Easy Tiramisu With Variations Recipes

EASY TIRAMISU

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
• In small bowl, mix espresso granules and 1/2 cup boiling water. Stir in corn syrup. Pierce top of cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed. Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2 minutes or until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store covered in refrigerator.

EASY TIRAMISU

Steps:

• For the soaking syrup: Line an 8-inch or 9-inch round springform pan with plastic wrap, allowing it to drape over the sides. Set aside.
• Mix the espresso, brown sugar and rum in a bowl large enough to fit a ladyfinger, then set aside.
• For the mascarpone cream: Beat the mascarpone, confectioners' sugar and salt in a stand mixer fitted with the whisk attachment on low speed to combine. Scrape the bowl and whip on medium-high until smooth. Turn the mixer on low and slowly add the heavy cream and then the vanilla and coffee liqueur. (The mixture will look like thin cheesecake batter.) Gradually raise the mixer speed to medium and whip until the cream has reached medium peaks, 1 to 2 minutes. Set aside.
• To assemble: Break a ladyfinger in half and give it a quick dip in the soaking syrup, then place in the bottom of the lined pan. Repeat this process to create one layer of dipped ladyfingers. Sprinkle 1 tablespoon chopped chocolate over the ladyfingers. Spoon about a third of the mascarpone cream over the ladyfingers and spread until smooth.
• Repeat the ladyfinger dipping and arranging process to create a second layer of ladyfingers over the cream. Sprinkle on the remaining tablespoon chopped chocolate. Top with the remaining cream and spread smooth. Wrap with plastic wrap and freeze for at least 8 hours, or up to overnight.
• Two hours before serving, unlatch the pan and remove the tiramisu from the pan and plastic wrap to a serving platter. Sprinkle the top of the tiramisu with the cocoa powder.

EASY TIRAMISU

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.

EASY TIRAMISU WITH VARIATIONS

Steps:

• Slice the pound cake and lay it down in a 9 x 13" pan.
• Dissolve the instant coffee in the warm water.
• Brush the pound cake with a little kahlua.
• In a large mixing bowl put the cream cheese, sugar, chocolate syrup and the dissolved coffee. Beat with an electric mixer, or by hand, until smooth.
• Fold in the Cool Whip.
• Spread the Cooll Whip mixture on top of the pound cake.
• Grate a chocolate bar over the top or sprinkle on a high-quality sweetened powdered cocoa.
• Cover and refrigerate for at least 3 hours.
• Variations:.
• Use an 8 x 8" pan and make into two layers.
• Instead of pound cake, use lady fingers (a store-bought type of sponge cake the size of fingers).
• Instead of a pan, put the ingredients into fancy glasses.
• Do not use kahula and keep it alcohol free.
• Put the kahula in with the cream cheese (or whatever alcohol you are using).
• Make up a strong half cup of coffee and brush the cake with it (instead of putting it in the cream cheese).
• Brush the cake with coffee and the kahula or other alcohol.
• Instead of using kahula, use a bit of sherry or orange liquer.
• Do not use chocolate syrup.
• Drizzle the chocolate syrup over the pound cake instead of adding it to the cream cheese mixture.
• Instead of cream cheese use mascarpone cheese.
• Instead of chocolate syrup use some Nutella (chocolate hazelnut spread).
• Use real whipped cream instead of artificial.
• Use regular cake instead of pound cake.
• Garnish with a chopped Heath candy bar (butter brickle covered with chocolate).
• Make up in a triffle bowl, layering the different ingredients.