TIRAMISU ICE CREAM
Tiramisu Ice Cream, all the flavours of one of the most popular Italian desserts of all time made into an ice cream, with a hint of coffee, marsala and crunchy savoiardi (lady finger) biscuits.
Provided by Emily Kemp
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
- Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
- Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
- Pour the ice cream into your ice cream machine.
- Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
- When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.
Nutrition Facts : Calories 1530 kcal, ServingSize 1 serving
INDIVIDUAL TIRAMISU PARFAITS
A luscious, layered version of a classic Italian dessert. Everyone gets one of their own mini desserts.
Provided by Liz Berg
Categories Desserts
Time 20m
Number Of Ingredients 9
Steps:
- Mix together milk, coffee, 2 tablespoons Kahlua and 4 tablespoons of sugar in a bowl. Add the crushed ladyfingers to soak.
- Beat together egg yolks and remaining tablespoon of sugar. Add the mascarpone cheese, remaining Kahlua and Frangelico.
- With a hand or stand mixer, whip egg whites until stiff peaks form, then gently fold into the mascarpone mixture.
- Spoon half of the soaked ladyfingers between small glasses (mine were about 5 ounces each), then top with a layer of the mascarpone mixture. Add a second layer of the soaked lady fingers and top with more mascarpone mixture Smooth tops. Cover each with a dusting of cocoa powder. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 334 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 210 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
TIRAMISU PARFAITS
As a mouthwatering finale, Nancy Granaman of Burlington, Iowa whips up her tiramisu and serves it in pretty parfait glasses. "These are a long-time favorite dessert," she comments. "I think they look so pretty with a drizzle of chocolate, sprinkle of mini chips or cocoa on top."-Nancy Granaman, Burlington, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding., Place ladyfinger cubes in a bowl; add coffee and toss to coat. Let stand for 5 minutes., Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers., Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa.
Nutrition Facts : Calories 189 calories, Fat 3g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 573mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
TIRAMISU ICE CREAM PARFAIT
Tiramisu Ice Cream Parfaits, left over cake dipped in coffee & layered with a creamy no churn Tiramisu ice cream. Fast & Easy Dessert Recipe.
Provided by Rosemary Molloy
Categories Dessert
Time 3h15m
Number Of Ingredients 7
Steps:
- In a medium bowl combine well the mascarpone and sweetened condensed milk.
- In a large bowl beat cream until stiff peaks form. Fold the mascarpone mixture into whipped cream until well combined.
- In a small bowl add the cold coffee, dip the pieces of cake in the coffee (quickly so they aren't soaked and fall apart).
- Using freezer safe glasses add a layer of coffee dipped cake (3-4 pieces) and top with 2 or 3 heaping spoonfuls of the ice cream mixture, continue for 2 or 3 more layers (depending on the size of the glasses). Cover with plastic wrap and freeze until firm approximately 3-5 hours or over night. Sprinkle with grated chocolate if desired before serving. Enjoy!
Nutrition Facts : Calories 442 kcal, Carbohydrate 23 g, Protein 5 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 128 mg, Sodium 84 mg, Sugar 20 g, ServingSize 1 serving
QUICK FIX TIRAMISU PARFAITS
Provided by Robin Miller : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, beat together cream cheese, sugar and vanilla. Fold in 1 1/3 cups of whipped cream. Dunk ladyfingers in prepared coffee. Halve and place layer of ladyfingers in the bottom of 4 tall parfait glasses. Spoon half of cheese mixture over ladyfingers. Top with another layer of ladyfingers and remaining cheese mixture. Top with remaining ladyfingers. Spoon remaining whipped cream over top. Sift cocoa over whipped topping and garnish with grated semisweet chocolate.
TIRAMISU PARFAITS
Steps:
- To make the tiramisu filling: In the bowl of a tabletop mixer, with whip attachment, beat cream and sugar until fluffy and soft peaks form. Reserve 1 cup and refrigerate to use later as garnish. Add cheese to remaining cream on low speed, gradually increasing to high speed for 30 seconds or until thoroughly incorporated. Whisk yolk in bowl over pot of simmering water until warm and pale yellow in color. Add the Marsala and vanilla. Cover and refrigerate until ready to assemble.
- To make the coffee syrup: In a medium sauce pot combine all ingredients except Marsala and vanilla. Reduce syrup to 1 cup. Let cool. Add Marsala and vanilla, to taste.
- To assemble: Break the ladyfingers in half and dip into coffee syrup. Count 5 seconds and remove from liquid to drain on baking tray. Repeat until all cookies have been dipped. Place 2 pieces of soaked ladyfingers into sides of 2-ounce Sherry glasses. Drizzle 1 tablespoon of syrup over ladyfingers and let absorb. Spoon tiramisu cream filling into each glass. Sprinkle tops with cocoa powder. Garnish with dollops of whipped cream and chocolate shavings. Serve immediately.
TIRAMISU PARFAITS
Categories Coffee Dairy Dessert Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 18
Steps:
- Make parfaits
- Beat cream in small bowl until stiff peaks form. Cover; chill. Combine 4 yolks, 1/3 cup sugar, 3 tablespoons water, liqueur and espresso powder in medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer, beat mixture until thickened and thermometer registers 175°F., about 5 minutes. Remove from over water; beat until mixture cools, about 6 minutes. Fold in one 8-ounce container mascarpone, then half of whipped cream. Refrigerate espresso cream mixture.
- Combine remaining 4 yolks, orange juice, remaining 1/4 cup sugar, Grand Marnier and orange peel in another medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer fitted with clean dry beaters, beat yolk mixture until thickened and thermometer registers 175°F., about 7 minutes. Remove from over water; continue beating until mixture cools, about 6 minutes. Fold in second container of mascarpone, then remaining whipped cream.
- Spoon 1/4 cup espresso mousse, then 1/4 cup orange mousse into each of four 10-ounce goblets. Repeat layering with remaining mousse mixtures. Cover and refrigerate overnight.
- Make espresso syrup
- Stir 1/2 cup water, sugar and espresso powder in small saucepan over medium heat until sugar dissolves. Refrigerate until cold.
- Dip 1 biscotti halfway into espresso syrup. Insert syrup-coated section into 1 parfait. Repeat with remaining biscotti and syrup. Sprinkle cocoa over parfaits.
TIRAMISU ICE-CREAM CAKE
Treat your guests with this stunning summer dessert, perfect for al fresco dinner parties
Provided by Sara Buenfeld
Categories Dessert, Dinner, Treat
Time 10h
Number Of Ingredients 12
Steps:
- Line a 1kg loaf tin with cling film. Beat the mascarpone, sugar and marsala together then fold in the chocolate and cream.
- Make up the coffee with 600ml boiling water, leave for 5 mins then strain into a bowl and stir in the sugar and brandy.
- Reserve 2 biscuits then quickly dip the remainder as you use them into the coffee mixture and line them along the base and up the long sides of the tin (they will stand above the rim).
- Spoon in half the creamy mixture. Dip the last biscuits into the coffee and place on top end to end. Spoon the remaining creamy mixture on top, then fold over the sponge fingers above the rim and press lightly into the filling. Cover and freeze. To serve, turn out onto a plate, strip off the cling film and dust generously with cocoa. Spoon the cream down the centre and decorate with the chocolate.
Nutrition Facts : Calories 578 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.21 milligram of sodium
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- In a medium pot heat the coffee, milk and sugar stirring until sugar dissolves. Place in a bowl and refrigerate until cold.
- In a mixing bowl add the mascarpone, cream and cold coffee mixture, beat until smooth and thickened and soft peaks form. If using an ice cream maker then add the mixture into the machine, when it's almost done (time depends on the ice cream maker directions) add the cubed lady fingers, continue with the machine until Gelato reaches desired thickness. Serve immediately dusted with cocoa if desired. Or freeze until firmer. Enjoy!
- If making no-churn ice cream, then fold in the lady finger cubes into the soft peak creamed mixture and spoon into an air tight freezer container and freeze for at least 3-5 hours or until firm. Serve dusted with cocoa. Enjoy.
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