 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. Meanwhile, in a mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 additions until smooth.
• Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don't suggest freezing tiramisu since it will ruin its texture. Right before serving, dust the top with cocoa powder or grated chocolate. Serve cold.
• For individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don't have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. The amount of ladyfingers you use is up to you. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn't have to be exact - if you like more cream, go ahead and add more. Cover and refrigerate for at least 6 hours or up to 2 days. Right before serving, dust the top with cocoa powder. Serve cold.