Sandra Lee Kahlua Tiramisu Recipes

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.

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.

TIRAMISU

Steps:

• Have 4 (8-ounce) wine glasses ready.
• In a chilled bowl combine 3/4 cup of heavy cream and 1/4 cup sugar. Whip with a hand mixer until soft peaks form. Cover and refrigerate until ready to use.
• In a large bowl combine the cream cheese, 1/4 cup heavy cream, vanilla and the remaining 1/2 cup of sugar. Whip with a hand mixer until light until fluffy.
• Reserve 4 ladyfingers for garnish. Using1 lady finger at a time, snap or cut in half, then dip it quickly into the coffee, and drop it into the bottom of a wine glass. Repeat with the other 3 glasses. Put a heaping tablespoon of the cream cheese mixture on top of the ladyfingers in each glad. Do another layer of ladyfingers dipped in coffee, another of the cream cheese mixture, then 1 more layer of ladyfingers. Top with remaining filling and dollop with the whipped cream. Break the reserved 4 ladyfingers in half and insert 2 halves into the top of each glass.
• Put the cocoa powder into a small sieve and tap it gently over each glass to dust the tops. Refrigerate for at least 1 hour before serving.