Rich Tiramisu Squares Recipes

EASY TIRAMISU SQUARES

Steps:

• Beat cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in whipping cream; continue beating 3 to 4 min. or until thickened.
• Dip half the ladyfingers, 1 at a time, into 3/4 cup coffee in shallow dish; place in single layer on bottom of 8-inch square pan. Top with half the cream cheese mixture. Repeat with remaining ladyfingers, coffee and cream cheese mixture.
• Refrigerate several hours or until chilled. Sprinkle with cocoa powder just before serving.

RICH TIRAMISU

Steps:

• Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
• Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well.
• Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.

FROZEN TIRAMISU SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix Bisquick mix, sugar, 1/3 cup cocoa, 1 tablespoon coffee and the butter until crumbly. Crumble mixture lightly into pan. Bake 6 minutes; cool.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in milk. Place about 2 cups of the cream cheese mixture in separate bowl. Add juice concentrate to cream cheese mixture in one bowl. Dissolve 1 teaspoon coffee in hot water; stir coffee mixture and chocolate syrup into cream cheese mixture in other bowl.
• In chilled medium bowl, beat whipping cream on high speed until stiff. Fold half of the whipped cream into each cream cheese mixture. Cover and refrigerate chocolate mixture. Spoon orange mixture over crust.
• Freeze crust with orange mixture about 1 hour or until firm. Spread chocolate mixture evenly over orange mixture. Freeze about 4 hours or until firm. Let stand 10 minutes at room temperature before serving. For squares, cut into 5 rows by 3 rows. Sprinkle each serving with cocoa. Store covered in freezer.

TIRAMISU ICE CREAM SQUARES

Steps:

• Place coffee ice cream in refrigerator for 15 to 20 minutes to soften slightly. In ungreased 13x9-inch pan, place cookie crumbs and butter. With fork, stir to mix and press evenly in bottom of pan.
• Remove coffee ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and carefully spread over cookie crumbs in pan. Freeze until firm, about 1 hour.
• Place cherry ice cream in refrigerator for 15 to 20 minutes to soften slightly. Remove ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and spread over coffee ice cream. Use back of spoon to smooth surface. Freeze until firm, about 1 hour.
• In medium bowl, beat mascarpone cheese with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in rum on low speed until well blended. With rubber spatula, fold in whipped topping. Spread evenly over ice cream. Cover and freeze at least 3 hours or up to 1 week.

RICH TIRAMISU SQUARES

Steps:

• Soften gelatin in water in a heat-proof dish for 3 minutes.
• Place dish in skillet of simmering water and stir dissolving gelatin.
• Cut the cake into scant 1/2-inch thick slices.
• Place in bottom of 13x9x2-inch baking pan in a single layer, cutting to fit snugly.
• Drizzle the coffee liqueur over cake slices.
• In a processor, place cream cheese, ricotta, sugar and cocoa; process until smooth.
• Add gelatin mixture, process to blend well.
• Add chocolate chips, processing just to combine mixture.
• Spread over cake and cover with plastic wrap.
• Chill for about 3 hours, or until set.
• Sprinkle the cocoa, then cut into squares.

RICH TIRAMISU

Steps:

• 1. Heat oven to 375°F. Spray 13x9-inch pan with nonstick cooking spray. In small saucepan or 2-cup microwave-safe measuring cup, heat margarine and milk until steaming hot (about 1 minute on high in microwave).2. Meanwhile, in large bowl, beat eggs at high speed until light. Gradually beat in 3/4 cup sugar beat an additional 2 minutes.3. Add flour, baking powder, salt, vanilla and hot milk mixture beat at low speed until smooth. Pour into sprayed pan.4. Bake at 375°F. for 14 to 16 minutes or until cake springs back when touched lightly in center. In 1-cup measuring cup, combine coffee and 1 tablespoon sugar mix well. Drizzle over warm cake. Cool 30 minutes or until completely cooled.5. In large bowl, combine cream cheese and mascarpone cheese beat at medium speed until smooth and creamy. Beat in powdered sugar and wine.6. In large bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture until combined. Spread evenly on cake. Sprinkle grated chocolate over top of cake. Cover refrigerate at least 4 hours or overnight. To serve, cut into squares. Store in refrigerator.High Altitude (above 3500 feet): Increase flour to 1 cup. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/15 of Recipe * Calories: 350 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 15 g 75% * Cholesterol:110 mg 37% * Sodium: 180 mg 8% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 0 g 0% * Sugars: 16 g * Protein: 4 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 8% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch, 5 Fat or 1 1/2 Carbohydrate, 5 Fa

EASY TIRAMISU

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F.
• Lightly mist a 13- by 9-inch baking pan with vegetable oil spray.
• Set the pan aside.
• Place the cake mix, water, oil, eggs, and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again, if needed.
• The batter should look thick and well blended.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place the pan in the oven.
• Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 35 minutes.
• Remove the pan from the oven and place it on a wire rack to cool.
• Meanwhile, prepare the syrup.
• Place the hot water, coffee powder, and sugar in a small bowl and stir to combine until the coffee and sugar dissolve.
• Stir in the coffee liqueur.
• Poke holes in the cake with a chopstick or drinking straw and spoon the syrup over the cake so that the syrup can seep down into the holes.
• Set the cake aside.
• Prepare the topping.
• Place the yogurt, cream cheese, and confectioners' sugar in a large mixing bowl and blend with an electric mixer on low speed for 1 to 2 minutes.
• The mixture should look well combined and thick.
• Spread the topping over the syrup-soaked cake, using the rubber spatula to spread the topping out to the edges of the cake.
• No more than an hour before serving, sift the cocoa powder over the topping so that it covers the top of the cake.
• Slice the cake into squares and serve.
• Store this cake, covered in aluminum foil, in the refrigerator for up to 3 days.

RICH TIRAMISU

Steps:

• 1. Heat oven to 375°F. Spray 13x9-inch pan with nonstick cooking spray. In small saucepan or 2-cup microwave-safe measuring cup, heat margarine and milk until steaming hot (about 1 minute on high in microwave).2. Meanwhile, in large bowl, beat eggs at high speed until light. Gradually beat in 3/4 cup sugar beat an additional 2 minutes.3. Add flour, baking powder, salt, vanilla and hot milk mixture beat at low speed until smooth. Pour into sprayed pan.4. Bake at 375°F. for 14 to 16 minutes or until cake springs back when touched lightly in center. In 1-cup measuring cup, combine coffee and 1 tablespoon sugar mix well. Drizzle over warm cake. Cool 30 minutes or until completely cooled.5. In large bowl, combine cream cheese and mascarpone cheese beat at medium speed until smooth and creamy. Beat in powdered sugar and wine.6. In large bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture until combined. Spread evenly on cake. Sprinkle grated chocolate over top of cake. Cover refrigerate at least 4 hours or overnight. To serve, cut into squares. Store in refrigerator.High Altitude (above 3500 feet): Increase flour to 1 cup. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/15 of Recipe * Calories: 350 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 15 g 75% * Cholesterol:110 mg 37% * Sodium: 180 mg 8% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 0 g 0% * Sugars: 16 g * Protein: 4 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 8% * Iron: 4% * Dietary Exchanges: 1 1/2 Starch, 5 Fat or 1 1/2 Carbohydrate, 5 Fa