TIRAMISU NANAIMO BARS
I love Tiramisu. After tasting Nanaimo Bars at a local bakery, I decided to combine them with the flavors of Tiramisu. My friends and I love my creation and it is more convenient to eat than traditional Tirimisu. -Susan Riley, Allen, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat., Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate for 30 minutes or until set., For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners' sugar until smooth; spread over crust., In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa.
Nutrition Facts :
TIRAMISU ICE CREAM
Tiramisu Ice Cream, all the flavours of one of the most popular Italian desserts of all time made into an ice cream, with a hint of coffee, marsala and crunchy savoiardi (lady finger) biscuits.
Provided by Emily Kemp
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
- Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
- Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
- Pour the ice cream into your ice cream machine.
- Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
- When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.
Nutrition Facts : Calories 1530 kcal, ServingSize 1 serving
TIRAMISU ICE CREAM SQUARES
Convenient and crowd-pleasing! Make this dessert in half an hour, place in the freezer up to a week before your gathering, and it's ready to serve 18.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 18
Number Of Ingredients 7
Steps:
- Place coffee ice cream in refrigerator for 15 to 20 minutes to soften slightly. In ungreased 13x9-inch pan, place cookie crumbs and butter. With fork, stir to mix and press evenly in bottom of pan.
- Remove coffee ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and carefully spread over cookie crumbs in pan. Freeze until firm, about 1 hour.
- Place cherry ice cream in refrigerator for 15 to 20 minutes to soften slightly. Remove ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and spread over coffee ice cream. Use back of spoon to smooth surface. Freeze until firm, about 1 hour.
- In medium bowl, beat mascarpone cheese with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in rum on low speed until well blended. With rubber spatula, fold in whipped topping. Spread evenly over ice cream. Cover and freeze at least 3 hours or up to 1 week.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1 g
EASY TIRAMISU SQUARES
What makes this luscious tiramisu recipe so easy? Try six ingredients and 15 minutes of prep time.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in whipping cream; continue beating 3 to 4 min. or until thickened.
- Dip half the ladyfingers, 1 at a time, into 3/4 cup coffee in shallow dish; place in single layer on bottom of 8-inch square pan. Top with half the cream cheese mixture. Repeat with remaining ladyfingers, coffee and cream cheese mixture.
- Refrigerate several hours or until chilled. Sprinkle with cocoa powder just before serving.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 170 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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- In a medium pot heat the coffee, milk and sugar stirring until sugar dissolves. Place in a bowl and refrigerate until cold.
- In a mixing bowl add the mascarpone, cream and cold coffee mixture, beat until smooth and thickened and soft peaks form. If using an ice cream maker then add the mixture into the machine, when it's almost done (time depends on the ice cream maker directions) add the cubed lady fingers, continue with the machine until Gelato reaches desired thickness. Serve immediately dusted with cocoa if desired. Or freeze until firmer. Enjoy!
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