Skinny Tiramisu Parfaits Recipes

SKINNY TIRAMISU PARFAITS

Steps:

• -In a small bowl, dissolve the espresso powder in boiling water. And rum. Stir and set aside to cool.
• -In a large bowl, whisk together the pudding mixes and the milk until thickened.
• -With a hand mixer (or using a stand mixer) in a large bowl, whip the Neufchatel cheese and ricotta until smooth and creamy.
• -Add the whipped cheese mixture into the pudding mixture and stir well to combine.
• -Using a pastry brush, generously brush the espresso/rum mixture onto each ladyfinger (you may also wish to dip the ladyfingers quickly into the espresso/rum mixture).
• -Gently break each soaked ladyfinger into smaller pieces to fit inside the parfait glasses.
• -Using six parfait glasses, place a layer of soaked ladyfinger pieces in the bottom of each glass.
• -Spoon the pudding/cheese mixture into a large zip-type plastic bag. Gently squeeze the mixture into the bottom corner of the bag. (You can also use a pastry bag), Snip the corner with a scissor.
• -Without using too much pressure, top the ladyfingers layer with the pudding/cheese mixture.
• -Using the same technique (with the whipped topping and the zip-type bag), pipe the whipped topping over the pudding/cheese layer.
• -Continue with the additional layers of soaked ladyfingers, pudding/cheese, and the whipped topping to finish.
• -Sprinkle each parfait with a light dusting of cocoa powder, and a small sprinkle of mini chocolate chips.
• -Refrigerate at least 4 hours for best taste.

TIRAMISU PARFAITS

Steps:

• Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding., Place ladyfinger cubes in a bowl; add coffee and toss to coat. Let stand for 5 minutes., Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers., Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa.

INDIVIDUAL TIRAMISU PARFAITS

Steps:

• Mix together milk, coffee, 2 tablespoons Kahlua and 4 tablespoons of sugar in a bowl. Add the crushed ladyfingers to soak.
• Beat together egg yolks and remaining tablespoon of sugar. Add the mascarpone cheese, remaining Kahlua and Frangelico.
• With a hand or stand mixer, whip egg whites until stiff peaks form, then gently fold into the mascarpone mixture.
• Spoon half of the soaked ladyfingers between small glasses (mine were about 5 ounces each), then top with a layer of the mascarpone mixture. Add a second layer of the soaked lady fingers and top with more mascarpone mixture Smooth tops. Cover each with a dusting of cocoa powder. Refrigerate for at least 3 hours before serving.

SKINNY TIRAMISU PARFAITS

Steps:

• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in ricotta cheese, powdered sugar and vanilla until creamy. Beat in yogurt until well blended. In small bowl, mix espresso and liqueur.
• In 8 small parfait glasses or clear drinking glasses, layer half of the ladyfingers, half of the espresso mixture and half of the cheese mixture. Sprinkle each with about 3/4 teaspoon grated chocolate. Repeat layers.
• Cover; refrigerate at least 1 hour to blend flavors but no longer than 4 hours. Store covered in refrigerator.

TIRAMISU CHEESECAKE

Steps:

• Butter the inside of a 9-inch springform pan. Wrap the outside with two layers of aluminum foil. Set aside.
• Lay the ladyfingers in the bottom of the springform pan. Cut extra ladyfingers into pieces to help fill the gaps.
• Use a pastry brush to brush on the coffee and coat the ladyfingers well.
• Make the cheesecake:
• Preheat oven to 350 degrees.
• Beat the cream cheese with the paddle attachment. Add the sugar and beat until combined. Scrape the bowl as needed.
• Add eggs one at a time, mixing each until incorporated. Mix in the cornstarch.
• Mix together the cream and the coffee or espresso powder. Add to bowl and mix until combined, scraping down the sides and bottom of the bowl as needed.
• Once smooth, pour the batter over the ladyfingers.
• Place the cheesecake into a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the springform pan.
• Bake for 70 minutes, then cool on a wire rack to room temperature.
• Tiramisu Topping:
• Beat the heavy cream to soft peaks.
• Add sugar and vanilla and beat until stiff peaks form.
• Add mascarpone cheese and mix just until blended. Spread over cooled cheesecake with an offset spatula, reserving some to pipe on top to garnish, if desired.
• Chill overnight. Dust with cocoa powder before serving, if desired.

TIRAMISU PARFAITS

Steps:

• Make parfaits
• Beat cream in small bowl until stiff peaks form. Cover; chill. Combine 4 yolks, 1/3 cup sugar, 3 tablespoons water, liqueur and espresso powder in medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer, beat mixture until thickened and thermometer registers 175°F., about 5 minutes. Remove from over water; beat until mixture cools, about 6 minutes. Fold in one 8-ounce container mascarpone, then half of whipped cream. Refrigerate espresso cream mixture.
• Combine remaining 4 yolks, orange juice, remaining 1/4 cup sugar, Grand Marnier and orange peel in another medium metal bowl. Set bowl over saucepan of simmering water (do not let bowl touch water). Using handheld mixer fitted with clean dry beaters, beat yolk mixture until thickened and thermometer registers 175°F., about 7 minutes. Remove from over water; continue beating until mixture cools, about 6 minutes. Fold in second container of mascarpone, then remaining whipped cream.
• Spoon 1/4 cup espresso mousse, then 1/4 cup orange mousse into each of four 10-ounce goblets. Repeat layering with remaining mousse mixtures. Cover and refrigerate overnight.
• Make espresso syrup
• Stir 1/2 cup water, sugar and espresso powder in small saucepan over medium heat until sugar dissolves. Refrigerate until cold.
• Dip 1 biscotti halfway into espresso syrup. Insert syrup-coated section into 1 parfait. Repeat with remaining biscotti and syrup. Sprinkle cocoa over parfaits.