Sweet Tea Tiramisu Recipes
LEMON TIRAMISU
I created this lemon tiramisu to please everyone in my family. It's a cross between cheesecake and tiramisu with a refreshing lemony flavor. Garnish with fresh berries if you have them on hand. -Monica Marolt, Willowick, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat)., Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice., Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 350 calories, Fat 22g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 272mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 6g protein.
SWEET TEA TIRAMISU
A Southern twist on tiramisu. Recipe is from Southern Living. Several of the recipe reviews on that site state that the tea taste is not strong enough in the recipe as written - with suggestions to use one or two more tea bags to make the flavor more pronounced. Preparation time includes 12 hours chilling time.
Provided by Pinay0618
Categories Dessert
Time 13h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
- Discard tea bags. Add 1 cup sugar, stirring until dissolved. Bring tea mixture to a boil over medium-high heat, and cook, stirring occasionally, 20 to 22 minutes or until mixture is reduced to 1 cup. Remove mixture from heat, and let cool to room temperature (about 30 minutes).
- Stir together mascarpone cheese, vanilla bean paste, and remaining 1/2 cup sugar.
- Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.
- Separate ladyfingers in half. Arrange 24 ladyfinger halves, flat sides up, in the bottom of an 11- x 7-inch baking dish. Drizzle with half of tea mixture. Top with half of cheese mixture. Repeat layers once. Cover and chill 12 hours. Sift cocoa over top just before serving.
- Optional topping: Toss sliced strawberries and pitted fresh cherries with a little sugar and almond liqueur; add shaved chocolate.
Nutrition Facts : Calories 285.8, Fat 16, SaturatedFat 9.6, Cholesterol 85.7, Sodium 36.2, Carbohydrate 34.7, Fiber 0.2, Sugar 28.6, Protein 2.4
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- Over double boiler, whisk the egg yolks, sugar almond extract, and milk together constantly until it doubles in size, about 7 minutes. Take off the heat. With a hand mixer, beat in the cream cheese until smooth. Set off to the side to cool.
- In a standing mixer, whip heavy whipping cream until soft peaks appear. Gently fold into the cream cheese custard mixture.
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- Arrange half the soaked cake cubes evenly in the bottom of two dessert dishes. (Half pint jars work well, too!) Spoon half of the whipped topping mixture evenly in the two dessert dishes. Arrange the remaining half of cake cubes evenly in the dishes. Dollop the remaining whipped topping mixture on top of cake cubes.
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