WHITE CHOCOLATE-RASPBERRY TIRAMISU
Try our simple and elegant White Chocolate-Raspberry Tiramisu! Fresh raspberries, COOL WHIP and chocolate make White Chocolate-Raspberry Tiramisu sweet.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Beat Neufchatel, melted chocolate and sugar in large bowl with mixer until blended. Gradually beat in milk. Gently stir in 1 cup COOL WHIP and 1/2 cup raspberries.
- Arrange 13 cookies in single layer on bottom of 8-inch square pan; drizzle with half the coffee. Cover with half the Neufchatel mixture. Repeat all layers. Refrigerate 8 hours.
- Spread dessert with remaining COOL WHIP and top with remaining raspberries just before serving.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 18 g, Protein 4 g
INDIVIDUAL WHITE CHOCOLATE TIRAMISU
These individual tiramisu look super-elegant served in large stemmed wine goblets - but you could also use individual serving bowls, as long as they're deep enough. To make the tiramisu a day ahead, leave out the strawberry slices in between the layers. Sprinkle the raspberries over the top just before serving.
Provided by Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- To make the white chocolate cream: heat the milk over low-medium heat until bubbles form around the edges of the saucepan. Place the white chocolate pieces in a small bowl and pour the hot milk over. Whisk until the chocolate is completely melted.
- Meanwhile, in a medium bowl, whisk the sugar into the mascarpone. Set aside. In a small, chilled bowl, whip the cream with the vanilla until soft peaks form (do not overbeat.) Whisk the white chocolate mixture into the mascarpone. Fold in the whipped cream. The texture should be like lightly whipped cream; if it doesn't "flow", thin the mixture slightly by stirring in some milk, 1 tablespoon at a time.
- Spoon the liqueur evenly over the cake slices. Place 1 slice of cake in the bottom of each goblet. Spoon half of the cream mixture over the cake slices (about 2 1/2 tablespoons for each slice.) Sprinkle each with 1/2 tablespoon of the grated chocolate. Slice 8 strawberries and place some slices over the chocolate in each goblet. Repeat the cake, cream and chocolate layers. Refrigerate for 4 to 8 hours.
- To make the chocolate leaves: line a plate with waxed paper. In a double boiler over low heat, melt the grated semisweet chocolate. Remove the chocolate from the heat. Using a pastry brush, spread the underside of each leaf with a layer of chocolate. Place the painted leaves, chocolate side up, on the prepared plate. Freeze until the chocolate is set. Carefully peel the leaf off the chocolate, handling the chocolate leaf as little as possible. Return the leaves to the freezer if the chocolate is melting.
- Just before serving, top each tiramisu with raspberries and garnish each with a strawberry half and chocolate leaves.
RASPBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
- Dust with the confectioners' sugar and serve.
WHITE CHOCOLATE-STRAWBERRY TIRAMISU
Here's a twist on a classic dessert that highlights another flavor combo my husband and I love: strawberries and white chocolate. Lighten it up if you'd like-I've had good luck with light nondairy whipped topping and reduced-fat cream cheese. -Anna Ginsberg, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream., Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries., Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.
Nutrition Facts : Calories 404 calories, Fat 30g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 169mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY TIRAMISU
A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.
Provided by DENMOZZ
Categories World Cuisine Recipes European Italian
Time 9h30m
Yield 6
Number Of Ingredients 15
Steps:
- In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
- Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
- Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.
Nutrition Facts : Calories 1033.3 calories, Carbohydrate 129.4 g, Cholesterol 356.5 mg, Fat 51.2 g, Fiber 7.3 g, Protein 18.2 g, SaturatedFat 25.4 g, Sodium 167.8 mg, Sugar 87.8 g
RASPBERRY TIRAMISU
Quick and simple to make, this tiramisu is perfect as an indulgent centerpiece
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for another 1 min until cool.
- In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
- Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hrs.
- Dust the tiramisu with icing sugar just before serving in big bowls.
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