Kahlua Tiramisu With Amaretto Ice Cream Recipes

SANDRA LEE - KAHLUA TIRAMISU

Steps:

• Line 6 glass custard cups with plastic wrap.
• Put 12 teaspoons Kahlua into a cup and quickly soak 3 lady fingers, turning to coat both sides, and place them in the bottom of one of the cups.
• Repeat for remaining cups.
• Set aside.
• In a bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth.
• Whisk in pudding.
• Divide pudding mixture equally among prepared cups.
• Fold the plastic wrap over the top of the pudding mixture and refrigerate until set, about 30 minutes.
• Uncover cups.
• Turn cups onto plates and remove plastic wrap.
• Top with Cool Whip and sprinkle with cocoa powder just before serving.
• Can make upto 1 day ahead.

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.

AMARETTO TIRAMISU

Steps:

• Beat together cream cheese and sugar in medium-size bowl until light and creamy, 3 to 4 minutes. Beat in amaretto and vanilla.
• Fold whipped topping into cream-cheese mixture.
• Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as a 9 x 9-inch casserole dish. Sprinkle with half the coffee. Top with half the cream-cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream-cheese mixture, smoothing the top. Sprinkle with remaining cocoa.
• Cover and refrigerate at least 4 hours, or preferably overnight. Sprinkle with confectioners' sugar and sliced almonds.

KAHLUA TIRAMISU WITH AMARETTO ICE CREAM

Steps:

• Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
• Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.