Tiramisu Pudding Shots Recipe 425 Food

TIRAMISU PUDDING CAKES

Steps:

• Preheat the oven to 350 degrees F. Lightly butter six 8-ounce ramekins and set on a baking sheet; set aside. Put the butter and milk in a medium microwave-safe bowl and microwave in 30-second intervals until the butter is melted. Add 1/2 cup granulated sugar, the vanilla and salt and whisk until smooth. Add the flour and baking powder and whisk until smooth. Divide among the prepared ramekins.
• Combine the remaining 1/2 cup granulated sugar, the brown sugar, cocoa power and espresso powder in a small bowl; sprinkle over the batter. Pour the hot water over the batter in the ramekins (about 3 tablespoons per ramekin); do not stir.
• Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Remove from the oven and brush the tops with the liqueur, if desired. Lightly dust the top of each with cocoa powder and confectioners' sugar. Let stand at least 30 minutes before serving.

TIPSY TIRAMISU PUDDING

Steps:

• Add coffee liqueur, amaretto, milk and pudding mix to a large bowl.
• Using a handheld electric mixer, whip the ingredients together until smooth and thick.
• Fold in the whipped cream.
• Spoon into cups and place in the refrigerator to chill. Sprinkle with cocoa powder and serve.

TIRAMISU PUDDING SHOTS RECIPE - (4.2/5)

Steps:

• Place the pudding, the whipping cream and alcohol in a large bowl. Mix, blend and whip using a hand held blender until the pudding is thickened. Carefully fold the cool whip into pudding. Fill the shot cups, sprinkle each with ground cinnamon, cover and place in the fridge until ready to use (at least 4 hours will help them set up). If your pudding is slightly runny, you can hold these in the freezer for an hour or so before serving if needed.

TIRAMISU PUDDING

Steps:

• In small saucepan, stir together 2 cups milk and the chocolate pudding mix over medium heat.
• Bring to a boil, stirring constantly.
• Let cool for 5 minutes.
• Meanwhile, in another small saucepan, stir together the remaining 2 cups milk and the vanilla pudding mix over medium heat.
• Bring to a boil, stirring constanty.
• Let cool for 5 minutes.
• Pour the coffee into a shallow dish next to an 8-inch pie pan.
• Dip the ladyfingers into the coffee, turning to coat, and arrange in a single layer in the pie pan.
• Sprinkle with half of the cognac.
• Spread the chocolate pudding on top, then cover with another layer of coffee-dipped ladyfingers.
• Sprinkle the remaining cognac over the ladyfingers, then spread the vanilla pudding on top.
• Press a sheet of plastic wrap onto the top of the pudding and refrigerate until set and chilled, about 3 hours.
• Dust with the cocoa powder and serve with the whipped cream.

EASY PUDDING TIRAMISù

Steps:

• Prepare pudding according to box direction.
• Add cheese and coffee liqueur and beat until smooth.
• Cover with plastic wrap and chill 1 hour.
• Fold in whipped topping.
• In a small shallow dish, stir sugar into coffee and dip each ladyfinger in for only 4-5 seconds (letting them soak too long will make them fall apart).
• Line bottom of 8 cup trifle bowl with 1/2 of the lady fingers, spread 1/2 of pudding mixture over cookies and sprinkle with 1/2 of the chocolate; repeat layers.
• Cover tightly and chill for 4 hours or overnight.