Tiramisu Parfaits Recipes

INDIVIDUAL TIRAMISU PARFAITS

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.

TIRAMISU PARFAITS

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.

QUICK FIX TIRAMISU PARFAITS

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.

SKINNY TIRAMISU PARFAITS

Steps:

• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in ricotta cheese, powdered sugar and vanilla until creamy. Beat in yogurt until well blended. In small bowl, mix espresso and liqueur.
• In 8 small parfait glasses or clear drinking glasses, layer half of the ladyfingers, half of the espresso mixture and half of the cheese mixture. Sprinkle each with about 3/4 teaspoon grated chocolate. Repeat layers.
• Cover; refrigerate at least 1 hour to blend flavors but no longer than 4 hours. Store covered in refrigerator.

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 PARFAIT

Steps:

• Cut sugar-free angel food cake into one-inch cubes.
• Set aside.
• Dissolve instant coffee in hot water.
• Chill in refrigerator.
• Combine mascarpone cheese and cream cheese in a medium mixing bowl.
• Beat until smooth.
• Add 2 tablespoons chilled coffee, brown sugar, Splenda Granular, and vanilla.
• Mix well and set aside.
• Pour remaining chilled coffee into a 9x13 inch pan.
• Assemble Tiramisu:.
• Quickly dip half of the angel food pieces into the coffee.
• Remove immediately and place in a medium glass serving bowl.
• Spread half of the cream cheese mixture on top of the angel food cake pieces.
• Sprinkle with 1 teaspoon cocoa powder.
• Repeat process with remaining angel food cake, cheese mixture and cocoa.
• Cover and chill for three hours or overnight before serving.

TIRAMISU PARFAITS

Steps:

• In a small bowl, combine coffee liqueur, water, corn syrup, espresso powder and 2 tbsp powdered sugar until well blended.
• In a large bowl, combine 5 tbsp coffee syrup, 1/2 cup powdered sugar, and cream cheese.
• Beat with an electric mixture until smooth and fluffy.
• In another large bowl, beat the chilled cream and the remaining 1/4 cup powdered sugar until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture.
• To assemble: Break up 1 chocolate chip cookie into the bottom of each of 6 parfait glasses or wine goblets.
• Drizzle 1 tbsp of coffee syrup over each crumbled cookie.
• Spread 1/3 cup cream cheese filling over each.
• Repeat the layers.
• Top with sifted cocoa powder.
• Cover and refrigerate 6 hours or overnight.

TIRAMISU PARFAITS WITH TOASTED ALMONDS

Steps:

• Combine 1/2 cup coffee liqueur, 1/2 cup water, 1/4 cup dark corn syrup, 2 tablespoons instant espresso powder and 2 tablespoons powdered sugar in small bowl. Blend well.
• Combine 5 tablespoons espresso syrup, 1/2 cup powdered sugar and 8 ounces cream cheese in large bowl. Using electric mixer, beat until smooth and fluffy. Beat 1 1/2 cups chilled whipping cream and remaining 1/4 cup powdered sugar in another large bowl until stiff peaks form. Fold whipped cream into cream cheese mixture. Place 1 pound-cake slice in bottom of each of 6 parfait glasses or wine goblets, tearing and pressing pound cake to fit. Drizzle 1 tablespoon espresso syrup over each. Spread 1/3 cup cream cheese filling over each. Repeat layering with remaining pound cake, espresso syrup and cream cheese filling. Sift unsweetened cocoa powder generously over parfaits. Cover parfaits and refrigerate at least 6 hours or overnight. Top parfaits with toasted sliced almonds and serve.

TIRAMISU PARFAIT WITH HOMEMADE LADYFINGERS

Steps:

• Homemade Ladyfingers:.
• Take cream cheese out of the fridge and set aside to become room temperature.
• Preheat oven to 350 degrees Fahrenheit.Get your pastry or ziplock bag ready. For the ziplock, cut a small opening (about 3/4 of an inch) on one of the bottom edges of the bag.
• In your mixer put on the whipping tool. Beat the egg yolks and 2 tablespoons of granulated sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Remove egg yolks from this bowl and put in a large separate bowl. Sift the loose flour over the batter but do not mix inches Rinse out the mixer bowl and the whipping tool to start the next mixture.
• In the same bowl you just rinsed, whip the egg whites until soft peaks form (when the eggs begin to look like spongy whipped cream, not quite as thick though). Slowly add the other 3 tablespoons of granulated sugar and whip until stiff peaks form (when the mixture is just like cool whip -- WARNING: it won't taste like cool whip).
• Hand stir the white mixture into the yolk mixture in three additions. Remember: only until it is mixed together -- no further! Put the batter in the pastry bag and squeeze the batter into 15 3-5 inch long ladyfingers on the wax paper covered baking sheet or sheets. Leave at least a one inch space between the ladyfingers.
• When you are out of batter, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. While baking, rinse all of your dirty dishes for the next steps. WARNING: If your oven seems a little steamy while baking, don't worry mine does that too --.
• Remove the baking sheets from the oven. Let the ladyfingers cool for a few minutes and release them from the wax paper with a spatula while they are still warm. Don't let them completely cool before removing them from the wax paper because they stick and its hard to remove them without breaking. Finish cooling the ladyfingers on the wire rack and set aside, for we will use them in the future!
• Tiramisu Parfaits:.
• Turn off the oven, you don't need it anymore. Whip your whipping cream until it reaches soft peaks, then mix in sugar until it reaches soft peaks. Slowly add 3 TBSP of sugar. Beat until stiff peaks. Take the cream out and put aside in a separate bowl. Try not to eat too much of it. You will need it later -- Clean out mixing bowl and whipping attachment once again!
• Place all of the cream cheese in the same mixing bowl used before (less dishes the better!) until smooth and ribbon-like. Dump in 1/2 cup of sugar and 2 tsp vanilla and mix on the mixer's lowest setting. Whisk in half of the whipped cream and 6 TBSP of chopped or grated chocolate pieces. Do not mix! Just stir., by hand until well combined. Then put aside. This is your tiramisu mixture.
• If you are using the powdered espresso, mix it with the hot water now. Take all of the ladyfingers and let them soak in the espresso or dark coffee. Tip: You might need some more liquid for the fingers to soak inches. Once soaked all the way through, place 3/4 of the ladyfingers into the bottom of the ramekins. Make sure that all of the bowls have about the same amount of ladyfingers. Save the other 1/4 for later --.
• Take your tiramisu mixture and evenly distribute it to each of the ramekins. Sift a layer of cocoa powder over each tiramisu, generously -- Place the remaining ladyfingers on top of this layer -- evenly among the bowls --.
• Take the rest of your whipped cream and evenly distribute it among the bowls. Cover each with plastic wrap and put in the fridge for at least four hours. I know, it's a bummer.
• Take them out of the fridge and coat once more with cocoa powder, generously --.
• What are you doing reading this? Go enjoy your dessert with five friends or family -- or if you're a pig, just eat them all yourself!

TIRAMISU PARFAITS

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 PARFAITS

Steps:

• Reserve 6 of the wafers for garnish. Coarsely break remaining wafers; set aside. Beat cream cheese spread, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping.
• Drizzle coffee over wafer pieces in small bowl. Spoon 2 Tbsp. of the cream cheese mixture into each of 6 (8-oz.) parfait glasses; top with 1 to 2 Tbsp. soaked wafer pieces. Repeat layers; top evenly with the remaining cream cheese mixture. Cover.
• Refrigerate at least 1 hour. Top evenly with the remaining 3/4 cup whipped topping and reserved wafers just before serving.