TIRAMISU-STYLE DESSERT FOR A CROWD
It's remarkable how many flavors are in this tiramisu: coffee, vanilla, butterscotch and caramel, to name a few. Also remarkable? It's made in a 9X13 pan!
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Combine coffee granules, 2 Tbsp. sugar and 1/2 tsp. vanilla in small bowl. Add warm milk; stir until coffee is completely dissolved and mixture is well blended. Arrange half the ladyfingers, cut sides up, on bottom of 13x9-inch dish, cutting if necessary to fit; brush with half the coffee mixture.
- Mix cream cheese, 2 Tbsp. cold milk, remaining sugar and remaining vanilla in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over ladyfingers in dish.
- Beat pudding mixes and remaining cold milk with whisk 2 min.; pour over cream cheese layer. Arrange remaining ladyfingers, cut sides up, on top of pudding; brush with remaining coffee mixture. Cover with remaining COOL WHIP.
- Refrigerate 4 hours. Drizzle with caramel topping just before serving.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
TIRAMISU FIT FOR A CROWD
This recipe makes a huge batch of tiramisu great for a potluck or picnic. They will think you slaved in the kitchen over this one. For the cake layer, you can use angel food cake, lady fingers or slice up shortcake cups.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 1 16x13 pan
Number Of Ingredients 8
Steps:
- You first want to make the coffee mixture.
- This can be achieved by brewing about 3-4 tbsp of coffee with about 4 cups of water.
- Add sugar to the brewed coffee, mix well and chill.
- Slice up the angel food cake and set aside.
- Soften the cream cheese in the microwave for approximately 1 minute.
- Then prepare the pudding as directed(7-8 cups of milk as listed above).
- You will need an extra large bowl or mix it in a stainless steel pot.
- Once the pudding is prepared, add the cream cheese and mix well.
- Fold in cool whip.
- Pour coffee in a large bowl.
- Dip each sliced piece of cake in coffee as you make 1 layer in dish.
- Spoon creamy mixture over top of cake.
- Then repeat steps to make another layer.
- Sprinkle with cocoa powder and let chill for at least 4 hours.
- You can also garnish top with chocolate shavings.
- Enjoy.
Nutrition Facts : Calories 6939.4, Fat 310.8, SaturatedFat 194.3, Cholesterol 1069.4, Sodium 12797, Carbohydrate 889.9, Fiber 1.2, Sugar 614.4, Protein 165.3
TIRAMISU (MY FAMILY'S FAVORITE DESSERT)
Provided by Food Network
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
- In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.
- Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.
TIRAMISU
Steps:
- For the cake: Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated, turn speed to medium, and beat until well combined. Remove bowl from machine.
- In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining l/2 cup sugar and whip until whites are shiny and firm but not stiff. With a rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
- Scrape the mixture into a greased and floured half-sheet pan and bake at 375 degrees F. until edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean.
- For the cream: In the large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of the bowl and under the beaters as necessary.
- Meanwhile, in a medium bowl, set over simmering water, melt the chocolate. Set aside.
- In a large heatproof bowl, set over simmering water, whisk the egg yolks with l/4 cup sugar until sugar dissolved and mixture is hot to the touch. Remove from heat and scrape into the mascarpone. On medium speed, beat just until combined. Lower speed, add the melted chocolate, and mix well.
- In a large bowl of the electric mixer, using the whip attachment, whip the egg whites to soft peaks. Add the remaining l/4 cup sugar and continue to beat until shiny and firm but not stiff. Fold into the mascarpone mixture. Stir in the Kahlua and rum. Refrigerate until needed.
- For the soaking liquid: In a small pot, combine all of the ingredients, bring to a boil. Remove from the heat and let cool.
- To assemble the Tiramisu: I like to use parfait or Pilsner glasses for this dessert. Place all of the glasses on a flat work surface. Cut out cake circles that will fit into the size glass your using. Using a ladle, place a small amount of Mascarpone cream in the glass, dip a cake circle in the soaking liquid (squeeze out any excess) and place on top of the cream. Ladle more cream on top of the circle, place another soaked circle of cake and finish with a layer of cream. Repeat this with all of the glasses. Refrigerate for about an hour or until set. Decorate with grated milk chocolate and sifted cocoa.
TOFFEE TIRAMISU FOR A CROWD
This restaurant favorite is easy to make at home. Toffee adds a rich, buttery crunch teens will love.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 24
Number Of Ingredients 9
Steps:
- Bake cake mix as directed on package, using water and eggs, in 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Cool 10 minutes. Remove from pans. Cool completely on wire rack, about 1 hour.
- Cut each pound cake into 9 slices. Arrange slices in 2 rectangular baking dishes, 11x7x1 1/2 inches, cutting slices if necessary to cover bottom of dishes. Drizzle coffee over cake.
- Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
- Cover and refrigerate at least 1 hour but no longer than 24 hours.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 100 mg, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 26 g, TransFat 1 g
TIRAMISù FIT
Tiramisù Fit is a light version of the classic Tiramisù, great for fitness lovers and anyone who is following a diet but still needs some sweet taste sometime. All you need are 4 SIMPLE INGREDIENTS and few spear minutes to make a mini dessert with really low calories but tasty. I did use some wholegrain melba toasts, coffee, greek yogurt and dark cocoa powder. If you don't like the coffee bitter taste you could sweetener it with some sugar or add some water or milk, or you might also decide to use a vanilla yogurt or mix it with the plain greek one or just add some honey to it. On top if you don't drink coffee you can soak the wholegrain melba toasts into the barley coffee. You can change the melba toasts for some wasa or crackers. You can do many versions based on your taste. TIRAMISU' FIT is the delicious and light option to the classic breakfast or snack. Subscribe to my YouTube Channel "Yayamilla" and check all the Video Recipes!
Provided by Yayamilla
Time 5m
Yield Serves 1
Number Of Ingredients 4
Steps:
- Dunk a melba toast into the coffee then put it in a plate.
- Spread some yogurt on the top of the soaked melba toast.
- Repeat the same thing for the rest of the melba toasts. Once done dust the top with some dark cocoa powder.
MUST-HAVE TIRAMISU
This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.-Ale Gambini, Beverly Hills, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream until stiff peaks form; fold in yogurt. Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish., In a shallow dish, mix milk and espresso. Quickly dip 12 ladyfingers into espresso mixture, allowing excess to drip off. Arrange in dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers., Refrigerate, covered, at least 2 hours before serving. If desired, serve with raspberries.
Nutrition Facts : Calories 177 calories, Fat 6g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 80mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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