Kahluatiramisu Recipes

KAHLUA TIRAMISU

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.

KAHLUA TIRAMISU

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.

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.

BEST EVER TIRAMISU

Steps:

• Put the double cream, mascarpone, marsala and golden caster sugar in a large bowl.
• Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
• Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you've used half the sponge fingers, then spread over half of the creamy mixture.
• Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
• Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days.
• To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

KAHLUA TIRAMISU

Steps:

• FOR SPONGE CAKE: Preheat oven to 325 degrees. Butter and flour 10x15x1-inch jelly-roll pan. Line with parchment paper; butter parchment. Whisk eggs, sugar, and vanilla in metal bowl set over pan of simmering water until just warm to touch. Remove from over water. Using electric mixer, beat until pale yellow and thick ribbon falls when beaters are lifted, about 6 minutes. Sift 1/2 cup flour over egg mixture; fold in. Repeat with remaining 1/2 cup flour. Add butter; fold in (do not overmix or batter will deflate). Spread batter in pan. Bake until cake is golden and tester inserted into center comes out clean, about 20 minutes. Cool in pan. FOR COFFEE SYRUP: Combine all ingredients in heavy medium saucepan and bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 3/4 cup, about 4 minutes. FOR MASCARPONE CREAM: Whisk eggs and sugar in medium metal bowl. Set bowl over pan of simmering water (do not allow bowl to touch water) and whisk until mixture is thick and foamy and thermometer registers 160 degrees, about 1 minute. Remove bowl from over water and whisk mixture until cool, about 4 minutes. Whisk mascarpone in large bowl to loosen. Add egg mixture and vanilla to mascarpone; whisk to blend. Invert cake onto waxed-paper-lined work surface. Cut six 2 1/2-inch rounds and six 3-inch rounds from cake using cookie cutters. Place one 2 1/2-inch round in bottom of each of six 3/4-cup ramekins. Brush cake in each ramekin with 1 tablespoon coffee syrup. Top cake in each ramekin with generous 1/3 cup mascarpone cream. Top cream in each ramekin with 3-inch cake round. Brush each cake with 1 tablespoon coffee syrup. Cover with plastic and refrigerate until cold, at least 3 hours or overnight. Top dessert with grated chocolate and whipped cream.