TIRAMISU ANACAPRI
Make and share this Tiramisu Anacapri recipe from Food.com.
Provided by hepcat1
Categories Dessert
Time 8h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in a large bowl; stir well with a whisk.
- Cover surface with plastic wrap; chill 30 minutes or until firm.
- Remove plastic wrap, and add cream cheese.
- Beat with a mixer at medium speed until well-blended.
- Gently fold in whipped topping.
- Combine hot water, Kahlúa, and espresso.
- Split ladyfingers in half lengthwise.
- Arrange 16 ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl.
- Drizzle with 1/2 cup Kahlúa mixture.
- Spread one-third of pudding mixture evenly over ladyfingers.
- sprinkle with 1 tablespoon cocoa.
- Repeat layers, ending with cocoa.
- Cover and chill at least 8 hours.
Nutrition Facts : Calories 202.1, Fat 7.6, SaturatedFat 4.7, Cholesterol 59.2, Sodium 137.3, Carbohydrate 25.4, Fiber 0.7, Sugar 16.6, Protein 4.7
LIGHT TIRAMISU
"I call this my 'skinny' dessert," Jackie Newell says with a smile. "It tastes just like the traditional Italian dessert, but uses low-fat and sugar-free ingredients," explains the Roanoke, Virginia cook.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. , In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. , Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.
Nutrition Facts : Calories 198 calories, Fat 4g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 517mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
TIRAMISU ANACAPRI
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap; chill 30 minutes or until firm. Remove plastic wrap, and add cream cheese. Beat with a mixer at medium speed until well-blended. Gently fold in whipped topping. Combine hot water, Kahlúa, and espresso. Split ladyfingers in half lengthwise. Arrange 16 ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/2 cup Kahlúa mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1 tablespoon cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.
BEST EVER TIRAMISU
This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
- Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
- Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
- Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
- To serve, dust with the cocoa powder and grate over the remainder of the chocolate.
Nutrition Facts : Calories 853 calories, Fat 73 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LIGHT TIRAMISU
Substitute heavy mascarpone for ricotta cheese and fat-free Greek yogurt for a healthier version without compromising on flavour
Provided by vcrovato
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Make the coffee and leave it to cool down slightly in a shallow dish (I use a large tupperware). You can add baileys to the mix if you want.
- Beat the egg yolks with the sugar until you have a pale and well combined mix. Add the ricotta and the yogurt after draining them of any excess water and mix well
- Whisk the egg whites until firm and add them to the rest of the mix delicately, so not to lose the fluffyness
- Dip half of the the savoiardi in the shallow dish with the coffee, very briefly, on both sides. Do only one biscuit at the time, so to avoid leaving them in the coffee for too long or they'll go soggy. Transfer them to a rectangular baking dish. (I use a 28x20cm ceramic dish). Spoon over a little more than half of the cheese and yogurt mix
- Dip the remaining half of the biscuits in the coffee and layer on top of the mix (dispose the biscuits perpendicular to the layer underneath, so it won't fall apart when you cut it). Spoon over the rest of the mix.
- Cover with foil and leave in the fridge to firm up for a couple of hours. Dust with cocoa powers through a small sieve before serving
- Calories per portion: 244
- This dish can be made 1 or even 2 days in advance as the flavours intensify the longer you leave them. You can also vary the quantities of the ricotta and yogurt mix, using more of one and less of the other as long as you end up with 600gr in total.
LIGHT LIGHT TIRAMISU
I haven't tried this but at 155 calories and 5 g of fat per serving, someone should! I got it from Easy Healthy Dinners.
Provided by hellokitty
Categories Dessert
Time 25m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 9
Steps:
- For filling, in a large bowl combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur. Beat with an electric mixer on medium speed until blended and smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside.
- For the frosting, in a medium bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur. Set aside.
- Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a long-tined form or a skewer, poke holes in the tops of all 3 layers.
- In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all 3 layers.
- Spread the bottom layer with half of the filling. Add the middle layer and spread on the remaining filling. Add the top layer. Frost cake with frosting.
- Serve immediately, or cover and chill in the refrigerator for up to 4 hours.
Nutrition Facts : Calories 148.2, Fat 2.3, SaturatedFat 1.3, Cholesterol 8, Sodium 222.5, Carbohydrate 26.6, Fiber 0.1, Sugar 17.4, Protein 3.1
LIGHT TIRAMISU
Categories Coffee Rum Dairy Egg Dessert Low Fat Cream Cheese Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine Marsala, 1/4 cup plus 1 tablespoon sugar and eggs in top of double boiler. Whisk mixture over gently simmering water until thickened and foamy and mixture registers 160°F. on candy thermometer, about 2 minutes. Remove from over water; whisk in light sour cream. Cool to room temperature.
- Beat cream cheese until light and fluffy. Beat in 1/3 of egg mixture. Fold in remaining egg mixture in 2 additions.
- Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Line bottom of prepared pan with angel food cake slices, trimming cake to fit bottom evenly. Combine coffee, rum and remaining sugar in small bowl. Brush cake in pan generously with coffee mixture. Pour filling over cake in pan. Brush enough remaining cake slices to cover filling lightly with coffee mixture. Place slices atop filling, coffee side down, trimming cake to fit pan evenly. Brush top of cake generously with coffee mixture. Reserve remaining cake and coffee mixture for another use. Sprinkle top with grated chocolate. Cover and refrigerate 8 hours or overnight. Serve.
CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
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- Combine first 3 ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap; chill 30 minutes or until firm.
- Remove plastic wrap, and add cream cheese. Beat with a mixer at medium speed until well-blended. Gently fold in whipped topping.
- Combine hot water, Kahlúa, and espresso. Split ladyfingers in half lengthwise. Arrange 16 ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/2 cup Kahlúa mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1 tablespoon cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.
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