Sweet Tea Tiramisu Recipes

TIRAMISU LUSH

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the ladyfinger crumbs, butter and granulated sugar in a medium bowl. Press the mixture into the prepared baking dish. Freeze 15 minutes to set.
• Combine the cream cheese, confectioners' sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Dissolve the espresso powder in 1 tablespoon hot water and stir into the filling. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
• Before serving, dust with the cocoa powder and sprinkle with the chocolate-covered espresso beans.

TIRAMISU

Steps:

• Mix egg yolks and sugar well. Add Mascarpone, a little at a time, to egg yolk mixture and mix until smooth. Set aside. In a separate bowl, beat whipping cream until stiff peaks form. Set aside. In another bowl, beat the egg whites until stiff peaks form. Set aside. Fold the whipped cream into the egg yolk mixture, then fold in the egg whites to mix. Spread about 1/3 of the cream mixture in the bottom of a 4-6 quart glass baking dish or serving bowl.
• Place espresso coffee in a large mixing bowl. Quickly dip a lady finger into the espresso, then lay it in the baking dish, on top of the cream mixture. Top with grated chocolate. Continue in this manner, laying the lady fingers side by side to cover the bottom of the dish. Place another 1/3 of the cream mixture on top of the soaked biscuits. Cover this with another layer of espresso soaked lady fingers. Top with the remaining cream mixture and grated chocolate. Dust the final layer of cream mixture with grated chocolate and cocoa powder. Chill 2 hours to set.

SMOOTH SWEET TEA

Steps:

• In a small saucepan, bring 2 cups of water to a boil. Remove from the heat; add tea bags. Cover and steep for 10 minutes. Discard tea bags., Sprinkle baking soda into a 2-qt. pitcher. Transfer tea to pitcher; stir in sugar. Add cold water. Refrigerate until chilled.

GREEN TEA TIRAMISU

Steps:

• beat the egg yolks and sugar in a bowl set over pan of simmering water, until the mixture is pale yellow. add the mascarpone cheese and beat until smooth and creamy.
• in a separate bowl, whip the cream. add vanilla and orange liqueur.
• in yet another bowl, beat the egg whites to stiff peaks.
• fold the mascarpone mixture into the cream until blended.
• add egg whites and fold gently until blended. (obv also optional).
• dip ladyfingers into the brewed green tea, then layer them on the bottom of a serving dish. spread the creamy stuff on top, and repeat layers.
• refrigerate at least a couple of hours; 24 is nice.
• dust with powdered green tea just before serving.

SWEET TEA TIRAMISU

Steps:

• Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
• Discard tea bags. Add 1 cup sugar, stirring until dissolved. Bring tea mixture to a boil over medium-high heat, and cook, stirring occasionally, 20 to 22 minutes or until mixture is reduced to 1 cup. Remove mixture from heat, and let cool to room temperature (about 30 minutes).
• Stir together mascarpone cheese, vanilla bean paste, and remaining 1/2 cup sugar.
• Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.
• Separate ladyfingers in half. Arrange 24 ladyfinger halves, flat sides up, in the bottom of an 11- x 7-inch baking dish. Drizzle with half of tea mixture. Top with half of cheese mixture. Repeat layers once. Cover and chill 12 hours. Sift cocoa over top just before serving.
• Optional topping: Toss sliced strawberries and pitted fresh cherries with a little sugar and almond liqueur; add shaved chocolate.