Donut Tiramisu Recipes
COFFEE AND DONUTS TIRAMISU
This might be the most fun way to enjoy coffee and donuts! Mini powdered donuts are dipped in strong coffee, layered with creamy, sweet pudding, and sprinkled with cocoa powder, resulting in the easiest version of tiramisu ever. Serve with even more coffee-for breakfast or dessert!
Provided by NicoleMcmom
Time 8h15m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
- Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
- Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
- Cover and refrigerate, 8 hours to overnight. Serve chilled.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 23.1 g, Cholesterol 7.4 mg, Fat 14.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 222.2 mg, Sugar 16.7 g
DONUT TIRAMISU
Make and share this Donut Tiramisu recipe from Food.com.
Provided by Broke Guy
Categories Dessert
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In the bowl of a mixer fitted with whisk attachment, add the egg yolks and sugar and beat until pale yellow and thick (5 minutes), scraping down sides as necessary.
- Add the mascarpone, heavy cream, 1 tablespoon almond liquor and vanilla. Beat until soft peaks form (6-8 minutes). Set aside.
- Add the boiling water to a medium bowl and stir in espresso powder. Allow to cool slightly. Stir in 2 tablespoons almond liquor.
- Have ready 4 martini glasses.
- Add 4 donut holes to the espresso mixture and allow to soak 2 minutes, turning. Add one donut hole to each of the glasses. Top with 2-3 tablespoons cream mixture.
- Add remaining donut holes to espresso and again allow to soak 2 minutes. Add 3 donuts to each glass and top with the remaining cream.
- Refrigerate at least 2 hours. When ready to serve, sprinkle with grated chocolate.
Nutrition Facts : Calories 210.1, Fat 18.4, SaturatedFat 10.6, Cholesterol 165.3, Sodium 21, Carbohydrate 10.4, Fiber 1.4, Sugar 6.6, Protein 3.6
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DONUT TIRAMISU RECIPE - TABLESPOON.COM
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Cuisine ItalianTotal Time 4 hrs 30 minsCategory DessertCalories 380 per serving
- In large bowl, beat mascarpone, 1/2 cup of the powdered sugar, the coffee liqueur and vanilla with electric mixer on medium speed until smooth and creamy.
- In medium bowl, beat whipping cream and remaining 1/4 cup powdered sugar with electric mixer on medium speed until stiff peaks form. Fold into mascarpone mixture.
- Pour espresso into shallow bowl. One at a time, dip both sides of 12 donut halves into espresso; arrange in single layer in ungreased 13x9-inch pan. Spread one-third of the mascarpone mixture over donuts. Dip remaining donut halves into espresso, and arrange on top. Spread remaining mascarpone mixture on top. Cover and refrigerate 4 hours to set.
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- In a bowl of a stand mixer (or use a handheld mixer), whisk the whipping cream until stiff peaks are formed. Cover and store in the fridge until needed.
- Fit a basic piping tip into a large piping bag. Fill it with the cream. Poke the piping tip into one edge of a donut and dispense cream inside it. Repeat with the rest of the donuts.
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- In a measuring cup add warm water and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes. Meanwhile, in a separate bowl, whisk together the flour and the salt, and set aside.
- Turn the proofed dough out onto a lightly floured work surface and roll out to be about ½” thick. Using cookie cutters (I use a 3” cookie cutter), cut out your donuts, then transfer them onto a parchment lined baking sheet. Ensure there is enough space between each donut to allow for rising room (I typically use 2 baking sheets for this).
- Add whipping cream, confectioners sugar, and vanilla, to a large bowl, beat with an electric mixer until stiff peaks have formed. Add mascarpone and kahlua, then continue to beat, just until smooth. Be careful not to overbeat. Keep cold until ready to fill.
- Add chopped chocolate to a microwave proof bowl and place in microwave for 1 minute, or until melted (check at 1 minute, stir, and return to microwave if needed in 20 second intervals until melted).
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