Smart Choice Easy Tiramisu Recipes

5 INGREDIENT TIRAMISU

Steps:

• Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.
• Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13x9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfingers. Chill in the refrigerator for 24 hours.

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.

SMART-CHOICE EASY TIRAMISU PIE

Steps:

• Arrange 36 wafers on bottom and up side of 9-inch pie plate. Drizzle 2 Tbsp. coffee over wafers on bottom of pie plate.
• Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
• Spread 1/2 the pudding mixture over wafers on bottom of pie plate; sprinkle with 1/2 the chocolate. Cover with remaining wafers; drizzle with remaining coffee. Top with remaining pudding mixture, chocolate and COOL WHIP.
• Refrigerate 3 hrs. or until firm.

SMART-CHOICE TIRAMISU BOWL

Steps:

• Beat Neufchatel in large bowl with mixer until creamy. Beat in milk and dry pudding mixes. Stir in 2 cups COOL WHIP.
• Line 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers.
• Top with remaining COOL WHIP and raspberries. Refrigerate 2 hours.

SMART-CHOICE EASY TIRAMISU

Steps:

• Arrange half the ladyfingers on bottom of 12x8-inch dish. Mix coffee, 2 Tbsp. sugar and 1 tsp. vanilla; brush half over ladyfingers in dish.
• Beat ricotta cheese, remaining sugar and vanilla in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon half the ricotta mixture over ladyfingers in dish; cover with remaining ladyfingers. Brush with remaining coffee mixture; top with remaining ricotta mixture. Sift cocoa over top of dessert. Refrigerate several hours or until chilled.

SUPER EASY TIRAMISU

Steps:

• Arrange cake slices in a 9 x 13 baking pan.
• In a medium bowl, beat cream cheese, sugar, chocolate syrup and dissolved coffee with a wire whisk or electric mixer until smooth.
• Fold in whipped topping and spread over cake slices evenly.
• Sprinkle cocoa over the top.
• Refrigerate for at least one hour.

SMART-CHOICE CHOCOLATE TIRAMISU CUPS

Steps:

• Microwave chocolate and butter in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spoon into 12 foil cup-lined muffin cups; brush chocolate onto bottom and halfway up side of each cup. Place 1 wafer in each cup. Refrigerate until ready to use.
• Dissolve coffee in hot water. Whisk Neufchatel and sugar in medium bowl until blended. Gradually whisk in coffee mixture. Stir in COOL WHIP. Spoon 1/2 the Neufchatel mixture into prepared cups; top with remaining wafers and Neufchatel mixture.
• Refrigerate 4 hrs. or until firm. Remove desserts from liners; top with strawberries.

SMART-CHOICE TIRAMISU CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread 1/2 the wafers onto bottom of prepared pan.
• Add 2 Tbsp. hot water to 2 tsp. coffee granules; stir until dissolved. Brush 1/2 the dissolved coffee onto wafers in pan; reserve remaining dissolved coffee for later use.
• Beat Neufchatel and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl.
• Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with reserved dissolved coffee. Cover with remaining plain batter.
• Bake 45 min. or until center is almost set. Cool.
• Refrigerate 3 hrs. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.

EASY TIRAMISU

Steps:

• Beat cream cheese, vanilla extract and powdered sugar in a large bowl with an electric mixer on medium speed until smooth.
• Beat in the 2 tablespoons liqueur on low speed. Set aside.
• In a separate bowl whip whipping cream on high speed until stiff peaks form. Fold into the cream cheese mixture.
• Mix together the espresso coffee and 1/4 cup of liqueur. Set aside.
• Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on the bottom of a sprayed 8x8x2 inches square pan.
• Drizzle 1/4 cup of the espresso/liqueur mixture over ladyfingers.
• Spread half of the cream cheese/whipped cream mixture over ladyfingers.
• Arrange remaining ladyfingers, cut sides up, on the cream cheese/whipped cream layer. Drizzle with remaining 1/4 cup of the espresso/liqueur mixture.
• Spread with remaining cream cheese/whipped cream mixture.
• Sift cocoa powder over top.
• Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.