Tiramisu Cream Cheese Citrus And Coconut Recipe 445

LEMON TIRAMISU

Steps:

• Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.

CREAMY COCONUT TIRAMISU

Steps:

• Whisk coffee, sugar, 1 cup coconut milk and 1/2 cup 2% milk in pie plate until coffee is dissolved.
• Beat pudding mix, remaining coconut milk and remaining 2% milk in large bowl 2 min. Stir in COOL WHIP.
• Dip half the ladyfingers, 1 at a time, in coffee mixture, turning to coat both sides of each; place in single layer on bottom of 9-inch square pan. Cover with half of the pudding mixture. Repeat all layers. Sprinkle with coconut. Cover. Refrigerate 4 hours.

CREAM CHEESE TIRAMISU

Steps:

• Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
• Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
• Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
• Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
• Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.

CHOCOLATE TIRAMISU

Steps:

• Whisk together egg yolks and white sugar in a saucepan off heat until well blended. Whisk in evaporated milk and chocolate milk; place pan over medium heat. Stir constantly until boiling, about 5 minutes. Boil for 1 minute; remove from heat and cool slightly. Cover tightly with plastic wrap; chill in refrigerator for 1 hour.
• Beat heavy cream, confectioners' sugar, and vanilla extract together in a bowl until stiff peaks form.
• Remove yolk mixture from refrigerator; whisk in mascarpone until smooth.
• Combine coffee, coconut-flavored rum, and coffee-flavored liqueur in a small bowl. Place ladyfingers in a bowl; drizzle coffee mixture over ladyfingers.
• Arrange half of the soaked ladyfingers in the bottom of a 9x5-inch baking pan. Spread half the mascarpone mixture over ladyfingers, then half the whipped cream. Repeat with remaining ladyfingers and whipped cream; end with a layer of mascarpone mixture.
• Sprinkle the tiramisu with cocoa powder and chocolate shavings. Cover with plastic wrap; refrigerate until set, 4 to 6 hours.

EASY TIRAMISU

Steps:

• In a small mixing bowl stir together espresso powder and boiling water until dissolved. Stir in cold water, set aside.
• In a medium mixing bowl with an electric mixer on medium speed beat cream cheese, cream, and sugar until fluffy.
• Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. One by one, dip a third of the ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of the cream cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream cheese mixture. Cover and chill for up to one day.
• Dust tiramisu with cocoa just before serving.

MEGAN'S TIRAMISU

Steps:

• Start syrup: Combine white sugar and boiling water in a medium bowl; stir until sugar dissolves. Set aside.
• Prepare filling: Combine powdered sugar, mascarpone cheese, 1/4 cup tuaca, and vanilla extract in a bowl; whip with the whisk attachment of an electric mixer until smooth. Gradually add whipping cream and whip until soft peaks form.
• Continue syrup: Mix coffee and tuaca into the sugar-water mixture.
• Assemble tiramisu: Line the bottom of a 9x13-inch glass baking dish with ladyfingers. Pour 1/2 of the syrup over top, then layer with 1/2 of the filling. Add another layer of ladyfingers and cover with remaining syrup and filling. Smooth with the back of a spoon and sprinkle with grated chocolate. Refrigerate for at least 4 hours before serving.

TIRAMISU CREPES

Steps:

• In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.

TIRAMISU CREAM CHEESE CITRUS AND COCONUT RECIPE - (4.4/5)

Steps:

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