EASY TIRAMISU CUPS
These Easy Tiramisu Cups are made with a secret ingredient, vanilla wafers! This easy tiramisu recipe is perfect for summer parties & BBQs. Easy to make, easy to serve, and easy to eat!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 7m
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, sugar, and milk until fluffy. If necessary, add more milk to make the consistency your desired level of creaminess. Set aside.
- Using a piping bag or a Ziplock bag with the corner cut off, pipe the bottom layer of the mascarpone mixture into the bottom of 4 small glass cups.
- Sprinkle with a dash of cocoa powder (use a fine mesh sieve for an even layer).
- Dip the Nilla Wafers in the coffee, and layer 3 at a time into each cup.
- Top with more of the cream layer, then more chocolate. Repeat one more time (3 layers of each per cup)
- Top with more cocoa powder and a Nilla Wafer for garnish.
Nutrition Facts : Calories 422 kcal, Carbohydrate 31 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 58 mg, Sodium 144 mg, Fiber 1 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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.
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- In a glass bowl whisk together the egg yolks and sugar until the mixture becomes a lighter shade of yellow. Whisk in 2 tablespoons of the liqueur. Then place the glass bowl over a pot of simmering water (DIY double boiler action).
- I also added a drop of green food coloring, but this is totally optional. Whisk the mixture as it cooks until it's a thin custard. The goal here is to just lightly cook the egg yolks into a custard, but it doesn't have to be a super thick one. Some tiramisu recipes will completely skip this step and have you use the raw egg yolks in the batter we're about to make. You can do this if you choose. Totally up to you, but I prefer to cook them into a custard first.
- Once the mixture thickens (8-10 minutes over the simmering water), remove from heat and allow to cool in the refrigerator while you prep the rest of the dessert.
- In a stand mixer (or with an electric mixer) beat the heavy whipping cream and remaining 2 tablespoons sugar until soft peaks form (whipped cream).
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