Easiest Chocolate Swirl Tiramisu Recipes

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EASIEST CHOCOLATE SWIRL TIRAMISU RECIPE



Easiest Chocolate Swirl Tiramisu Recipe image

This cheat's tiramisu is so easy and delicious (perfect for stress-free entertaining!). Pretty much anything with coffee in it usually gets my vote!

Provided by Donna Hay

Yield 4 Servings

Number Of Ingredients 8

1 cup whipping cream
½ cup mascarpone
¼ cup powdered sugar, sifted
1 tablespoon vanilla extract
3 ½ ounces dark chocolate, melted
2 tablespoons espresso, cooled
2 tablespoons coffee liqueur
12 small store-bought ladyfingers

Steps:

  • Place the cream, mascarpone, sugar and vanilla in a large bowl and whisk until soft peaks form. Set aside. Place the chocolate, coffee and liqueur in a small bowl and whisk to combine. Swirl the chocolate mixture through the cream mixture. Divide the mixture among 4 (1-cup) glasses and serve with the ladyfingers.

CHOCOLATE TIRAMISU



Chocolate Tiramisu image

A traditionally Italian, no-bake cake made with spongy ladyfingers, coffee, and chocolate custard.

Provided by Red Zinfandel

Categories     World Cuisine Recipes     European     Italian

Time 5h51m

Yield 8

Number Of Ingredients 15

6 egg yolks
¾ cup white sugar
⅓ cup evaporated milk
⅓ cup chocolate milk
½ cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 (8 ounce) container mascarpone cheese
½ cup strong brewed coffee, room temperature
1 ½ teaspoons coconut-flavored rum (such as Malibu®)
1 ½ teaspoons coffee-flavored liqueur (such as Kahlua®)
10 ladyfingers, split lengthwise
1 tablespoon Marsala wine (such as Cremovo®)
1 tablespoon unsweetened cocoa powder
1 tablespoon 70% cacao chocolate shavings

Steps:

  • Whisk together egg yolks and white sugar in a saucepan off heat until well blended. Whisk in evaporated milk and chocolate milk; place pan over medium heat. Stir constantly until boiling, about 5 minutes. Boil for 1 minute; remove from heat and cool slightly. Cover tightly with plastic wrap; chill in refrigerator for 1 hour.
  • Beat heavy cream, confectioners' sugar, and vanilla extract together in a bowl until stiff peaks form.
  • Remove yolk mixture from refrigerator; whisk in mascarpone until smooth.
  • Combine coffee, coconut-flavored rum, and coffee-flavored liqueur in a small bowl. Place ladyfingers in a bowl; drizzle coffee mixture over ladyfingers.
  • Arrange half of the soaked ladyfingers in the bottom of a 9x5-inch baking pan. Spread half the mascarpone mixture over ladyfingers, then half the whipped cream. Repeat with remaining ladyfingers and whipped cream; end with a layer of mascarpone mixture.
  • Sprinkle the tiramisu with cocoa powder and chocolate shavings. Cover with plastic wrap; refrigerate until set, 4 to 6 hours.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 47.4 g, Cholesterol 291.2 mg, Fat 26.7 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 13.8 g, Sodium 100.7 mg, Sugar 24.4 g

CLASSIC TIRAMISU WITH CHOCOLATE



Classic Tiramisu with Chocolate image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 large egg yolks
1/2 cup sugar
1/2 cup plus 1/3 cup dry Marsala wine
1 8-ounce container mascarpone cheese (about 1 cup), at room temperature
3/4 cup cold heavy cream
1 teaspoon instant espresso powder
1/2 cup boiling water
1 7-ounce package crisp ladyfingers (savoiardi)
2 ounces bittersweet chocolate, finely chopped
Cocoa powder, for dusting

Steps:

  • Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, about 5 minutes. With the bowl still over the simmering water, gradually whisk in 1/3 cup Marsala and cook, whisking constantly, until the zabaglione is light, foamy and the mixture registers 170 degrees F on an instant-read thermometer, about 10 minutes. Remove the bowl from the pan and let cool completely.
  • Put the mascarpone in a large bowl and fold in the zabaglione with a rubber spatula, then whisk until just smooth (do not overmix). Whisk the heavy cream in a medium bowl until stiff peaks form, then fold into the mascarpone mixture until well combined. Cover and refrigerate until ready to use.
  • Combine the remaining 1/4 cup sugar and the espresso powder in a shallow bowl; add the boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup Marsala. One at a time, quickly dip half of the ladyfingers in the liquid, turning, until wet on both sides but not soggy (about 2 seconds per side); arrange in a single layer in a 9-inch square baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with the chocolate. Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

CHOCOLATE TIRAMISU



Chocolate Tiramisu image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h36m

Yield 12 servings

Number Of Ingredients 14

6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Steps:

  • Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
  • Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
  • Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
  • Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
  • Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
  • Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
  • Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

MUST-HAVE TIRAMISU



Must-Have Tiramisu image

This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.-Ale Gambini, Beverly Hills, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 9 servings.

Number Of Ingredients 7

1/2 cup heavy whipping cream
2 cups vanilla yogurt
1 cup fat-free milk
1/2 cup brewed espresso or strong coffee, cooled
24 crisp ladyfinger cookies
Baking cocoa
Fresh raspberries, optional

Steps:

  • In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish., In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off. Arrange in dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers., Refrigerate, covered, at least 2 hours before serving. If desired, serve with raspberries.

Nutrition Facts : Calories 177 calories, Fat 6g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 80mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

EASY TIRAMISU



Easy Tiramisu image

Yummiest dessert ever! And very easy to make. This is my family's favorite. One serving is not enough! Believe me! Don't substitute the mascarpone with double cream. There is no tiramisu without mascarpone. And use the best quality coffee.

Provided by KALLISTA

Categories     Desserts     Specialty Dessert Recipes     Tiramisu Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

3 egg yolks
¼ cup white sugar
2 teaspoons vanilla extract
1 ⅛ cups mascarpone cheese
24 ladyfingers
1 ½ cups brewed coffee
1 tablespoon unsweetened cocoa powder

Steps:

  • In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
  • Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

Nutrition Facts : Calories 406 calories, Carbohydrate 35.6 g, Cholesterol 252.2 mg, Fat 25.8 g, Fiber 0.7 g, Protein 9.2 g, SaturatedFat 12.9 g, Sodium 92.7 mg, Sugar 8.6 g

EASY TIRAMISU



Easy Tiramisu image

Both make-ahead and no-bake, this Italian treat will lift everyone's mood-including the chef's! Grab an Americano at a coffee shop to infuse the store-bought ladyfingers with freshly brewed flavor. Then, after layering the newly caffeinated cookies with marsala-spiked mascarpone, pop it in the fridge for an overnight chill that will set you up for slicing success. All that is left is a final dusting of cocoa powder before serving and you'll be all set to end the evening on a high note.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h35m

Number Of Ingredients 8

1 1/2 cups Americano or strong coffee, room temperature
3 large eggs
1/2 cup sugar
1/3 cup sweet Marsala
1/2 cup heavy cream
8 ounces mascarpone
1 7-ounce package ladyfingers (about 24)
Unsweetened cocoa powder, for sprinkling

Steps:

  • Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.
  • Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.
  • Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
  • Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

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