Caramel Macchiato Tiramisu Parfaits Recipes

CARAMEL-MACCHIATO TIRAMISU PARFAIT

Steps:

• 1. In a large bowl, beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 minute. Gently stir in 2 cups Cool Whip.
• 2. Mix coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat layers.
• 3. Top with remaining Cool Whip and chocolate. Refrigerate for 4 hours.
• 4. NOTE: These can be refrigerated up to 24 hours before serving. If you don't have parfait glasses, you may use any type of glass dessert bowl or drinking glass.

SALTED CARAMEL MACCHIATO TIRAMISU FOR TWO RECIPE BY TASTY

Steps:

• Add the sugar and egg yolks in a small bowl and whisk vigorously until the mixture thickens and falls back on itself in a ribbon when the whisk is lifted, 6-8 minutes. Fold in the mascarpone and caramel sauce to combine evenly.
• Break each ladyfinger in half crosswise. Dunk each half briefly in the espresso and arrange 3 halves, side by side, in the bottom of each of two cocktail glasses. (You may need to squish them tightly together to fit). Top each with 3 heaping tablespoons of the caramel-mascarpone mixture and smooth the tops with the back of the spoon. Continue layering the ladyfinger halves and the caramel-mascarpone mixture to make 3 layers. Discard any remaining espresso. Cover the glasses with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours (the longer it sits, the better it gets).
• When ready to serve, uncover and top each glass with a dollop of whipped cream. Drizzle with more caramel sauce and sprinkle each with a pinch of flaky salt.
• Enjoy!

CARAMEL-MACCHIATO TIRAMISU PARFAITS RECIPE - (4.5/5)

Steps:

• BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP. MIX coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat layers. TOP with remaining COOL WHIP and chocolate. Refrigerate 4 hours.