Individual Tiramisu Parfaits Recipes

Steps:

• Place the egg yolks, sugar and wine into a metal bowl. Place the bowl on a pan of barely simmering water, making a double boiler. Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes. The mixture should be uncomfortably warm to the touch, but not burning. Remove from the heat and set aside.
• In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside.
• In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended. Fold in the whipped cream.
• Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side. Transfer to a 6 to 8-ounce parfait glass to create the first layer. Top the slices of cake with a few spoonfuls of the cream filling mixture. Repeat the process with another 3 slices of cake and top with more filling mixture. Repeat the process for the remaining parfait glasses. Dust each dessert with the cocoa. Refrigerate for a couple of hours before serving.
• In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.

Steps:

• To make the tiramisu filling: In the bowl of a tabletop mixer, with whip attachment, beat cream and sugar until fluffy and soft peaks form. Reserve 1 cup and refrigerate to use later as garnish. Add cheese to remaining cream on low speed, gradually increasing to high speed for 30 seconds or until thoroughly incorporated. Whisk yolk in bowl over pot of simmering water until warm and pale yellow in color. Add the Marsala and vanilla. Cover and refrigerate until ready to assemble.
• To make the coffee syrup: In a medium sauce pot combine all ingredients except Marsala and vanilla. Reduce syrup to 1 cup. Let cool. Add Marsala and vanilla, to taste.
• To assemble: Break the ladyfingers in half and dip into coffee syrup. Count 5 seconds and remove from liquid to drain on baking tray. Repeat until all cookies have been dipped. Place 2 pieces of soaked ladyfingers into sides of 2-ounce Sherry glasses. Drizzle 1 tablespoon of syrup over ladyfingers and let absorb. Spoon tiramisu cream filling into each glass. Sprinkle tops with cocoa powder. Garnish with dollops of whipped cream and chocolate shavings. Serve immediately.

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.

Steps:

• Reserve 6 of the wafers for garnish. Coarsely break remaining wafers; set aside. Beat cream cheese spread, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups of the whipped topping.
• Drizzle coffee over wafer pieces in small bowl. Spoon 2 Tbsp. of the cream cheese mixture into each of 6 (8-oz.) parfait glasses; top with 1 to 2 Tbsp. soaked wafer pieces. Repeat layers; top evenly with the remaining cream cheese mixture. Cover.
• Refrigerate at least 1 hour. Top evenly with the remaining 3/4 cup whipped topping and reserved wafers just before serving.

Steps:

• In a small bowl, combine coffee liqueur, water, corn syrup, espresso powder and 2 tbsp powdered sugar until well blended.
• In a large bowl, combine 5 tbsp coffee syrup, 1/2 cup powdered sugar, and cream cheese.
• Beat with an electric mixture until smooth and fluffy.
• In another large bowl, beat the chilled cream and the remaining 1/4 cup powdered sugar until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture.
• To assemble: Break up 1 chocolate chip cookie into the bottom of each of 6 parfait glasses or wine goblets.
• Drizzle 1 tbsp of coffee syrup over each crumbled cookie.
• Spread 1/3 cup cream cheese filling over each.
• Repeat the layers.
• Top with sifted cocoa powder.
• Cover and refrigerate 6 hours or overnight.

Steps:

• Cut sugar-free angel food cake into one-inch cubes.
• Set aside.
• Dissolve instant coffee in hot water.
• Chill in refrigerator.
• Combine mascarpone cheese and cream cheese in a medium mixing bowl.
• Beat until smooth.
• Add 2 tablespoons chilled coffee, brown sugar, Splenda Granular, and vanilla.
• Mix well and set aside.
• Pour remaining chilled coffee into a 9x13 inch pan.
• Assemble Tiramisu:.
• Quickly dip half of the angel food pieces into the coffee.
• Remove immediately and place in a medium glass serving bowl.
• Spread half of the cream cheese mixture on top of the angel food cake pieces.
• Sprinkle with 1 teaspoon cocoa powder.
• Repeat process with remaining angel food cake, cheese mixture and cocoa.
• Cover and chill for three hours or overnight before serving.

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.