Tiramisu Parfait Food

TIRAMISU PARFAITS

Steps:

• Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding., Place ladyfinger cubes in a bowl; add coffee and toss to coat. Let stand for 5 minutes., Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers., Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa.

TIRAMISU PARFAITS

Steps:

• Make parfaits
• Beat cream in small bowl until stiff peaks form. Cover; chill. Combine 4 yolks, 1/3 cup sugar, 3 tablespoons water, liqueur and espresso powder in medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer, beat mixture until thickened and thermometer registers 175°F., about 5 minutes. Remove from over water; beat until mixture cools, about 6 minutes. Fold in one 8-ounce container mascarpone, then half of whipped cream. Refrigerate espresso cream mixture.
• Combine remaining 4 yolks, orange juice, remaining 1/4 cup sugar, Grand Marnier and orange peel in another medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer fitted with clean dry beaters, beat yolk mixture until thickened and thermometer registers 175°F., about 7 minutes. Remove from over water; continue beating until mixture cools, about 6 minutes. Fold in second container of mascarpone, then remaining whipped cream.
• Spoon 1/4 cup espresso mousse, then 1/4 cup orange mousse into each of four 10-ounce goblets. Repeat layering with remaining mousse mixtures. Cover and refrigerate overnight.
• Make espresso syrup
• Stir 1/2 cup water, sugar and espresso powder in small saucepan over medium heat until sugar dissolves. Refrigerate until cold.
• Dip 1 biscotti halfway into espresso syrup. Insert syrup-coated section into 1 parfait. Repeat with remaining biscotti and syrup. Sprinkle cocoa over parfaits.

TIRAMISU PARFAITS

Steps:

• To make the tiramisu filling: In the bowl of a tabletop mixer, with whip attachment, beat cream and sugar until fluffy and soft peaks form. Reserve 1 cup and refrigerate to use later as garnish. Add cheese to remaining cream on low speed, gradually increasing to high speed for 30 seconds or until thoroughly incorporated. Whisk yolk in bowl over pot of simmering water until warm and pale yellow in color. Add the Marsala and vanilla. Cover and refrigerate until ready to assemble.
• To make the coffee syrup: In a medium sauce pot combine all ingredients except Marsala and vanilla. Reduce syrup to 1 cup. Let cool. Add Marsala and vanilla, to taste.
• To assemble: Break the ladyfingers in half and dip into coffee syrup. Count 5 seconds and remove from liquid to drain on baking tray. Repeat until all cookies have been dipped. Place 2 pieces of soaked ladyfingers into sides of 2-ounce Sherry glasses. Drizzle 1 tablespoon of syrup over ladyfingers and let absorb. Spoon tiramisu cream filling into each glass. Sprinkle tops with cocoa powder. Garnish with dollops of whipped cream and chocolate shavings. Serve immediately.

QUICK FIX TIRAMISU PARFAITS

Steps:

• In a medium mixing bowl, beat together cream cheese, sugar and vanilla. Fold in 1 1/3 cups of whipped cream. Dunk ladyfingers in prepared coffee. Halve and place layer of ladyfingers in the bottom of 4 tall parfait glasses. Spoon half of cheese mixture over ladyfingers. Top with another layer of ladyfingers and remaining cheese mixture. Top with remaining ladyfingers. Spoon remaining whipped cream over top. Sift cocoa over whipped topping and garnish with grated semisweet chocolate.

INDIVIDUAL TIRAMISU PARFAITS

Steps:

• Mix together milk, coffee, 2 tablespoons Kahlua and 4 tablespoons of sugar in a bowl. Add the crushed ladyfingers to soak.
• Beat together egg yolks and remaining tablespoon of sugar. Add the mascarpone cheese, remaining Kahlua and Frangelico.
• With a hand or stand mixer, whip egg whites until stiff peaks form, then gently fold into the mascarpone mixture.
• Spoon half of the soaked ladyfingers between small glasses (mine were about 5 ounces each), then top with a layer of the mascarpone mixture. Add a second layer of the soaked lady fingers and top with more mascarpone mixture Smooth tops. Cover each with a dusting of cocoa powder. Refrigerate for at least 3 hours before serving.

TIRAMISU PARFAIT

Steps:

• Cut sugar-free angel food cake into one-inch cubes.
• Set aside.
• Dissolve instant coffee in hot water.
• Chill in refrigerator.
• Combine mascarpone cheese and cream cheese in a medium mixing bowl.
• Beat until smooth.
• Add 2 tablespoons chilled coffee, brown sugar, Splenda Granular, and vanilla.
• Mix well and set aside.
• Pour remaining chilled coffee into a 9x13 inch pan.
• Assemble Tiramisu:.
• Quickly dip half of the angel food pieces into the coffee.
• Remove immediately and place in a medium glass serving bowl.
• Spread half of the cream cheese mixture on top of the angel food cake pieces.
• Sprinkle with 1 teaspoon cocoa powder.
• Repeat process with remaining angel food cake, cheese mixture and cocoa.
• Cover and chill for three hours or overnight before serving.

CARAMEL-MACCHIATO TIRAMISU PARFAITS

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
• Mix coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat layers.
• Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.