Tiramisu Waffles Recipes

TIRAMISU WAFFLES

Steps:

• To make Tiramisu Topping, beat cream cheese, 1/2 cup sugar and the chocolate syrup in large bowl with electric mixer on medium speed until smooth. Gently stir in whipped topping until blended. Refrigerate while making waffles.
• Heat waffle iron; grease if necessary.
• Stir remaining ingredients except coffee and additional cocoa until blended. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Drizzle coffee over waffles. Spoon Tiramisu Topping onto waffles; sprinkle with cocoa.

TIRAMISU WAFFLES

Steps:

• For Topping: In small bowl, dissolve coffee granules in 1/4 cup milk. In medium bowl, beat cream cheese, powdered sugar and vanilla with electric mixer on medium speed until well blended. Beat in milk mixture until well blended. For Waffles: Heat waffle iron; brush with vegetable oil if necessary (or spray with cooking spray before heating). In large bowl, beat eggs, granulated sugar, oil and melted unsweetened chocolate with wire whisk until smooth. Beat in milk, the flour, cocoa, baking powder and salt just until smooth. Spoon about 1/2 cup batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 4 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. To serve, spoon 1 heaping tablespoon topping and 1 teaspoon grated semisweet chocolate onto each waffle.

TIRAMISU II

Steps:

• In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
• In a medium bowl, beat cream with vanilla until stiff peaks form.
• Whisk mascarpone into yolk mixture until smooth.
• In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
• Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

BISQUICK TIRAMISU WAFFLES

Steps:

• Make tiramisu topping-beat cream cheese, sugar, and chocolate syrup in large bowl with electric mixer on medium speed until smooth. Gently stir in whipped topping until blended. Refrigerate while making waffles.
• Heat waffle iron; grease with vegetable oil if necessary.
• Stir remaining ingredients except coffee until blended.
• Pour batter by less than 1 cupfuls onto center of hot waffle iron.
• Bake about 5 minutes or until steaming stops.
• Carefully remove waffle.
• Drizzle coffee over waffles.
• Spoon topping onto waffles.
• Sprinkle with additional baking cocoa if desired.

BEST EVER TIRAMISU

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.

QUICK AND EASY TIRAMISU

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.