Light Heavenly Tiramisu Recipes

LIGHT TIRAMISU

Steps:

• Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. , In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened. , Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving.

HEAVENLY EGGLESS TIRAMISU

Steps:

• Mix the espresso with the coffee liqueur; chill.
• Melt the chocolate with 1/2 cup cream over a double boiler; cool.
• Whip the remaining 1/2 cup cream (or 3/4 cup but remember more cream will give volume but dilute the flavor of the mascarpone) until stiff.
• Using a hand-held whisk (a stand mixer will be too strong), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until firm.
• If using a sponge cake, cut into 3 layers about 1 cm thick. I used to cut the cake into 1/2 cm layers and sandwiched them with chocolate ganache. The result was the best tiramisu ever but was too much work because the thin sponge layers broke easily.
• Lay a layer of 10 sponge fingers into a glass dish or bowl (or a slice of sponge cake on a serving plate), spoon about 1/3 of the espresso over the fingers to soak. Spread 1/3 of the chocolate ganache over the cake and then spread 1/3 of the mascarpone mixture over. Repeat and end with a layer of mascarpone.
• Sieve a thick layer of choc powder over the tiramisu and/or garnish with choc shavings. Chill overnight or at least 12 hours.

EASY TIRAMISU (CHEF RECIPE)

Steps:

• Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white), and is thick (see video for consistency).
• Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
• Clean bowl and whisk. Add egg whites and beat until it's stiff (3 minutes on speed 7, should be all white foam, see video!)
• Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't bash out all the air in the egg whites! (Note 4)
• Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8"/20cm square dish. (See video or step photos above to see how I arrange them).
• Spread over half the cream, then top with another layer of coffee dipped biscuits.
• Spread with remaining cream.
• Cover, refrigerate for at least 4 - 5 hours, preferably overnight
• Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates.

TIRAMISU

Steps:

• 1. Whip the cold cream until soft peaks form.
• 2. Add the powdered sugar, vanilla, 1 tsp rum, and mascarpone cheese.
• 3. Whip until stiff peaks form.
• 4. Pour the rest of the rum into a cup of black coffee that has been cooled slightly.
• 5. Buy the small thin ladyfingers and open one package. Place the ladyfingers along the sides and bottom of a 9-inch springform pan (a 9x13 rectangle pan works just as well with ladyfingers on the bottom only).
• 6. Brush the ladyfingers with the coffee mixture. The ones on the side should only have a small amount of coffee mixture brushed on.
• 7. Now take your cream mixture and place 1/3 of the bowl over the ladyfingers and carefully smooth it around the first layer of the tiramisu.
• 8. Add another layer of ladyfingers on top of the cream mixture. Brush it with rum.
• 9. Now add another layer of cream mixture. Then add another layer of ladyfingers.
• 10. Follow with the rest of the cream mixture. Sprinkle shaved chocolate on the top and refrigerate overnight.
• 11. Unmold the pan and wrap a ribbon around it (optional) to make it look pretty.

LIGHT LIGHT TIRAMISU

Steps:

• For filling, in a large bowl combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur. Beat with an electric mixer on medium speed until blended and smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside.
• For the frosting, in a medium bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur. Set aside.
• Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a long-tined form or a skewer, poke holes in the tops of all 3 layers.
• In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all 3 layers.
• Spread the bottom layer with half of the filling. Add the middle layer and spread on the remaining filling. Add the top layer. Frost cake with frosting.
• Serve immediately, or cover and chill in the refrigerator for up to 4 hours.

LIGHT & HEAVENLY TIRAMISU

Steps:

• Combine coffee and 1/4 cup Kahlua or Tia Maria. Dip 1/3 sponge fingers into this and arrange in a single layer in a 20cm square casserole dish.
• Beat cream cheese, sugar & remaining liqueur together until well combined. Gradually fold in the custard & cream.
• Spread a third of the cream cheese mixture over the sponge fingers. Repeat layers twice more finishing with cream cheese mixture.
• Dust with cocoa. Refrigerate overnight to become firm and allow flavours to develop.
• Cut into squares to serve.