Pbj Tiramisu Recipes
PB&J TIRAMISU
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- tBeat the peanut butter, cream cheese, confectioners' sugar, vanilla and 1/2 cup cream in a large bowl with a mixer on medium speed until smooth and fluffy, 3 to 4 minutes. Add the remaining 1/2 cup cream and beat until creamy, about 2 more minutes. (Do not overbeat.)
- Whisk the jam, framboise and 1/3 cup water in a bowl until smooth. Spread about 3 tablespoons of the jam mixture in a 9-by-5-inch glass loaf pan. Cover with half of the ladyfingers, arranging them lengthwise. Brush with half of the remaining jam mixture. (Don't worry if it looks like a lot of liquid; the ladyfingers will absorb it as the tiramisu sits.)
- Spread half of the peanut butter cream over the ladyfingers. Top with 2 cups raspberries and the remaining ladyfingers. Brush the ladyfingers with the remaining jam mixture and spread the remaining peanut butter cream on top. Cover with plastic wrap and refrigerate at least 8 hours.
- Uncover the tiramisu and top with the remaining 2 cups raspberries and shaved chocolate. Dust with confectioners' sugar.
TIRAMISU
Provided by Food Network
Categories dessert
Time 2h25m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
- In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
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