TIRAMISU CHEESECAKE
Tiramisu-flavored cheesecake combines the flavors and richness of tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.
Provided by Marty Fries
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 5h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the oven.
- Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8-inch springform pan.
- In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly just until smooth. Pour batter over crust in the springform pan.
- Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
- Grate semisweet chocolate over the top right before serving.
Nutrition Facts : Calories 528 calories, Carbohydrate 40.2 g, Cholesterol 188 mg, Fat 36.2 g, Fiber 0.5 g, Protein 10.1 g, SaturatedFat 21 g, Sodium 256.4 mg, Sugar 20 g
KAHLUA TIRAMISU
Steps:
- Line 6 (1-cup) glass custard cups with plastic wrap. Spoon 2 teaspoons Kahlua into each cup. Soak 3 lady fingers in each cup, turning to coat both sides. Arrange lady fingers around sides of cups. Set aside. In a large bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth. Whisk in pudding. Divide pudding mixture equally among prepared cups. Cover tightly and refrigerate until set, about 30 minutes, or up to 1 day. Uncover cups. Invert cups onto plates and remove plastic wrap. Top with whipped topping and sprinkle with cocoa powder just before serving.
KAHLUA® OREO® TIRAMISU
Tiramisu with a chocolaty twist. Oreos® are substituted for the traditional lady finger cookies, which are then dunked in booze. Speaking of which, with a cup of liquor/wine in the recipe (the former of which is definitely not cooked off) makes for quite a potent dessert--be aware!
Provided by Mama Whitehall
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 3h35m
Yield 10
Number Of Ingredients 9
Steps:
- Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes.
- Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.
- Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.
- Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder.
- Place in the refrigerator until chilled, 3 to 4 hours.
Nutrition Facts : Calories 628.9 calories, Carbohydrate 46.2 g, Cholesterol 187.6 mg, Fat 44.6 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 21.9 g, Sodium 254.4 mg, Sugar 30.4 g
EASY TIRAMISU RECIPE
This Easy Tiramisu Recipe is made with ladyfinger cookies soaked in Kahula and espresso, then layered with fluffy mascarpone cream and topped with chocolate.
Provided by Lindsay
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
- Combine egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
- Continue cooking and whisking for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it's still a little grainy, that's ok. It will smooth out as you go.
- Set the egg mixture aside to cool to a little warmer than room temperature.
- While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
- When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
- Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside
- Dissolve the espresso powder into the hot water, then combine with the Kahlua.
- One at a time, dip the ladyfingers into the Kahlua mixture for about 3-5 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat ladyfinger layer, then top with remaining mascarpone mixture. Dust the top with cocoa powder.
- Refrigerate for several hours or overnight, then remove from pan (if desired) and serve.
Nutrition Facts : ServingSize 1 slice, Calories 423 calories, Sugar 16.4 g, Sodium 76.7 mg, Fat 27 g, SaturatedFat 14.6 g, TransFat 0.4 g, Carbohydrate 38.2 g, Fiber 0.6 g, Protein 7.5 g, Cholesterol 219.7 mg
EASY TIRAMISU RECIPE
Your friends and family will love my tiramisu recipe. It's easy to make and I guarantee it will be the Best Tiramisu you've ever had! Can you believe that this classic dessert can be made in 30 minutes?
Provided by Chef Dennis Littley
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- This is how you will make the Sabayon:When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
- Now Begin Making the Sabayon:Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
- Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
- Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
- Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!**If you can't use alcohol, just leave out the liqueur.
- Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
- Spoon half the mascarpone cream filling over the ladyfingers.
- Repeat process with another layer of ladyfingers
- Add another layer of tiramisu cream
- Refrigerate at least 4 hours. Overnight is best.
- Dust with cocoa before serving
Nutrition Facts : Calories 490 kcal, Carbohydrate 37 g, Protein 5 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 217 mg, Sodium 64 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
TIRAMISU RECIPE
Layers of creamy mascarpone custard, coffee-dipped ladyfingers, and cocoa powder make this homemade tiramisu.
Provided by Michelle
Categories Dessert
Time 8h
Number Of Ingredients 10
Steps:
- Stir coffee, espresso, and 2½ tablespoons Kahlua in a wide bowl or baking dish until espresso dissolves; set aside.
- In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1½ to 2 minutes, scraping down bowl with rubber spatula once or twice. Add ⅓ cup of the heavy cream to yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.
- Set the bowl with yolks over a medium saucepan containing 1 inch of gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.
- Whisk in remaining 4 tablespoons Kahlua until combined. Transfer bowl to standing mixer fitted with whisk attachment, add mascarpone, and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside.
- In now-empty mixer bowl, beat the remaining cream at medium speed until frothy, 1 to 1½ minutes. Increase speed to high and continue to beat until the cream holds stiff peaks, 1 to 1½ minutes longer. Using a rubber spatula, fold one-third of the whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
- Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
- Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
- Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1½ tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Cut into pieces and serve chilled. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 3 days.
Nutrition Facts : Calories 533 kcal, Carbohydrate 37 g, Protein 9 g, Fat 36 g, SaturatedFat 21 g, Cholesterol 247 mg, Sodium 140 mg, Sugar 14 g, ServingSize 1 serving
KAHLUA TIRAMISU
Make and share this Kahlua Tiramisu recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, whisk 1/2 cup Kahlua and cream cheese spread to blend.
- Beat in milk.
- (The recipe did not say how much milk. mary winecoff made this using 1 cup and she said it came out fine.).
- Gradually whisk in instant pudding mix until it begins to thicken.
- In small bowl, combine chocolate chips and cocoa powder.
- In bottom of 8-inch square baking dish or quiche dish, spread about 3/4 cup pudding mixture.
- Top with single layer of 12 ladyfinger slices, cut side up.
- Sprinkle with half of remaining Kahlua, then a third of chocolate mixture.
- Repeat layering one more time.
- Spread whipped cream over top, covering completely.
- Sprinkle with remaining chocolate mixture.
- Chill until ready to serve.
Nutrition Facts : Calories 533.7, Fat 31.6, SaturatedFat 19.2, Cholesterol 140.5, Sodium 533, Carbohydrate 46.6, Fiber 1.6, Sugar 38.4, Protein 6
KAHLUA TIRAMISU
Make and share this Kahlua Tiramisu recipe from Food.com.
Provided by The Skinny Truth
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Add 25ml Kahlua to coffee.
- Lightly soak ladyfingers in warm coffee.
- Separate the egg yolks and beat them with Splenda.
- Mix 50 ml Kahlua with mascarpone, add pinch of salt, and fold into eggs.
- Beat the egg whites until stiff (should be stiff enough to form peaks).
- Slowly fold the egg yolk mixture into egg whites.
- In a round or rectangular glass dish put one layer of ladyfingers, cover with creamy mixture, place further of ladyfingers and cover with remaining creamy mixture.
- Lightly dust cocoa powder on the cream mixture.
- Chill in fridge for 4-6 hours.
Nutrition Facts : Calories 286.2, Fat 8.2, SaturatedFat 3, Cholesterol 314.3, Sodium 139.9, Carbohydrate 39.5, Fiber 1.6, Sugar 18.3, Protein 9.8
TIRAMISU BUNDT CAKE
All of the flavors you love from traditional tiramius in bundt cake form! And, like tiramisu, this cake tastes even better the next day.
Provided by Angela Allison
Categories Dessert
Time 1h20m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degreees.
- In bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, use a handheld mixer to beat together the sugar and butter until pale in color; about 2 minutes. Beat in the eggs, one at a time, until combined. Stir in the vanilla.
- Working in batches, add in 1/3 of the flour mixture followed by 1/2 of the milk. Continue until all of the flour and milk has been incorporated into the batter. Use a rubber spatula to scrape down the bowl and make sure that everything is evenly combined.
- Spray your bundt cake pan with nonstick cooking spray. Pour in the batter and smooth using a rubber spatula. Bake for about 50 minutes, or until a toothpick inserted in the cake comes out clean.
- Remove the cake from oven and let cool in pan for 5 minutes. Then carefully flip the pan over on to a cooling rack and let cool for another 5 minutes until the cake releases from the pan. Let the cake cool completely (you can also chill the cake to speed up the cooling or make a day in advance.)
- One the cake is completely cooled, use a serrated knife to carefully cut the top of the cake about a third of the way down from the top. Carefully remove the top and set aside on a plate.
- In a bowl, stir together the espresso granules and sugar. Carefully pour in the boiling water and whisk until the sugar and espresso have dissolved. Stir in the Kahlua.
- Use a pastry brush to brush the espresso mixture over the cut bottom side of the bundt cake. Continue until all of the mixture has been absorbed by the cake. Set aside.
- In a bowl, use a handheld mixer to combine the mascarpone, powdered sugar, Kahlua, and vanilla; set aside.
- In a seperate bowl, use the handheld mixer to beat the heavy cream until firm peaks form; about 4 minutes.
- Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in two batches being careful not to overmix.
- Spread the tiramius filling over the bottom half of the bundt cake. Use as much tiramsu filling as you like (leftover filling is great for topping fruit).
- Carefully place the top half of the bundt cake over the bottom.
- In a bowl, use a handheld mixer to mix together the mascarpone and butter. Stir in the Kahlua. Add in the powdered sugar and continue mixing until the frosting is smooth. (If the frosting is too thick, add a teaspoon of milk to thin it out). Drizzle the frosting over the top of the bundt cake.
- Place the cocoa powder in a fine mesh sieve and dust over the top of the cake.
Nutrition Facts : Calories 581 kcal, ServingSize 1 serving
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5/5 (4)Calories 347 per servingCategory Dessert
- Place a saucepan filled with about an inch of water on the stove and bring to a simmer. Whisk the eggs and sugar in a bowl that fits snuggly over the saucepan but doesn't touch the water. Continue whisking constantly until the eggs turn pale yellow in color, about 5-8 minutes. The temperature of the mixture should be about 160 degrees. Remove from stove and set aside.
- In a separate bowl, use a handheld mixer to whisk the heavy cream until hard peaks form. Gently fold the cream into the egg mascarpone mixture and set aside.
- In a small shallow bowl, mix together the espresso and Kahlua. Dip the ladyfinger cookies into the espresso mixture, one at a time, and then layer on the bottom of the baking dish. (You may need to trim the ladyfingers with a sharp knife before dipping in the espresso so that they fit in the pan.) You should fit 12 cookies in the bottom of the pan.
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Ratings 17Calories 496 per servingCategory Dessert
- Start by whipping the cream. Place the double cream in a mixer. Start at minimum speed, then slowly increase to medium speed, and whip the cream for about 5 minutes, or until it reaches a rich, fluffy and airy texture. Once your whipped cream is ready, set it aside in the fridge until ready to use.
- Next, get the mascarpone cream ready. Place the mascarpone cheese in the mixer, and mix it together with the sugar on low speed for about 3 minutes, until creamy and fully combined.
- Add 1/3 of the whipped cream at a time into the mascarpone cream, gently mixing it in with a spatula from the downside to the upside, so that your whipped cream doesn't lose its fluffiness. Set the cream in the fridge until ready to use.
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4.9/5 (185)Calories 383 per servingCategory Dessert
- Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
- Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.
- Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
- Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.
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4.5/5 (4)Total Time 6 hrs 25 minsCategory DessertCalories 692 per serving
- Bring 1 cup water to a boil and pour into a shallow bowl. Mix in the espresso powder and 1/2 cup of the Kahlua liqueur. Set aside to cool.
- Separate the egg yolks from the whites (save the whites for another use) and add the yolks to a small, heat proof bowl that fits snugly over another saucespan filled with about 2 inches of water. Bring the water to a gentle simmer and top with the bowl of egg yolks. Add 1/4 cup sugar to the egg yolks and use a hand mixer to beat the eggs on medium speed over the simmering water for 4-5 minutes or until the mixtures is thick and creamy and light yellow in color. Remove the bowl from the heat and set aside to cool.
- In another large bowl, add the whipping cream, the remaining 1/4 cup sugar, 2 tablespoons Kahlua and the vanilla and beat until stiff peaks form.
- Transfer the cooled egg yolk mixture to a large bowl and add the mascarpone to the egg yolk mixture and blend until smooth. Gently fold the whipping cream into the egg yolk mixture with a large spatula, taking care not to deflate the cream. If you prefer more of a custard topping, set the mixture aside. If you want an extra fluffy cream, beat the mixture in the mixer for about 30 seconds to 1 minute and then set aside.
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- Beat egg yolk with 2 tablespoons of sugar until thick and pale. Beat in mascarpone until light and fluffy. Add Kahlua and mix to combine. Carefully fold in egg whites until incorporated. Set aside.
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- Temper the egg yolks over a double boiler. In a glass bowl combine egg yolks with granulated sugar, place the bowl over a saucepan with boiling water (on low heat). And make sure that the bowl is not touching the simmering water.
- Keep whisking the egg yolks and the sugar for 8-10 minutes until the egg mixture reaches 160°F (70°C). The sugar will melt and you will no longer see any sugar granules in the mixture. Remove from heat and allow it to cool slightly.
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- Whip the heavy cream in a standing mixer with whisk attachment on high until cream reaches semi-stiff peaks. Transfer whipped cream to another bowl.
- In standing mixer bowl (no need to clean it), beat mascarpone cheese with powdered sugar until smooth. Add 4 tablespoons of cooled espresso mixture and mix well. Gently fold in the whipped cream into the cheese mixture by hand until well incorporated.
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